| 1 - 11 |
Formulation of food emulsions using natural emulsifiers: Utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners
Chung C, Sher A, Rousset P, Decker EA, McClements DJ |
| 12 - 17 |
System parameters in a high moisture extrusion process for microparticulation of whey proteins
Wolz M, Kulozik U |
| 18 - 25 |
Gellan microgels produced in planar microfluidic devices
Costa ALR, Gomes A, Ushikubo FY, Cunha RL |
| 26 - 35 |
Influence of acid hydrolysis and dialysis of kappa-carrageenan on its ice recrystallization inhibition activity
Leiter A, Mailander J, Wefers D, Bunzel M, Gaukel V |
| 36 - 44 |
On the use of low protein flours and 'smart' sheeting lines for making bakery products
Chakrabarti-Bell S, Patel MJ, Ng J, Hawkins WE |
| 45 - 51 |
Predictive model for viscosity development of modified rice starch suspension under unsteady temperature change
Anuntagool J, Alvarez G, Flick D |
| 52 - 60 |
Batch and fixed bed column studies on phenolic adsorption from wine vinasses by polymeric resins
Soto ML, Moure A, Dominguez H, Parajo JC |
| 61 - 67 |
How does particle size influence caking in lactose powder?
Carpin M, Bertelsen H, Dalberg A, Bech JK, Risbo J, Schuck P, Jeantet R |
| 68 - 75 |
Functional properties and physicochemical characteristics of tamarind (Tamarindus indica L.) seed mucilage powder as a novel hydrocolloid
Alpizar-Reyes E, Carrillo-Navas H, Gallardo-Rivera R, Varela-Guerrero V, Alvarez-Ramirez J, Perez-Alonso C |
| 76 - 82 |
Crack detection on unwashed eggs using image processing
Priyadumkol J, Kittichaikarn C, Thainimit S |
| 83 - 88 |
Evaluation of ultrasonic techniques for on line coagulation monitoring in cheesemaking
Budelli E, Perez N, Negreira C, Lema P |
