| 1 - 8 |
Contactless monitoring of food drying and freezing processes with millimeter waves
Pandey G, Vandermeiren W, Dimiccoli L, Stiens J |
| 9 - 21 |
Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter
Truong T, Palmer M, Bansal N, Bhandari B |
| 22 - 30 |
A novel solid self-emulsifying delivery system (SEDS) for the encapsulation of linseed oil and quercetin: Preparation and evaluation
Huang J, Wang Q, Sun R, Li T, Xia N, Xia Q |
| 31 - 41 |
Influence of nanofiltration membrane features on enrichment of jussara ethanolic extract (Euterpe edulis) in anthocyanins
Vieira GS, Moreira FKV, Matsumoto RLS, Michelon M, Filho FM, Hubinger MD |
| 42 - 52 |
Derivation of two layer drying model with shrinkage and analysis of volatile depletion during drying of banana
Saha B, Bucknall M, Arcot J, Driscoll R |
| 53 - 64 |
Classification of puffed snacks freshness based on crispiness-related mechanical and acoustical properties
Sanahuja S, Fedou M, Briesen H |
| 65 - 72 |
The effect of cleaning agents on the structural features of heat exchanger deposits from sugar factories
Phakam B, Moghaddam L, Wellard M, Doherty WOS |
| 73 - 81 |
Encapsulation of resveratrol using food-grade concentrated double emulsions: Emulsion characterization and rheological behaviour
Matos M, Gutierrez G, Martinez-Rey L, Iglesias O, Pazos C |
| 82 - 95 |
Physicochemical properties and relaxation time in strength analysis of amorphous poly (vinyl-pyrrolidone) and maltodextrin: Effects of water, molecular weight, and lactose addition
Liu WL, Roos YH, Fan FH |
| 96 - 104 |
A two-tier modified starch-oxidation followed by n-octenyl succinylation as gum Arabic substitute: Process details and characterization
Shah NN, Singhal RS |
