| 1 - 11 |
Effects of microwave combined with conduction heating on surimi quality and morphology
Cao HW, Fan DM, Jiao XD, Huang JL, Zhao JX, Yan BW, Zhou WG, Zhang WH, Zhang H |
| 12 - 24 |
Modelling of coupled heat and mass transfer for combined infrared and hot-air drying of sweet potato
Onwude DI, Hashim N, Abdan K, Janius R, Chen GN, Kumar C |
| 25 - 31 |
Rheological and structural characteristics of whey protein-pectin complex coacervates
Raei M, Rafe A, Shahidi F |
| 32 - 37 |
The influence of storage time and temperature on the corrosion and pressure changes within tomato paste cans with different filling rates
Jafari SM, Amanjani M, Ganjeh M, Katouzian I, Sharifi N |
| 38 - 49 |
Influence of stainless steel surface properties on whey protein fouling under industrial processing conditions
Zouaghi S, Six T, Nuns N, Simon P, Bellayer S, Moradi S, Hatzikiriakos SG, Andre C, Delaplace G, Jimenez M |
| 50 - 56 |
Extraction and modeling of flaxseed (Linnum usitatissimum) oil using subcritical propane
Piva GS, Weschenfelder TA, Franceschi E, Cansian RL, Paroul N, Steffens C |
| 57 - 68 |
Technology for processing of potato chips impregnated with red rootbeet phenolic compounds
Moreira RG, Almohaimeed S |
| 69 - 78 |
Osmotic distillation applying potassium pyrophosphate as brine
Ongaratto RS, Menezes L, Borges CP, Lage PLD |
| 79 - 83 |
An alternative elongational method to study the effect of saliva on thickened fluids for dysphagia nutritional support
Turcanu M, Siegert N, Secouard S, Brito-de la Fuente E, Balan C, Gallegos C |
| 84 - 90 |
Particle swarm optimization as alternative tool to sensory evaluation to produce high-quality low-sodium fish sauce via electrodialysis
Ratanasanya S, Chindapan N, Polvichai J, Sirinaovakul B, Devahastin S |
| 91 - 101 |
Ohmic heating of beef at 20 kHz and analysis of electrical conductivity at low and high frequencies
Llave Y, Udo T, Fukuoka M, Sakai N |
| 102 - 117 |
Adhesion of liquid food to packaging surfaces: Mechanisms, test methods, influencing factors and anti-adhesion methods
Liu XW, Wang LQ, Qiao YF, Sun XX, Ma SF, Cheng XY, Qi WF, Huang WQ, Li YH |
| 118 - 127 |
Phospholipids in chocolate: Structural insights and mechanistic explanations of rheological behavior by coarse-grained molecular dynamics simulations
Kindlein M, Elts E, Briesen H |
| 128 - 141 |
Dielectric properties, heating rate, and heating uniformity of various seasoning spices and their mixtures with radio frequency heating
Ozturk S, Kong FB, Singh RK, Kuzy JD, Li CY, Trabelsi S |
| 142 - 142 |
Effects of different storage conditions on chemical and physical properties of white mushrooms after vacuum cooling (vol 77, pg 545, 2006)
Fei T, Min Z, Yu HQ, Sun JC |
