Journal of Food Engineering

Journal of Food Engineering, Vol.229 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (14 articles)

1 - 1	2nd Congress on food structure design, 2016 [Anonymous]
2 - 11	Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation Dammak I, Sobral PJD
12 - 20	Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin Dammak I, Sobral PJD
21 - 31	Encapsulation of pantothenic acid into liposomes and into alginate or alginate-pectin microparticles loaded with liposomes Ota A, Istenic K, Skrt M, Segatin N, Znidarsic N, Kogej K, Ulrih NP
32 - 42	Effects of metal nanoparticles on the physical and migration properties of low density polyethylene films Polat S, Fenercioglu H, Guclu M
43 - 49	Nanoencapsulation of liquid smoke/thymol combination in chitosan nanofibers to delay microbiological spoilage of sea bass (Dicentrarchus labrax) fillets Ceylan Z, Sengor GFU, Yilmaz MT
50 - 56	Effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour Ramadhan K, Foster TJ
57 - 64	The physical, microstructural, chemical and sensorial properties of spray dried full-fat white cheese powders stored in different multilayer packages Sahin CC, Erbay Z, Koca N
65 - 71	High hydrostatic pressure induced changes on palm stearin emulsions Sevdin S, Ozel B, Yucel U, Oztop MH, Alpas H
72 - 82	Photo-protection and controlled release of folic acid using edible alginate/chitosan nanolaminates Acevedo-Fani A, Soliva-Fortuny R, Martin-Belloso O
83 - 85	Structure design of insect-based meat analogs with high-moisture extrusion Smetana S, Larki NA, Pernutz C, Franke K, Bindrich U, Toepfl S, Heinz V
86 - 92	In vitro digestibility of heteroaggregated droplets coated with sodium caseinate and lactoferrin Furtado GD, Silva KCG, de Andrade CCP, Cunha RL
93 - 101	Assessment of acoustic-mechanical measurements for crispness of wafer products Carsanba E, Duerrschmid K, Schleining G
102 - 108	Chemical and structural characteristics of frankfurters during in vitro gastric digestion as influenced by cooking method and severity Ozvural EB, Bornhorst GM