| 1 - 7 |
Ultrasound-assisted extraction of lipids from Mortierella isabellina
Sallet D, Souza PO, Fischer LT, Ugalde G, Zabot GL, Mazuttia MA, Kuhn RC |
| 8 - 20 |
Towards understanding the mechanism of fibrous texture formation during high-moisture extrusion of meat substitutes
Murillo JLS, Osen R, Hiermaier S, Ganzenmuller G |
| 21 - 30 |
Evaluation of the cold chain management options to preserve the shelf life of frozen shrimps: A case study in the home delivery services in Taiwan
Ndraha N, Sung WC, Hsiao HI |
| 31 - 46 |
Expanding solid-state phosphorus nuclear magnetic resonance insights into Mozzarella cheese ageing
Hindmarsh JP, Smith JR, Carr AJ, Watkinson PJ |
| 47 - 54 |
Commercial forced-air precooling of strawberries: A temperature distribution and correlation study
Mercier S, Brecht JK, Uysal I |
| 55 - 67 |
Effects of packaging parameters on the inactivation of Salmonella contaminating mixed vegetables in plastic packages using atmospheric dielectric barrier discharge cold plasma treatment
Kim SY, Bang IH, Min SC |
| 68 - 75 |
Conductive thin film drying kinetics relevant to drum drying
Qiu J, Kloosterboer K, Guo Y, Boom RM, Schutyser MAI |
| 76 - 83 |
Rheological evaluation of gelation during thermal treatments in block freeze concentration of coffee extract
Sequera SC, Ruiz Y, Moreno FL, Quintanilla-Carvajal MX, Salcedo F |
| 84 - 93 |
Changes in the physico-chemical characteristics of a protein solution in the presence of magnetic field and the consequences on the ultrafiltration performance
Silva FL, Zin G, Rezzadori K, Longo LC, Tiggemann L, Soares LS, Petrus JCC, de Oliveira JV, Di Luccio M |
| 94 - 105 |
Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions
Khanal BKS, Budiman C, Hodson MP, Plan MRR, Prakash S, Bhandari B, Bansal N |
| 106 - 114 |
Determination of the effect of exopolysaccharide (EPS) from Lactobacillus brevis E25 on adhesion of food powders on the surfaces, using the centrifuge technique
Karasu EN, Ermis E |
| 115 - 123 |
Effect of swirl flow on whey protein fouling and cleaning in a straight duct
Bouvier L, Fargnier I, Lalot S, Delaplace G |
| 124 - 132 |
Influence of pectin-whey protein complexes and surfactant on the yield and microstructural properties of date powder produced by spray drying
Moghbeli S, Jafari SM, Maghsoudlou Y, Dehnad D |
| 133 - 140 |
Dodecenyl succinylated guar gum hydrolysate as a wall material for microencapsulation: Synthesis, characterization and evaluation
Soni N, Shah NN, Singhal RS |
| 141 - 152 |
Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum
Sriprablom J, Luangpituksa P, Wongkongkatep J, Pongtharangkul T, Suphantharika M |
| 153 - 162 |
How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach
Audebert A, Beaufils S, Lechevalier V, Le Floch-Fouere C, Saint-Jalmes A, Pezennec S |
| 163 - 171 |
Continuous measurement of contact heat flux during minced meat grilling
Rocca-Polimeni R, Vilet NZ, Roux S, Bailleul JL, Broyart B |
