Journal of Food Engineering

Journal of Food Engineering, Vol.244 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (24 articles)

1 - 10	Combining high power ultrasound pre-treatment with malaxation oxygen control to improve quantity and quality of extra virgin olive oil Iqdiam BM, Abuagela MO, Marshall SM, Yagiz Y, Goodrich-Schneider R, Baker GL, Welt BA, Marshall MR
11 - 20	Redness generation via Maillard reactions of whey protein isolate (WPI) and it; ascorbic acid (vitamin C) in spray-dried powders Zhong C, Tan SW, Langrish T
21 - 31	In-package cold plasma technologies Misra NN, Yepez X, Xu L, Keener K
32 - 39	Improvement of gelation properties of soy protein isolate emulsion induced by calcium cooperated with magnesium Wang XF, Luo KY, Liu ST, Adhikari B, Chen J
40 - 46	A novel critical point for isotropic gel in rheological-fractal model Bi CH, Zhang M, Sun DY, Hua Z, Zhu YD, Liu YD, Huang ZG, Gao F
47 - 54	Changes in structural integrity of sodium caseinate films by the addition of nanoliposomes encapsulating an active shrimp peptide fraction Montero P, Mosquera M, Marin-Penalver D, Aleman A, Martinez-Alvarez O, Gomez-Guillen MC
55 - 63	Black tea classification employing feature fusion of E-Nose and E-Tongue responses Banerjee MB, Roy RB, Tudu B, Bandyopadhyay R, Bhattacharyya N
64 - 72	Unusual drying behaviour of droplets containing organic and inorganic solutes in superheated steam Lum A, Cardamone N, Beliavski R, Mansouri S, Hapgood K, Woo MW
73 - 79	Effect of homogenization on binding-affinity of bacteriophage A511 in bovine milk fractions Garcia-Anaya MC, Sepulveda DR, Rios-Velasco C, Zamudio-Flores PB, Acosta-Muniz CH
80 - 90	The relationship of dielectric response and water activity in food Renshaw RC, Dimitrakis GA, Robinson JP, Kingman SW
91 - 100	Encapsulation of (-)-epigallocatechin-3-gallate (EGCG) in solid lipid nanoparticles for food applications Shtay R, Keppler JK, Schrader K, Schwarz K
101 - 114	Experimental analysis of heat transfer and airflow in a closed refrigerated display cabinet Chaomuang N, Flick D, Denis A, Laguerre O
115 - 125	Application of humidity absorbing trays to fresh produce packaging: Mathematical modeling and experimental validation Jalali A, Rux G, Linke M, Geyer M, Pant A, Saengerlaub S, Mahajan P
126 - 135	Effect of simultaneous ultrasonic and microwave assisted hydrodistillation on the yield, composition, antibacterial and antibiofilm activity of essential oils from Citrus medica L-var. sarcodactylis Zhang HX, Lou ZX, Chen XH, Cui YH, Wang HX, Kou XR, Ma CY
136 - 141	Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions Tavernier I, Heyman B, Van der Meeren P, Ruyssen T, Dewettinck K
142 - 149	Experimental and theoretical study of polypropylene: Antioxidant migration with different food simulants and temperatures Chang Y, Kang K, Park SJ, Choi JC, Kim M, Han J
150 - 158	Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors Chen H, Xie FW, Chen L, Zheng B
159 - 169	Analysis and model-based optimization of a pectin extraction process Caroco RF, Kim B, Santacoloma PA, Abildskov J, Lee JH, Huusom JK
170 - 177	Effects of prefreezing on the drying characteristics, structural formation and mechanical properties of microwave-vacuum dried apple Ando Y, Hagiwara S, Nabetani H, Sotome I, Okunishi T, Okadome H, Orikasa T, Tagawa A
178 - 191	A moving boundary model for food isothermal drying and shrinkage: General setting Adrover A, Brasiello A, Ponso G
192 - 201	Dispersed droplets as tunable fillers in water-in-oil emulsions stabilized with fat crystals Rafanan R, Rousseau D
202 - 211	Effect of sonication on osmotic dehydration and subsequent air-drying of pomegranate arils Allandad Z, Nasiri M, Varidi M, Varidi MJ
212 - 219	A moving boundary model for food isothermal drying and shrinkage: A shortcut numerical method for estimating the shrinkage factor Adrover A, Brasiello A, Ponso G
220 - 227	Accurate methodology to determine slip velocity, yield stress and the constitutive relation for molten chocolate Talansier E, Bacconnier A, Caton F, Chastel C, Costa L, Gunes DZ, Roux DCD