Journal of Food Engineering

Journal of Food Engineering, Vol.246 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (28 articles)

1 - 6	Effect of egg yolk on the textural, rheology and structural properties of egg gels Zhang MQ, Li JH, Chang CH, Wang CY, Li X, Su YJ, Yang YJ
7 - 15	A review of magnetic separation of whey proteins and potential application to whey proteins recovery, isolation and utilization Nicolas P, Ferreira ML, Lassalle V
16 - 24	Manothermosonication: Inactivation of Escherichia coli and Staphylococcus aureus Chantapakul T, Lv RL, Wang WJ, Chummalee W, Ding T, Liu DH
25 - 32	Application of nozzleless electrostatic atomization to encapsulate soybean oil with solid substances Mori C, Kadota K, Tozuka Y, Shimosaka A, Yoshida M, Shirakawa Y
33 - 41	Improving heat and fat bloom stabilities of "dark chocolates" by addition of mango kernel fat-based chocolate fats Jin J, Jin QZ, Wang XG, Akoh CC
42 - 50	Formation and characterization of spray dried coated and uncoated liposomes with encapsulated black carrot extract Guldiken B, Linke A, Capanoglu E, Boyacioglu D, Kohlus R, Weiss J, Gibis M
51 - 57	Effects of liquid smoke infusion on osmotic dehydration kinetics and microstructural characteristics of apple cubes Akharume F, Singh K, Sivanandan L
58 - 66	Comparing the viscoelastic properties of gelatin and different concentrations of kappa-carrageenan mixtures for additive manufacturing applications Warner EL, Norton IT, Mills TB
67 - 74	High moisture extrusion of wheat gluten: Modeling of the polymerization behavior in the screw section of the extrusion process Pietsch VL, Schoffel F, Radle M, Karbstein HP, Emin MA
75 - 85	New prospects for immersed hollow-fiber membranes in fruit juices microfiltration: Case of grapefruit juice Rouquie C, Dandouh L, Delalonde M, Wisniewski C
86 - 94	Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP) Singh J, Prakash S, Bhandari B, Bansal N
95 - 101	Increased stability of alcohol oxidase under high hydrostatic pressure Buchholz-Afari MI, Halalipour A, Yang DY, Reyes-De-Corcuera JI
102 - 110	Microfluidic fabrication of wrinkled protein microcapsules and their nanomechanical properties affected by protein secondary structure Feng YM, Lee Y
111 - 118	Determination of properties of black pepper to use in discrete element modeling Kanakabandi CK, Goswami TK
119 - 124	Ultrasound-assisted vacuum drying of nectarine da Silva ES, Brandao SCR, da Silva AL, da Silva JHF, Coelho ACD, Azoubel PM
125 - 133	Nanoencapsulation of caffeic acid phenethyl ester in sucrose fatty acid esters to improve activities against cancer cells Guan YG, Chen HQ, Zhong QX
134 - 140	Evaluation of Vis-NIR hyperspectral imaging as a process analytical tool to classify brined pork samples and predict brining salt concentration Achata EM, Inguglia ES, Esquerre CA, Tiwari BK, ODonnell CP
141 - 152	Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin Tavernier I, Norton IT, Rimaux T, Lazidis A, Dewettinck K
153 - 159	Wheat hydration process intensification by periodic operation Mattioda F, Jorge LMD, Jorge RMM
160 - 178	Validation and use for product optimization of a phenomenological model of starch foods expansion by extrusion Kristiawan M, Della Valle G, Kansou K, Ndiaye A, Vergnes B
179 - 191	Modelling the changes in viscosity during thermal treatment of milk protein concentrate using kinetic data Ho QT, Murphy KM, Drapala KP, Fenelon MA, O'Mahony JA, Tobin JT, McCarthy NA
192 - 199	Fouling and in-situ cleaning of ion-exchange membranes during the electrodialysis of fresh acid and sweet whey Talebi S, Chen GQ, Freeman B, Suarez F, Freckleton A, Bathurst K, Kentish SE
200 - 208	Interpretation and rapid detection of secondary structure modification of actomyosin during frozen storage by near-infrared hyperspectral imaging Cheng WW, Sun DW, Pu HB, Wei QY
209 - 223	Pressure-driven infiltration of water and bacteria into plant leaves during vacuum cooling: A mechanistic model Ranjbaran M, Datta AK
224 - 231	Tomato peeling performance under pilot scale catalytic infrared heating Vidyarthi SK, El-Mashad HM, Khir R, Zhang RH, McHugh TH, Pan ZL
232 - 241	Effect of dynamic storage temperatures on the microstructure of frozen carrot imaged using X-ray micro-CT Vicent V, Ndoye FT, Verboven P, Nicolai B, Alvarez G
242 - 252	The influence of food composition and tag orientation on UHF RF IDentification Barge P, Biglia A, Comba L, Gay P, Aimonino DR, Tortia C
253 - 260	Modified atmosphere packaging pre-storage treatment for thermal control of E. coli. ATCC 25922 in almond kernels assisted by radio frequency energy Cheng T, Wang SJ