| 1 - 8 |
Rational design of a versatile lab-scale stirred milk gel using a reverse engineering logic based on microstructure and textural properties
Moussier M, Huc-Mathis D, Michon C, Bosc V |
| 9 - 14 |
Fat bloom formation on model chocolate stored under steady and cycling temperatures
Zhao HH, James BJ |
| 15 - 24 |
Effects of freezing treatments before convective drying on quality parameters: Vegetables with different microstructures
Vallespir F, Rodriguez O, Eim VS, Rossello C, Simal S |
| 25 - 33 |
Modeling the influence of effective oil volume fraction and droplet repulsive interaction on nanoemulsion gelation
Erramreddy VV, Qi WK, Bowles RK, Ghosh S |
| 34 - 39 |
Influence of ultrasound frequency and power on lactose nucleation
Sanchez-Garcia YI, Ashokkumar M, Mason TJ, Gutierrez-Mendez N |
| 40 - 47 |
Fusing spectral and textural information in near-infrared hyperspectral imaging to improve green tea classification modelling
Mishra P, Nordon A, Asaari MSM, Lian GP, Redfern S |
| 48 - 54 |
Modeling of sodium nitrite and water transport in pork meat
Gomez J, Sanjuan N, Arnau J, Bon J, Clemente G |
| 55 - 65 |
Developing a sterilization processing and a grading system to produce a uniform quality of sterilized whole corn (Zea mays L. var. ceratina)
Park HW, Yoo JS, Jung H, Yoon WB |
