| 1 - 10 |
A shift from the isobaric to the isochoric thermodynamic state can reduce energy consumption and augment temperature stability in frozen food storage
Powell-Palm MJ, Rubinsky B |
| 11 - 18 |
High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties
Pietsch VL, Buhler JM, Karbstein HP, Emin MA |
| 19 - 28 |
Protection of casein hydrolysates within nanoliposomes: Antioxidant and stability characterization
Sarabandi K, Mahoonak AS, Hamishehkar H, Ghorbani M, Jafari SM |
| 29 - 35 |
Widen the functionality of flavonoids from yellow onion skins through extraction and microencapsulation in whey proteins hydrolysates and different polymers
Milea SA, Aprodu I, Vasile AM, Barbu V, Rapeanu G, Bahrim GE, Stanciuc N |
| 36 - 44 |
Experimental measurement of factors affecting dynamics of bubble growth from a submerged orifice: Applications to the frying process
Sahasrabudhe SN, Chaudhari SS, Farkas BE |
| 45 - 56 |
State/phase transitions induced by ice recrystallization and its influence on the mechanical properties of potatoes (Solanum tuberosum L.) var. Russet Brown
Kumar PK, Bhunia K, Tang JM, Rasco BA, Takhar PS, Sablani SS |
