| 1 - 9 |
Protection of anthocyanin-rich extract from pH-induced color changes using water-in-oil-in-water emulsions
Liu JN, Tan YB, Zhou HL, Mundo JLM, McClements DJ |
| 10 - 16 |
Quasi-static mechanical properties of tomato peels produced from catalytic infrared and lye peeling
Vidyarthi SK, El Mashad HM, Khir R, Zhang RH, Tiwari R, Pan Z |
| 17 - 24 |
Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes
Gregersen SB, Wiking L, Hammershoj M |
| 25 - 33 |
Effects of high-voltage electric field produced by an improved electrode system on freezing behaviors and selected properties of agarose gel
Wang QJ, Li YF, Sun DW, Zhu ZW |
| 34 - 41 |
Effect of lactose-to-maltodextrin ratio on emulsion stability and physicochemical properties of spray-dried infant milk formula powders
Masum AKM, Chandrapala J, Adhikari B, Huppertz T, Zisu B |
| 42 - 50 |
Thermodynamic mechanism of particulation of sodium alginate and chitosan polyelectrolyte complexes as a function of charge ratio and order of addition
Yilmaz T, Maldonado L, Turasan H, Kokini J |
| 51 - 63 |
Numerical probing of suspended lactose droplet drying experiment
George OA, Xiao J, Mercade-Prieto R, Fu N, Chen XD |
