| 1 - 8 |
Effect of particle size on 3D printing performance of the food-ink system with cellular food materials
Lee JH, Won DJ, Kim HW, Park HJ |
| 9 - 17 |
Hybrid hydrogel dispersed low fat and heat resistant chocolate
Francis FP, Chidambaram R |
| 18 - 27 |
Starch gelatinization inside a whey protein gel formed by cold gelation
Lavoisier A, Aguilera JM |
| 28 - 36 |
High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.)
Encalada AMI, Perez CD, Calderon PA, Zukowskia E, Gerschenson LN, Rojas AM, Fissore EN |
| 37 - 45 |
Heat-activated time-temperature integrator indicating instant cup noodle doneness
Yang JH, Kim DH, Lee SJ |
| 46 - 52 |
Impact of ice crystal development on electrical impedance characteristics and mechanical property of green asparagus stems
Ando Y, Hagiwara S, Nabetani H, Okunishi T, Okadome H |
| 53 - 60 |
Atomization behaviour of juice-fibre suspensions in a two-fluid nozzle
Rozali SNM, Paterson AHJ, Hindmarsh JP, Huffman LM |
| 61 - 72 |
Concentration of apple juice with an intelligent freeze concentrator
Ding ZX, Qin FGF, Yuan JJ, Huang SM, Jiang RH, Shao YY |
