| 1 - 8 |
Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization
Cha Y, Shi XJ, Wu F, Zou HN, Chang CT, Guo YN, Yuan M, Yu CP |
| 9 - 17 |
Packaged food detection method based on the generalized Gaussian model for line-scan Raman scattering images
Liu ZF, Huang M, Zhu QB, Qin JW, Kim MS |
| 18 - 26 |
Thermal gelation of Pacific whiting surimi in microwave assisted pasteurization
Wang JG, Tang JM, Park JW, Rasco B, Tang ZW, Qu Z |
| 27 - 33 |
CFD analysis of primary and secondary flows and PIV measurements in whirlpool and whirlpool kettle with pulsatile filling: Analysis of the flow in a swirl separator
Jakubowski M, Stachnik M, Sterczynska M, Matysko R, Piepiorka-Stepuk J, Dowgiallo A, Ageev OV, Knitter R |
| 34 - 44 |
Structuring of water-in-oil emulsions using controlled aggregation of polysaccharide in aqueous phases
Iqbal S, Xu ZC, Huang H, Chen XD |
| 45 - 53 |
Alginate/chitosan-coated zein nanoparticles for the delivery of resveratrol
Khan MA, Yue C, Fang Z, Hu SS, Cheng H, Bakry AM, Liang L |
