| 1 - 2 |
Engineering promising technologies for food innovation
Rosa MD, Niranjan K, Maupoey PF |
| 3 - 11 |
High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics
Pietsch VL, Werner R, Karbstein HP, Emin MA |
| 12 - 20 |
Stability evaluation of turmeric extract nanoemulsion powder after application in milk as a food model
Park SJ, Hong SJ, Garcia CV, Lee SB, Shin GH, Kim JT |
| 21 - 28 |
Generation of egg white/carrageenan microparticles by droplet-based microfluidics
Marengo RC, Olivares ML, Berli CLA |
| 29 - 33 |
2-Dimension hot-air popcorn morphology development
Garcia-Pinilla S, Gutierrez-Lopez GF, Hernandez-Sanchez H, Gonzalez-Barbosa JJ, Garcia-Armenta E, Alamilla-Beltran L, Dorantes-Alvarez L |
| 34 - 43 |
Impact of fish protein concentrate on apparent viscosity and physical properties of soy protein concentrate subjected to thermomechanical treatment
Ahmad R, Oterhals A, Xue Y, Skodvin T, Samuelsen TA |
| 44 - 51 |
Effect of hot melt extrusion on physical and functional properties of insect based extruded products
Alam MR, Scampicchio M, Angeli S, Ferrentino G |
