| 1 - 8 |
Wheat porridge with soy protein isolate and skimmed milk powder: Rheological, pasting and sensory characteristics
Manohar RS, Devi GRU, Bhattacharya S, Rao GV |
| 9 - 13 |
Preparation of gelatin microparticles using water-in-water (w/w) emulsification technique
Kong YQ, Li D, Wang LJ, Adhikari B |
| 14 - 20 |
Real-time measurement of oxygen transport across an oil-water emulsion interface
Tikekar RV, Johnson A, Nitin N |
| 21 - 28 |
Theoretical and experimental analyses of drop deformation and break-up in a scale model of a high-pressure homogenizer
Innings F, Fuchs L, Tragardh C |
| 29 - 37 |
Shrinkage, density, porosity and shape changes during dehydration of pumpkin (Cucurbita pepo L.) fruits
Mayor L, Moreira R, Sereno AM |
| 38 - 46 |
Fuzzy finite element analysis of heat conduction problems with uncertain parameters
Nicolai BM, Egea JA, Scheerlinck N, Banga JR, Datta AK |
| 47 - 51 |
Effect of maltodextrins in the water-content-water activity-glass transition relationships of noni (Morinda citrifolia L.) pulp powder
Fabra MJ, Marquez E, Castro D, Chiralt A |
| 52 - 61 |
Impact of apple processing modes on extracted juice quality: Pressing assisted by pulsed electric fields
Grimi N, Mamouni F, Lebovka N, Vorobiev E, Vaxelaire J |
| 62 - 67 |
Classification of internally damaged almond nuts using hyperspectral imagery
Nakariyakul S, Casasent DP |
| 68 - 75 |
Non-destructive analysis of anthocyanins in cherries by means of Lambert-Beer and multivariate regression based on spectroscopy and scatter correction using time-resolved analysis
Zude M, Pflanz M, Spinelli L, Dosche C, Torricelli A |
| 76 - 83 |
Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibers
Pereda M, Arnica G, Racz I, Marcovich NE |
| 84 - 91 |
Quantifying and mapping the spatial distribution of fluence inside a pulsed light treatment chamber and various liquid substrates
Hsu LL, Moraru CI |
| 92 - 102 |
Bread baking: Technological considerations based on process modelling and simulation
Purlis E |
| 103 - 114 |
Molecular thermodynamics modeling of equilibrium moisture in foods
Vasquez VR, Braganza A, Coronella CJ |
