| 267 - 274 |
Protein-stabilized emulsions containing beta-carotene produced by premix membrane emulsification
Trentin A, De Lamo S, Guell C, Lopez F, Ferrando M |
| 275 - 282 |
Hybrid mixture theory based moisture transport and stress development in corn kernels during drying: Validation and simulation results
Takhar PS, Maier DE, Campanella OH, Chen GB |
| 283 - 289 |
Physical properties of acerola and blueberry pulps
Mercali GD, Sarkis JR, Jaeschke DP, Tessaro IC, Marczak LDF |
| 290 - 297 |
Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices
Wang R, Zhang M, Mujumdar AS, Jiang H |
| 298 - 305 |
Effects of vacuum frying on structural changes of bananas
Yamsaengsung R, Ariyapuchai T, Prasertsit K |
| 306 - 317 |
Mechanical relaxation times as indicators of stickiness in skim milk-maltodextrin solids systems
Silalai N, Roos YH |
| 318 - 324 |
Rheology and microstructure of myofibrillar protein-plant lipid composite gels: Effect of emulsion droplet size and membrane type
Wu MG, Xiong YLL, Chen J |
| 325 - 330 |
Controlling the weight loss of fresh produce during postharvest storage under a nano-size mist environment
Hung DV, Tong S, Tanaka F, Yasunaga E, Hamanaka D, Hiruma N, Uchino T |
| 331 - 338 |
Cross-linked soy protein as material for biodegradable films: Synthesis, characterization and biodegradation
Gonzalez A, Strumia MC, Igarzabal CIA |
| 339 - 346 |
Effects of electroplasmolysis treatment on chlorophyll and carotenoid extraction yield from spinach and tomato
Aktas ET, Yildiz H |
| 347 - 354 |
A novel technique to control ice cream freezing by electrical characteristics analysis
Grossi M, Lazzarini R, Lanzoni M, Ricco B |
| 355 - 356 |
Comments on "The variable nature of Biot numbers in food drying" by SA Giner, RMT Irigoyen, S. Cicuttin, and C. Fiorentini [Journal of Food Engineering 101 (2010) 214-222]
Ruiz-Lopez II, Garcia-Alvarado MA |
