| 263 - 266 |
Functional characteristics of egg white solids obtained from papain treated albumen
Lee WC, Chen TC |
| 267 - 272 |
Modeling the rheology of concentrated beverage emulsions
Buffo RA, Reineccius GA |
| 273 - 282 |
Velocity distributions and volume flow rates in the nip and translational regions of a co-rotating, self-wiping, twin-screw extruder
Bakalis S, Karwe MV |
| 283 - 290 |
Pasteurization of pickled asparagus using 915 MHz microwaves
Lau MH, Tang J |
| 291 - 297 |
An experimental study of the equilibrium for skim milk powder at elevated temperatures
Kockel TK, Allen S, Hennigs C, Langrish TAG |
| 299 - 304 |
Effect of soya oil and glycerol on physical properties of composite WPI films
Shaw NB, Monahan FJ, O'Riordan ED, O'Sullivan M |
| 305 - 310 |
Melting characteristics of cheese: analysis of effects of cooking conditions using computer vision technology
Wang HH, Sun DW |
| 311 - 317 |
Continuous vinegar decolorization with exchange resins
Achaerandio I, Guell C, Lopez F |
| 319 - 328 |
Modelling three-dimensional transient heat transfer of roasted meat during air blast cooling by the finite element method
Wang LJ, Sun DW |
| 329 - 340 |
Evaluation of performance of slow air, air blast and water immersion cooling methods in the cooked meat industry by the finite element method
Wang LJ, Sun DW |
| 341 - 345 |
Influence of time-temperature treatments on the emulsifying properties of gum acacia in beverage emulsions
Buffo RA, Reineccius GA, Oehlert GW |
| 347 - 353 |
Dimensionless analysis of the simultaneous heat and mass transfer in food drying
Pavon-Melendez G, Hernandez JA, Salgado MA, Garcia MA |
| 355 - 364 |
Infrared and hot-air-assisted microwave heating of foods for control of surface moisture
Datta AK, Ni H |
