Journal of Food Engineering Volume 251
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2. A shift from the isobaric to the isochoric thermodynamic state can reduce energy consumption and augment temperature stability in frozen food storage; 3. High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties; 4. Protection of casein hydrolysates within nanoliposomes: Antioxidant and stability characterization; 5. Widen the functionality of flavonoids from yellow onion skins through extraction and microencapsulation in whey proteins hydrolysates and different polymers; 6. Experimental measurement of factors affecting dynamics of bubble growth from a submerged orifice: Applications to the frying process; 7. State/phase transitions induced by ice recrystallization and its influence on the mechanical properties of potatoes (Solanum tuberosum L.) var. Russet Brown.
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2019
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Elsevier
