Journal of Food Engineering Volume 252
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2. Predictive modelling of instant whole milk powder functional performance across three industrial plants; 3. Influence of polysaccharide as co-encapsulant on powder characteristics, survival and viability of microencapsulated Lactobacillus paracasei Lpc-37 by spray drying; 4. The influence of the structure on the sorption properties and phase transition temperatures of freeze-dried gels; 5. Effect of supplementation of wheat bran on dough aeration and final bread volume; 6. The effects of pulsed electric fields on the quality parameters of freeze-dried apples; 7. Mathematical modelling of convective drying of feijoa (Acca sellowiana Berg) slices; 8. Effects of high hydrostatic pressure and polysaccharidases on the extraction of antioxidant compounds from red macroalgae, Palmaria palmata and Solieria chordalis; 9. Megasonic-assisted aqueous extraction of canola oil from canola cake.
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2019
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Elsevier
