Journal of Food Engineering Volume 256
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2. Effect of particle size on 3D printing performance of the food-ink system with cellular food materials; 3. Hybrid hydrogel dispersed low fat and heat resistant chocolate; 4. Starch gelatinization inside a whey protein gel formed by cold gelation; 5. High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.); 6. Heat-activated time-temperature integrator indicating instant cup noodle doneness; 7. Impact of ice crystal development on electrical impedance characteristics and mechanical property of green asparagus stems; 8. Atomization behaviour of juice-fibre suspensions in a two-fluid nozzle; 9. Concentration of apple juice with an intelligent freeze concentrator.
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Năm xuất bản
2019
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Elsevier
