Journal of Food Engineering Volume 254
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2. Protection of anthocyanin-rich extract from pH-induced color changes using water-in-oil-in-water emulsions; 3. Quasi-static mechanical properties of tomato peels produced from catalytic infrared and lye peeling; 4. Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes; 5. Effects of high-voltage electric field produced by an improved electrode system on freezing behaviors and selected properties of agarose gel; 6. Effect of lactose-to-maltodextrin ratio on emulsion stability and physicochemical properties of spray-dried infant milk formula powders; 7. Thermodynamic mechanism of particulation of sodium alginate and chitosan polyelectrolyte complexes as a function of charge ratio and order of addition; 8. Numerical probing of suspended lactose droplet drying experiment.
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2019
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Elsevier
