Journal of Food Engineering Volume 259
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2. High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics; 3. Stability evaluation of turmeric extract nanoemulsion powder after application in milk as a food model; 4. Generation of egg white/carrageenan microparticles by droplet-based microfluidics; 5. Impact of fish protein concentrate on apparent viscosity and physical properties of soy protein concentrate subjected to thermomechanical treatment; 6. Effect of hot melt extrusion on physical and functional properties of insect based extruded products; 7. 2-Dimension hot-air popcorn morphology development; 8. Engineering promising technologies for food innovation.
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Năm xuất bản
2019
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Elsevier
