Journal of Food Engineering Volume 242
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17. How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach; 18. Continuous measurement of contact heat flux during minced meat grilling.
2. Ultrasound-assisted extraction of lipids from Mortierella isabelline; 3. Towards understanding the mechanism of fibrous texture formation during high-moisture extrusion of meat substitutes; 4. Evaluation of the cold chain management options to preserve the shelf life of frozen shrimps: A case study in the home delivery services in Taiwan; 5. Expanding solid-state phosphorus nuclear magnetic resonance insights into Mozzarella cheese ageing; 6. Commercial forced-air precooling of strawberries: A temperature distribution and correlation study; 7. Effects of packaging parameters on the inactivation of Salmonella contaminating mixed vegetables in plastic packages using atmospheric dielectric barrier discharge cold plasma treatment; 8. Conductive thin film drying kinetics relevant to drum drying; 9. Rheological evaluation of gelation during thermal treatments in block freeze concentration of coffee extract; 10. Changes in the physico-chemical characteristics of a protein solution in the presence of magnetic field and the consequences on the ultrafiltration performance; 11. Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions; 12. Determination of the effect of exopolysaccharide (EPS) from Lactobacillus brevis E25 on adhesion of food powders on the surfaces, using the centrifuge technique; 13. Effect of swirl flow on whey protein fouling and cleaning in a straight duct; 14. Influence of pectin-whey protein complexes and surfactant on the yield and microstructural properties of date powder produced by spray drying; 15. Dodecenyl succinylated guar gum hydrolysate as a wall material for microencapsulation: Synthesis, characterization and evaluation; 16. Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum;
2. Ultrasound-assisted extraction of lipids from Mortierella isabelline; 3. Towards understanding the mechanism of fibrous texture formation during high-moisture extrusion of meat substitutes; 4. Evaluation of the cold chain management options to preserve the shelf life of frozen shrimps: A case study in the home delivery services in Taiwan; 5. Expanding solid-state phosphorus nuclear magnetic resonance insights into Mozzarella cheese ageing; 6. Commercial forced-air precooling of strawberries: A temperature distribution and correlation study; 7. Effects of packaging parameters on the inactivation of Salmonella contaminating mixed vegetables in plastic packages using atmospheric dielectric barrier discharge cold plasma treatment; 8. Conductive thin film drying kinetics relevant to drum drying; 9. Rheological evaluation of gelation during thermal treatments in block freeze concentration of coffee extract; 10. Changes in the physico-chemical characteristics of a protein solution in the presence of magnetic field and the consequences on the ultrafiltration performance; 11. Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions; 12. Determination of the effect of exopolysaccharide (EPS) from Lactobacillus brevis E25 on adhesion of food powders on the surfaces, using the centrifuge technique; 13. Effect of swirl flow on whey protein fouling and cleaning in a straight duct; 14. Influence of pectin-whey protein complexes and surfactant on the yield and microstructural properties of date powder produced by spray drying; 15. Dodecenyl succinylated guar gum hydrolysate as a wall material for microencapsulation: Synthesis, characterization and evaluation; 16. Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum;
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Năm xuất bản
2019
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Elsevier
