Journal of Food Engineering Volume 258
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2. Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization; 3. Packaged food detection method based on the generalized Gaussian model for line-scan Raman scattering images; 4. Thermal gelation of Pacific whiting surimi in microwave assisted pasteurization; 5. CFD analysis of primary and secondary flows and PIV measurements in whirlpool and whirlpool kettle with pulsatile filling: Analysis of the flow in a swirl separator; 6. Structuring of water-in-oil emulsions using controlled aggregation of polysaccharide in aqueous phases; 7. Alginate/chitosan-coated zein nanoparticles for the delivery of resveratrol.
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2019
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Elsevier
