Journal of Food Engineering Volume 246
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17. Evaluation of Vis-NIR hyperspectral imaging as a process analytical tool to classify brined pork samples and predict brining salt concentration; 18. Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin; 19. Wheat hydration process intensification by periodic operation; 20. Validation and use for product optimization of a phenomenological model of starch foods expansion by extrusion; 21. Modelling the changes in viscosity during thermal treatment of milk protein concentrate using kinetic data; 22. Fouling and in-situ cleaning of ion-exchange membranes during the electrodialysis of fresh acid and sweet whey; 23. Interpretation and rapid detection of secondary structure modification of actomyosin during frozen storage by near-infrared hyperspectral imaging; 24. Pressure-driven infiltration of water and bacteria into plant leaves during vacuum cooling: A mechanistic model; 25. Tomato peeling performance under pilot scale catalytic infrared heating; 26. Effect of dynamic storage temperatures on the microstructure of frozen carrot imaged using X-ray micro-CT; 27. The influence of food composition and tag orientation on UHF RF Identification; 28. Modified atmosphere packaging pre-storage treatment for thermal control of E. coli ATCC 25922 in almond kernels assisted by radio frequency energy; 29. A review of magnetic separation of whey proteins and potential application to whey proteins recovery, isolation and utilization.
2. Effect of egg yolk on the textural, rheology and structural properties of egg gels; 3. Manothermosonication: Inactivation of Escherichia coli and Staphylococcus aureus; 4. Application of nozzleless electrostatic atomization to encapsulate soybean oil with solid substances; 5. Improving heat and fat bloom stabilities of “dark chocolates” by addition of mango kernel fat-based chocolate fats; 6. Formation and characterization of spray dried coated and uncoated liposomes with encapsulated black carrot extract; 7. Effects of liquid smoke infusion on osmotic dehydration kinetics and microstructural characteristics of apple cubes; 8. Comparing the viscoelastic properties of gelatin and different concentrations of kappa-carrageenan mixtures for additive manufacturing applications; 9. High moisture extrusion of wheat gluten: Modeling of the polymerization behavior in the screw section of the extrusion process; 10. New prospects for immersed hollow-fiber membranes in fruit juices microfiltration: Case of grapefruit juice; 11. Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP); 12. Increased stability of alcohol oxidase under high hydrostatic pressure; 13. Microfluidic fabrication of wrinkled protein microcapsules and their nanomechanical properties affected by protein secondary structure; 14. Determination of properties of black pepper to use in discrete element modeling; 15. Ultrasound-assisted vacuum drying of nectarine; 16. Nanoencapsulation of caffeic acid phenethyl ester in sucrose fatty acid esters to improve activities against cancer cells;
2. Effect of egg yolk on the textural, rheology and structural properties of egg gels; 3. Manothermosonication: Inactivation of Escherichia coli and Staphylococcus aureus; 4. Application of nozzleless electrostatic atomization to encapsulate soybean oil with solid substances; 5. Improving heat and fat bloom stabilities of “dark chocolates” by addition of mango kernel fat-based chocolate fats; 6. Formation and characterization of spray dried coated and uncoated liposomes with encapsulated black carrot extract; 7. Effects of liquid smoke infusion on osmotic dehydration kinetics and microstructural characteristics of apple cubes; 8. Comparing the viscoelastic properties of gelatin and different concentrations of kappa-carrageenan mixtures for additive manufacturing applications; 9. High moisture extrusion of wheat gluten: Modeling of the polymerization behavior in the screw section of the extrusion process; 10. New prospects for immersed hollow-fiber membranes in fruit juices microfiltration: Case of grapefruit juice; 11. Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP); 12. Increased stability of alcohol oxidase under high hydrostatic pressure; 13. Microfluidic fabrication of wrinkled protein microcapsules and their nanomechanical properties affected by protein secondary structure; 14. Determination of properties of black pepper to use in discrete element modeling; 15. Ultrasound-assisted vacuum drying of nectarine; 16. Nanoencapsulation of caffeic acid phenethyl ester in sucrose fatty acid esters to improve activities against cancer cells;
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Năm xuất bản
2019
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Elsevier
