Journal of Food Engineering Volume 261
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18. Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle; 19. Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solution; 20. Effects of ball-milling treatment on physicochemical and foaming activities of egg ovalbumin; 21. Development of fat-reduced chocolate by using water-in-cocoa butter emulsions; 22. Kinetic modeling of the conversion and losses of isoflavones during soybean soaking.
2. Spray drying of high pressure jet-processed condensed skim milk; 3. Proposed mechanism for uneven detinning in cans of Satsuma mandarin (citrus unshiu); 4. Alternative environmental friendly process for dehydration of edible Undaria pinnatifida brown seaweed by microwave hydrodiffusion and gravity; 5. Electric and mechanical detection of changes in heated apple flesh; 6. Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation; 7. Dielectric properties, effect of geometry, and quality changes of whole, nonfat milk powder and their mixtures associated with radio frequency heating; 8. Steam explosion modification on tea waste to enhance bioactive compounds' extractability and antioxidant capacity of extracts; 9. Mathematical modeling of mechanical and barrier properties of poly(lactic acid)/poly(butylene adipate-co-terephthalate)/thermoplastic starch based nanocomposites; 10. A novel approach to determine optimal protein texturization conditions - A critical moisture level with increased effect of temperature on viscosity reduction in the rubbery state; 11. Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing; 12. Investigation of thermal decomposition as a critical factor inhibiting cold crystallization in amorphous sucrose prepared by melt-quenching; 13. Comparison of spectral properties of three hyperspectral imaging (HSI) sensors in evaluating main chemical compositions of cured pork; 14. Cross-European initial survey on the use of mathematical models in food industry; 15. Scale-down emulsion homogenization: Conditions to mimic pilot homogenizer depending on the emulsifier; 16. Production of turmeric extract-loaded nanoemulsions at the laboratory-scale and pilot-scale: Comparison of processing conditions and properties; 17. Oil–free potato chips produced by microwave multiflash drying;
2. Spray drying of high pressure jet-processed condensed skim milk; 3. Proposed mechanism for uneven detinning in cans of Satsuma mandarin (citrus unshiu); 4. Alternative environmental friendly process for dehydration of edible Undaria pinnatifida brown seaweed by microwave hydrodiffusion and gravity; 5. Electric and mechanical detection of changes in heated apple flesh; 6. Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation; 7. Dielectric properties, effect of geometry, and quality changes of whole, nonfat milk powder and their mixtures associated with radio frequency heating; 8. Steam explosion modification on tea waste to enhance bioactive compounds' extractability and antioxidant capacity of extracts; 9. Mathematical modeling of mechanical and barrier properties of poly(lactic acid)/poly(butylene adipate-co-terephthalate)/thermoplastic starch based nanocomposites; 10. A novel approach to determine optimal protein texturization conditions - A critical moisture level with increased effect of temperature on viscosity reduction in the rubbery state; 11. Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing; 12. Investigation of thermal decomposition as a critical factor inhibiting cold crystallization in amorphous sucrose prepared by melt-quenching; 13. Comparison of spectral properties of three hyperspectral imaging (HSI) sensors in evaluating main chemical compositions of cured pork; 14. Cross-European initial survey on the use of mathematical models in food industry; 15. Scale-down emulsion homogenization: Conditions to mimic pilot homogenizer depending on the emulsifier; 16. Production of turmeric extract-loaded nanoemulsions at the laboratory-scale and pilot-scale: Comparison of processing conditions and properties; 17. Oil–free potato chips produced by microwave multiflash drying;
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2019
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Elsevier
