Journal of Food Engineering Volume 247
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16. Advances in the development of wheat dough and bread by means of shearing; 17. Adsorption of β-lactoglobulin to solid lipid nanoparticles (SLN) depends on encapsulated compounds; 18. Wettability of edible coatings on Nile tilapia fillets (Oreochromis niloticus); 19. The effect of agglomerate integrity and blending formulation on the mechanical properties of whey protein concentrate powder tablets; 20. Calcium reduced skim milk retentates obtained by means of microfiltration; 21. Generation of magnesium enriched water-in-oil-in-water food emulsions by stirred cell membrane emulsification; 22. Recovery of brines from cheesemaking using High-Pressure Homogenization treatments; 23. Instrumented test tube for rapid rheological behaviour of liquids estimation.
2. Studying microwave assisted extraction of Laurus nobilis essential oil: Static and dynamic modeling; 3. Co-encapsulation of α-tocopherol and resveratrol within zein nanoparticles: Impact on antioxidant activity and stability; 4. High pressure assisted osmotic dehydrated ginger slices; 5. Effects of pre-emulsification by three food-grade emulsifiers on the properties of emulsified surimi sausage; 6. Effect of glass transition on the hardness of a thermally compressed soup solid; 7. Co-encapsulation of coenzyme Q10 and vitamin E: A study of microcapsule formation and its relation to structure and functionalities using single droplet drying and micro-fluidic-jet spray drying; 8. Comparison of whey protein particles and emulsions for the encapsulation and protection of α-tocopherol; 9. Use of α-amylase/silica particle suspensions to optimize cleaning in a simulated cleaning-in-place system 10. Characterization of olive oil emulsions stabilized by flaxseed gum; 11. Design and characterization of mangiferin nanoparticles for oral delivery; 12. Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder; 13. Production of whey protein isolate – gellan microbeads for encapsulation and release of flaxseed bioactive compounds; 14. Experimental characterization of heat transfer within a pallet of product generating heat; 15. Optimization of the radio frequency power, time and cooling water temperature for pasteurization of Salmonella Typhimurium in shell eggs;
2. Studying microwave assisted extraction of Laurus nobilis essential oil: Static and dynamic modeling; 3. Co-encapsulation of α-tocopherol and resveratrol within zein nanoparticles: Impact on antioxidant activity and stability; 4. High pressure assisted osmotic dehydrated ginger slices; 5. Effects of pre-emulsification by three food-grade emulsifiers on the properties of emulsified surimi sausage; 6. Effect of glass transition on the hardness of a thermally compressed soup solid; 7. Co-encapsulation of coenzyme Q10 and vitamin E: A study of microcapsule formation and its relation to structure and functionalities using single droplet drying and micro-fluidic-jet spray drying; 8. Comparison of whey protein particles and emulsions for the encapsulation and protection of α-tocopherol; 9. Use of α-amylase/silica particle suspensions to optimize cleaning in a simulated cleaning-in-place system 10. Characterization of olive oil emulsions stabilized by flaxseed gum; 11. Design and characterization of mangiferin nanoparticles for oral delivery; 12. Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder; 13. Production of whey protein isolate – gellan microbeads for encapsulation and release of flaxseed bioactive compounds; 14. Experimental characterization of heat transfer within a pallet of product generating heat; 15. Optimization of the radio frequency power, time and cooling water temperature for pasteurization of Salmonella Typhimurium in shell eggs;
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2019
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Elsevier
