Journal of Food Engineering Volume 255
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2. Extraction of phenolic compounds from hazelnut shells by green processes.; 3. Incorporation of defatted apple seeds in chewing gum system and phloridzin dissolution kinetics; 4. Hydrophobically modified pea proteins: Synthesis, characterization and evaluation as emulsifiers in eggless cake; 5. Time-dependent adhesion behavior between dough and contact surfaces in bakeries; 6. Influence of composition and microstructure on bulk handling and rehydration properties of whey protein concentrate powder ingredients enriched in α-lactalbumin; 7. Modeling of aerosol coating of sugar crystals based on study of physical and chemical properties of stevioside solutions; 8. Non-centrifugal cane sugar processing: A review on recent advances and the influence of process variables on qualities attributes of final products; 9. Review on identification, underlying mechanisms and evaluation of freezing damage.
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Năm xuất bản
2019
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Elsevier
