Journal of Food Engineering Volume 243
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2. Kinetic and thermodynamic studies of silver migration from nanocomposites; 3. Visual modeling of laser-induced dough browning; 4. Quantifying the effect of solution formulation on the removal of soft solid food deposits from stainless steel substrates; 5. Development of the visualization and quantification method of the rice soaking process by using the digital microscope; 6. Influence of cryogenic treatment on micro-structural characteristics of some Indian spices: X-ray micro-tomography investigation; 7. Physicochemical properties of native and extruded maize flours in the presence of animal proteins; 8. State-space thermodynamic modeling of vanilla ethanolic extract spray drying with heat pump and N2; 9. A simple and efficient method for enrichment of cocoa polyphenols from cocoa bean husks with macroporous resins following a scale-up separation; 10. Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions; 11. Ceramic membrane filtration of factory sugarcane juice: Effect of pretreatment on permeate flux, juice quality and fouling; 12. Effects of ohmic and microwave cooking on textural softening and physical properties of rice; 13. Effect of amorphization method on the physicochemical properties of amorphous sucrose; 14. Atomisation technologies used in spray drying in the dairy industry: A review; 15. Pulsed electric field preservation of liquid whey protein formulations – Influence of process parameters, pH, and protein content on the inactivation of Listeria innocua and the retention of bioactive ingredients;
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2019
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Elsevier
