| 1 |
Effect of 3D printing on the structure and textural properties of processed cheese
Le Tohic C, O'Sullivan JJ, Drapala KP, Chartrin V, Chan T, Morrison AP, Kerry JP, Kelly AL
Journal of Food Engineering, 220, 56, 2018 |
| 2 |
Food texture evaluation using logistic regression model and magnetic food texture sensor
Nakamoto H, Nishikubo D, Kobayashi F
Journal of Food Engineering, 222, 20, 2018 |
| 3 |
Novel microemulsion-based gels for topical delivery of indomethacin: Formulation, physicochemical properties and in vitro drug release studies
Froelich A, Osmalek T, Snela A, Kunstman P, Jadach B, Olejniczak M, Roszak G, Bialas W
Journal of Colloid and Interface Science, 507, 323, 2017 |
| 4 |
Zein-based blend coatings: Impact on the quality of a model cheese of short ripening period
Pena-Serna C, Penna ALB, Lopes JF
Journal of Food Engineering, 171, 208, 2016 |
| 5 |
Effect of freeze-thaw treatment on the structure and texture of soft and firm tofu
Xu YZ, Tao YK, Shivkumar S
Journal of Food Engineering, 190, 116, 2016 |
| 6 |
Towards the development of a predictive model of the formulation-dependent mechanical behaviour of edible oil-based ethylcellulose oleogels
Gravelle AJ, Barbut S, Quinton M, Marangoni AG
Journal of Food Engineering, 143, 114, 2014 |
| 7 |
Approaches to analysis and modeling texture in fresh and processed foods - A review
Chen L, Opara UL
Journal of Food Engineering, 119(3), 497, 2013 |
| 8 |
Puncture and stress relaxation behaviour of taro paste as affected by moisture content and puncture rate and depth
Njintang YN, Kesteloot R, Blancher G, Aboubakar, Scher J, Mbofung CMF
Journal of Food Engineering, 86(3), 349, 2008 |
| 9 |
Textural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes
Garcia-Segovia P, Andres-Bello A, Martinez-Monzo J
Journal of Food Engineering, 88(1), 28, 2008 |
| 10 |
Texture evaluation of block-type processed cheese as a function of chemical composition and in relation to its apparent viscosity
Dimitreli G, Thomareis AS
Journal of Food Engineering, 79(4), 1364, 2007 |
