| 1 - 8 |
Kinetic and thermodynamic studies of silver migration from nanocomposites
Kim MH, Kim TH, Ko JA, Ko S, Oh JM, Park HJ |
| 9 - 21 |
Visual modeling of laser-induced dough browning
Chen PY, Blutinger JD, Meijers Y, Zheng CX, Grinspun E, Lipson H |
| 22 - 32 |
Quantifying the effect of solution formulation on the removal of soft solid food deposits from stainless steel substrates
Cuckston GL, Alam Z, Goodwin J, Ward G, Wilson DI |
| 33 - 38 |
Development of the visualization and quantification method of the rice soaking process by using the digital microscope
Tomita H, Fukuoka M, Takemori T, Sakai N |
| 39 - 48 |
Influence of cryogenic treatment on micro-structural characteristics of some Indian spices: X-ray micro-tomography investigation
Ghodki BM, Singh SS, Chakraborty S, Jana S, Ghodki DM, Goswami TK |
| 49 - 56 |
Physicochemical properties of native and extruded maize flours in the presence of animal proteins
Bravo-Nunez A, Gomez M |
| 57 - 69 |
Atomisation technologies used in spray drying in the dairy industry: A review
O'Sullivan JJ, Norwood EA, O'Mahony JA, Kelly AL |
| 70 - 81 |
State-space thermodynamic modeling of vanilla ethanolic extract spray drying with heat pump and N-2
Aguirre-Alonso RO, Huesca-Osorio CA, Salgado-Cervantes MA, Tejero-Andrade JM, Rodriguez-Jimenes GC, Garcia-Alvarado MA |
| 82 - 88 |
A simple and efficient method for enrichment of cocoa polyphenols from cocoa bean husks with macroporous resins following a scale-up separation
Zhong JL, Muhammad N, Gu YC, Yan WD |
| 89 - 100 |
Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions
Silva HD, Beldikova E, Poejo J, Abrunhosa L, Serra AT, Duarte CMM, Branyik T, Cerqueira MA, Pinheiro AC, Vicente AA |
| 101 - 113 |
Ceramic membrane filtration of factory sugarcane juice: Effect of pretreatment on permeate flux, juice quality and fouling
Shi CR, Rackemann DW, Moghaddam L, Wei BY, Li K, Lu HQ, Xie CF, Hang FX, Doherty WOS |
| 114 - 124 |
Effects of ohmic and microwave cooking on textural softening and physical properties of rice
Gavahian M, Chu YH, Farahnaky A |
| 125 - 141 |
Effect of amorphization method on the physicochemical properties of amorphous sucrose
Morrow EA, Terban MW, Thomas LC, Gray DL, Bowman MJ, Billinge SJL, Schmidt SJ |
| 142 - 152 |
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
Schottroff F, Gratz M, Krottenthaler A, Johnson NB, Bedard MF, Jaeger H |
