Journal of Food Engineering

Journal of Food Engineering, Vol.247 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (22 articles)

1 - 8	Studying microwave assisted extraction of Laurus nobilis essential oil: Static and dynamic modeling Franco-Vega A, Ramirez-Corona N, Lopez-Malo A, Palou E
9 - 18	Co-encapsulation of alpha-tocopherol and resveratrol within zein nanoparticles: Impact on antioxidant activity and stability Zhang F, Khan MA, Cheng H, Liang L
19 - 29	High pressure assisted osmotic dehydrated ginger slices Dash KK, Balasubramaniam VM, Kamat S
30 - 37	Effects of pre-emulsification by three food-grade emulsifiers on the properties of emulsified surimi sausage Liu XY, Ji L, Zhang T, Xue Y, Xue CH
38 - 44	Effect of glass transition on the hardness of a thermally compressed soup solid Mochizuki T, Sogabe T, Hagura Y, Kawai K
45 - 55	Co-encapsulation of coenzyme Q(10) 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 Huang E, Quek SY, Fu N, Wu WD, Chen XD
56 - 63	Comparison of whey protein particles and emulsions for the encapsulation and protection of alpha-tocopherol Fang Z, Xu XY, Cheng H, Li J, Guang CE, Liang L
64 - 73	Use of alpha-amylase/silica particle suspensions to optimize cleaning in a simulated cleaning-in-place system Vicaria JM, Gonzalez-Beneded R, Avila-Sierra A, Jurado-Alameda E
74 - 79	Characterization of olive oil emulsions stabilized by flaxseed gum Sun J, Liu WY, Feng MQ, Xu XL, Zhou GH
80 - 94	Design and characterization of mangiferin nanoparticles for oral delivery Samadarsi R, Dutta D
95 - 103	Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder Fongin S, Granados AEA, Harnkarnsujarit N, Hagura Y, Kawai K
104 - 114	Production of whey protein isolate - gellan microbeads for encapsulation and release of flaxseed bioactive compounds Kuhn KR, Silva FGDE, Netto FM, da Cunha RL
115 - 125	Experimental characterization of heat transfer within a pallet of product generating heat Pham AT, Moureh J, Flick D
126 - 129	Instrumented test tube for rapid rheological behaviour of liquids estimation Mograne MA, Ferrandis JY, Laux D
130 - 135	Optimization of the radio frequency power, time and cooling water temperature for pasteurization of Salmonella Typhimurium in shell eggs Yang YS, Geveke DJ, Brunkhorst CD, Sites JE, Geveke NJ, Tilman ED
136 - 143	Advances in the development of wheat dough and bread by means of shearing Tietze S, Jekle M, Becker T
144 - 151	Adsorption of beta-lactoglobulin to solid lipid nanoparticles (SLN) depends on encapsulated compounds Oehlke K, Keppler JK, Milsmann J, Mayer-Miebach E, Greiner R, Steffen-Heins A
152 - 159	Wettability of edible coatings on Nile tilapia fillets (Oreochromis niloticus) Alcantara LO, Martins MED, Sousa JR, Cerqueira MA, Silva ALC, Souza MDM, Souza BWS
160 - 167	The effect of agglomerate integrity and blending formulation on the mechanical properties of whey protein concentrate powder tablets Schmidmeier C, Wen Y, Drapala KP, Dennehy T, McGuirke A, Cronin K, O'Mahony JA
168 - 177	Calcium reduced skim milk retentates obtained by means of microfiltration Schafer J, Mesch I, Atamer Z, Nobel S, Kohlus R, Hinrichs J
178 - 187	Generation of magnesium enriched water-in-oil-in-water food emulsions by stirred cell membrane emulsification Pu XL, Wolf B, Dragosavac M
188 - 194	Recovery of brines from cheesemaking using High-Pressure Homogenization treatments Innocente N, Marino M, Calligaris S