Optimisation of microparticle formation by dry heating of whey proteins
Publication date: Available online 1 July 2020Source: Journal of Food EngineeringAuthor(s): Marie-Hélène Famelart, Thomas Croguennec, Thomas Sevrin (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - July 3, 2020 Category: Food Science Source Type: research

A rheological test to assess the ability of food inks to form dimensionally stable 3D food structures
Publication date: Available online 30 June 2020Source: Journal of Food EngineeringAuthor(s): Justin J. Nijdam, Deborah LeCorre-Bordes, Aurore Delvart, Ben S. Schon (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - July 2, 2020 Category: Food Science Source Type: research

Simulation of light propagation in citrus fruit using monte carlo multi-layered (MCML) method
Publication date: Available online 1 July 2020Source: Journal of Food EngineeringAuthor(s): Chanjun Sun, Ben Aernouts, Robbe Van Beers, Wouter Saeys (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - July 2, 2020 Category: Food Science Source Type: research

Enhancement of stability of vitamin B12 by co-crystallization: A convenient and palatable form of fortification
Publication date: Available online 30 June 2020Source: Journal of Food EngineeringAuthor(s): Seema R. Bajaj, Rekha S. Singhal (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 30, 2020 Category: Food Science Source Type: research

Evaluation of activation energy on adsorption of tenuazonic acid by inactivated LAB (J. Food Eng. 224 (2018) 45–52)
Publication date: Available online 26 June 2020Source: Journal of Food EngineeringAuthor(s): Kye-Ryong Sin, Yong-Son Hong, Rak-Chon Kim (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 27, 2020 Category: Food Science Source Type: research

Whole soybean milk produced by a novel industry-scale micofluidizer system without soaking and filtering
Publication date: Available online 26 June 2020Source: Journal of Food EngineeringAuthor(s): Yu-ting Li, Ming-shun Chen, Li-zhen Deng, Ya-zhen Liang, Yi-kun Liu, Wei Liu, Jun Chen, Cheng-mei Liu (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 27, 2020 Category: Food Science Source Type: research

Effect of the native fat globule size on foaming properties and foam structure of milk
Publication date: Available online 26 June 2020Source: Journal of Food EngineeringAuthor(s): Thao M. Ho, Pramesh Dhungana, Bhesh Bhandari, Nidhi Bansal (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 27, 2020 Category: Food Science Source Type: research

Identification, classification, and quantification of three physical mechanisms in oil-in-water emulsions using AlexNet with transfer learning
Publication date: Available online 27 June 2020Source: Journal of Food EngineeringAuthor(s): Tao Lu, Fanqianhui Yu, Changhu Xue, Baokun Han (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 27, 2020 Category: Food Science Source Type: research

Microfluidic droplet formation in co-flow devices fabricated by micro 3D printing
Publication date: Available online 24 June 2020Source: Journal of Food EngineeringAuthor(s): Jia Zhang, Wenhua Xu, Fengying Xu, Wangwang Lu, Liuyun Hu, Jianlin Zhou, Chen Zhang, Zhuo Jiang (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 26, 2020 Category: Food Science Source Type: research

Efficacy study on the non-destructive determination of water fractions in infrared-dried Lentinus edodes using multispectral imaging
Publication date: Available online 25 June 2020Source: Journal of Food EngineeringAuthor(s): Shoaib Younas, Yu Mao, Changhong Liu, Wei Liu, Tao Jin, Lei Zheng (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 26, 2020 Category: Food Science Source Type: research

Removal of phoxim, chlorothalonil and Cr3+ from vegetable using bubble flow
Publication date: Available online 24 June 2020Source: Journal of Food EngineeringAuthor(s): B.H. Zhang, X. Xu, H. Lu, L. Wang, Q. Yang (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 24, 2020 Category: Food Science Source Type: research

Stickiness of sugar syrups with and without particles
Publication date: Available online 24 June 2020Source: Journal of Food EngineeringAuthor(s): J. Burke, R.W. Hartel (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 24, 2020 Category: Food Science Source Type: research

New strategies to fabricate starch/chitosan-based composites by extrusion
Publication date: Available online 24 June 2020Source: Journal of Food EngineeringAuthor(s): Jaiber Humberto Rodriguez Llanos, Carmen Cecilia Tadini, Emmanuelle Gastaldi (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 24, 2020 Category: Food Science Source Type: research

The encapsulation of hydroxytyrosol-rich olive oil in Eudraguard® protect via supercritical fluid extraction of emulsions
Publication date: Available online 22 June 2020Source: Journal of Food EngineeringAuthor(s): Diego F. Tirado, Angela Latini, Lourdes Calvo (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 24, 2020 Category: Food Science Source Type: research

Advancement of forward osmosis (FO) membrane for fruit juice concentration
Publication date: Available online 23 June 2020Source: Journal of Food EngineeringAuthor(s): I.G. Wenten, K. Khoiruddin, R. Reynard, G. Lugito, H. Julian (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 24, 2020 Category: Food Science Source Type: research

Physicochemical and bulk handling properties of micronised calcium salts and their application in calcium fortification of whey protein-based solutions
Publication date: Available online 20 June 2020Source: Journal of Food EngineeringAuthor(s): Giovanni Barone, Jonathan O'Regan, Alan L. Kelly, James A. O'Mahony (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 21, 2020 Category: Food Science Source Type: research

Detection of biofilm formation by ultrasonic Coda Wave Interferometry
Publication date: Available online 19 June 2020Source: Journal of Food EngineeringAuthor(s): Bowei Chen, Marwan Abdallah, Pierre Campistron, Emmanuel Moulin, Dorothée Callens, Simon Oussama Khelissa, Pascal Debreyne, Nour-Eddine Chihib, Guillaume Delaplace (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 20, 2020 Category: Food Science Source Type: research

Modelling the recovery of biocompounds from peach waste assisted by pulsed electric fields or thermal treatment
Publication date: Available online 16 June 2020Source: Journal of Food EngineeringAuthor(s): S. Plazzotta, R. Ibarz, L. Manzocco, O. Martín-Belloso (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 18, 2020 Category: Food Science Source Type: research

A statistical approach in enhancing the volume prediction of ellipsoidal ham
Publication date: Available online 16 June 2020Source: Journal of Food EngineeringAuthor(s): Y.S. Gan, Lan Wei, Yiming Han, Chenyu Zhang, Yen-Chang Huang, Sze-Teng Liong (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 18, 2020 Category: Food Science Source Type: research

Protection and targeted delivery of β-carotene by starch-alginate-gelatin emulsion-filled hydrogels
Publication date: Available online 15 June 2020Source: Journal of Food EngineeringAuthor(s): Karen Cristina Guedes Silva, Gabriela Feltre, Miriam Dupas Hubinger, Ana Carla Kawazoe Sato (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 17, 2020 Category: Food Science Source Type: research

Edible coatings controlling mass loss and Penicillium roqueforti growth during cheese ripening
Publication date: Available online 15 June 2020Source: Journal of Food EngineeringAuthor(s): Ramón Ordoñez, Carolina Contreras, Chelo González-Martínez, Amparo Chiralt (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 15, 2020 Category: Food Science Source Type: research

Carotenoid nanoemulsions stabilized by natural emulsifiers: Whey protein, gum Arabic, and soy lecithin
Publication date: Available online 14 June 2020Source: Journal of Food EngineeringAuthor(s): E. Flores-Andrade, Allende-Baltazar Zaira, Sandoval-González Paola E, Jiménez Maribel, I. Beristain Cesar, Luz A. Pascual-Pineda (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 14, 2020 Category: Food Science Source Type: research

Nano/microstructured hybrid composite particles containing cinnamon oil as an antibiotic alternative against food-borne pathogens
Publication date: Available online 12 June 2020Source: Journal of Food EngineeringAuthor(s): Jakarwan Yostawonkul, Niyaphat Nittayasut, Atitaya Phasuk, Rachatapan Junchay, Suwimon Boonrungsiman, Sasithon Temisak, Maysayamas Kongsema, Waranyoo Phoolcharoen, Teerapong Yata (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 13, 2020 Category: Food Science Source Type: research

Infant milk formulae processing: Effect of wet-mix total solids and heat treatment temperature on rheological, emulsifying and nutritional properties
Publication date: Available online 11 June 2020Source: Journal of Food EngineeringAuthor(s): Mariana Rodríguez Arzuaga, Kataneh Aalaei, Denise Felix Da Silva, Sylvain Barjon, María C. Añón, Analía G. Abraham, Lilia Ahrné (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 12, 2020 Category: Food Science Source Type: research

Approximation of heat and mass transport properties for one sided cake baking
Publication date: Available online 12 June 2020Source: Journal of Food EngineeringAuthor(s): Puvikkarasan Jayapragasam, Pascal Le Bideau, Tahar Loulou (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 12, 2020 Category: Food Science Source Type: research

Simultaneous adsorption of acid and flavonoids from hawthorn juice onto resins
Publication date: Available online 10 June 2020Source: Journal of Food EngineeringAuthor(s): Tiantian Chang, Yunjie Bi, Lili Jing, Xiaolu Liu, Minting Fan, Shengsheng Yao, Lei Feng, Yuping Zhao (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 10, 2020 Category: Food Science Source Type: research

Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach
Publication date: January 2021Source: Journal of Food Engineering, Volume 289Author(s): Simone Tessarini Estevão, João Batista de Almeida e Silva, Felipe Rebello Lourenço (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 9, 2020 Category: Food Science Source Type: research

In-situ rheological and structural characterization of milk foams in a commercial foaming device
Publication date: Available online 7 June 2020Source: Journal of Food EngineeringAuthor(s): Annika R. Völp, Lisa Kagerbauer, Jan Engmann, Deniz Z. Gunes, Cécile Gehin-Delval, Norbert Willenbacher (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 9, 2020 Category: Food Science Source Type: research

Improving resource efficiency in the food industry by using non-conventional intermediate products
Publication date: Available online 6 June 2020Source: Journal of Food EngineeringAuthor(s): Jochem Jonkman, Alberto Castiglioni, Renzo Akkerman, Albert van der Padt (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 7, 2020 Category: Food Science Source Type: research

Evaluating taste-related attributes of black tea by micro-NIRS
Publication date: Available online 5 June 2020Source: Journal of Food EngineeringAuthor(s): Yu-Jie Wang, Tie-Han Li, Lu-Qing Li, Jing-Ming Ning, Zheng-Zhu Zhang (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 6, 2020 Category: Food Science Source Type: research

Ohmic heating of a solid-liquid food mixture in an electrically conductive package
Publication date: Available online 5 June 2020Source: Journal of Food EngineeringAuthor(s): Wassamon Wattanayon, Patthima Udompijitkul, Pitiya Kamonpatana (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 6, 2020 Category: Food Science Source Type: research

The improvement of flow conditions in a whirlpool with a modified bottom: An experimental study based on particle image velocimetry (PIV)
Publication date: Available online 4 June 2020Source: Journal of Food EngineeringAuthor(s): Monika Sterczyńska, Marta Stachnik, Aleksander Poreda, Joanna Piepiórka Stepuk, Marek Zdaniewicz, Marek Jakubowski (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 6, 2020 Category: Food Science Source Type: research

Uncertainty assessment for firmness and total soluble solids of sweet cherries using hyperspectral imaging and multivariate statistics
Publication date: Available online 4 June 2020Source: Journal of Food EngineeringAuthor(s): Reddy, R. Pullanagari, Mo Li (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 6, 2020 Category: Food Science Source Type: research

Development and characterization of biopolymeric films of galactomannans recovered from spent coffee grounds
Publication date: January 2021Source: Journal of Food Engineering, Volume 289Author(s): Gisella O. Coelho, Michelle J.A. Batista, Antonio F. Ávila, Adriana S. Franca, Leandro S. Oliveira (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 6, 2020 Category: Food Science Source Type: research

Phenomenological based model for the prediction of the structural changes during chocolate conching process
Publication date: Available online 3 June 2020Source: Journal of Food EngineeringAuthor(s): Camila González Arango, Elly V. Acosta, Juan Camilo Mazo Rivas, Diego A. Muñoz (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 4, 2020 Category: Food Science Source Type: research

Effect of casein/whey ratio on the thermal denaturation of whey proteins and subsequent fouling in a plate heat exchanger
Publication date: Available online 2 June 2020Source: Journal of Food EngineeringAuthor(s): Weiji Liu, Xiao Dong Chen, Romain Jeantet, Christophe André, Severine Bellayer, Guillaume Delaplace (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 3, 2020 Category: Food Science Source Type: research

From bolus to digesta: How structural disintegration affects starch hydrolysis during oral-gastro-intestinal digestion of bread
Publication date: Available online 1 June 2020Source: Journal of Food EngineeringAuthor(s): Jing Gao, Eileen Yi Ning Tan, Sherlene Hui Ling Low, Yong Wang, Jian Ying, Zhizhong Dong, Weibiao Zhou (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 3, 2020 Category: Food Science Source Type: research

A novel egg quality index as an alternative to haugh unit score
Publication date: Available online 30 May 2020Source: Journal of Food EngineeringAuthor(s): Valeriy G. Narushin, Michael N. Romanov, Darren K. Griffin (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 31, 2020 Category: Food Science Source Type: research

Microencapsulation of lycopene from tomatoes peels by complex coacervation and freeze-drying: Evidences on phytochemical profile, stability and food applications
Publication date: Available online 28 May 2020Source: Journal of Food EngineeringAuthor(s): Ionica Gheonea (Dima), Iuliana Aprodu, Adrian Cîrciumaru, Gabriela Râpeanu, Gabriela Elena Bahrim, Nicoleta Stănciuc (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 29, 2020 Category: Food Science Source Type: research

Kinetic and thermodynamic studies on the degradation of carotene in carrot powder beads
Publication date: Available online 28 May 2020Source: Journal of Food EngineeringAuthor(s): C.C. Ariahu, O.S. Kamaldeen, M.I. Yusufu (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 29, 2020 Category: Food Science Source Type: research

Drying and mathematical modelling for the decelerated rancidity of treated jasmine brown rice using different drying media
Publication date: Available online 29 May 2020Source: Journal of Food EngineeringAuthor(s): Nittaya Junka, Chaiwat Rattanamechaiskul, Chalermchai Wongs-Aree, Somchart Soponronnarit (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 29, 2020 Category: Food Science Source Type: research

Programmable texture properties of cereal-based snack mediated by 3D printing technology
Publication date: Available online 27 May 2020Source: Journal of Food EngineeringAuthor(s): A. Derossi, R. Caporizzi, M. Paolillo, C. Severini (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 29, 2020 Category: Food Science Source Type: research

Characterization of fast-growing foams in bottling processes by endoscopic imaging and convolutional neural networks
Publication date: Available online 27 May 2020Source: Journal of Food EngineeringAuthor(s): Robert P. Panckow, Christopher McHardy, Alexander Rudolph, Michael Muthig, Jordanka Kostova, Mirco Wegener, Cornelia Rauh (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 29, 2020 Category: Food Science Source Type: research

Impact of high-pressure and microwave-assisted thermal pasteurization on inactivation of Listeria innocua and quality attributes of green beans
Publication date: Available online 27 May 2020Source: Journal of Food EngineeringAuthor(s): Sumeyye Inanoglu, Gustavo V. Barbosa-Cánovas, Juhi Patel, Mei-Jun Zhu, Frank Liu, Zhongwei Tang, Juming Tang (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 29, 2020 Category: Food Science Source Type: research

Monitoring of primary drying in the freeze-drying process using an open-ended coaxial microwave resonator
Publication date: Available online 27 May 2020Source: Journal of Food EngineeringAuthor(s): Kyuya Nakagawa, Shinji Kono (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 28, 2020 Category: Food Science Source Type: research

Effectiveness of specularity removal from hyperspectral images on the quality of spectral signatures of food products
Publication date: Available online 24 May 2020Source: Journal of Food EngineeringAuthor(s): Gamal ElMasry, Pere Gou, Salim Al-Rejaie (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 25, 2020 Category: Food Science Source Type: research

The functionality of micellar casein produced from retentate caprine milk treated by HP
Publication date: Available online 20 May 2020Source: Journal of Food EngineeringAuthor(s): Khaled S. Nassar, Jing Lu, Xiaoyang Pang, Eman S. Ragab, Yuanchun Yue, Ujiroghene Joy Obaroakpo, Solomon Gebreyowhans, Naveed Hussain, Yang Bayou, Shuwen Zhang, Jiaping Lv (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 20, 2020 Category: Food Science Source Type: research

Effects of pulsed magnetic field on freezing kinetics and physical properties of water and cucumber tissue fluid
Publication date: Available online 20 May 2020Source: Journal of Food EngineeringAuthor(s): Lei Zhang, Zhao Yang, Qiujia Deng (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 20, 2020 Category: Food Science Source Type: research

Phenomenological model for predicting the “Conching Degree” of chocolate
Publication date: Available online 18 May 2020Source: Journal of Food EngineeringAuthor(s): Camila González Arango, Elly V. Acosta, Diego A. Muñoz, Jonathan Alexis Rúa Torres, Wilmar Valencia Gallego, Juan Camilo Mazo Rivas (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 18, 2020 Category: Food Science Source Type: research

Heat and mass transfer of scraped surface heat exchanger used for suspension freeze concentration
Publication date: Available online 16 May 2020Source: Journal of Food EngineeringAuthor(s): Zhongxiang Ding, Frank G.F. Qin, Kewen Peng, Jiaojiao Yuan, Simin Huang, Runhua Jiang, Youyuan Shao (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 17, 2020 Category: Food Science Source Type: research