Emulsions Stabilised with Pectin-based Microgels: Investigations into the Break-up of Droplets in the Presence of Microgels
Publication date: Available online 1 December 2020Source: Journal of Food EngineeringAuthor(s): G.I.Saavedra Isusi, N. Lohner, H.P. Karbstein, U.S. van der Schaaf (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - December 2, 2020 Category: Food Science Source Type: research
Critical examination of particle swelling during wetting of ground coffee
Publication date: Available online 1 December 2020Source: Journal of Food EngineeringAuthor(s): Matthew J. Maille, Kyle Sala, David M. Scott, Hannah Zukswert (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - December 2, 2020 Category: Food Science Source Type: research
Method comparison between real-time spectral and laboratory based measurements of moisture content and CIELAB color pattern during dehydration of beef slices
Publication date: Available online 30 November 2020Source: Journal of Food EngineeringAuthor(s): Gardis J.E. von Gersdorff, Boris Kulig, Oliver Hensel, Barbara Sturm (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - December 2, 2020 Category: Food Science Source Type: research
Jet milling conditions impact on wheat flour particle size
Publication date: Available online 30 November 2020Source: Journal of Food EngineeringAuthor(s): S. Protonotariou, C. Ritzoulis, I. Mandala (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - December 2, 2020 Category: Food Science Source Type: research
Microwave vacuum evaporation as a potential technology to concentrate sugar solutions: A study based on dielectric spectroscopy
Publication date: Available online 26 November 2020Source: Journal of Food EngineeringAuthor(s): Yuan Tao, Bowen Yan, Nana Zhang, Mingfu Wang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 27, 2020 Category: Food Science Source Type: research
Effects of Ingredients and Pre-heating on the Printing Quality and Dimensional Stability in 3D Printing of Cookie Dough
Publication date: Available online 26 November 2020Source: Journal of Food EngineeringAuthor(s): Ezgi Pulatsu, Jheng-Wun Su, Stuart M. Kenderes, Jian Lin, Bongkosh Vardhanabhuti, Mengshi Lin (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 27, 2020 Category: Food Science Source Type: research
Physico-chemical and functional properties of microfluidized egg yolk
Publication date: Available online 26 November 2020Source: Journal of Food EngineeringAuthor(s): Rajat Suhag, Atul Dhiman, Dhruv Thakur, Anit Kumar, Ashutosh Upadhyay (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 27, 2020 Category: Food Science Source Type: research
Impact of processing and storage conditions on color stability of strawberry puree: The role of PPO reactions revisited
Publication date: Available online 11 November 2020Source: Journal of Food EngineeringAuthor(s): Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Marc Hendrickx, Ann Van Loey (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 26, 2020 Category: Food Science Source Type: research
Utilization of dried Japanese apricot and avocado fruit powders as an emulsifying agent: The importance of the powder-dispersed phase in emulsification
Publication date: Available online 24 November 2020Source: Journal of Food EngineeringAuthor(s): Hsinhsuan Ho, Toya Ishii, Kentaro Matsumiya, Maki Iwasa, Yasuki Matsumura (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 25, 2020 Category: Food Science Source Type: research
Phospholipid Bilayer Responses to Ultrasound-Induced Microbubble Cavitation Phenomena
Publication date: Available online 23 November 2020Source: Journal of Food EngineeringAuthor(s): Martin P. Walsh, Rohan V. Tikekar, Nitin Nitin, Steven Wrenn (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 24, 2020 Category: Food Science Source Type: research
Degradation kinetics modeling of antioxidant compounds from the wastes of Mangifera pajang fruit in aqueous and choline chloride/ascorbic acid natural deep eutectic solvent
Publication date: Available online 16 November 2020Source: Journal of Food EngineeringAuthor(s): Jordy Kim Ung Ling, Yen San Chan, Jobrun Nandong (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 22, 2020 Category: Food Science Source Type: research
Continuous flow microwave system with helical tubes for liquid food heating
Publication date: Available online 21 November 2020Source: Journal of Food EngineeringAuthor(s): Yuhao Zhang, Huayu Yang, Bowen Yan, Huaping Zhu, Wenhua Gao, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 22, 2020 Category: Food Science Source Type: research
Predicting the performance of direct contact membrane distillation (DCMD): Mathematical determination of appropriate tortuosity based on porosity
Publication date: Available online 19 November 2020Source: Journal of Food EngineeringAuthor(s): Woo-Ju Kim, Osvaldo Campanella, Dennis R. Heldman (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 19, 2020 Category: Food Science Source Type: research
Cell permeabilization processes for improved encapsulation of oregano essential oil in yeast cells
Publication date: Available online 17 November 2020Source: Journal of Food EngineeringAuthor(s): George Dimopoulos, Alexandros Katsimichas, Dimitrios Tsimogiannis, Vassiliki Oreopoulou, Petros Taoukis (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 18, 2020 Category: Food Science Source Type: research
Predicting human glucose response curve using an engineered small intestine system in combination with mathematical modeling
Publication date: March 2021Source: Journal of Food Engineering, Volume 293Author(s): S.R. Priyadarshini, Elumalai Arunkumar, J.A. Moses, C. Anandharamakrishnan (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - November 18, 2020 Category: Food Science Source Type: research
