The behavior of nanocellulose in gastrointestinal tract and its influence on food digestion
Publication date: Available online 18 September 2020Source: Journal of Food EngineeringAuthor(s): Lingling Liu, Fanbin Kong (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 19, 2020 Category: Food Science Source Type: research
Identification of factors affecting wear behavior of semi-hard cheeses
Publication date: Available online 17 September 2020Source: Journal of Food EngineeringAuthor(s): Fariba Zad Bagher Seighalani, Helen Joyner, Lynn Schreyer (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 18, 2020 Category: Food Science Source Type: research
Encapsulation and release of vitamin C in double W/O/W emulsions followed by complex coacervation in gelatin-sodium caseinate system
Publication date: Available online 16 September 2020Source: Journal of Food EngineeringAuthor(s): Jadranka Fraj, Lidija Petrović, Ljiljana Đekić, Jelena Milinković Budinčić, Sandra Bučko, Jaroslav Katona (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 17, 2020 Category: Food Science Source Type: research
Thermally buffering polyethylene/halloysite/phase change material nanocomposite packaging films for cold storage of foods
Publication date: Available online 16 September 2020Source: Journal of Food EngineeringAuthor(s): Cuneyt Erdinc Tas, Hayriye Unal (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 17, 2020 Category: Food Science Source Type: research
Modeling of fluid flow, carbohydrate digestion, and glucose absorption in human small intestine
Publication date: Available online 16 September 2020Source: Journal of Food EngineeringAuthor(s): J.S. Karthikeyan, Deepti Salvi (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 17, 2020 Category: Food Science Source Type: research
Pulse-spouted microwave freeze drying of raspberry: Control of moisture using ANN model aided by LF-NMR
Publication date: Available online 15 September 2020Source: Journal of Food EngineeringAuthor(s): Yanan Sun, Min Zhang, Arun S. Mujumdar, Dongxing Yu (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 16, 2020 Category: Food Science Source Type: research
New methodology to analyze the dielectric properties in radiofrequency and microwave ranges in chicken meat during postmortem time
Publication date: Available online 12 September 2020Source: Journal of Food EngineeringAuthor(s): Maria Victoria Traffano-Schiffo, Marta Castro-Giraldez, Ricardo J. Colom, Pau Talens, Pedro J. Fito (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 13, 2020 Category: Food Science Source Type: research
Independent and combined effects of high pressure, microwave, soluble gas stabilization, modified atmosphere and vacuum packaging on microbiological and physicochemical shelf life of precooked chicken breast slices
Publication date: Available online 11 September 2020Source: Journal of Food EngineeringAuthor(s): Tem Thi Dang, Tone Mari Rode, Dagbjørn Skipnes (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 12, 2020 Category: Food Science Source Type: research
Assessment of a novel window of dimensional stability for screening food inks for 3D printing
Publication date: Available online 12 September 2020Source: Journal of Food EngineeringAuthor(s): Justin J. Nijdam, Deepa Agarwal, Ben S. Schon (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 12, 2020 Category: Food Science Source Type: research
Oleogelation of rapeseed oil with cellulose fibers as an innovative strategy for palm oil substitution in chocolate spreads
Publication date: Available online 12 September 2020Source: Journal of Food EngineeringAuthor(s): Annabelle David, Mélissa David, Pauline Lesniarek, Emmanuel Corfias, Yoann Pululu, Mathieu Delample, Patrick Snabre (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 12, 2020 Category: Food Science Source Type: research
Analyzing the microstructure of a fresh sorbet with X-ray micro-computed tomography: Sampling, acquisition, and image processing
Publication date: Available online 10 September 2020Source: Journal of Food EngineeringAuthor(s): Véronique Masselot, Véronique Bosc, Hayat Benkhelifa (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 10, 2020 Category: Food Science Source Type: research
Prediction of the glass transition temperature of low molecular weight components and polysaccharide mixtures
Publication date: Available online 8 September 2020Source: Journal of Food EngineeringAuthor(s): Sebastian Linnenkugel, Anthony H.J. Paterson, Lee M. Huffman, John E. Bronlund (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 9, 2020 Category: Food Science Source Type: research
Energy modeling with meteorological data and multiobjective optimization of a confectionery stove
Publication date: Available online 7 September 2020Source: Journal of Food EngineeringAuthor(s): Gabriel Legorburu, Amanda D. Smith (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 8, 2020 Category: Food Science Source Type: research
Effects of flow constriction on foamed viscous shear-thinning fluids downstream of a continuous multi rotor-stator foaming device
Publication date: Available online 7 September 2020Source: Journal of Food EngineeringAuthor(s): Saifullah Jabarkhyl, Shiping Zhu, Mostafa Barigou (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 8, 2020 Category: Food Science Source Type: research
Crystallization characteristics of amorphous trehalose dried from alcohol
Publication date: Available online 6 September 2020Source: Journal of Food EngineeringAuthor(s): Takanari Sekitoh, Takashi Okamoto, Akiho Fujioka, Tomohiko Yoshioka, Shinji Terui, Hiroyuki Imanaka, Naoyuki Ishida, Koreyoshi Imamura (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 6, 2020 Category: Food Science Source Type: research
