Whey protein gel — mechanical cleaning capability through modelling and experimental testing including compression and wire cutting investigation
Publication date: March 2021Source: Journal of Food Engineering, Volume 292Author(s): Jintian Liu, Manuel Helbig, Jens-Peter Majschak, Markus Böl (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 6, 2020 Category: Food Science Source Type: research
A visual indicator based on curcumin with high stability for monitoring the freshness of freshwater shrimp, Macrobrachium rosenbergii
Publication date: Available online 31 August 2020Source: Journal of Food EngineeringAuthor(s): Junjun Zhang, Xiaowei Huang, Xiaobo Zou, Jiyong Shi, Xiaodong Zhai, Li Liu, Zhihua Li, Melvin Holmes, Yunyun Gong, Megan Povey, Jianbo Xiao (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 1, 2020 Category: Food Science Source Type: research
Whey protein gel - mechanical cleaning capability through modelling and experimental testing including compression and wire cutting investigation
Publication date: Available online 1 September 2020Source: Journal of Food EngineeringAuthor(s): Jintian Liu, Manuel Helbig, Jens-Peter Majschak, Markus Böl (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 1, 2020 Category: Food Science Source Type: research
Influence of thermomechanical treatment and pH on the denaturation kinetics of highly concentrated whey protein isolate
Publication date: Available online 29 August 2020Source: Journal of Food EngineeringAuthor(s): Maria Quevedo, Heike P. Karbstein, M. Azad Emin (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - August 29, 2020 Category: Food Science Source Type: research
From raw material to mildly refined ingredient – Linking structure to composition to understand fractionation processes
Publication date: Available online 27 August 2020Source: Journal of Food EngineeringAuthor(s): Anna Cäcilie Möller, Albert van der Padt, Atze Jan van der Goot (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - August 28, 2020 Category: Food Science Source Type: research
Towards optimisation of rolling process of potato dough: Effect of processing on the microstructure and the mechanical properties
Publication date: Available online 26 August 2020Source: Journal of Food EngineeringAuthor(s): Ruoyu Zhang, Alan Stannard, Graham Street, Ambrose C. Taylor, Maria N. Charalambides (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - August 27, 2020 Category: Food Science Source Type: research
Fabrication and characterization of bi-crosslinking Pickering emulsions stabilized by gliadin/alginate coacervate particles
Publication date: Available online 25 August 2020Source: Journal of Food EngineeringAuthor(s): Hao Wang, Meng-Fan Li, Fu Lin, Chun-Ru Su, Qing-Zhu Zeng, Dong-Xiao Su, Shan He, Qin Wang, Jing-Lin Zhang, Yang Yuan (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - August 26, 2020 Category: Food Science Source Type: research
Comparison of linear and GAB isotherms for estimating the shelf life of low moisture foods packaged in plastic films
Publication date: Available online 25 August 2020Source: Journal of Food EngineeringAuthor(s): Gordon L. Robertson, Dong Sun Lee (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - August 26, 2020 Category: Food Science Source Type: research
The impact of chemical structure on polyphenol bioaccessibility, as a function of processing, cell wall material and pH: A model system
Publication date: Available online 23 August 2020Source: Journal of Food EngineeringAuthor(s): Eden Eran Nagar, Liora Berenshtein, Inbal Hanuka Katz, Uri Lesmes, Zoya Okun, Avi Shpigelman (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - August 24, 2020 Category: Food Science Source Type: research
Characterisation of mechanical properties of food materials during drying using nanoindentation
Publication date: Available online 19 August 2020Source: Journal of Food EngineeringAuthor(s): Md. Imran H. Khan, Nishane Patel, Md Mahiuddin, M.A. Karim (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - August 21, 2020 Category: Food Science Source Type: research
Digestion patterns of proteins in pasteurized and ultra-high temperature milk using in vitro gastric models of adult and elderly
Publication date: Available online 19 August 2020Source: Journal of Food EngineeringAuthor(s): Kataneh Aalaei, Bekzod Khakimov, Cristian De Gobba, Lilia Ahrné (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - August 21, 2020 Category: Food Science Source Type: research
Investigation of gastric disintegration of carrot during digestion in vitro by a Low-Field Nuclear Magnetic Resonance device
Publication date: Available online 19 August 2020Source: Journal of Food EngineeringAuthor(s): Meilai Ding, Peng Wu, Xiao Dong Chen (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - August 21, 2020 Category: Food Science Source Type: research
Anti-freeze effect of Enoki mushroom extract on the quality preservation of frozen whipped cream
Publication date: Available online 20 August 2020Source: Journal of Food EngineeringAuthor(s): Naoki Arai, Ayako Fujiwara, Michiyo Wakuda, Toshihiro Fujimoto, Yuko Nambu, Toya Ishii, Kentaro Matsumiya, Yasuki Matsumura, Hidehisa Kawahara, Koji Ogino (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - August 21, 2020 Category: Food Science Source Type: research
Effects of nano-bubbles and constant/variable-frequency ultrasound-assisted freezing on freezing behaviour of viscous food model systems
Publication date: Available online 18 August 2020Source: Journal of Food EngineeringAuthor(s): You Tian, Zi Zhang, Zhiwei Zhu, Da-Wen Sun (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - August 19, 2020 Category: Food Science Source Type: research
Controlled release of riboflavin encapsulated in pea protein microparticles prepared by emulsion-enzymatic gelation process
Publication date: Available online 17 August 2020Source: Journal of Food EngineeringAuthor(s): Attaf Djoullah, Rémi Saurel (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - August 18, 2020 Category: Food Science Source Type: research
