7th International Conference on Water in FoodISENGARD, Heinz-Dieter; MATHLOUTHI, Mohamed.Food chemistry. 2014, Vol 144, issn 0308-8146, 90 p.Conference Proceedings

Interfacial protein engineering for spray-dried emulsions ― Part II: Oxidative stabilityDAMERAU, Annelie; MOISIO, Timo; PARTANEN, Riitta et al.Food chemistry. 2014, Vol 144, pp 57-64, issn 0308-8146, 8 p.Conference Paper

Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutionsNERI, Lilia; HERNANDO, Isabel; PEREZ-MUNUERA, Isabel et al.Food chemistry. 2014, Vol 144, pp 65-73, issn 0308-8146, 9 p.Conference Paper

Physico-chemical properties of ready to eat, shelf-stable pasta during storageCARINI, E; CURTI, E; CASSOTTA, F et al.Food chemistry. 2014, Vol 144, pp 74-79, issn 0308-8146, 6 p.Conference Paper

Effect of ultrasound treatment on the water state in kiwifruit during osmotic dehydrationNOWACKA, M; TYLEWICZ, U; LAGHI, L et al.Food chemistry. 2014, Vol 144, pp 18-25, issn 0308-8146, 8 p.Conference Paper

Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutionsSACCHETTI, Giampiero; NERI, Lilia; LAGHI, Luca et al.Food chemistry. 2014, Vol 144, pp 36-43, issn 0308-8146, 8 p.Conference Paper

Molecular mobility, composition and structure analysis in glycerol plasticised chitosan filmsFUNDO, Joana F; FERNANDES, Rui; ALMEIDA, Pedro M et al.Food chemistry. 2014, Vol 144, pp 2-8, issn 0308-8146, 7 p.Conference Paper

Effect of relative humidity on carvacrol release and permeation properties of chitosan based films and coatingsKUREK, Mia; GUINAULT, Alain; VOILLEY, Andrée et al.Food chemistry. 2014, Vol 144, pp 9-17, issn 0308-8146, 9 p.Conference Paper

Monitoring methods and predictive models for water status in Jonathan applesTRINCA, Lucia Carmen; CAPRARU, Adina-Mirela; AROTARITEI, Dragoş et al.Food chemistry. 2014, Vol 144, pp 80-86, issn 0308-8146, 7 p.Conference Paper

Water-solid interactions between amorphous maltodextrins and crystalline sodium chlorideGHORAB, Mohamed K; MARRS, Krystin; TAYLOR, Lynne S et al.Food chemistry. 2014, Vol 144, pp 26-35, issn 0308-8146, 10 p.Conference Paper

Interfacial protein engineering for spray―dried emulsions ― Part I: Effects on protein distribution and physical propertiesMOISIO, Timo; DAMERAU, Annelie; LAMPI, Anna-Maija et al.Food chemistry. 2014, Vol 144, pp 50-56, issn 0308-8146, 7 p.Conference Paper

Structure formation in sugar containing pectin gels ― Influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectinKASTNER, H; KERN, K; WILDE, R et al.Food chemistry. 2014, Vol 144, pp 44-49, issn 0308-8146, 6 p.Conference Paper