Modulation of physicochemical properties of emulsified lipids by chitosan additionFANG YUAN; YANXIANG GAO; ANDREW DECKER, Eric et al.Journal of food engineering. 2013, Vol 114, Num 1, pp 1-7, issn 0260-8774, 7 p.Article

Food sustainability by designing and modelling a membrane controlled atmosphere storage systemKOK LIN CHONG; NA PENG; HANG YIN et al.Journal of food engineering. 2013, Vol 114, Num 3, pp 361-374, issn 0260-8774, 14 p.Article

Impact of combined ascorbic acid/CaCl₂, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)GARCIA LOREDO, Analia B; GUERRERO, Sandra N; ALZAMORA, Stella M et al.Journal of food engineering. 2013, Vol 114, Num 2, pp 164-173, issn 0260-8774, 10 p.Article

Inactivation kinetics of polyphenol oxidase using a two-stage method with low pressurized carbon dioxide microbubblesKOBAYASHI, Fumiyuki; IKEURA, Hiromi; ODAKE, Sashiko et al.Journal of food engineering. 2013, Vol 114, Num 2, pp 215-220, issn 0260-8774, 6 p.Article

Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv. 'Zinac') during storagePINHEIRO, Joaquina; ALEGRIA, Carla; ABREU, Marta et al.Journal of food engineering. 2013, Vol 114, Num 3, pp 338-345, issn 0260-8774, 8 p.Article

Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut pasteSPIGNO, Giorgia; DONSI, Francesco; AMENDOLA, Danila et al.Journal of food engineering. 2013, Vol 114, Num 2, pp 207-214, issn 0260-8774, 8 p.Article

Properties of wheat starch film-forming dispersions and films as affected by chitosan additionBONILLA, J; ATARES, L; VARGAS, M et al.Journal of food engineering. 2013, Vol 114, Num 3, pp 303-312, issn 0260-8774, 10 p.Article

The effects of ultrasonic/microwave assisted treatment on the properties of soy protein isolate/microcrystalline wheat-bran cellulose filmZHE WANG; SUN, Xiu-Xiu; LIAN, Zi-Xuan et al.Journal of food engineering. 2013, Vol 114, Num 2, pp 183-191, issn 0260-8774, 9 p.Article

The inactivation of Bacillus subtilis spores at low concentrations of hydrogen peroxide vapourMALIK, D. J; SHAW, C. M; RIELLY, C. D et al.Journal of food engineering. 2013, Vol 114, Num 3, pp 391-396, issn 0260-8774, 6 p.Article

Two-stage foam separation technology for recovering potato protein from potato processing wastewater using the column with the spiral internal componentZONGMIN LIU; ZHAOLIANG WU; RUI LI et al.Journal of food engineering. 2013, Vol 114, Num 2, pp 192-198, issn 0260-8774, 7 p.Article

Comparative study of high intensity ultrasound effects on food proteins functionalityARZENI, C; MARTINEZ, K; ZEMA, P et al.Journal of food engineering. 2012, Vol 108, Num 3, pp 463-472, issn 0260-8774, 10 p.Article

Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringuesLICCIARDELLO, Fabio; FRISULLO, Pierangelo; LAVERSE, Janine et al.Journal of food engineering. 2012, Vol 108, Num 3, pp 453-462, issn 0260-8774, 10 p.Article

Efficacy of non-thermal technologies and sanitizer solutions on microbial load reduction and quality retention of strawberriesALEXANDRE, Elisabete M. C; BRANDAO, Teresa R. S; SILVA, Cristina L. M et al.Journal of food engineering. 2012, Vol 108, Num 3, pp 417-426, issn 0260-8774, 10 p.Article

Properties of protein powder prepared from Cape hake by-productsPIRES, C; COSTA, S; BATIST, A. P et al.Journal of food engineering. 2012, Vol 108, Num 2, pp 268-275, issn 0260-8774, 8 p.Article

The effect of osmotic dehydrofreezing on the role of the cell membrane in carrot texture softening after freeze-thawingANDO, Hiroko; KAJIWARA, Kazuhito; OSHITA, Seiichi et al.Journal of food engineering. 2012, Vol 108, Num 3, pp 473-479, issn 0260-8774, 7 p.Article

A numerical approach for the analysis of the coffee roasting processBOTTAZZI, D; FARINA, S; MILANI, M et al.Journal of food engineering. 2012, Vol 112, Num 3, pp 243-252, issn 0260-8774, 10 p.Article

A simplified method for numerical simulation of gas grilling of non-intact beef steaks to eliminate Escherichia coli O157:H7LIHAN HUANG.Journal of food engineering. 2012, Vol 113, Num 3, pp 380-388, issn 0260-8774, 9 p.Article

A spinning disc study of fouling of cold heat transfer surfaces by gel formation from model food fat solutionsHUANG, Jen-Yi; JOHN CHEW, Y. M; IAN WILSON, D et al.Journal of food engineering. 2012, Vol 109, Num 1, pp 49-61, issn 0260-8774, 13 p.Article

An approach to modeling the rheological properties of food materialsMYHAN, Ryszard; BIALOBRZEWSKI, Ireneusz; MARKOWSKI, Marek et al.Journal of food engineering. 2012, Vol 111, Num 2, pp 351-359, issn 0260-8774, 9 p.Article

Antimicrobial, rheological, and physicochemical properties of sago starch films filled with nanorod-rich zinc oxideABDORREZA MOHAMMADI NAFCHI; ABD KARIM ALIAS; MAHMUD, Shahrom et al.Journal of food engineering. 2012, Vol 113, Num 4, pp 511-519, issn 0260-8774, 9 p.Article

Application of hybrid image features for fast and non-invasive classification of raisinSONGJING WANG; KANGSHENG LIU; XINJIE YU et al.Journal of food engineering. 2012, Vol 109, Num 3, pp 531-537, issn 0260-8774, 7 p.Article

Characterization of spray-dried soy sauce powders using maltodextrins as carrierWEI WANG; WEIBIAO ZHOU.Journal of food engineering. 2012, Vol 109, Num 3, pp 399-405, issn 0260-8774, 7 p.Article

Coffea arabica beans microstructural changes induced by roasting: An X-ray microtomographic investigationFRISULLO, P; BARNABA, M; NAVARINI, L et al.Journal of food engineering. 2012, Vol 108, Num 1, pp 232-237, issn 0260-8774, 6 p.Article

Constant pressure filtration of lime water (nejayote) used to cook kernels in maize processingVALDERRAMA-BRAVO, C; GUTIERREZ-CORTEZ, E; CONTRERAS-PADILLA, M et al.Journal of food engineering. 2012, Vol 110, Num 3, pp 478-486, issn 0260-8774, 9 p.Article

Development of a tensiometric model for surface energy characterization of raw coffee beansROSSI, Davide; MIONI, Enrico; ZANCATO, Mirella et al.Journal of food engineering. 2012, Vol 112, Num 4, pp 352-357, issn 0260-8774, 6 p.Article