Use of a tubular heat exchanger to achieve complex coacervation in a semi-continuous process: effects of capsules curing temperature and shear rate
Publication date: Available online 31 May 2021Source: Journal of Food EngineeringAuthor(s): Sungil Ferreira, Vania Regina Nicoletti (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 1, 2021 Category: Food Science Source Type: research
Characterization of emulsion films prepared from soy protein isolate at different preheating temperatures
Publication date: Available online 29 May 2021Source: Journal of Food EngineeringAuthor(s): Yanyu Hu, Linfan Shi, Zhongyang Ren, Gengxin Hao, Jun Chen, Wuyin Weng (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 30, 2021 Category: Food Science Source Type: research
Effect of residence time in the cooker-stretcher on mozzarella cheese composition, structure and functionality
Publication date: Available online 26 May 2021Source: Journal of Food EngineeringAuthor(s): Ran Feng, Sylvain Barjon, Frans W.J. van den Berg, Søren Kristian Lillevang, Lilia Ahrné (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 27, 2021 Category: Food Science Source Type: research
The determination of bread dough readiness during kneading of wheat flour: a review of the available methods
Publication date: Available online 24 May 2021Source: Journal of Food EngineeringAuthor(s): Ottavia Parenti, Lorenzo Guerrini, Sara Bossa Mompin, Mònica Toldrà, Bruno Zanoni (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 25, 2021 Category: Food Science Source Type: research
Editorial Board
Publication date: October 2021Source: Journal of Food Engineering, Volume 307Author(s): (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 23, 2021 Category: Food Science Source Type: research
Classification of sea bream (Sparus aurata) fillets subjected to freeze-thaw cycles by using front-face fluorescence spectroscopy
Publication date: Available online 20 May 2021Source: Journal of Food EngineeringAuthor(s): Romdhane Karoui, Ferdaous Boughattas, Christine Chénè (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 21, 2021 Category: Food Science Source Type: research
Mathematical modelling of uniaxial extension of a heterogeneous gas cell wall in bread dough: stress fields and stress concentration analysis relating to the proving and baking steps
Publication date: Available online 19 May 2021Source: Journal of Food EngineeringAuthor(s): Kossigan Bernard DEDEY, David GRENIER, Tiphaine LUCAS (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 21, 2021 Category: Food Science Source Type: research
Improving the thermal, productive, and environmental performance of a non-centrifugal cane sugar production module using a heat recovery system
Publication date: Available online 18 May 2021Source: Journal of Food EngineeringAuthor(s): Fabián Velásquez, John Espitia, Henry Hernandez, Oscar Mendieta, Sebastian Escobar, Jader Rodríguez (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 19, 2021 Category: Food Science Source Type: research
Influence of interfacial characteristics and dielectric properties on foam structure preservation during microwave-assisted vacuum drying of whey protein isolate-maltodextrin dispersions
Publication date: Available online 18 May 2021Source: Journal of Food EngineeringAuthor(s): Peter Kubbutat, Ulrich Kulozik, Jannika Dombrowski (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 19, 2021 Category: Food Science Source Type: research
Quantifying milk proteins using infrared photodetection for portable equipment
Publication date: Available online 17 May 2021Source: Journal of Food EngineeringAuthor(s): Daniela Szwarcman, Germano M. Penello, Rudy M.S. Kawabata, Maurício P. Pires, Patrícia L. Souza (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 18, 2021 Category: Food Science Source Type: research
A sub-zero crystallization process for the recovery of lactose
Publication date: Available online 17 May 2021Source: Journal of Food EngineeringAuthor(s): Ruben Halfwerk, Doekle Yntema, Jaap Van Spronsen, Albert Van der Padt (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 18, 2021 Category: Food Science Source Type: research
Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis
Publication date: Available online 11 May 2021Source: Journal of Food EngineeringAuthor(s): Georg Surber, Thomas Spiegel, Bich Phuong Dang, Alan Wolfschoon Pombo, Harald Rohm, Doris Jaros (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 12, 2021 Category: Food Science Source Type: research
Monitoring ageing in beef samples using surface wave elastography: A feasibility study
Publication date: Available online 7 May 2021Source: Journal of Food EngineeringAuthor(s): Nicolás Benech, Sofía Aguiar, Gustavo A. Grinspan (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 9, 2021 Category: Food Science Source Type: research
ICEF13 special issue on Food Engineering for Nutrition and Digestion
Publication date: Available online 6 May 2021Source: Journal of Food EngineeringAuthor(s): Bhesh Bhandari, Pablo Juliano, Kai Knoerzer, Minh Nguyen, Roman Buckow (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 8, 2021 Category: Food Science Source Type: research
Stabilization of oil-in-water emulsions with a mushroom (Agaricus bisporus) by-product
Publication date: Available online 5 May 2021Source: Journal of Food EngineeringAuthor(s): Mónica UMAÑA, Christelle TURCHIULI, Valeria EIM, Carmen ROSSELLÓ, Susana SIMAL (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 6, 2021 Category: Food Science Source Type: research
