Semi-transparent regenerated cellulose/ZnONP nanocomposite film as a potential antimicrobial food packaging material
Publication date: Available online 4 May 2021Source: Journal of Food EngineeringAuthor(s): Shahab Saedi, Mastaneh Shokri, Jun Tae Kim, Gye Hwa Shin (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 5, 2021 Category: Food Science Source Type: research
Plant Protein in Material Extrusion 3D Printing: Formation, Plasticization, Prospects, and Challenges
Publication date: Available online 5 May 2021Source: Journal of Food EngineeringAuthor(s): Simon JA. Rowat, Raymond L. Legge, Christine Moresoli (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 5, 2021 Category: Food Science Source Type: research
Influences of Sample Shape, Voltage Gradient, and Electrode Surface Form on the Exergoeconomic Performance Characteristics of Ohmic Thawing of Frozen Minced Beef
Publication date: Available online 3 May 2021Source: Journal of Food EngineeringAuthor(s): Ömer Faruk Çokgezme, Deniz Döner, Mutlu Çevik, Ali Varsın Kemahlıoğlu, Filiz İçier (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 5, 2021 Category: Food Science Source Type: research
Enhanced survival of probiotics in the electrosprayed microcapsule by addition of fish oil
Publication date: Available online 3 May 2021Source: Journal of Food EngineeringAuthor(s): Ru-Meng Huang, Kun Feng, Shu-Fang Li, Min-Hua Zong, Hong Wu, Shuang-Yan Han (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 5, 2021 Category: Food Science Source Type: research
Modelling the growth of in-vitro meat on microstructured edible films
Publication date: Available online 4 May 2021Source: Journal of Food EngineeringAuthor(s): Aldonza Jaques, Elizabeth Sánchez, Nicole Orellana, Javier Enrione, Cristian A. Acevedo (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 5, 2021 Category: Food Science Source Type: research
Water vapour condensation on the surface of bulky fruit: Some basics and a simple measurement method
Publication date: Available online 3 May 2021Source: Journal of Food EngineeringAuthor(s): Manfred Linke, Ulrike Praeger, Pramod V. Mahajan, Martin Geyer (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 3, 2021 Category: Food Science Source Type: research
Experimental characterization and theoretical modeling of fracture and friction resistance forces during tuna cutting
Publication date: Available online 30 April 2021Source: Journal of Food EngineeringAuthor(s): Oleg V. Ageev, Andrzej Dowgiałło, Monika Sterczyńska, Joanna Piepiórka-Stepuk, Liviu Giurgiulescu, Monika Janowicz, Marek Jakubowski (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 1, 2021 Category: Food Science Source Type: research
Effect of surrounding medium on radio frequency (RF) heating uniformity of corn flour
Publication date: Available online 28 April 2021Source: Journal of Food EngineeringAuthor(s): Dag Damla, Rakesh K. Singh, Fanbin Kong (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - April 29, 2021 Category: Food Science Source Type: research
Nanomechanical properties of potato flakes using atomic force microscopy
Publication date: Available online 28 April 2021Source: Journal of Food EngineeringAuthor(s): Zeinab Al-Rekabi, Suzanne L. Davies, Charles A. Clifford (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - April 29, 2021 Category: Food Science Source Type: research
Optimum physical properties of fruit puree for freeze-drying: Effect of pulp content on freeze-concentrated glass transition temperature and yield stress of mango puree
Publication date: Available online 29 April 2021Source: Journal of Food EngineeringAuthor(s): Yukino Yamamoto, Suwalee Fong-in, Kiyoshi Kawai (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - April 29, 2021 Category: Food Science Source Type: research
Electrosprayed whey protein nanocarriers containing natural phenolics; thermal and antioxidant properties, release behavior and stability
Publication date: Available online 22 April 2021Source: Journal of Food EngineeringAuthor(s): Matin Soleimanifar, Seid Mahdi Jafari, Elham Assadpour, Ali Mirarab (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - April 24, 2021 Category: Food Science Source Type: research
Comparison of plant-based emulsifier performance in water-in-oil-in-water emulsions: Soy protein isolate, pectin and gum arabic
Publication date: Available online 21 April 2021Source: Journal of Food EngineeringAuthor(s): Jinning Liu, Hualu Zhou, Yunbing Tan, Jorge L. Muriel Mundo, David Julian McClements (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - April 22, 2021 Category: Food Science Source Type: research
Kinetics of heat-induced changes in foods: a workflow proposal
Publication date: Available online 20 April 2021Source: Journal of Food EngineeringAuthor(s): M.A.J.S. van (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - April 21, 2021 Category: Food Science Source Type: research
Gold–silver core-shell nanorods based time-temperature indicator for quality monitoring of pasteurized milk in the cold chain
Publication date: October 2021Source: Journal of Food Engineering, Volume 306Author(s): Tingting Gao, Da-Wen Sun, You Tian, Zhiwei Zhu (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - April 20, 2021 Category: Food Science Source Type: research
Rheological characterization of coconut cream emulsion using steady-state shear and time-dependent modeling
Publication date: Available online 17 April 2021Source: Journal of Food EngineeringAuthor(s): Avan Maghazechi, Abdorreza Mohammad Nafchi, Thuan-Chew Tan, Eng-Keng Seow, Azhar Mat Easa (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - April 18, 2021 Category: Food Science Source Type: research
