Volume 289

Journal of Food Engineering

Volume 289

1

Effect of casein/whey ratio on the thermal denaturation of whey proteins and subsequent fouling in a plate heat exchanger

Liu, Weiji, Chen, Xiao Dong, Jeantet, Romain, AndrÃ©, Christophe, Bellayer, Severine, Delaplace, Guillaume

Journal:

Journal of Food Engineering

Year:

2021

File:

PDF, 2.45 MB

2021

2

From bolus to digesta: How structural disintegration affects starch hydrolysis during oral-gastro-intestinal digestion of bread

Gao, Jing, Tan, Eileen Yi Ning, Low, Sherlene Hui Ling, Wang, Yong, Ying, Jian, Dong, Zhizhong, Zhou, Weibiao

Journal:

Journal of Food Engineering

Year:

2021

File:

PDF, 1.61 MB

2021

3

Ohmic heating of a solid-liquid food mixture in an electrically conductive package

Wattanayon, Wassamon, Udompijitkul, Pathima, Kamonpatana, Pitiya

Journal:

Journal of Food Engineering

Year:

2021

File:

PDF, 2.20 MB

2021

4

Uncertainty assessment for firmness and total soluble solids of sweet cherries using hyperspectral imaging and multivariate statistics

Pullanagari, Reddy R., Li, Mo

Journal:

Journal of Food Engineering

Year:

2021

File:

PDF, 2.20 MB

2021

5

Efficacy study on the non-destructive determination of water fractions in infrared-dried Lentinus edodes using multispectral imaging

Younas, Shoaib, Mao, Yu, Liu, Changhong, Liu, Wei, Jin, Tao, Zheng, Lei

Journal:

Journal of Food Engineering

Year:

2021

File:

PDF, 1.66 MB

2021

6

Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach

EstevÃ£o, Simone Tessarini, Batista de Almeida e Silva, JoÃ£o, LourenÃ§o, Felipe Rebello

Journal:

Journal of Food Engineering

Year:

2021

File:

PDF, 1.27 MB

2021

7

Development of a mathematical model to predict the growth of Pseudomonas spp. in, and film permeability requirements of, high oxygen modified atmosphere packaging for red meat

Hutchings, Natasha, Smyth, Beatrice, Cunningham, Eoin, Mangwandi, Chirangano

Journal:

Journal of Food Engineering

Year:

2021

File:

PDF, 4.05 MB

2021

8

Caramel stickiness: Effects of composition, rheology, and surface energy

Wang, Ruican, Hartel, Richard W.

Journal:

Journal of Food Engineering

Year:

2021

File:

PDF, 6.93 MB

2021

9

Steviol glycosides, an edible sweet surfactant that can modulate the interfacial and emulsifying properties of soy protein isolate solution

Zhang, Tongtong, Peng, Qingrui, Xia, Yongmei, Zhang, Yandong, Myint, Khaing zar, Wu, Jing

Journal:

Journal of Food Engineering

Year:

2021

File:

PDF, 6.10 MB

2021

10

Editorial Board

Journal:

Journal of Food Engineering

Year:

2021

File:

PDF, 22 KB

2021

11

The impact of chemical structure on polyphenol bioaccessibility, as a function of processing, cell wall material and pH: A model system

Eran Nagar, Eden, Berenshtein, Liora, Hanuka Katz, Inbal, Lesmes, Uri, Okun, Zoya, Shpigelman, Avi

Journal:

Journal of Food Engineering

Year:

2021

File:

PDF, 4.70 MB

2021

12

Assessment of avocado textural changes during ripening by using contactless air-coupled ultrasound

FariÃ±as, Lola, Sanchez-Torres, Eduardo A., Sanchez-Jimenez, Virginia, Diaz, Ricardo, Benedito, Jose, Garcia-Perez, Jose V.

Journal:

Journal of Food Engineering

Year:

2021

File:

PDF, 3.11 MB

2021