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Effects of surface modification of sucrose particles on chocolate morphology and fat bloom during storage
Effects of surface modification of sucrose particles on chocolate morphology and fat bloom during storage
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Effects of surface modification of sucrose particles on chocolate morphology and fat bloom during storage

Jin, Jiayang ; Shen, Linrong ; Ye, Xu ; Wang, Jiahui ; Hartel, Richard W. ; Zhao, Liming

Journal of food engineering, 2024-10, Vol.379, Article 112125 [Periódico revisado por pares]

Elsevier Ltd

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2
Transformation of quinoa seeds to nanoscale flour by ball milling: Influence of ball diameter and milling time on the particle sizing, microstructure, and rheology
Transformation of quinoa seeds to nanoscale flour by ball milling: Influence of ball diameter and milling time on the particle sizing, microstructure, and rheology
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Transformation of quinoa seeds to nanoscale flour by ball milling: Influence of ball diameter and milling time on the particle sizing, microstructure, and rheology

Ahmed, Jasim ; Alazemi, Abdullah ; Ponnumani, Poornima ; B., Bini T. ; Soliman, Mahmoud ; Emmanuval, Lidia ; Thomas, Nickey M.

Journal of food engineering, 2024-10, Vol.379, Article 112127 [Periódico revisado por pares]

Elsevier Ltd

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3
Impact of chitosan/metal oxide-based blends on the rheology, stability, and microstructures of oil-in-water emulsions
Impact of chitosan/metal oxide-based blends on the rheology, stability, and microstructures of oil-in-water emulsions
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Impact of chitosan/metal oxide-based blends on the rheology, stability, and microstructures of oil-in-water emulsions

Ayyub, Azhar ; Li, Baoshan ; Tahir, Kamran ; Chen, Xiao Dong ; Iqbal, Shahid ; Bhutto, Rizwan Ahmed ; Rehman, Wajid ; Ullah, Sana ; Munawar, Junaid

Journal of food engineering, 2024-08, Vol.375, Article 112076 [Periódico revisado por pares]

Elsevier Ltd

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4
Glycosylation of a ferritin nanocage with dextran as a novel emulsifier for the construction of dual-compartmental pickering emulsions to co-encapsulate hydrophobic bioactive compounds
Glycosylation of a ferritin nanocage with dextran as a novel emulsifier for the construction of dual-compartmental pickering emulsions to co-encapsulate hydrophobic bioactive compounds
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Glycosylation of a ferritin nanocage with dextran as a novel emulsifier for the construction of dual-compartmental pickering emulsions to co-encapsulate hydrophobic bioactive compounds

Yuanhao, Guo ; Yaxin, Wang ; Pengfei, Dong ; Shengnan, Wang ; Kai, Lin ; Jiangyan, Hou ; Fangming, Cui ; Shuyu, Bi ; Jinling, Cao ; Yanfen, Cheng ; Feier, Cheng ; Shaojun, Yun ; Cuiping, Feng

Journal of food engineering, 2024-08, Vol.374, Article 112035 [Periódico revisado por pares]

Elsevier Ltd

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5
Microgels from egg white as novel stabilizers of Pickering emulsion
Microgels from egg white as novel stabilizers of Pickering emulsion
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Microgels from egg white as novel stabilizers of Pickering emulsion

Liu, Buwei ; Wang, Jindi ; Qin, Shuaifan ; Han, Xiue ; Chen, Xiaolin ; Tian, Bo ; Feng, Zhibiao

Journal of food engineering, 2024-07, Vol.372, Article 112009 [Periódico revisado por pares]

Elsevier Ltd

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6
Influence of material characteristics on plant-based milk alternative properties
Influence of material characteristics on plant-based milk alternative properties
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Influence of material characteristics on plant-based milk alternative properties

Kramm, K. ; Roucher, A. ; Busom Descarrega, J. ; Ambühl, M. ; Kammerhofer, J. ; Meunier, V. ; Heinrich, S.

Journal of food engineering, 2024-07, Vol.373, Article 112019 [Periódico revisado por pares]

Elsevier Ltd

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7
The properties of plant-based protein particles with co-spray drying agents
The properties of plant-based protein particles with co-spray drying agents
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The properties of plant-based protein particles with co-spray drying agents

Liu, Zhe ; Ge, Yanzheng ; Li, Shanshan ; Wu, Chao ; Hei, Xue ; Ren, Guangyue ; Adhikari, Benu ; Wang, Qiang ; Shi, Aimin

Journal of food engineering, 2024-06, Vol.371, p.111961, Article 111961 [Periódico revisado por pares]

Elsevier Ltd

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8
Correlation between 3D printability and rheological properties of biopolymer fluid: A case study of alginate-based hydrogels
Correlation between 3D printability and rheological properties of biopolymer fluid: A case study of alginate-based hydrogels
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Correlation between 3D printability and rheological properties of biopolymer fluid: A case study of alginate-based hydrogels

Zhong, Qiming ; Chen, Yu ; Zhang, Xuri ; Yang, Guoyan ; Jin, Weiping ; Peng, Dengfeng ; Huang, Qingrong

Journal of food engineering, 2024-06, Vol.370, p.111970, Article 111970 [Periódico revisado por pares]

Elsevier Ltd

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9
Understanding 3D food printing through computer simulation and extrusion force analysis
Understanding 3D food printing through computer simulation and extrusion force analysis
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Understanding 3D food printing through computer simulation and extrusion force analysis

Ning, Xinzhe ; Devahastin, Sakamon ; Wang, Xuejiao ; Wu, Nan ; Liu, Zhenbin ; Gong, Yunyi ; Zhou, Linpeng ; Huo, Liu ; Ding, Weiheng ; Yi, Junjie ; Guo, Chaofan ; Hu, Xiaosong

Journal of food engineering, 2024-06, Vol.370, p.111972, Article 111972 [Periódico revisado por pares]

Elsevier Ltd

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10
Foam and emulsion properties of crude saponin extract from saffron (Crocus sativus L.) corm
Foam and emulsion properties of crude saponin extract from saffron (Crocus sativus L.) corm
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Foam and emulsion properties of crude saponin extract from saffron (Crocus sativus L.) corm

Esmaeelian, Mozhgan ; Jahani, Moslem ; Feizy, Javad ; Einafshar, Soodabeh

Journal of food engineering, 2024-06, Vol.370, p.111956, Article 111956 [Periódico revisado por pares]

Elsevier Ltd

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Deste Autor:

  1. Gabas, A
  2. Telis, V
  3. Cabral, R
  4. Telis Romero, J
  5. Finzer, J

Neste Assunto:

  1. Life Sciences & Biomedicine
  2. Engineering
  3. Food Science & Technology
  4. Science & Technology
  5. Technology

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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