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There are 4605 results for: content related to: Influence of homogenisation conditions and drying method on physicochemical properties of dehydrated emulsions containing different solid components

  1. Effect of high-pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 1992–2000, Nadia Innocente, Giulia Marchesini and Marialuisa Biasutti

    Version of Record online : 4 APR 2014, DOI: 10.1111/ijfs.12520

  2. Preparation of stable microcapsules from disrupted cell of Haematococcus pluvialis by spray drying

    International Journal of Food Science & Technology

    Volume 51, Issue 8, August 2016, Pages: 1834–1843, Limei Chen, Xiumin Liu, Demao Li, Wuxi Chen, Ke Zhang and Shulin Chen

    Version of Record online : 21 JUN 2016, DOI: 10.1111/ijfs.13155

  3. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1283–1302, Alexandros Ch. Stratakos and Anastasios Koidis

    Version of Record online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

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    Cross-linking of bovine and caprine caseins by microbial transglutaminase and their use as microencapsulating agents for n-3 fatty acids

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1530–1543, Adela Mora-Gutierrez, Rahmat Attaie, Jeneanne M. Kirven and Harold M. Farrell Jr

    Version of Record online : 28 JAN 2014, DOI: 10.1111/ijfs.12450

  5. Modification of insoluble dietary fibres in soya bean okara and their physicochemical properties

    International Journal of Food Science & Technology

    Volume 50, Issue 12, December 2015, Pages: 2606–2613, Suya Huang, Yawen He, Yanping Zou and Zhuang Liu

    Version of Record online : 25 AUG 2015, DOI: 10.1111/ijfs.12929

  6. Effects of high-pressure homogenisation on physicochemical characteristics of partially skimmed milk

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 861–866, Marcelo M. Pedras, Alline A. L. Tribst and Marcelo Cristianini

    Version of Record online : 8 OCT 2013, DOI: 10.1111/ijfs.12378

  7. You have free access to this content
    Wheat starch production, structure, functionality and applications—a review

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 38–58, Khetan Shevkani, Narpinder Singh, Ritika Bajaj and Amritpal Kaur

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13266

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    Cereal processing and glycaemic response

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 22–37, Peter A. Sopade

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13237

  9. Kinetic and thermodynamic stability of paprika nanoemulsions

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1174–1181, Luz A. Pascual-Pineda, Enrique Flores-Andrade, Maribel Jiménez-Fernández and Cesar I. Beristain

    Version of Record online : 14 FEB 2015, DOI: 10.1111/ijfs.12750

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    Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components – a review of recent advances

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 68–80, Vassilios Raikos and Viren Ranawana

    Version of Record online : 3 OCT 2016, DOI: 10.1111/ijfs.13272

  11. Effect of carp (Cyprinus carpio) oil incorporation on water vapour permeability, mechanical properties and transparency of chitosan films

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1309–1317, Vanderlei C. Souza, Micheli L. Monte and Luiz A. A. Pinto

    Version of Record online : 21 FEB 2013, DOI: 10.1111/ijfs.12093

  12. Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 972–983, Lucia Padalino, Marcella Mastromatteo, Pasquale De Vita, Donatella Bianca Maria Ficco and Matteo Alessandro Del Nobile

    Version of Record online : 27 DEC 2012, DOI: 10.1111/ijfs.12049

  13. Evaluation of minimal processing of orange juice by automated data analysis of volatiles and nonvolatile polar compounds determined by gas chromatography coupled to mass spectrometry

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1432–1440, Manuela Cerdán-Calero, Luís Izquierdo, John M. Halket and Enrique Sentandreu

    Version of Record online : 16 MAR 2014, DOI: 10.1111/ijfs.12539

  14. Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimum L.) cultivars

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2313–2326, Jun Liu, Youn Young Shim, Jianheng Shen, Yong Wang, Supratim Ghosh and Martin J. T. Reaney

    Version of Record online : 9 SEP 2016, DOI: 10.1111/ijfs.13200

  15. Effect of in vitro gastrointestinal digestion on the antioxidant activity of protein hydrolysates prepared from Cape hake by-products

    International Journal of Food Science & Technology

    Volume 51, Issue 12, December 2016, Pages: 2528–2536, Bárbara Teixeira, Carla Pires, Maria L. Nunes and Irineu Batista

    Version of Record online : 18 OCT 2016, DOI: 10.1111/ijfs.13233

  16. The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2228–2238, Fatih Özogul, Bünyamin Kus and Esmeray Kuley

    Version of Record online : 10 JUN 2013, DOI: 10.1111/ijfs.12209

  17. Modelling sorption kinetic of sponge cake crumb added with milk syrup

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1649–1660, Mayra Díaz-Ramírez, Georgina Calderón-Domínguez, J. Jorge Chanona-Pérez, Arturo Janovitz-Klapp, Rubén López-Santiago, Reynold R. Farrera-Rebollo and Ma de la Paz Salgado-Cruz

    Version of Record online : 24 APR 2013, DOI: 10.1111/ijfs.12135

  18. In vitro probiotic evaluation of potential antioxidant lactic acid bacteria isolated from idli batter fermented with Piper betle leaves

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 329–340, Vishwanathan Sadishkumar and Kadirvelu Jeevaratnam

    Version of Record online : 23 DEC 2016, DOI: 10.1111/ijfs.13284

  19. Hypotensive, hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro-organisms

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1705–1717, Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Version of Record online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

  20. Berry pomace – a review of processing and chemical analysis of its polyphenols

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1305–1318, Susanne Struck, Merichel Plaza, Charlotta Turner and Harald Rohm

    Version of Record online : 15 APR 2016, DOI: 10.1111/ijfs.13112