Journal Of Food Engineering

Pectin-whey protein complexes vs. small molecule surfactants for stabilization of double nano-emulsions as novel bioactive delivery systems

The effects of pulsed electric fields on the quality parameters of freeze-dried apples

Modelling of coupled heat and mass transfer for combined infrared and hot-air drying of sweet potato

Efficacy of decontamination and a reduced risk of cross-contamination during ultrasound-assisted washing of fresh produce

Study on the water state and distribution of Chinese dried noodles during the drying process

Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization

Chitosan coated liposome dispersions loaded with cacao hull waste extract: Effect of spray drying on physico-chemical stability and in vitro bioaccessibility

Alternate microwave and convective hot air application for rapid mushroom drying

Quality assurance in microwave food processing and the enabling potentials of solid-state power generators: A review

Design and characterisation of food grade powders and inks for microstructure control using 3D printing