| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Aerated whey protein gels as new food matrices: Effect of thermal treatment over microstructure and textural properties
|
Orrego, Macarena
|
|
2015
|
163 |
C |
p. 37-44
8 p.
|
article
|
| 2 |
Antioxidant phenolic compounds recovery from Mangifera indica L. by-products by supercritical antisolvent extraction
|
Meneses, Miguel A.
|
|
2015
|
163 |
C |
p. 45-53
9 p.
|
article
|
| 3 |
Bubble dynamics in various commercial sparkling bottled waters
|
Liger-Belair, Gérard
|
|
2015
|
163 |
C |
p. 60-70
11 p.
|
article
|
| 4 |
Editorial Board
|
|
|
2015
|
163 |
C |
p. IFC-
1 p.
|
article
|
| 5 |
Effect of dextrose equivalent of maltodextrin on the stability of emulsified coconut-oil in spray-dried powder
|
Matsuura, Tsutashi
|
|
2015
|
163 |
C |
p. 54-59
6 p.
|
article
|
| 6 |
Effect of thermal treatment on physical properties and stability of whipping and whipped cream
|
Nguyen, Viet
|
|
2015
|
163 |
C |
p. 32-36
5 p.
|
article
|
| 7 |
Evaluation of cleaning efficiency of ultrafiltration membranes fouled by BSA using FTIR–ATR as a tool
|
Luján-Facundo, M.J.
|
|
2015
|
163 |
C |
p. 1-8
8 p.
|
article
|
| 8 |
Measuring ring tensile stress and strain of surimi gels using a novel ring tensile test with image analysis
|
Park, Hyeon Woo
|
|
2015
|
163 |
C |
p. 9-16
8 p.
|
article
|
| 9 |
Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives
|
Altamirano-Fortoul, R.
|
|
2015
|
163 |
C |
p. 25-31
7 p.
|
article
|
| 10 |
Studying fluid-to-particle heat transfer coefficients in vessel cooking processes using potatoes as measuring devices
|
Feyissa, Aberham Hailu
|
|
2015
|
163 |
C |
p. 71-78
8 p.
|
article
|
| 11 |
Visible–NIR reflectance spectroscopy and manifold learning methods applied to the detection of fungal infections on citrus fruit
|
Lorente, D.
|
|
2015
|
163 |
C |
p. 17-24
8 p.
|
article
|
Journal description