1. Cold Plasma: A novel Non-Thermal Technology for Food Processing

   • Rohit Thirumdas
   • Chaitanya Sarangapani
   • Uday S. Annapure

   REVIEW ARTICLE 27 November 2014 Pages: 1 - 11

   

2. Making Good Use of Food Wastes: Green Synthesis of Highly Stabilized Silver Nanoparticles from Grape Seed Extract and Their Antimicrobial Activity

   • Hui Xu
   • Lei Wang
   • Chongchong Liu

   ORIGINAL ARTICLE 15 May 2014 Pages: 12 - 18

   

3. Study of Thermal and Structural Properties of Starch Granules from Different Maize Genotypes

   • E. Contreras-Gallegos
   • F. A. Domínguez-Pacheco
   • C. Glorieux

   ORIGINAL ARTICLE 17 May 2014 Pages: 19 - 24

   

4. Rotational Thromboelastometry for Characterising Acid-Induced Gelation of Cross-Linked Casein

   • Norbert Raak
   • Siegmund Gehrisch
   • Doris Jaros

   ORIGINAL ARTICLE 18 May 2014 Pages: 25 - 29

   

5. Effect of pH and NaCl on the Emulsifying Properties of a Napin Protein Isolate

   • Lamlam Cheung
   • Janitha Wanasundara
   • Michael T. Nickerson

   ORIGINAL ARTICLE 03 July 2014 Pages: 30 - 38

   

6. Influence of Selected Gums and Pregelatinized Corn Starch on Reduced Fat Mayonnaise: Modeling of Properties by Central Composite Design

   • Nazanin Fatemeh Rahmati
   • Mostafa Mazaheri Tehrani
   • Arash Koocheki

   ORIGINAL ARTICLE 27 July 2014 Pages: 39 - 50

   

7. Casein Micelles at Non-Ambient Pressure Studied by Neutron Scattering

   • R. H. Tromp
   • T. Huppertz
   • J. Kohlbrecher

   ORIGINAL ARTICLE 01 August 2014 Pages: 51 - 56

   

8. The Colloidal Behavior of Pectin Containing Water in Oil Emulsions as a Function of Emulsifier Concentration

   • Valerie Massel
   • Marcela Alexander
   • Milena Corredig

   ORIGINAL ARTICLE 06 August 2014 Pages: 57 - 65

   

9. Dynamics of Phase Separation in Oat β-glucan/Milk Mixtures Studied with Ultrasonic and Diffusing Wave Spectroscopy

   • Negin Sharafbafi
   • Marcela Alexander
   • Milena Corredig

   ORIGINAL ARTICLE 16 August 2014 Pages: 66 - 75

   

10. X-ray Scattering: A Structure Based Method for the Assessment of fat Quality and fat Content in Beef Products

    • Wael M. Elshemey
    • Aya S Rady
    • Amira Dakrory

    ORIGINAL ARTICLE 20 August 2014 Pages: 76 - 82

    

11. Fabrication of Lipophilic Nanoparticles by Spontaneous Emulsification: Stabilization by Cosurfactants

    • Anna Joos
    • Jochen Weiss
    • David Julian McClements

    ORIGINAL ARTICLE 30 August 2014 Pages: 83 - 93

    

12. Compositional Phase Diagram, Rheological and Structural Properties of Systems Containing UHT Skim Milk, Sunflower Oil, Saturated Monoglycerides and Co-Surfactants

    • Fabio Valoppi
    • Sonia Calligaris
    • Maria Cristina Nicoli

    ORIGINAL ARTICLE 03 September 2014 Pages: 94 - 102