1. The Effect of Manipulating Fat Globule Size on the Stability and Rheological Properties of Dairy Creams

   • Hana Hussain
   • Tuyen Truong
   • Bhesh Bhandari

   ORIGINAL ARTICLE 06 October 2016 Pages: 1 - 10

   

2. Effect of Cross-Linking with Aloe vera Gel on Surface and Physicochemical Properties of Edible Films Made from Plantain Flour

   • Tomy J. Gutiérrez
   • Gema González

   ORIGINAL ARTICLE 06 October 2016 Pages: 11 - 22

   

3. Effects of Cellulose Nanofibers Filling and Palmitic Acid Emulsions Coating on the Physical Properties of Fish Gelatin Films

   • Wenhang Wang
   • Yaowei Liu
   • Yonghao Ni

   ORIGINAL ARTICLE 15 October 2016 Pages: 23 - 32

   

4. Influence of the Volume Fraction, Size and Surface Coating of Hard Spheres on the Microstructure and Rheological Properties of Model Mozzarella Cheese

   • O. Thionnet
   • P. Havea
   • M. Golding

   ORIGINAL ARTICLE 03 November 2016 Pages: 33 - 44

   

5. Development of Transparent Curcumin Loaded Microemulsions by Phase Inversion Temperature (PIT) Method: Effect of Lipid Type and Physical State on Curcumin Stability

   • Sonia Calligaris
   • Fabio Valoppi
   • Maria Cristina Nicoli

   ORIGINAL ARTICLE 23 November 2016 Pages: 45 - 51

   

6. Effect of Carbonation of Supersaturated Lactose Solution on Crystallisation Behaviour of Alpha-Lactose Monohydrate

   • Ang Xun
   • Tuyen Truong
   • Bhesh Bhandari

   ORIGINAL ARTICLE 21 November 2016 Pages: 52 - 59

   

7. Molecular Structure Evaluation of Wheat Gluten during Frozen Storage

   • Lei Zhao
   • Xingxun Liu
   • Bing Li

   ORIGINAL ARTICLE 06 December 2016 Pages: 60 - 68

   

8. The Physical and Morphological Characteristics of Mango Powder (Mangifera indica L. cv Tommy Atkins) Produced by Foam Mat Drying

   • Ana María Chaux-Gutiérrez
   • Ezequiel José Pérez-Monterroza
   • Maria Aparecida Mauro

   ORIGINAL ARTICLE 09 December 2016 Pages: 69 - 77

   

9. Mechanism and Nature of Inhibition of Trypsin by Ligupurpuroside A, a Ku-Ding Tea Extract, Studied by Spectroscopic and Docking Methods

   • Zhibing Wu
   • Liangliang Shen
   • Zhangli Hu

   ORIGINAL ARTICLE 22 December 2016 Pages: 78 - 87

   

10. Effects of Temperature, Time and Composition on Food Oil Surface Tension

    • Tong Xu
    • Veronica Rodriguez-Martinez
    • Stephanie R. Dungan

    ORIGINAL ARTICLE 07 January 2017 Pages: 88 - 96

    

11. Crystallization and Gelation Behavior of Low- and High Melting Waxes in Rice Bran Oil: a Case-Study on Berry Wax and Sunflower Wax

    • Chi Diem Doan
    • Iris Tavernier
    • Koen Dewettinck

    ORIGINAL ARTICLE 29 December 2016 Pages: 97 - 108

    

12. Rheological and Physicochemical Studies on Emulsions Formulated with Chitosan Previously Dispersed in Aqueous Solutions of Lactic Acid

    • Lucas de Souza Soares
    • Janaína Teles de Faria
    • Eduardo Basílio de Oliveira

    ORIGINAL ARTICLE 18 January 2017 Pages: 109 - 118

    

13. Legume Protein Isolates for Stable Acidic Emulsions Prepared by Premix Membrane Emulsification

    • Yakoub Ladjal Ettoumi
    • Claire Berton-Carabin
    • Karin Schroën

    ORIGINAL ARTICLE 22 January 2017 Pages: 119 - 128

    

14. Cold Plasma: an Alternative Technology for the Starch Modification

    • Rohit Thirumdas
    • Deepak Kadam
    • U. S. Annapure

    REVIEW ARTICLE 17 January 2017 Pages: 129 - 139