1. Rheology and Stability of Beverage Emulsions in the Presence and Absence of Weighting Agents: A Review

   • Ali R. Taherian
   • Patrick Fustier
   • Hosahalli S. Ramaswamy

   Review 12 July 2008 Pages: 279 - 286

   

2. Mechanical and Barrier Properties of Avenin, Kafirin, and Zein Films

   • Thomas Gillgren
   • Mats Stading

   Original Article 11 March 2008 Pages: 287 - 294

   

3. Exploiting the Functionality of Lactic Acid Bacteria in Ice Cream

   • Kelvin K. T. Goh
   • Rajish S. Nair
   • Lara Matia-Merino

   Original Article 31 May 2008 Pages: 295 - 304

   

4. Effects of Contact Time, Pressure, Percent Relative Humidity (%RH), and Material Type on Listeria Biofilm Adhesive Strength at a Cellular Level Using Atomic Force Microscopy (AFM)

   • Andres Rodriguez
   • Wesley R. Autio
   • Lynne A. McLandsborough

   Original Article 10 May 2008 Pages: 305 - 311

   

5. Phase Transitions of Frozen Camu-camu (Myrciaria dubia (H.B.K.) McVaugh) Pulp: Effect of Cryostabilizer Addition

   • Mariana Altenhofen da Silva
   • Paulo J. do Amaral Sobral
   • Theo Guenter Kieckbusch

   Original Article 14 June 2008 Pages: 312 - 317

   

6. Rheological Behavior of Food Emulsions Mixed with Saliva: Effect of Oil Content, Salivary Protein Content, and Saliva Type

   • Erika Silletti
   • Monique H. Vingerhoeds
   • Willem Norde

   Original Article 18 June 2008 Pages: 318 - 328

   

7. Attachment Strength of Listeria monocytogenes and its Internalin-Negative Mutants

   • B. Y. Chen
   • T. J. Kim
   • J. L. Silva

   Original Article 14 June 2008 Pages: 329 - 332

   

8. Trehalose–Water–Salt Interactions Related to the Stability of β-Galactosidase in Supercooled Media

   • Patricio R. Santagapita
   • M. Pilar Buera

   Erratum 27 March 2008 Pages: 333 - 333