Volume 5, Issue 4 | Food Biophysics

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Volume 5, Issue 4

December 2010

Delivery of Functionality

Issue Editors:

Erik Linden,
Job Ubbink,
Guus Duchateau

8 articles in this issue

Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale, Wageningen 18–21 October 2009
Erik van der Linden
Job Ubbink
Guus Duchateau
SPECIAL ISSUE ARTICLE Open access 27 October 2010 Pages: 255 - 257
Relating Food Emulsion Structure and Composition to the Way It Is Processed in the Gastrointestinal Tract and Physiological Responses: What Are the Opportunities?
George A. van Aken
ORIGINAL ARTICLE 25 May 2010 Pages: 258 - 283
Impact of Legume Flour Addition on Pasta Structure: Consequences on Its In Vitro Starch Digestibility
Maud Petitot
Cécile Barron
Valérie Micard
Special Issue Article 27 July 2010 Pages: 284 - 299
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas
Eleonora Carini
Elena Curti
Elena Vittadini
SPECIAL ISSUE ARTICLE 14 August 2010 Pages: 300 - 308
Legume-Fortified Pasta. Impact of Drying and Precooking Treatments on Pasta Structure and Inherent In Vitro Starch Digestibility
Maud Petitot
Valérie Micard
SPECIAL ISSUE ARTICLE 16 October 2010 Pages: 309 - 320
Instability of Pressure-Treated Reconstituted Skim Milk to Acidification
Skelte G. Anema
SPECIAL ISSUE ARTICLE 23 October 2010 Pages: 321 - 329
Analysis of Flow Phenomena in Gastric Contents Induced by Human Gastric Peristalsis Using CFD
Hiroyuki Kozu
Isao Kobayashi
Sosaku Ichikawa
SPECIAL ISSUE ARTICLE 22 October 2010 Pages: 330 - 336
Photophysical Probes of the Amorphous Solid State of Proteins
Andrew R. Draganski
Rashmi S. Tiwari
Richard D. Ludescher
SPECIAL ISSUE ARTICLE 28 October 2010 Pages: 337 - 345