1. Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels

   • Bal Kumari Sharma Khanal
   • Bhesh Bhandari
   • Nidhi Bansal

   ORIGINAL ARTICLE 06 February 2017 Pages: 141 - 150

   

2. The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

   • Mathieu Meerts
   • Ruth Cardinaels
   • Paula Moldenaers

   ORIGINAL ARTICLE 15 February 2017 Pages: 151 - 163

   

3. Effect of Melanin-Free Ink on Mechanical Properties and Yellow Discolouration of Protein Film from Washed Sardine Mince

   • Naveen Kumar Vate
   • Soottawat Benjakul
   • Thummanoon Prodpran

   ORIGINAL ARTICLE 06 February 2017 Pages: 164 - 171

   

4. Enhancement of Carotenoid Bioaccessibility from Tomatoes Using Excipient Emulsions: Influence of Particle Size

   • Qian Li
   • Ti Li
   • David Julian McClemnets

   ORIGINAL ARTICLE 27 February 2017 Pages: 172 - 185

   

5. Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins

   • Cansu Ekin Gumus
   • Eric Andrew Decker
   • David Julian McClements

   ORIGINAL ARTICLE 21 March 2017 Pages: 186 - 197

   

6. Fabrication of Surface-Active Antioxidant Food Biopolymers: Conjugation of Catechin Polymers to Egg White Proteins

   • Luping Gu
   • Ning Peng
   • Yanjun Yang

   ORIGINAL ARTICLE 03 April 2017 Pages: 198 - 210

   

7. Fluorescence Spectroscopy as a Tool to Unravel the Dynamics of Protein Nanoparticle Formation by Liquid Antisolvent Precipitation

   • Maria G. Corradini
   • Maarten Demol
   • Iris J. Joye

   ORIGINAL ARTICLE 30 March 2017 Pages: 211 - 221

   

8. Properties and Characteristics of Multi-Layered Films from Tilapia Skin Gelatin and Poly(Lactic Acid)

   • Muralidharan Nagarajan
   • Thummanoon Prodpran
   • Ponusa Songtipya

   ORIGINAL ARTICLE 11 April 2017 Pages: 222 - 233

   

9. Properties, Microstructure and Heat Seal Ability of Bilayer Films Based on Fish Gelatin and Emulsified Gelatin Films

   • Krisana Nilsuwan
   • Soottawat Benjakul
   • Thummanoon Prodpran

   ORIGINAL ARTICLE 17 April 2017 Pages: 234 - 243

   

10. Fabrication of Transparent Lemon Oil Loaded Microemulsions by Phase Inversion Temperature (PIT) Method: Effect of Oil Phase Composition and Stability after Dilution

    • Fabio Valoppi
    • Rita Frisina
    • Sonia Calligaris

    ORIGINAL ARTICLE 14 April 2017 Pages: 244 - 249

    

11. Factors Affecting Foamed Emulsions Prepared with an Extract from Quillaja saponaria Molina: Oil Droplet Size, pH and Presence of Beta-Lactoglobulin

    • Sandra Böttcher
    • Marina Eichhorn
    • Stephan Drusch

    ORIGINAL ARTICLE 27 April 2017 Pages: 250 - 260

    

12. Enzymatic Cross-Linking of Casein Facilitates Gel Structure Weakening Induced by Overacidification

    • Norbert Raak
    • Harald Rohm
    • Doris Jaros

    ORIGINAL ARTICLE 24 April 2017 Pages: 261 - 268