Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels Bal Kumari Sharma KhanalBhesh BhandariNidhi Bansal ORIGINAL ARTICLE 06 February 2017 Pages: 141 - 150
The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough Mathieu MeertsRuth CardinaelsPaula Moldenaers ORIGINAL ARTICLE 15 February 2017 Pages: 151 - 163
Effect of Melanin-Free Ink on Mechanical Properties and Yellow Discolouration of Protein Film from Washed Sardine Mince Naveen Kumar VateSoottawat BenjakulThummanoon Prodpran ORIGINAL ARTICLE 06 February 2017 Pages: 164 - 171
Enhancement of Carotenoid Bioaccessibility from Tomatoes Using Excipient Emulsions: Influence of Particle Size Qian LiTi LiDavid Julian McClemnets ORIGINAL ARTICLE 27 February 2017 Pages: 172 - 185
Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins Cansu Ekin GumusEric Andrew DeckerDavid Julian McClements ORIGINAL ARTICLE 21 March 2017 Pages: 186 - 197
Fabrication of Surface-Active Antioxidant Food Biopolymers: Conjugation of Catechin Polymers to Egg White Proteins Luping GuNing PengYanjun Yang ORIGINAL ARTICLE 03 April 2017 Pages: 198 - 210
Fluorescence Spectroscopy as a Tool to Unravel the Dynamics of Protein Nanoparticle Formation by Liquid Antisolvent Precipitation Maria G. CorradiniMaarten DemolIris J. Joye ORIGINAL ARTICLE 30 March 2017 Pages: 211 - 221
Properties and Characteristics of Multi-Layered Films from Tilapia Skin Gelatin and Poly(Lactic Acid) Muralidharan NagarajanThummanoon ProdpranPonusa Songtipya ORIGINAL ARTICLE 11 April 2017 Pages: 222 - 233
Properties, Microstructure and Heat Seal Ability of Bilayer Films Based on Fish Gelatin and Emulsified Gelatin Films Krisana NilsuwanSoottawat BenjakulThummanoon Prodpran ORIGINAL ARTICLE 17 April 2017 Pages: 234 - 243
Fabrication of Transparent Lemon Oil Loaded Microemulsions by Phase Inversion Temperature (PIT) Method: Effect of Oil Phase Composition and Stability after Dilution Fabio ValoppiRita FrisinaSonia Calligaris ORIGINAL ARTICLE 14 April 2017 Pages: 244 - 249
Factors Affecting Foamed Emulsions Prepared with an Extract from Quillaja saponaria Molina: Oil Droplet Size, pH and Presence of Beta-Lactoglobulin Sandra BöttcherMarina EichhornStephan Drusch ORIGINAL ARTICLE 27 April 2017 Pages: 250 - 260
Enzymatic Cross-Linking of Casein Facilitates Gel Structure Weakening Induced by Overacidification Norbert RaakHarald RohmDoris Jaros ORIGINAL ARTICLE 24 April 2017 Pages: 261 - 268