The Influence of Enzymatic Hydrolysis on Adsorption and Interfacial Dilatational Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate Sandra BučkoJaroslav KatonaReinhard Miller ORIGINAL ARTICLE 11 April 2018 Pages: 217 - 225
Cold-Set Gelation of Commercial Soy Protein Isolate: Effects of the Incorporation of Locust Bean Gum and Solid Lipid Microparticles on the Properties of Gels Thais C. Brito-OliveiraMarina BispoSamantha C. Pinho ORIGINAL ARTICLE 15 April 2018 Pages: 226 - 239
Design and Evaluation of the Release Characteristics of Caffeine-Loaded Microcapsules in a Medicated Chewing Gum Formulation Nima MohammadiMohammad Reza EhsaniHossein Bakhoda ORIGINAL ARTICLE 14 April 2018 Pages: 240 - 249
Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate Roknul S. M. AzamMin ZhangChaohui Yang ORIGINAL ARTICLE 27 April 2018 Pages: 250 - 262
Modelling the Effects of Debranching and Microwave Irradiation Treatments on the Properties of High Amylose Corn Starch by Using Response Surface Methodology Selime MutluKevser KahramanSerpil Öztürk ORIGINAL ARTICLE 28 April 2018 Pages: 263 - 273
Characterization of Acid- and Pepsin-Soluble Collagens from the Cuticle of Perinereis nuntia (Savigny) Ao LiuZhaohui ZhangLiangyu Liu ORIGINAL ARTICLE 30 May 2018 Pages: 274 - 283
Development of Hydrogels for Entrapment of Vitamin D3: Physicochemical Characterization and Release Study Morteza EslamiMohammad ShahediMilad Fathi ORIGINAL ARTICLE 29 May 2018 Pages: 284 - 291
Impact of Electrostatic Interactions on Lecithin-Stabilized Model O/W Emulsions Cheryl ChungAlexander SherDavid Julian McClements ORIGINAL ARTICLE 12 May 2018 Pages: 292 - 303
Interaction of Mannitol and Sucrose with Gellan Gum in Freeze-Dried Gel Systems Mattia CassanelliIan NortonTom Mills ORIGINAL ARTICLE Open access 22 May 2018 Pages: 304 - 315
Gelled Double-Layered Emulsions for Protection of Flaxseed Oil Ana Carla Kawazoe SatoMariana Zagatto PolastroRosiane Lopes Cunha ORIGINAL ARTICLE 29 May 2018 Pages: 316 - 323
Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type Xufeng WangKaiyun LuoJie Chen ORIGINAL ARTICLE 09 June 2018 Pages: 324 - 332
