1. Impact of Concentration Ratio on the Formation and Stability of Emulsions Stabilized by Quillaja Saponin – Sodium Caseinate Mixtures

   • Hanna Salminen
   • Sonja Bischoff
   • Jochen Weiss

   ORIGINAL ARTICLE 03 January 2019 Pages: 109 - 119

   

2. Characterization, Release Profile and Antimicrobial Properties of Bioactive Polyvinyl Alcohol-Alyssum homolocarpum Seed Gum- Nisin Composite Film

   • Leila Monjazeb Marvdashti
   • Arash Koocheki
   • Masoud Yavarmanesh

   ORIGINAL ARTICLE 06 January 2019 Pages: 120 - 131

   

3. The Synergistic Antibacterial Properties of Glycinin Basic Peptide against Bacteria via Membrane Damage and Inactivation of Enzymes

   • Hou Qi Ning
   • Ying Qiu Li
   • Hai Zhen Mo

   ORIGINAL ARTICLE 10 January 2019 Pages: 132 - 141

   

4. Effect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten

   • Wenjuan Jiao
   • Lin Li
   • Xia Zhang

   ORIGINAL ARTICLE 10 January 2019 Pages: 142 - 153

   

5. Gellan Hydrogels: Preparation, Rheological Characterization and Application in Encapsulation of Curcumin

   • Emmanuel N. Ambebila
   • Esther Santamaría
   • Carmen González

   ORIGINAL ARTICLE 12 January 2019 Pages: 154 - 163

   

6. The Formation and Disaggregation of Soy Protein Isolate Fibril: Effects of pH

   • Yangling Wan
   • Shuntang Guo

   ORIGINAL ARTICLE 23 January 2019 Pages: 164 - 172

   

7. Effect of β-Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread

   • Jianjun Zhou
   • Heng Yang
   • Xuedong Wang

   ORIGINAL ARTICLE 24 January 2019 Pages: 173 - 181

   

8. Physicochemical, Thermal and Rheological Properties of Native and Oxidized Starch from Corn Landraces and Hybrids

   • Juan Carlos Bustillos-Rodríguez
   • Magali Ordóñez-García
   • Claudio Rios-Velasco

   ORIGINAL ARTICLE 28 January 2019 Pages: 182 - 192

   

9. Water Diffusion in the Semi-Liquid State during Industrial Candy Preparation

   • Valery Normand
   • Luc Armanet
   • Pierre-Etienne Bouquerand

   ORIGINAL ARTICLE 02 February 2019 Pages: 193 - 204

   

10. Interfacial Behaviour of Egg Yolk Extracts

    • Anna Kondratowicz
    • Katarzyna Dopierała
    • Grażyna Lewandowicz

    ORIGINAL ARTICLE Open access 19 February 2019 Pages: 205 - 213

    

11. Effect of a Whey Protein Network Formed by Cold Gelation on Starch Digestibility

    • Anaïs Lavoisier
    • José Miguel Aguilera

    ORIGINAL ARTICLE 15 March 2019 Pages: 214 - 224