Rheology and Stability of Beverage Emulsions in the Presence and Absence of Weighting Agents: A Review Ali R. TaherianPatrick FustierHosahalli S. Ramaswamy Review 12 July 2008 Pages: 279 - 286
Mechanical and Barrier Properties of Avenin, Kafirin, and Zein Films Thomas GillgrenMats Stading Original Article 11 March 2008 Pages: 287 - 294
Exploiting the Functionality of Lactic Acid Bacteria in Ice Cream Kelvin K. T. GohRajish S. NairLara Matia-Merino Original Article 31 May 2008 Pages: 295 - 304
Effects of Contact Time, Pressure, Percent Relative Humidity (%RH), and Material Type on Listeria Biofilm Adhesive Strength at a Cellular Level Using Atomic Force Microscopy (AFM) Andres RodriguezWesley R. AutioLynne A. McLandsborough Original Article 10 May 2008 Pages: 305 - 311
Phase Transitions of Frozen Camu-camu (Myrciaria dubia (H.B.K.) McVaugh) Pulp: Effect of Cryostabilizer Addition Mariana Altenhofen da SilvaPaulo J. do Amaral SobralTheo Guenter Kieckbusch Original Article 14 June 2008 Pages: 312 - 317
Rheological Behavior of Food Emulsions Mixed with Saliva: Effect of Oil Content, Salivary Protein Content, and Saliva Type Erika SillettiMonique H. VingerhoedsWillem Norde Original Article 18 June 2008 Pages: 318 - 328
Attachment Strength of Listeria monocytogenes and its Internalin-Negative Mutants B. Y. ChenT. J. KimJ. L. Silva Original Article 14 June 2008 Pages: 329 - 332
Trehalose–Water–Salt Interactions Related to the Stability of β-Galactosidase in Supercooled Media Patricio R. SantagapitaM. Pilar Buera Erratum 27 March 2008 Pages: 333 - 333