Impact of Lipase, Bile Salts, and Polysaccharides on Properties and Digestibility of Tuna Oil Multilayer Emulsions Stabilized by Lecithin–Chitosan Utai KlinkesornDavid Julian McClements Original Article 19 February 2010 Pages: 73 - 81
The Effect of Molecular Size on Molecular Mobility in Amorphous Oligosaccharides Yumin YouRichard D. Ludescher Original Article 09 March 2010 Pages: 82 - 93
Effects of Extrusion on the Emulsifying Properties of Rumen and Soy Protein Ana C. C. SilvaElizabeth P. G. ArêasJosé Alfredo G. Arêas ORIGINAL ARTICLE 09 March 2010 Pages: 94 - 102
Phase Behavior of Whey Protein Aggregates/κ-Carrageenan Mixtures: Experiment and Theory Samy GaaloulSylvie L. TurgeonMilena Corredig ORIGINAL ARTICLE 18 March 2010 Pages: 103 - 113
A New Model to Describe Flow Behaviour of Concentrated Orange Juice Víctor FalgueraAlbert Ibarz Original Article 02 March 2010 Pages: 114 - 119
Encapsulation of Resveratrol Using Water-in-Oil-in-Water Double Emulsions Yacine HemarLi Jiang ChengMaryann Augustin ORIGINAL ARTICLE 10 March 2010 Pages: 120 - 127
The Effect of Food-Grade Low-Molecular-Weight Surfactants and Sodium Caseinate on Spray Drying of Sugar-Rich Foods Mithila JayasunderaBenu P. AdhikariPeter Aldred ORIGINAL ARTICLE 09 March 2010 Pages: 128 - 137
Phase Separation Behavior of Caseins in Milk Containing Flaxseed Gum and κ-Carrageenan: A Light-Scattering and Ultrasonic Spectroscopy Study Astrid ChappellazMarcela AlexanderMilena Corredig Original Article 24 March 2010 Pages: 138 - 147