Generation Characteristics of Highly Uniform Nonspherical Droplets of Soybean Oil Using Microchannel Array Devices Isao KobayashiKunihiko UemuraMitsutoshi Nakajima Special Issue Article 25 January 2008 Pages: 132 - 139
Controlled Release of Food Lipids Using Monoglyceride Gel Phases Regulates Lipid and Insulin Metabolism in Humans Alejandro G. MarangoniStefan H. J. IdziakJames W. E. Rush Special Issue Article 19 January 2008 Pages: 241 - 245
Synchrotron Based FTIR Spectromicroscopy of Biopolymer Blends Undergoing Phase Separation O. De GiacomoA. CesàroL. Quaroni Original Article 16 January 2008 Pages: 77 - 86
In situ Imaging of Pea Starch in Seeds Mary L. ParkerAndrew R. KirbyVictor J. Morris Original Article 03 January 2008 Pages: 66 - 76
Modeling the Rheological Properties of Fats: A Perspective and Recent Advances Alejandro G. MarangoniDongming Tang Review Article 19 December 2007 Pages: 113 - 119
Formulation and Characterization of Phytophenol-Carrying Antimicrobial Microemulsions Sylvia GaysinskyP. Michael DavidsonJochen Weiss OriginalPaper 11 December 2007 Pages: 54 - 65
Antioxidant Properties of Fruits and Vegetables Shots and Juices: An Electron Paramagnetic Resonance Study Evaggelia D. TzikaVassiliki PapadimitriouAristotelis Xenakis OriginalPaper 13 November 2007 Pages: 48 - 53
Characterization of Encapsulated Flavor Systems by NIR and Low-field TD-NMR: A Chemometric Approach Leticia AndradeImad A. FarhatSøren B. Engelsen OriginalPaper 09 November 2007 Pages: 33 - 47
Formation of Multilayers at the Interface of Oil-in-Water Emulsion via Interactions between Lactoferrin and β-Lactoglobulin Aiqian YeHarjinder Singh OriginalPaper 13 October 2007 Pages: 125 - 132
Starch Granule Hydration—A MAS NMR Investigation Flemming H. LarsenAndreas BlennowSøren B. Engelsen OriginalPaper 09 October 2007 Pages: 25 - 32
Characterization of the Microstructure of Phase Segregated Amylopectin and β-Lactoglobulin Dry Mixtures Carmen Carla QuirogaBjörn Bergenståhl OriginalPaper 26 September 2007 Pages: 172 - 182
Applications of Microfluidic Devices in Food Engineering O. SkurtysJ. M. Aguilera ReviewPaper 26 September 2007 Pages: 1 - 15
Modeling of the Psychophysical Response Curves Using the Grand Canonical Ensemble in Statistical Physics S. KnaniM. MathlouthiA. Ben Lamine OriginalPaper 25 September 2007 Pages: 183 - 192
Solid–Liquid Equilibrium of Maltitol Aqueous Solutions—Implications on the Crystallization Behavior and Process Adem GharsallaouiBarbara RogéMohamed Mathlouthi OriginalPaper 18 September 2007 Pages: 16 - 24
Tribology of o/w Emulsions Under Mouth-like Conditions: Determinants of Friction Diane M. DresselhuisH. Jan KlokEls H. A. de Hoog OriginalPaper Open access 11 September 2007 Pages: 158 - 171
Low Shear Rheology of Concentrated Tomato Products. Effect of Particle Size and Time Elena BayodPernilla MånssonEva Tornberg OriginalPaper 11 September 2007 Pages: 146 - 157
The Effect of Glycerol on Molecular Mobility in Amorphous Sucrose Detected by Phosphorescence of Erythrosin B Yumin YouRichard D. Ludescher OriginalPaper 06 September 2007 Pages: 133 - 145
Physico-chemical Approach of the Amylolytic Action Pattern of a Thermostable Amylopullulanase Houda BoussarsarBarbara RogéMohamed Mathlouthi OriginalPaper 17 August 2007 Pages: 100 - 107
Effect of Water Content on Glass Transition and Protein Aggregation of Whey Protein Powders During Short-Term Storage Peng ZhouTheodore P. Labuza OriginalPaper 14 August 2007 Pages: 108 - 116
Imaging of Oil/Monoglyceride Networks by Polarizing Near-Field Scanning Optical Microscopy Ellina KesselmanEyal Shimoni OriginalPaper 27 July 2007 Pages: 117 - 123
Characterization of the Physical State of Spray-Dried Inulin Sébastien N. RonkartClaude DeroanneChristophe S. Blecker OriginalPaper 20 July 2007 Pages: 83 - 92
Impact of Surface Active Compounds on Iron Catalyzed Oxidation of Methyl Linolenate in AOT–Water–Hexadecane Systems Wilailuk ChaiyasitChristopher B. StanleyEric A. Decker OriginalPaper 18 July 2007 Pages: 57 - 66
Real-Time Determination of Structural Changes of Sodium Caseinate-Stabilized Emulsions Containing Pectin Using High Resolution Ultrasonic Spectroscopy Jinru LiuMarcela AlexanderMilena Corredig OriginalPaper 17 July 2007 Pages: 67 - 75
FT-NIR Microspectroscopy: A Method for Quantitatively Mapping One-Dimensional Moisture Penetration Into Sugar Glasses Baomin LiangYuping ShiRichard W. Hartel OriginalPaper 14 July 2007 Pages: 93 - 99
Physicochemical and Functional Properties of Typical Tunisian Drink: Date Palm Sap (Phoenix dactylifera L.) Imène Ben ThabetHamadi AttiaChristophe Blecker OriginalPaper 11 July 2007 Pages: 76 - 82
Modulation of pH Sensitivity of Surface Charge and Aggregation Stability of Protein-Coated Lipid Droplets by Chitosan Addition Youn-Ho HongDavid Julian McClements OriginalPaper 28 February 2007 Pages: 46 - 55
Effect of Processing and Storage Parameters on the Oxidative Deterioration of Oil-in-Water Emulsions Charikleia P. DimakouSotirios N. KiokiasVassiliki Oreopoulou OriginalPaper 24 February 2007 Pages: 38 - 45
Phase Behavior, Stability, and Mesomorphism of Monostearin–oil–water Gels Heidi D. BatteAmanda J. WrightAlejandro G. Marangoni OriginalPaper 24 February 2007 Pages: 29 - 37
The State of Aggregation of Casein Affects the Storage Stability of Amorphous Sucrose, Lactose, and Their Mixtures César VegaYrjö H. Roos OriginalPaper 27 January 2007 Pages: 10 - 19
Thermal, Mechanical, and Molecular Relaxation Properties of Frozen Sucrose and Fructose Solutions Containing Hydrocolloids María L. HerreraJuan I. M’CannRichard W. Hartel OriginalPaper 23 January 2007 Pages: 20 - 28
Characterization of Antimicrobial-bearing Liposomes by ζ-Potential, Vesicle Size, and Encapsulation Efficiency T. Matthew TaylorSylvia GaysinskyJochen Weiss OriginalPaper 23 January 2007 Pages: 1 - 9
Calorimetric and Microstructural Investigation of Frozen Hydrated Gluten V. KontogiorgosH. D. Goff OriginalPaper 14 November 2006 Pages: 202 - 215
Colored Food Emulsions—Implications of Pigment Addition on the Rheological Behavior and Microstructure Ana Paula BatistaAnabela RaymundoJosé Maria Franco OriginalPaper 10 November 2006 Pages: 216 - 227
Impact of Phenolic Antioxidants on Structural Properties of Micellar Solutions Anja HeinsVasil M. GaramusKarin Schwarz OriginalPaper 10 November 2006 Pages: 189 - 201
Opposite Contributions of Glycinin- and β-Conglycinin-Derived Peptides to the Aggregation Behavior of Soy Protein Isolate Hydrolysates Bas J. H. KuipersGerrit A. van KoningsveldHarry Gruppen OriginalPaper 05 November 2006 Pages: 178 - 188
A STEPSCAN Differential Scanning Calorimetry Study of the Thermal Behavior of Chocolate Nameeta BaichooWilliam MacNaughtanImad A. Farhat OriginalPaper 25 October 2006 Pages: 169 - 177
Small and Large Deformation Rheology of Acid Gels from Transglutaminase Treated Milks Doris JarosJanett PätzoldHarald Rohm OriginalPaper 19 August 2006 Pages: 124 - 132
Effect of Compositional Factors against the Thermal Oxidative Deterioration of Novel Food Emulsions Sotirios N. KiokiasCharikleia P. DimakouVassiliki Oreopoulou Original Research 08 August 2006 Pages: 115 - 123
Influence of Ionic Surfactants on the Microstructure of Heat-Set β-Lactoglobulin-Stabilized Emulsion Gels Sven KerstensCindy MugnierEric Dickinson OriginalPaper 02 August 2006 Pages: 133 - 143
Shear Pulses Nucleate Fibril Aggregation Cynthia AkkermansPaul VenemaErik van der Linden Original Research 23 May 2006 Pages: 144 - 150
Molecular Mobility and Oxygen Permeability in Amorphous Bovine Serum Albumin Films Thomas J. NackRichard D. Ludescher Original Research 19 May 2006 Pages: 151 - 162
AFM Investigations of Cellulose Fibers in Bintje Potato (Solanum tuberosum L.) Cell Wall Fragments Andrew R. KirbyAnnie NgVictor J. Morris Original Research 12 May 2006 Pages: 163 - 167
Surface Layer Properties of Dough Liquor Components: Are They Key Parameters in Gas Retention in Bread Dough? Cristina Primo-MartínRobert J. HamerHarmen H. J. de Jongh Original Research 30 April 2006 Pages: 83 - 93
Relationship between Recrystallization Rate of Ice Crystals in Sugar Solutions and Water Mobility in Freeze-Concentrated Matrix Tomoaki HagiwaraRichard W. HartelShingo Matsukawa Original Research 25 April 2006 Pages: 74 - 82
Formation of Oil/Water Emulsions due to Electrochemical Instability at the Liquid/Liquid Interface Paul TakhistovShiby Paul Original Research 22 April 2006 Pages: 57 - 73
Sensing the Heat of Tomato Products Red: The New Approach to the Objective Assessment of their Color Dane BicanicIvan VrbićOtto Dóka Original Research 04 March 2006 Pages: 14 - 20
Food Biophysics of Protein Gels: A Challenge of Nano and Macroscopic Proportions E. Allen Foegeding Review 24 February 2006 Pages: 41 - 50
Influence of Environmental Stresses on O/W Emulsions Stabilized by β-Lactoglobulin–Pectin and β-Lactoglobulin–Pectin–Chitosan Membranes Produced by the Electrostatic Layer-by-Layer Deposition Technique Demet GüzeyDavid J. McClements Original Research 24 February 2006 Pages: 30 - 40
Dynamic Light Scattering Techniques and Their Applications in Food Science Marcela AlexanderDouglas G. Dalgleish Review 24 February 2006 Pages: 2 - 13