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
Sugar Beet Pectin–Protein Complexes Andrew R. KirbyAlistair J. MacDougallVictor J. Morris Original Research 18 February 2006 Pages: 51 - 56
Influence of Interfacial Composition on in Vitro Digestibility of Emulsified Lipids: Potential Mechanism for Chitosan's Ability to Inhibit Fat Digestion Saehun MunEric A. DeckerD. Julian McClements Original Research 18 February 2006 Pages: 21 - 29
Biofilms: At the Interface between Biophysics and Microbiology L. McLandsboroughA. RodriguezJ. Weiss Review 18 February 2006 Pages: 94 - 114
