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Journal of Food Science|July 16, 2010
Effect of agglomeration on flowability of baby food powdersKarolina Szulc, Andrzej LenartJournal of Food Science|July 16, 2010
Roles of water and solids composition in the control of glass transition and stickiness of milk powdersNattiga Silalai, Yrjö H RoosJournal of Food Science|July 16, 2010
Nutritionally important starch fractions of rice cultivars grown in southern United StatesJames A Patindol, Harmeet S Guraya, Elaine T Champagne, et al.Journal of Food Science|July 16, 2010
Antimicrobial effects of wine: separating the role of polyphenols, pH, ethanol, and other wine componentsNatasa Boban, Marija Tonkic, Danijela Budimir, et al.Journal of Food Science|July 16, 2010
Effect of high-pressure homogenization on the physical and antioxidant properties of Quercus resinosa infusions encapsulated by spray-dryingNuria Elizabeth Rocha-Guzmán, José Alberto Gallegos-Infante, Rubén Francisco González-Laredo, et al.Journal of Food Science|May 28, 2019
In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With PectinAarón Jonary Santiaguín-Padilla, Etna Aida Peña-Ramos, Alfonso Pérez-Gallardo, et al.Journal of Food Science|May 21, 2019
Physicochemical Characterization of Yellow Cake Prepared with Structured Lipid OleogelsSarah A Willett, Casimir C AkohJournal of Food Science|May 21, 2019
Development of Novel Shortenings Structured by Ethylcellulose OleogelsXiuyun Ye, Peixu Li, Y Martin Lo, et al.Journal of Food Science|May 21, 2019
Fabrication and Physicochemical Characterization of Pseudosciaena crocea Roe Protein-Stabilized Emulsions as a Nutrient Delivery SystemYue Tang, Hui Jiang, Haitao Wu, et al.Journal of Food Science|May 23, 2019
An Attempt of Using β-Sitosterol-Corn Oil Oleogels to Improve Water Barrier Properties of Gelatin FilmJingdong Xiao, Ming Zhang, Wenhang Wang, et al.Pageof 891