Cold Plasma: A novel Non-Thermal Technology for Food Processing

Rohit Thirumdas, Chaitanya Sarangapani, Uday S. Annapure

Food Biophysics

Cold PlasmaFood EngineeringThermodynamicsNonthermal PlasmaPlasma Processing

Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components

Eric A. Decker, David Julian McClements, Kristberg Kristbergsson, +2

Food Biophysics

NanoparticlesFood NanotechnologyEngineeringSolid Lipid NanoparticlesDrug Delivery Systems +5

Double Emulsions Stabilized by Food Biopolymers

Eric Dickinson

Food Biophysics

Food ColloidBiopolymersFood EngineeringDouble EmulsionsEmulsion

Use of FT-IR Spectra and PCA to the Bulk Characterization of Cell Wall Residues of Fruits and Vegetables Along a Fraction Process

Monika Szymańska‐Chargot, Artur Zdunek

Food Biophysics

Ice Morphology: Fundamentals and Technological Applications in Foods

Guillermo Petzold, José Miguel Aguilera

Food Biophysics

Ice-water SystemEngineeringAtmospheric IcingIce MorphologyRheology +5

Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties

Yakoub Ladjal-Ettoumi, Hafid Boudries, Mohamed Chibane, +1

Food Biophysics

Food ChemistryPhysicochemical CharacterizationEngineeringBiochemistryEmulsifying Properties +5

Influence of Interfacial Composition on in Vitro Digestibility of Emulsified Lipids: Potential Mechanism for Chitosan's Ability to Inhibit Fat Digestion

Saehun Mun, Eric A. Decker, Yeonhwa Park, +1

Food Biophysics

Lipid AnalysisLipid PreparationEmulsified LipidsBiochemistryBiotechnology +3

Cold Plasma: an Alternative Technology for the Starch Modification

Rohit Thirumdas, Deepak Kadam, Uday S. Annapure

Food Biophysics

Chemical EngineeringPlasma ProcessingCold Plasma

Influence of Guar Gum on the In Vitro Starch Digestibility—Rheological and Microstructural Characteristics

Anne Dartois, Jaspreet Singh, Lovedeep Kaur, +1

Food Biophysics

Guar GumIn Vitro FermentationGlycobiologyMicrostructural CharacteristicsPolysaccharide +3

Shear Nanostructuring of Monoglyceride Organogels

Sara Da Pieve, Sonia Calligaris, Edmund D. Co, +2

Food Biophysics

Polymer ScienceNanodiscBiophysicsShear Nanostructuring