International Journal of Food Science & Technology

Rheological study of ternary mixtures and pectic gels of red fruit pulps
pp. 629-639(11)
Authors: Haminiuk, Charles Windson Isidoro; Sierakowski, Maria-Rita; Branco, Ivanise Guilherme; Maciel, Giselle Maria; Masson, Maria Lucia

Spinning of protein fibres from blue squat lobster (Cervimunida jhoni) industry by-products
pp. 640-648(9)
Authors: Pérez-Won, Mario; Madrid, Daniela; Briones, Vilbet; Cortés, Cecilia; Oliva, Mónica; Cortés, Pablo; Cifuentes, Antonio

Effects of changes in ingredient composition on the rheological properties of a biscuit industry dough
pp. 649-657(9)
Authors: Perego, Patrizia; Sordi, Andrea; Guastalli, Romilbert; Converti, Attilio

On the gelation of mungbean starch and its composites
pp. 658-668(11)
Author: Hongsprabhas, Parichat

Original article
pp. 669-677(9)
Authors: Asha, Mysore Ramaswamy; Susheelamma, Nuggehally Sampathkumarachar; Guha, Manisha

Gelling properties of a κ/ι hybrid carrageenan: effect of concentration and steady shear
pp. 678-685(8)
Authors: Hilliou, Loïc; Gonçalves, Maria P.

Use of time-temperature superposition to study the rheological properties of cheese during heating and cooling
pp. 686-698(13)
Authors: Udyarajan, Chinthu T.; Horne, David S.; Lucey, John A.

Original article
pp. 699-707(9)
Authors: Xiao, Wenfeng; Charalambides, Maria N.; Gordon Williams, J.

Use of soybean isolate in coated foods: simulation study employing glass balls and substantiation with extruded products
pp. 708-713(6)
Authors: Agarwal, Kalpesh; Bhattacharya, Suvendu

Original article
pp. 714-727(14)
Authors: Mousavi, Reza; Miri, Taghi; Cox, Philip W.; Fryer, Peter J.

Original article
pp. 728-738(11)
Authors: Canet, Wenceslao; Alvarez, M. Dolores; Gil, Manuel Juan

Original article
pp. 739-745(7)
Authors: Mathmann, Katrin; Kowalczyk, Wojciech; Petermeier, Hannes; Baars, Albert; Eberhard, Michael; Delgado, Antonio

Probing the droplet cluster structure in acidified temperature-cycled o/w emulsion gels by means of SESANS
pp. 746-752(7)
Authors: Bot, Arjen; Duval, Franck P.; Duif, Chris P.; Bouwman, Wim G.

Thermal conductivity of South African sauces in a shear flow field
pp. 753-761(9)
Author: Ikhu-Omoregbe, Daniel I.O.

Proximate compositions, pasting and rheological properties of mumu- a roasted maize meal
pp. 762-767(6)
Authors: Ingbian, Emmanuel K.; Adegoke, Gabriel O.

Application of a biogenic extra cellular ice nucleator for food processing: effects on the freeze-thaw stability of fish actomyosin from tilapia
pp. 768-772(5)
Authors: Zhu, Xuntao; Lee, Tung-Ching

Rheological properties of sour-cherry juice and concentrate
pp. 773-776(4)
Authors: Belibağli, Kadir B.; Dalgic, Ali C.

Erratum
pp. 776-776(1)