Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a compre...

Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Im...

Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology ...

This work highlights a new research area driven by a material science approach to dairy fats and ...

Many food ingredients are supplied in powdered form, as reducing water content increases shelf li...

This handbook provides a comprehensive overview of the processes and technologies in drying of ve...

This work highlights a new research area driven by a material science approach to dairy fats and ...

Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units ( , beta or Gam...

Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units ( , beta or Gam...

Food Materials Science and Engineering covers a comprehensive range of topics in relation to food...

Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the tech...