INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY

Publisher： John Wiley & Sons Inc

Founded in： 1966

Total resources： 45

E-ISSN： 1365-2621

ISSN： 0950-5423

Subject： TS2 food industry

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INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY

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Impact of whey protein isolates and concentrates on the formation of protein nanoparticles‐stabilised Pickering emulsions

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY , Vol. 53, Iss. 3, 2018-03 , pp. 644-653

John Wiley & Sons Inc

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Characterisation of low‐digestible starch fractions isolated from amylosucrase‐modified waxy corn starch

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY , Vol. 53, Iss. 3, 2018-03 , pp. 557-563

John Wiley & Sons Inc

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Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY , Vol. 53, Iss. 3, 2018-03 , pp. 700-708

John Wiley & Sons Inc

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Physical properties of supercritical fluid extrusion products composed of milk protein concentrate with carbohydrates

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY , Vol. 53, Iss. 3, 2018-03 , pp. 847-856

John Wiley & Sons Inc

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Effect of pulsed ultrasound treatment compared to continuous mode on microbiological and quality of Mirabelle plum during postharvest storage

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY , Vol. 53, Iss. 3, 2018-03 , pp. 564-570

John Wiley & Sons Inc

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Deodorisation of fish oil by nanofiltration membrane process: focus on volatile flavour compounds and fatty acids composition

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY , Vol. 53, Iss. 3, 2018-03 , pp. 692-699

John Wiley & Sons Inc

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Content of anthocyanins and glycoalkaloids in blue‐fleshed potatoes and changes in the content of α‐solanine and α‐chaconine during manufacture of fried and dried products

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY , Vol. 53, Iss. 3, 2018-03 , pp. 719-727

John Wiley & Sons Inc

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Antifungal resistance and physicochemical attributes of apricots coated with potassium sorbate‐added carboxymethyl cellulose‐based emulsion

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY , Vol. 53, Iss. 3, 2018-03 , pp. 728-734

John Wiley & Sons Inc

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Effects of ball‐milling treatment on mussel (Mytilus edulis) protein: structure, functional properties and in vitro digestibility

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY , Vol. 53, Iss. 3, 2018-03 , pp. 683-691

John Wiley & Sons Inc

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Coupling effects of preheating time and extraction medium pH on red radish anthocyanin yield, glucosinolate degradation and off‐odour removal

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY , Vol. 53, Iss. 3, 2018-03 , pp. 709-718

John Wiley & Sons Inc

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