Texture is a major quality attribute that determines the acceptance of plant foods. However,
the term is still often poorly defined and applied. As texture is dictated by the underlying …

Drying is one of the most important processes in the food industry, as well as one of the most
frequently studied topics in food engineering. Optimizing this process will result in lower …

This study covers all the transport properties of food materials and systems-exploring
viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and …

The potential of Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging
(MRI) for non‐invasively monitoring the subcellular and intercellular redistribution of water in …

The spatial distributions of water content and temperature inside moist food or biological
materials (native or manufactured) during drying are important in interpretation and …

The migration of fat, moisture, and ethanol is a common problem with chocolate-coated
confectionery products. Migration of one of these components into the coating leads to visual …

To explore the role of water during extrusion cooking and the scientific basis for demarcating
low-intermediate moisture and high-moisture extrusion technique, soybean protein isolate …

Food engineers do not often realise that drying of foods and biological materials is a
problem of preserving or transforming structures rather than one of removing water. Some …

A title seldom gives exhaustive information about the content it precedes. Consequently, we
sometimes find ourselves disappointed when we realize that a paper is not about what we …

Four simple dough preparation methods were proposed to imitate the rheological behaviors
of traditional hand-made doughs and the underlying mechanism was concomitantly …