1. Crystallization Kinetics and Mechanical Properties of Nougat Creme Model Fats

   • Stephen-Sven Hubbes
   • André Braun
   • Petra Foerst

   ORIGINAL ARTICLE 15 July 2019 Pages: 1 - 15

   

2. Correction to: Crystallization Kinetics and Mechanical Properties of Nougat Creme Model Fats

   • Stephen-Sven Hubbes
   • André Braun
   • Petra Foerst

   Correction 07 August 2019 Pages: 16 - 17

3. Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions

   • Natasa Obradovic
   • Ivana Pajic-Lijakovic
   • Branko Bugarski

   ORIGINAL ARTICLE 23 July 2019 Pages: 18 - 31

   

4. Hydrolysis by Indigenous Plasmin: Consequences for Enzymatic Cross-Linking and Acid-Induced Gel Formation of Non-Micellar Casein

   • Norbert Raak
   • Lena Brehm
   • Doris Jaros

   ORIGINAL ARTICLE 04 August 2019 Pages: 32 - 41

   

5. Comparative Study on the Ability of Different Oleogelators to Structure Sunflower Oil

   • Goly Fayaz
   • Sonia Calligaris
   • Maria Cristina Nicoli

   ORIGINAL ARTICLE 07 August 2019 Pages: 42 - 49

   

6. Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis Extract

   • Marco Faieta
   • Maria G. Corradini
   • Paola Pittia

   ORIGINAL ARTICLE 08 August 2019 Pages: 50 - 63

   

7. Analysis of the Retrogradation Processes in Potato Starches Blended with Non-Starchy Polysaccharide Hydrocolloids by LF NMR

   • Hanna Maria Baranowska
   • Marek Sikora
   • Barbara Borczak

   ORIGINAL ARTICLE Open access 09 August 2019 Pages: 64 - 71

   

8. A New Approach to Distinguish Thixotropic and Viscoelastic Phenomena

   • Ali Alghooneh
   • Seyed M. A. Razavi
   • Stefan Kasapis

   ORIGINAL ARTICLE 23 August 2019 Pages: 72 - 84

   

9. The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese

   • Lydia Ong
   • Paolo D’Incecco
   • Sally L. Gras

   ORIGINAL ARTICLE 24 August 2019 Pages: 85 - 96

   

10. Impact of In-Situ CO₂ Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods

    • Bhaskar Mani Adhikari
    • Ven Ping Tung
    • Bhesh Bhandari

    ORIGINAL ARTICLE 30 August 2019 Pages: 97 - 112

    

11. Improving the Solubility of Myofibrillar Proteins (MPs) by Mixing with Sodium Alginate: Effects of pH, Mixing Ratios and Preheating of MPs

    • Min Li
    • Juqing Wu
    • Tao Wu

    ORIGINAL ARTICLE 31 August 2019 Pages: 113 - 121

    

12. Interfacial and Emulsifying Properties of Quinoa Protein Concentrates

    • María Luisa López-Castejón
    • Carlos Bengoechea
    • Cecilio Carrera

    ORIGINAL ARTICLE 14 September 2019 Pages: 122 - 132

    

13. Hydrolysed Gelatin-Derived, Solvent-Free, Electrospun Nanofibres for Edible Applications: Physical, Chemical and Thermal Behaviour

    • Leidy Ricaurte
    • Edisson Tello-Camacho
    • Maria Ximena Quintanilla-Carvajal

    ORIGINAL ARTICLE 02 October 2019 Pages: 133 - 142

    

14. Physical Properties of Structured Fats and Fat Blends Based on the Long Chain Fatty Acids

    • Markéta Berčíková
    • Anežka Šimková
    • Iveta Hrádková

    ORIGINAL ARTICLE 16 October 2019 Pages: 143 - 152

    

15. Correction to: Physical-Mechanical and Antifungal Properties of Pectin Nanocomposites / Neem Oil Nanoemulsion for Seed Coating

    • Priscila de Castro e Silva
    • Lívio Antônio Silva Pereira
    • José Manoel Marconcini

    Correction 13 November 2019 Pages: 153 - 153