Effect of Limonene on Modulation of Palm Stearin Crystallization Natália Aparecida MelloLisandro Pavie CardosoJuliano Lemos Bicas ORIGINAL ARTICLE 16 July 2020 Pages: 1 - 14
Electrospray Production of Curcumin-walnut Protein Nanoparticles Maryam AsadiMaryam SalamiAtiyeh Ghasemi ORIGINAL ARTICLE 20 July 2020 Pages: 15 - 26
Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies Zaida Natalia Uribe-WandurragaMarta IgualJavier Martínez-Monzó ORIGINAL ARTICLE 21 July 2020 Pages: 27 - 39
Emulsions Stabilised by Polyethylene Glycol (PEG) 40 Stearate and Lactoferrin for Protection of Lactoferrin during In Vitro Digestion Zhigao NiuIlonka ThielenHarjinder Singh ORIGINAL ARTICLE 27 July 2020 Pages: 40 - 47
Effect of Crystallization State on the Gel Properties of Oleogels Based on β-sitosterol Junhua LiHaitao YuCharlotte E. Conn ORIGINAL ARTICLE 31 July 2020 Pages: 48 - 57
Particle degradation and nutrient bioavailability of soybean milk during in vitro digestion Qingqing XuChristos RitzoulisWeilin Liu ORIGINAL ARTICLE 13 August 2020 Pages: 58 - 69
Passive Internalization of Bioactive β-Casein Peptides into Phospholipid (POPC) Bilayers. Free Energy Landscapes from Unbiased Equilibrium MD Simulations at μs-Time Scale Eduardo Jardón-ValadezCharles H. ChenMartin B. Ulmschneider ORIGINAL ARTICLE 30 September 2020 Pages: 70 - 83
Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems Rodrigo González-OrtegaLuka ŠturmNataša Poklar Ulrih ORIGINAL ARTICLE Open access 02 October 2020 Pages: 84 - 97
Analysis of Freeze-Thaw Behavior of Double (W1/O/W2) Emulsions by Differential Scanning Calorimetry: Effects of Inner Salt Concentration and Solid Fat Content Andrés L. MárquezJorge R. Wagner ORIGINAL ARTICLE 02 October 2020 Pages: 98 - 108
Effects of Oil Type on Sterol-Based Organogels and Emulsions Hassan SawalhaPaul VenemaErik van der Linden ORIGINAL ARTICLE 07 October 2020 Pages: 109 - 118
Investigation of Structural Transformations During the Manufacturing of Expanded Snacks for Reformulation Purposes R. G. M. van der SmanJ. WilliamsJ. R. Bows ORIGINAL ARTICLE Open access 10 October 2020 Pages: 119 - 138
Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin Mar Vall-lloseraFlemming JessenFederico Casanova ORIGINAL ARTICLE 13 October 2020 Pages: 139 - 151