1. Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale

   • David Julian McClements

   Special Issue Article 01 March 2008 Pages: 111 - 112

2. Modeling the Rheological Properties of Fats: A Perspective and Recent Advances

   • Alejandro G. Marangoni
   • Dongming Tang

   Review Article 19 December 2007 Pages: 113 - 119

   

3. Creating Novel Structures in Food Materials: The Role of Well-Defined Shear Flow

   • A. J. van der Goot
   • S. H. Peighambardoust
   • J. M. van Oosten-Manski

   Special Issue Article Open access 02 April 2008 Pages: 120 - 125

   

4. Encapsulation of Lipophilic Bioactive Molecules by Microchannel Emulsification

   • Marcos A. Neves
   • Henelyta S. Ribeiro
   • Mitsutoshi Nakajima

   Special Issue Article 06 February 2008 Pages: 126 - 131

   

5. Generation Characteristics of Highly Uniform Nonspherical Droplets of Soybean Oil Using Microchannel Array Devices

   • Isao Kobayashi
   • Kunihiko Uemura
   • Mitsutoshi Nakajima

   Special Issue Article 25 January 2008 Pages: 132 - 139

   

6. Effects of Modification of Encapsulant Materials on the Susceptibility of Fish Oil Microcapsules to Lipolysis

   • Cheryl Chung
   • Luz Sanguansri
   • Mary Ann Augustin

   Special Issue Article 08 March 2008 Pages: 140 - 145

   

7. Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components

   • Jochen Weiss
   • Eric A. Decker
   • Tarek Awad

   Special Issue Article 01 March 2008 Pages: 146 - 154

   

8. Effect of Cooling and Heating Rates on Polymorphic Transformations and Gelation of Tripalmitin Solid Lipid Nanoparticle (SLN) Suspensions

   • Tarek S. Awad
   • Thrandur Helgason
   • D. Julian McClements

   Special Issue Article 19 February 2008 Pages: 155 - 162

   

9. Structural Behaviour of Lipid Droplets in Protein-stabilized Nano-emulsions and Stability of α-Tocopherol

   • Perla Relkin
   • Jin-Mi Yung
   • Michel Ollivon

   Special Issue Article 06 March 2008 Pages: 163 - 168

   

10. Emulsions Based on the Interactions Between Lactoferrin and Chitosans

    • E. De Lorenzis
    • C. Semeraro
    • P. Poltronieri

    Special Issue Article 16 February 2008 Pages: 169 - 173

    

11. Effect of Hydrophilic and Lipophilic Compounds on Zein Microstructures

    • Qin Wang
    • Leilei Yin
    • Graciela W. Padua

    Special Issue Article 01 April 2008 Pages: 174 - 181

    

12. Moisture Stability of Maltodextrin-Based Delivery Systems

    • Pierre-Etienne Bouquerand
    • Serge Maio
    • Valéry Normand

    Special Issue Article 01 March 2008 Pages: 182 - 185

    

13. Application of Supercritical Anti-Solvent Technologies for the Synthesis of Delivery Systems of Bioactive Food Components

    • Qixin Zhong
    • Minfeng Jin
    • Weinong Zhang

    Special Issue Article 01 February 2008 Pages: 186 - 190

    

14. Stability of Biopolymer Particles Formed by Heat Treatment of β-lactoglobulin/Beet Pectin Electrostatic Complexes

    • Owen G. Jones
    • D. Julian McClements

    Special Issue Article 19 March 2008 Pages: 191 - 197

    

15. Physical Properties Giving the Sensory Perception of Whey Proteins/Polysaccharide Gels

    • Ladislava van den Berg
    • Ton van Vliet
    • Fred van de Velde

    Special Issue Article Open access 19 April 2008 Pages: 198 - 206

    

16. Product Composition, Structure, and Bioavailability

    • Guus S. M. J. E. Duchateau
    • Werner Klaffke

    Special Issue Article 28 March 2008 Pages: 207 - 212

    

17. Effect of Polyglycerol Esters of Fatty Acids on the Physicochemical Properties and Stability of β-Carotene Emulsions during Digestion in Simulated Gastric Fluid

    • Li-Jun Yin
    • Isao Kobayashi
    • Mitsutoshi Nakajima

    Special Issue Article 13 March 2008 Pages: 213 - 218

    

18. Designing Food Structure to Control Stability, Digestion, Release and Absorption of Lipophilic Food Components

    • David Julian McClements
    • Eric Andrew Decker
    • Jochen Weiss

    Special Issue Article 01 March 2008 Pages: 219 - 228

    

19. Effect of Structural and Physicochemical Characteristics of the Protein Matrix in Pasta on In Vitro Starch Digestibility

    • Esther H.-J. Kim
    • Jane R. Petrie
    • Lyall D. Simmons

    Special Issue Article 21 February 2008 Pages: 229 - 234

    

20. Development of Nutritionally Enhanced Tortillas

    • Francesca Scazzina
    • Daniele Del Rio
    • Elena Vittadini

    Special Issue Article 11 March 2008 Pages: 235 - 240

    

21. Controlled Release of Food Lipids Using Monoglyceride Gel Phases Regulates Lipid and Insulin Metabolism in Humans

    • Alejandro G. Marangoni
    • Stefan H. J. Idziak
    • James W. E. Rush

    Special Issue Article 19 January 2008 Pages: 241 - 245

    

22. Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?

    • Erik van der Linden
    • David Julian McClements
    • Job Ubbink

    Special Issue Article 01 April 2008 Pages: 246 - 254

23. The Role of Copper in Protein Foams

    • Paige J. Luck
    • Edward A. Foegeding

    Special Issue Article 06 February 2008 Pages: 255 - 260

    

24. From the Chef’s Mind to the Dish: How Scientific Approaches Facilitate the Creative Process

    • Juan-Carlos Arboleya
    • Idoia Olabarrieta
    • Iñigo Martínez de Marañón

    Special Issue Article 14 March 2008 Pages: 261 - 268

    

25. Characterization of Fish Gelatin at Nanoscale Using Atomic Force Microscopy

    • Yifen Wang
    • Hongshun Yang
    • Joe M. Regenstein

    Special Issue Article 09 April 2008 Pages: 269 - 272

    

26. Influence of the Dispersed Particulate in Chocolate on Cocoa Butter Microstructure and Fat Crystal Growth during Storage

    • Dérick Rousseau
    • Sopark Sonwai

    Special Issue Article 11 March 2008 Pages: 273 - 278