1. Heating of Milk Before or After Homogenization Changes its Coagulation Behaviour During Acidification

   • Gisèle Ion-Titapiccolo
   • Marcela Alexander
   • Milena Corredig

   ORIGINAL ARTICLE 12 December 2012 Pages: 81 - 89

   

2. A DFT Study on the Structural and Antioxidant Properties of Three Flavonols

   • Yu Zhi Rong
   • Zheng Wu Wang
   • Bo Zhao

   ORIGINAL ARTICLE 14 December 2012 Pages: 90 - 94

   

3. A Possible Connection Between Antidiabetic & Antilipemic Properties of Psoralea corylifolia Seeds and the Trace Elements Present: A LIBS Based Study

   • Preeti Dhar
   • Igor Gembitsky
   • Geeta Watal

   ORIGINAL ARTICLE 27 December 2012 Pages: 95 - 103

   

4. Cryoprotectants Reduce Protein Oxidation and Structure Deterioration Induced by Freeze-Thaw Cycles in Common Carp (Cyprinus carpio) Surimi

   • Baohua Kong
   • Yuanyuan Guo
   • Hongsheng Chen

   ORIGINAL ARTICLE 09 January 2013 Pages: 104 - 111

   

5. Structure and Dynamics of Veiled Virgin Olive Oil: Influence of Production Conditions and Relation to its Antioxidant Capacity

   • V. Papadimitriou
   • M. Dulle
   • A. Xenakis

   ORIGINAL ARTICLE 06 March 2013 Pages: 112 - 121

   

6. Comparing Carboxymethyl Cellulose and Starch as Thickeners in Oil/Water Emulsions. Implications on Rheological and Structural Properties

   • Carla Arancibia
   • Sara Bayarri
   • Elvira Costell

   ORIGINAL ARTICLE 07 March 2013 Pages: 122 - 136

   

7. Rheological Properties and Textural Attributes of Cooked Brown and White Rice During Gastric Digestion in Vivo

   • Gail M. Bornhorst
   • Maria J. Ferrua
   • R. Paul Singh

   ORIGINAL ARTICLE 26 March 2013 Pages: 137 - 150