Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Im...

This handbook provides a comprehensive overview of the processes and technologies in drying of ve...

Many food ingredients are supplied in powdered form, as reducing water content increases shelf li...

Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a compre...

Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units (a,or y-CD, r...

Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the tech...

Food Materials Science and Engineering covers a comprehensive range of topics in relation to food...

Food Materials Science and Engineering covers a comprehensive range of topics in relation to food...

This work highlights a new research area driven by a material science approach to dairy fats and ...

This handbook provides a comprehensive overview of the processes and technologies in drying of ve...

Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology ...

Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in...