Frontmatter.
- Published in:
- International Journal of Food Engineering, 2025, v. 21, n. 5, p. i, doi. 10.1515/ijfe-2025-frontmatter5
- Publication type:
- Article
Works matching IS 15563758 AND DT 2025 AND VI 21 AND IP 5
Results: 7
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Diffusion behaviors of sweeteners in the saliva layer: effects of interactions between oral mucin and sweeteners.
- Published in:
- International Journal of Food Engineering, 2025, v. 21, n. 5, p. 305, doi. 10.1515/ijfe-2025-0043
- By:
- Publication type:
- Article
3
Immobilization technology of lipase and application progress research.
- Published in:
- International Journal of Food Engineering, 2025, v. 21, n. 5, p. 285, doi. 10.1515/ijfe-2024-0275
- By:
- Publication type:
- Article
4
Lutein-loaded soybean protein isolate-guar gum nano-emulsion delivery system: structure, characterization and environmental stability evaluation.
- Published in:
- International Journal of Food Engineering, 2025, v. 21, n. 5, p. 343, doi. 10.1515/ijfe-2024-0271
- By:
- Publication type:
- Article
5
Glycaemic index (GI) suppression of bread using polyphenols enriched karonda powder: a strategy to reduce starch digestibility and increase polyphenols retention.
- Published in:
- International Journal of Food Engineering, 2025, v. 21, n. 5, p. 357, doi. 10.1515/ijfe-2024-0161
- By:
- Publication type:
- Article
6
Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria.
- Published in:
- International Journal of Food Engineering, 2025, v. 21, n. 5, p. 331, doi. 10.1515/ijfe-2024-0154
- By:
- Publication type:
- Article
7
Improving tempering uniformity in frozen chicken breast during cold-air assisted intermittent radio frequency treatment.
- Published in:
- International Journal of Food Engineering, 2025, v. 21, n. 5, p. 317, doi. 10.1515/ijfe-2024-0149
- By:
- Publication type:
- Article