Journal of Food Technology Research

Articles

• Physicochemical and functional characteristics of protein co-precipitates from tempeh and egg white flours

  Ervika Rahayu Novita Herawati, Andi Febrisiantosa, Andriati Ningrum, Umar Santoso

  1-13

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• Alginate–gum Arabic beads for encapsulation of longan extract: Improving efficiency, stability, and safety

  Varunya Fuangchoom, Nukrob Narkprasom, Thitirat Rattanawongwiboon, Kanjana Narkprasom

  14-27

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• Effect of a mixture of nut residue powder, potato starch and instant dry yeast on the quality of sandwich bread

  Tran Huu Duy, Dang Nguyen Gia Han, Tran Ngoc Giau, Hong Van Hao, Nguyen Minh Thuy

  28-45

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• Drying kinetics, energy use, and functional quality of lemon slices in convective, microwave, and hybrid systems

  Nourelislam Siabdallah, Farid Dahmoune, Hayat Himed-Idir, Radhia Ferhat, Giovanni Carlo Di Renzo

  46-64

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• Impact of natural aging on the physical and pasting properties of Indonesian Ciherang rice during storage

  Purwa Tri Cahyana, Titi Candra Sunarti, Hartrisari Hardjomidjojo, Erliza Noor, Noer Laily

  65-74

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