The May 2020 Special Issue: Soft Foods: Structure, Rheology, Texture, and Function of the International Journal of Food Science & Technology (IJFST) has been published online and is freely available to IFST members.
Research from this issue includes:
- 'From molecular to colloidal, and then to macroscopic aspects of soft foods'
- 'Shear and extensional rheology of selected polysaccharides'
- 'Co‐encapsulation of resveratrol and epigallocatechin gallate in low methoxyl pectin‐coated liposomes with great stability in orange juice'
- 'Influence of carrot fibre powder addition on rheological, microstructure and sensory characteristics of stirred‐type yoghurt'
...and much more!
For IFST members the International Journal of Food Science and Technology is available free of charge online and in print form at discounted rates. Find out more and access for members!
