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STT	Nội dung
1	Study of the Encapsulation Efficiency and Controlled Release Property of Whey Protein Isolate - Polysaccharide Complexes in W1/O/W2 Double Emulsions / Bin Li, Yanfeng Jiang, Fei Liu, Zhi Chai, Yuanyuan Li, and Xiaojing Leng
2	Moisture Sorption Isotherms and Thermodynamic Properties of Carrot / Valeria S. Eim, Carmen Rosselló, Antoni Femenia, and Susana Simal
3	The Use of an Inductive Coil System for the Description of Damages in Apple Tissue with Electrical Parameters / Frank Euring, Winfried Russ, and Uwe Grupa
4	Development of a Functional Beverage Formulation with High Protein Content, Inulin and Stevia / Laura T. Rodriguez Furlán, Antonio Pérez Padilla, and Mercedes Campderros
5	Response Surface Optimization of Enzymatic Hydrolysis of Silver Sillago (Sillago sihama) with Low Bitter Taste / Hu Hou and Bafang Li
6	Development of a Garlic Clove Peeler for Small Scale Industry / Vishvambhar Dayal Mudgal and Padam Singh Champawat
7	Microencapsulation of Ferrous Fumarate for the Production of Salt Double Fortified with Iron and Iodine / Dan Romita, Yu-Ling Cheng, and Levente L. Diosady
8	Extraction and Partial Characterisation of Hydrocolloid Gums from Some African Legumes / Clément Saidou, Jean Bosco Tchatchueng, Robert Ndjouenkeu, and Denis CD Roux
9	Optimization of the Fermentation Conditions for 1-Deoxynojirimycin Production by Streptomyces lawendulae Applying the Response Surface Methodology / Zhao-Jun Wei, Le-Chun Zhou, Hua Chen, and Gui-Hai Chen