Department of Food Technology, Engineering and Nutrition
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- 2011
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Mark
PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. I: EFFECT OF HOMOGENIZATION
- Contribution to journal › Article
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Mark
Flavonoids – Precipitation Kinetics and Interaction with Surfactant Micelles
- Contribution to journal › Article
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Mark
Effect of polymorphisms in the leptin, leptin receptor, and acyl-coenzyme A:diacylglycerol acyltransferase 1 (DGAT1) genes and genetic polymorphism of milk proteins on cheese characteristics.
- Contribution to journal › Article
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Mark
Freeze-thaw stability of mayonnaise type oil-in-water emulsions
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Efficient methods of nanoimprint stamp cleaning based on imprint self-cleaning effect.
- Contribution to journal › Article
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Mark
Size, structure and scaling relationships in glycogen from various sources investigated with asymmetrical flow field-flow fractionation and 1H NMR
- Contribution to journal › Article
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Mark
Pore formation and pore closure in Poly(D,L-lactide-co-glycolide) films.
- Contribution to journal › Article
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Mark
Changes in phenolic antioxidants during chuno production (traditional Andean freeze and sun-dried potato)
- Contribution to journal › Article
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Mark
Reversible Conformational Transitions of a Polymer Brush Containing Boronic Acid and its Interaction with Mucin Glycoprotein.
- Contribution to journal › Article
