Department of Food Technology, Engineering and Nutrition
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- 2015
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Mark
Development and evaluation of methods for starch dissolution using asymmetrical flow field-flow fractionation. Part I: Dissolution of amylopectin.
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- Contribution to journal › Article
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Mark
Effect of storage time and temperature on stability of bioactive compounds in aseptically packed beverages prepared from rose hips and sea buckthorn berries
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- Contribution to journal › Article
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New insights into the dynamics of vacuum impregnation of plant tissues and its metabolic consequences.
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- Contribution to journal › Scientific review
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Mark
Barrier properties of heat treated starch Pickering emulsions.
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- Contribution to journal › Article
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Mark
From 1D Rods to 3D Networks: A Biohybrid Topological Diversity Investigated by Asymmetrical Flow Field-Flow Fractionation
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- Contribution to journal › Article
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Mark
Protein lactosylation in UHT milk during storage measured by Liquid Chromatography-Mass Spectrometry and quantification of furosine
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- Contribution to journal › Article
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Mark
Physicochemical properties of different thickeners used in infant foods and their relationship with mineral availability during in vitro digestion process
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- Contribution to journal › Article
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Fabrication of encapsulated oil powders from starch granule stabilized W/O/W Pickering emulsions by freeze-drying
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- Contribution to journal › Article
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Influence of vacuum impregnation and pulsed electric field on the freezing temperature and ice propagation rates of spinach leaves
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- Contribution to journal › Article
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Mark
Practical Applications of Asymmetrical Flow Field-Flow Fractionation (AF4): A Review
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- Contribution to journal › Scientific review