Department of Food Technology, Engineering and Nutrition
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- 2020
- Vesicular structures formed from barley wort proteins and iso-humulone
- Starch granule stabilized Pickering emulsions : an 8-year stability study
-
Comparison of three methods to determine the degree of substitution of quinoa and rice starch acetates, propionates, and butyrates : Direct stoichiometry, FTIR, and 1H-NMR
Hadi, Nabilah Abdul LU
;
Wiege, Berthold
;
Stabenau, Sebastian
;
Marefati, Ali
LU
and
Rayner, Marilyn
LU
(2020)
In Foods
9(1).
Mark
- Concentration of citrus fruit juices in membrane pouches with solar energy Part 2 : How solar drying setup and juice pretreatment determine the microbiological quality
- The effects of oil extraction methods on recovery yield and emulsifying properties of proteins from rapeseed meal and press cake
- Interfacial properties and interaction between beer wort protein fractions and isohumulone
- Concentration of citrus fruit juices in membrane pouches with solar energy Part 1 : How solar drying setup and juice pretreatment determine the drying flux
- From carbohydrates to fat : Trends in food intake among Swedish nutrition students from 2002 to 2017
- Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system
-
Purification of sucrose in sugar beet molasses by utilizing ceramic nanofiltration and ultrafiltration membranes
Sjölin, Mikael LU ; Thuvander, Johan LU ; Wallberg, Ola LU and Lipnizki, Frank LU
(2020)
In Membranes
10(1).
Mark