Department of Food Technology
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- 2019
- A comparison of emulsion stability for different OSA-modified waxy maize emulsifiers : Granules, dissolved starch, and non-solvent precipitates
- Removal of UHT dairy fouling — An efficient cleaning process by optimizing the rate controlling alkaline cleaning step
- Impact of protein surface coverage and layer thickness on rehydration characteristics of milk serum protein/lactose powder particles
- Can high-pressure homogenization cause thermal degradation to nutrients?
- Effect of reversible permeabilization in combination with different drying methods on the structure and sensorial quality of dried basil (Ocimum basilicum L.) leaves
- Monobutyrin Reduces Liver Cholesterol and Improves Intestinal Barrier Function in Rats Fed High-Fat Diets
- Skim milk powder with high content of Maillard reaction products affect weight gain, organ development and intestinal inflammation in early life in rats
- Food waste accounting methodologies : Challenges, opportunities, and further advancements
- Effects of starch granules differing in size and morphology from different botanical sources and their mixtures on the characteristics of Pickering emulsions
- Characterization of non-solvent precipitated starch using asymmetrical flow field-flow fractionation coupled with multiple detectors