Department of Food Technology, Engineering and Nutrition
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- 2017
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Combined emulsifying capacity of polysaccharide particles of different size and shape
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- Contribution to journal › Article
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The morphology and internal composition of dried particles from whole milk-From single droplet to full scale drying
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- Contribution to journal › Article
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Characterization of a water soluble, hyperbranched arabinogalactan from yacon (Smallanthus sonchifolius) roots
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- Contribution to journal › Article
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Entrapment of air during imbibition of agglomerated powder beds
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- Contribution to journal › Article
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Pickering emulsifiers based on hydrophobically modified small granular starches – Part I : Manufacturing and physico-chemical characterization
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- Contribution to journal › Article
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Distribution functions of magnetic nanoparticles determined by a numerical inversion method
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- Contribution to journal › Article
- 2016
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Study on aggregation behavior of low density lipoprotein in hen egg yolk plasma by asymmetrical flow field-flow fractionation coupled with multiple detectors.
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- Contribution to journal › Article
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Application of a dye-binding method for the determination of available lysine in skim milk powders.
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- Contribution to journal › Article
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Investigation of the metabolic consequences of impregnating spinach leaves with trehalose and applying a pulsed electric field.
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- Contribution to journal › Article
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Development and evaluation of methods for starch dissolution using asymmetrical flow field-flow fractionation. Part II: Dissolution of amylose.
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- Contribution to journal › Article