Department of Food Technology, Engineering and Nutrition
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- 2005
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Mark
The sensory perception of salad dressings with varying fat content, oil droplet size, width and degree of aggregation
(
- Contribution to journal › Published meeting abstract
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Mark
Plasmin activity in UHT milk produced by direct systems
2005) IDF International Symposium on Indigenous Enzymes in Milk In IDF International Symposium on Indigenous Enzymes in Milk(
- Contribution to journal › Published meeting abstract
-
Mark
The impact of mass transfer and interfacial expansion rate on droplet size in membrane emulsification processes
(
- Contribution to journal › Article
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Mark
Dynamic modelling of the deformation of a drop in a four-roll mill
(
- Contribution to journal › Article
-
Mark
The mechanisms controlling heat and mass transfer on frying of beetburgers. I. The influence of the composition and comminution of meat raw material
(
- Contribution to journal › Article
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Mark
Two-dimensional gel electrophoresis of proteins and peptides in bovine milk
(
- Contribution to journal › Article
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Mark
Starch in Processed Potatoes -Influence of Tuber Structure, Thermal Treatments and Amylose/Amylopectin Ratio
2005)(
- Thesis › Doctoral thesis (compilation)
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Mark
Membrane emulsification: modelling interfacial and geometric effects on droplet size
2005)(
- Thesis › Doctoral thesis (monograph)
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Mark
Influence of the whey proteins b-lactoglobulins and a-lactalbumin on retrogradation of starch
(
- Contribution to journal › Article
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Mark
Femteklassprojektet - rekrytering och samtidig kompetensutveckling
2005) LTHs 3:e Pedagogiska inspirationskonferens, 2005(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding