Björn Bergenståhl
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- 2012
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Mark
Parsnip (Pastinaca sativa L.): Dietary fibre composition and physicochemical characterization of its homogenized suspensions
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- Contribution to journal › Article
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Mark
Edible proteins from coconut milk press cake; one step alkaline extraction and characterization by electrophoresis and mass spectrometry
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- Contribution to journal › Article
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Mark
Study of the porous structure of white chocolate by confocal Raman microscopy
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- Contribution to journal › Article
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Mark
Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation
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- Contribution to journal › Article
- 2011
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Mark
Gastrointestinal Release of beta-Glucan and Pectin Using an In Vitro Method
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- Contribution to journal › Article
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Mark
High resolution experimental measurement of turbulent flow field in a high pressure homogenizer model and its implications on turbulent drop fragmentation
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- Contribution to journal › Article
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Mark
Flavonoids – Precipitation Kinetics and Interaction with Surfactant Micelles
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- Contribution to journal › Article
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Mark
Investigation of Chocolate Surfaces Using Profilometry and Low Vacuum Scanning Electron Microscopy
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- Contribution to journal › Article
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Mark
Changes in phenolic antioxidants during chuno production (traditional Andean freeze and sun-dried potato)
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- Contribution to journal › Article
- 2010
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Mark
Visual observations and acoustic measurements of cavitation in an experimental model of a high-pressure homogenizer
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- Contribution to journal › Article