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- 2020
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Mark
Surface rheology and morphology of beer protein and iso-humulone at air-liquid surface
(
- Contribution to journal › Article
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Mark
Interfacial properties and interaction between beer wort protein fractions and isohumulone
(
- Contribution to journal › Article
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Mark
Vesicular structures formed from barley wort proteins and iso-humulone
(
- Contribution to journal › Article
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Mark
Fractionation of Nanoparticle Matter in Red Wines Using Asymmetrical Flow Field-Flow Fractionation
(
- Contribution to journal › Article
- 2019
-
Mark
Physicochemical and structural properties of starch from five Andean crops grown in Bolivia
(
- Contribution to journal › Article
- 2016
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Mark
Development and evaluation of methods for starch dissolution using asymmetrical flow field-flow fractionation. Part II: Dissolution of amylose.
(
- Contribution to journal › Article
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Mark
Effect of the dispersed state of phospholipids on emulsification—Part 1. Phosphatidylcholine
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- Contribution to journal › Article
- 2015
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Mark
The effect of heat treatment on the soluble protein content of oats
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- Contribution to journal › Article
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Mark
Formulation of emulsions
2015) p.51-100(
- Chapter in Book/Report/Conference proceeding › Book chapter
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Mark
Development and evaluation of methods for starch dissolution using asymmetrical flow field-flow fractionation. Part I: Dissolution of amylopectin.
(
- Contribution to journal › Article