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- 2022
-
Mark
Infrared Drying Characteristics and Quality Variations of Lily Bulbs Under Blanching Pretreatment
(
- Contribution to journal › Article
-
Mark
Influence of dietary fibers and particle size distribution on food rheology
2022) p.261-294(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
The Effect of Precipitation pH on Protein Recovery Yield and Emulsifying Properties in the Extraction of Protein from Cold-Pressed Rapeseed Press Cake
(
- Contribution to journal › Article
-
Mark
Effect of the preparation method on structural and in vitro digestibility properties of type II resistant starch-enriched wheat semolina pasta
(
- Contribution to journal › Article
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Mark
Quality Aspects of Pre-Treated Potato Tubers (Solanum tuberosum L.) After Boiling and Warm-Holding
(
- Contribution to journal › Article
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Mark
Revealing the mechanisms of hydrogel formation by laccase crosslinking and regeneration of feruloylated arabinoxylan from wheat bran
(
- Contribution to journal › Article
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Mark
Industrially Pre-Treated Potatoes (Solanum tuberosum L.) Served in Large-Scale Food Service Systems
2022)(
- Thesis › Doctoral thesis (compilation)
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Mark
Identification and Mapping of Three Distinct Breakup Morphologies in the Turbulent Inertial Regime of Emulsification—Effect of Weber Number and Viscosity Ratio
(
- Contribution to journal › Article
-
Mark
Quinoa Starch Granules as Emulsion Stabilizers
2022) p.283-324(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
A hydrodynamic comparisons of two different high-pressure homogenizer valve design principles : A step towards increased efficiency
(
- Contribution to journal › Article