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- 1997
- Rheology of Wheat Flour Doughs at Large Deformations and the Relation to Baking Quality and Physical Structure
- Some Fluid Dynamic Characteristics in the Scale-up of Rushton Turbine-Agitated Tanks
- Compaction, Flow and Dispersion in a Chromatographic Column
- The interactions in solution between nonionic surfactants and globular proteins: Effects on cloud point
- Wheat Flour Dough-Rheological and Structural Aspects
- Retrogradation Properties of Starch
- Simple Models for Adsorption Kinetics and Their Correlation to the Adsorption of b-Lactoglobulin A and B
- Characterization of Aeromonas, Enterobacteriaceae, Pseudomonas, Bacillus and Lactobacillus spontaneously growing to high numbers in milk, minced meat, fish or cheese
- 1996
- Pervaporative aroma recovery during beverage processing
- Time and temperature aspects of β-lactoglobulin removal from methylated silica surfaces by sodium dodecyl sulphate