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- 2019
-
Mark
In vitro intestinal lipolysis of emulsions based on starch granule Pickering stabilization
(
- Contribution to journal › Article
- 2017
-
Mark
Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures
(
- Contribution to journal › Article
- 2016
-
Mark
Investigation of the metabolic consequences of impregnating spinach leaves with trehalose and applying a pulsed electric field.
(
- Contribution to journal › Article
-
Mark
Native milk fat globule size and its influence on whipping properties
(
- Contribution to journal › Article
-
Mark
Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization
(
- Contribution to journal › Article
- 2015
-
Mark
Modeling electroporation of the non-treated and vacuum impregnated heterogeneous tissue of spinach leaves
(
- Contribution to journal › Article
-
Mark
From diets to foods: Using linear programming to formulate a nutritious, minimum-cost porridge mix for children aged 1 to 2 years
(
- Contribution to journal › Article
-
Mark
The influence of serum phase on the whipping time of unhomogenised cream
(
- Contribution to journal › Article
-
Mark
Fabrication of encapsulated oil powders from starch granule stabilized W/O/W Pickering emulsions by freeze-drying
(
- Contribution to journal › Article
-
Mark
Influence of vacuum impregnation and pulsed electric field on the freezing temperature and ice propagation rates of spinach leaves
(
- Contribution to journal › Article
-
Mark
Solar assisted pervaporation (SAP) for preserving and utilizing fruits in developing countries
2015)(
- Contribution to conference › Paper, not in proceeding
-
Mark
Preface
2015)(
- Chapter in Book/Report/Conference proceeding › Foreword/Postscript
- 2014
-
Mark
Influence of Pulsed Electric Field Protocols on the Reversible Permeabilization of Rucola Leaves
(
- Contribution to journal › Article
-
Mark
Straightforward rapid spectrophotometric quantification of total cyanogenic glycosides in fresh and processed cassava products.
(
- Contribution to journal › Article
-
Mark
Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications
(
- Contribution to journal › Article
-
Mark
Heat Induced Gels from Coconut Press Cake Proteins
(
- Contribution to journal › Article
- 2013
-
Mark
Freezing and freeze-drying of Pickering emulsions stabilized by starch granules
(
- Contribution to journal › Article
-
Mark
Microscopic studies providing insight into the mechanisms of mass transfer in vacuum impregnation
(
- Contribution to journal › Article
-
Mark
Behavior of the surviving population of Lactobacillus plantarum 564 upon the application of pulsed electric fields
(
- Contribution to journal › Article
-
Mark
Electroporation Enhances the Metabolic Activity of Lactobacillus plantarum 564
(
- Contribution to journal › Article
-
Mark
Effect of pH and soybean flour heat treatment on the texture and colour of fortified roasted shredded cassava roots (garri)
(
- Contribution to journal › Article
-
Mark
Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride
(
- Contribution to journal › Article
-
Mark
Coconut Press Cake Alkaline Extract—Protein Solubility and Emulsification Properties
(
- Contribution to journal › Article
-
Mark
Preparation and encapsulation properties of double Pickering emulsions stabilized by quinoa starch granules
(
- Contribution to journal › Article
- 2012
-
Mark
Effect of pulsed electric field on the germination of barley seeds
(
- Contribution to journal › Article
-
Mark
Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions.
(
- Contribution to journal › Article
-
Mark
Edible proteins from coconut milk press cake; one step alkaline extraction and characterization by electrophoresis and mass spectrometry
(
- Contribution to journal › Article
-
Mark
Gas in Scattering Media Absorption Spectroscopy (GASMAS) Detected Persistent Vacuum in Apple Tissue After Vacuum Impregnation
(
- Contribution to journal › Article
-
Mark
Quinoa starch granules as stabilizing particles for production of Pickering emulsions
(
- Contribution to journal › Article
-
Mark
Emulsion stabilising capacity of intact starch granules modified by heat treatment or octenyl succinyl succinic anhydride
2012) In (submitted manuscript)(
- Contribution to journal › Article
- 2011
-
Mark
Starch particles for food based Pickering emulsions
(
- Contribution to journal › Article
- 2010
-
Mark
Gloss measurements of raw agricultural products using image analysis
(
- Contribution to journal › Article
-
Mark
Electropermeabilization of apple tissue: Effect of cell size, cell size distribution and cell orientation
(
- Contribution to journal › Article
-
Mark
Characterization of the agglomeration of roasted shredded cassava (Manihot esculenta crantz) roots
(
- Contribution to journal › Article
-
Mark
Determination of heat transfer coefficient during high pressure frying of potatoes
(
- Contribution to journal › Article
- 2009
-
Mark
Effects of Pulsed Electric Field on the Viscoelastic Properties of Potato Tissue
(
- Contribution to journal › Article
-
Mark
Production of vegetable oil in milk emulsions using membrane emulsification
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Metabolomic evaluation of pulsed electric field-induced stress on potato tissue
(
- Contribution to journal › Article
-
Mark
Cyanogenic Potential of Roasted Cassava (Manihot esculenta Crantz) roots Rale from Inhambane Province, Mozambique
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
- 2008
-
Mark
Exploring metabolic responses of potato tissue induced by electric pulses
2008) In Food Biophysics(
- Contribution to journal › Article
-
Mark
Pulsed electric field reduces the permeability of potato cell wall
(
- Contribution to journal › Article
-
Mark
A dynamic object-oriented model for efficient simulation of microbial reduction in dispersed turbulent flow
(
- Contribution to journal › Article
-
Mark
Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves
(
- Contribution to journal › Article
- 2007
-
Mark
Colour and image texture analysis in classification of commercial potato chips
(
- Contribution to journal › Article
-
Mark
Liquid droplet-like behaviour of whole casein aggregates adsorbed on graphite studied by nanoindentation with AFM
(
- Contribution to journal › Article
-
Mark
Fuzzy traceability: A process simulation derived extension of the traceability concept in continuous food processing
(
- Contribution to journal › Article
-
Mark
A dynamic object-oriented model for efficient simulation of fluid dispersion in turbulent flow with varying fluid properties
(
- Contribution to journal › Article
-
Mark
CFD simulation and ERT visualization of the displacement of yoghurt by water on industrial scale
(
- Contribution to journal › Article
-
Mark
Soaking in a NaCl solution produce paler potato chips
(
- Contribution to journal › Article
- 2006
-
Mark
Dynamic object-oriented heat exchanger models for simulation of fluid property transitions
(
- Contribution to journal › Article
-
Mark
Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures
(
- Contribution to journal › Article
-
Mark
Discussion session on food gels
(
- Contribution to journal › Debate/Note/Editorial
-
Mark
Exopolysaccharider og teksturegenskaber
(
- Contribution to specialist publication or newspaper › Specialist publication article
-
Mark
Calibrated color measurements of agricultural foods using image analysis
(
- Contribution to journal › Article
-
Mark
Sensor fusion as a tool to monitor dynamic dairy processes
(
- Contribution to journal › Article
-
Mark
Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures
(
- Contribution to journal › Article
-
Mark
Plug flow of yoghurt in piping as determined by cross-correlated dual-plane electrical resistance tomography
(
- Contribution to journal › Article
-
Mark
Primary proteolysis studied in a cast cheese made from microfiltered milk
2006) IDF International Symposium on Indigenous Enzymes in Milk In International Dairy Journal 16(6). p.623-632(
- Contribution to journal › Article
-
Mark
The influence of different exopolysacchride producing bacterial strains on the functionality, microstructure and sensory perception of yoghurt
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Nanorheology of rennet gels from casein concentrate at pH 5.2 and 6.1
2006)(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
- 2005
-
Mark
The electrical conductivity of milk - The effect of dilution and temperature
(
- Contribution to journal › Article
-
Mark
Effect of pulsed electric field pretreatment on solid-liquid expression from potato tissue
(
- Contribution to journal › Article
-
Mark
Nanorheological properties of casein
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Relation between sensory texture properties and exopolysaccharide distribution in set and in stirred yoghurts produced with different starter cultures
(
- Contribution to journal › Article
-
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
- 2004
-
Mark
Volume measurement method of potato chips
(
- Contribution to journal › Article
-
Mark
Using the Surface Evolver to model droplet formation processes in membrane emulsification
(
- Contribution to journal › Article
-
Mark
Osmotic-treatment-induced cell death and osmotic processing kinetics of apples with characterised raw material properties
(
- Contribution to journal › Article
-
Mark
Studies on some raw material characteristics in different Swedish apple varieties
(
- Contribution to journal › Article
-
Mark
Master of science in dairy science and technology : a colloboration between three universities in the Øresund Region
(
- Contribution to specialist publication or newspaper › Specialist publication article
-
Mark
Pulsed electric field treatment for solid-liquid extraction of red beetroot pigment
(
- Contribution to journal › Article
-
Mark
Evaluation of the texture of fried potatoes
(
- Contribution to journal › Article
-
Mark
Pulsed electric field treatment for solid-liquid extraction of red beetroot pigment: mathematical modelling of mass transfer
(
- Contribution to journal › Article
-
Mark
The syneresis of rennet curd
2004)(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Dansk mejeriingeniører - på engelsk
(
- Contribution to specialist publication or newspaper › Specialist publication article
-
Mark
Enhancement of solid-liquid expression by pulsed electric field pretreatment: Study on potato
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
- 2003
-
Mark
Effect of pulsed electric field on extraction of pigment from red beetroot
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.107-107(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Effect of osmotis pretratment and pulsed electric field on the viscoelastic properties of potato tissue.
(
- Contribution to journal › Article
-
Mark
Styring af fysiske egenskaber i ostemodel på basis af koncentreret mælk
(
- Contribution to specialist publication or newspaper › Specialist publication article
- 2002
-
Mark
Relationship between the electrical and rheological properties of potato tuber tissue after various forms of processing
(
- Contribution to journal › Article
-
Mark
Fusion of skim milk cheese curd grains: Development of a method to measure the fracture stress of the bonds between fused curd grains
(
- Contribution to journal › Article
-
Mark
In situ visualization of the effect of a pulsed electric field on plant tissue
(
- Contribution to journal › Article
- 1996
-
Mark
Heat induced aggregation of b-lactoglobulin studied by dynamic light scattering
(
- Contribution to journal › Article