51 – 100 of 992
- show: 50
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2022
-
Mark
Pilot-Scale Protein Recovery from Cold-Pressed Rapeseed Press Cake : Influence of Solids Recirculation
(
- Contribution to journal › Article
-
Mark
Effects of genetic variants and sialylation on in vitro digestibility of purified κ-casein
(
- 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
-
Mark
Influence of pulsed electric field-assisted dehydration on the volatile compounds of basil leaves
(
- Contribution to journal › Article
-
Mark
In situ 13C solid-state polarization transfer NMR to follow starch transformations in food
(
- Contribution to journal › Article
-
Mark
Unaided efficient transglutaminase cross-linking of whey proteins strongly impacts the formation and structure of protein alginate particles
(
- Contribution to journal › Article
-
Mark
Development and characterization of medium and high internal phase novel multiple Pickering emulsions stabilized by hordein nanoparticles
(
- Contribution to journal › Article
-
Mark
Pregelatinised amaranth flour as an ingredient for low-fat gluten-free cakes
(
- Contribution to journal › Article
-
Mark
A Direct Numerical Simulation Investigation of the One-Phase Flow in a Simplified Emulsification Device
(
- Contribution to journal › Article
-
Mark
In Vitro Intestinal Bioaccessibility and Colonic Biotransformation of Polyphenols from Mini Bell Peppers (Capsicum annuum L.)
(
- 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
Food 4.0: Industry 4.0 Applications in the Food Sector
2022) p.60-78(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
This Is Not the End: Industry 4.0 and Our Future Technological Transitions
2022)(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Food Industry 4.0: Unlocking Advancement Opportunities in the Food Manufacturing Sector
2022)(
- Book/Report › Book
-
Mark
Meat 4.0 : Principles and Applications of Industry 4.0 Technologies in the Meat Industry
(
- Contribution to journal › Scientific review
-
Mark
Digitalising food manufacturing
2022) In Food Science and Technology (London)(
- Contribution to journal › Article
-
Mark
Quinoa Starch Granules as Emulsion Stabilizers
2022) p.283-324(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Analysis of Proteins, Biologics, and Nanoparticles in Biological Fluids Using Asymmetrical Flow Field-Flow Fractionation
(
- Contribution to journal › Article
-
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
Infrared Drying Characteristics and Quality Variations of Lily Bulbs Under Blanching Pretreatment
(
- Contribution to journal › Article
-
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
Revealing the mechanisms of hydrogel formation by laccase crosslinking and regeneration of feruloylated arabinoxylan from wheat bran
(
- Contribution to journal › Article
-
Mark
A hydrodynamic comparisons of two different high-pressure homogenizer valve design principles : A step towards increased efficiency
(
- Contribution to journal › Article
-
Mark
Characterization on the impact of different clarifiers on the white wine colloids using Asymmetrical Flow Field-Flow Fractionation
(
- Contribution to journal › Article
-
Mark
Relationship between sensorial and physical characteristics of topical creams : A comparative study on effects of excipients
(
- Contribution to journal › Article
- 2021
-
Mark
Characterization and antioxidant activity of avenanthramides from selected oat lines developed by mutagenesis technique
(
- Contribution to journal › Article
-
Mark
Investigating the effect of powder manufacturing and reconstitution on casein micelles using asymmetric flow field-flow fractionation (AF4) and transmission electron microscopy
(
- Contribution to journal › Article
-
Mark
In vitro gastrointestinal digestion and colonic fermentation of phenolic compounds in UV-C irradiated pineapple (Ananas comosus) snack-bars
(
- Contribution to journal › Article
-
Mark
Particle morphology and rehydration properties of spray-dried microgels and fractal aggregates with varying fractions of native milk serum proteins
(
- Contribution to journal › Article
-
Mark
Encapsulation of Lactobacillus reuteri in W1/O/W2 double emulsions : Formulation, storage and in vitro gastro-intestinal digestion stability
(
- Contribution to journal › Article
-
Mark
The Role of Stochastic Time-Variations in Turbulent Stresses When Predicting Drop Breakup—A Review of Modelling Approaches
(
- Contribution to journal › Scientific review
-
Mark
A review of drying methods for improving the quality of dried herbs
(
- Contribution to journal › Scientific review
-
Mark
The effect of free convection on apparent vitamin degradation kinetics
(
- Contribution to journal › Article
-
Mark
Altering the water holding capacity of potato pulp via structural modifications of the pectic polysaccharides
(
- Contribution to journal › Article
-
Mark
A comprehensive review on the controlled release of encapsulated food ingredients; fundamental concepts to design and applications
(
- Contribution to journal › Scientific review
-
Mark
Autochthonous microorganisms of white quinoa grains with special attention to novel functional properties of lactobacilli strains
(
- Contribution to journal › Article
-
Mark
The effect of nanosecond pulsed electric field on the production of metabolites from lactic acid bacteria in fermented watermelon juice
(
- Contribution to journal › Article
-
Mark
The effect of ph and storage temperature on the stability of emulsions stabilized by rapeseed proteins
(
- Contribution to journal › Article
-
Mark
Modification of EDC method for increased labeling efficiency and characterization of low-content protein in gum acacia using asymmetrical flow field-flow fractionation coupled with multiple detectors
(
- Contribution to journal › Article
-
Mark
Model for measuring light stability of photolabile substances in powder beds using spray dried bixin microcapsules
(
- Contribution to journal › Article
-
Mark
Resveratrol loaded Pickering emulsions stabilized by OSA modified rice starch granules
(
- Contribution to journal › Article
-
Mark
Flow cytometric analysis reveals culture condition dependent variations in phenotypic heterogeneity of Limosilactobacillus reuteri
(
- Contribution to journal › Article
-
Mark
Towards a standard method for estimating fragmentation rates in emulsification experiments
(
- Contribution to journal › Article
-
Mark
Lupin Protein Isolate Structure Diversity in Frozen-Cast Foams : Effects of Transglutaminases and Edible Fats
(
- Contribution to journal › Article
-
Mark
Estimating Breakup Frequencies in Industrial Emulsification Devices: The Challenge of Inferring Local Frequencies from Global Methods
(
- Contribution to journal › Article
-
Mark
Short-Chain Fatty Acid Starch Stabilized Pickering Emulsions : Design, Properties and Applications
2021)(
- Thesis › Doctoral thesis (compilation)
-
Mark
Synthesis of starch nanoparticles and their applications for bioactive compound encapsulation
(
- Contribution to journal › Article
-
Mark
In vitro digestibility and Caco-2 cell bioavailability of sea lettuce (Ulva fenestrata) proteins extracted using pH-shift processing
(
- Contribution to journal › Article
-
Mark
Development of bixin formulations. Extraction, microencapsulation, dispersibility and photostability
2021)(
- Thesis › Doctoral thesis (compilation)
-
Mark
Update of the concept of type 5 resistant starch (RS5) : Self-assembled starch V-type complexes
(
- Contribution to journal › Scientific review