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- 2013
-
Mark
Coconut Press Cake Alkaline Extract—Protein Solubility and Emulsification Properties
(
- Contribution to journal › Article
-
Mark
Emulsifying properties of egg yolk
2013) p.69-86(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2012
-
Mark
Solution behavior of barley beta-glucan as studied with asymmetrical flow field-flow fractionation
(
- Contribution to journal › Article
-
Mark
Impact of postprandial glycaemia on health and prevention of disease.
(
- 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
Asymmetrical flow field-flow fractionation enables the characterization of molecular and supramolecular properties of cereal beta-glucan dispersions
(
- Contribution to journal › Article
-
Mark
Gastrointestinal conditions influence the solution behaviour of cereal beta-glucans in vitro
(
- Contribution to journal › Article
-
Mark
Chemical composition, antioxidant capacity and content of phenolic compounds in meals collected in hospitals in Bolivia and Sweden
(
- Contribution to journal › Scientific review
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Mark
In-line rheometry of particulate suspensions by pulsed ultrasound velocimetry combined with pressure difference method
(
- Contribution to journal › Article
-
Mark
Parsnip (Pastinaca sativa L.): Dietary fibre composition and physicochemical characterization of its homogenized suspensions
(
- Contribution to journal › Article