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- 2016
-
Mark
Experimental methods for measuring coalescence during emulsification - A critical review
(
- Contribution to journal › Scientific review
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Mark
Extent and mechanism of coalescence in rotor-stator mixer food-emulsion emulsification
(
- Contribution to journal › Article
- 2015
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Mark
Effect of particle size in chocolate shell on oil migration and fat bloom development
(
- Contribution to journal › Article
- 2014
-
Mark
LED-induced fluorescence system for tea classification and quality assessment
(
- Contribution to journal › Article
-
Mark
Underlying mechanisms behind adhesion of fermented milk to packaging surfaces
(
- Contribution to journal › Article
- 2013
-
Mark
Simultaneous determination of fragmentation and coalescence rates during pilot-scale high-pressure homogenization
(
- Contribution to journal › Article
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Mark
Effect of heat tretment and homogenization on the rheological properties of aqueous parsnip suspensions
(
- Contribution to journal › Article
- 2012
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Mark
Adhesion of fermented diary products to packaging materials. Effect of material functionality, storage time, and fat content of the product. An empirical study
(
- Contribution to journal › Article
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Mark
Non-intrusive headspace gas measurements by laser spectroscopy – Performance validation by a reference sensor
(
- Contribution to journal › Article
- 2011
-
Mark
The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes
(
- Contribution to journal › Article