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- 2024
-
Mark
Starch-based food emulsifiers
2024) p.525-543(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2023
-
Mark
Effects of Concentration and Type of Lipids on the Droplet Size, Encapsulation, Colour and Viscosity in the Oil-in-Water Emulsions Stabilised by Rapeseed Protein
(
- Contribution to journal › Article
- 2022
-
Mark
A criterion for when an emulsion drop undergoing turbulent deformation has reached a critically deformed state
(
- Contribution to journal › Article
- 2021
-
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
Towards a standard method for estimating fragmentation rates in emulsification experiments
(
- Contribution to journal › Article
- 2019
-
Mark
Can high-pressure homogenization cause thermal degradation to nutrients?
(
- Contribution to journal › Article
-
Mark
Particles with tunable wettability for solid-stabilized emulsions
(
- Contribution to journal › Article
- 2018
-
Mark
Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil
(
- Contribution to journal › Article
- 2016
-
Mark
Effect of the dispersed state of phospholipids on emulsification—Part 1. Phosphatidylcholine
(
- Contribution to journal › Article
- 2015
-
Mark
Emulsion formation and stability - Impact of the dispersed state of the emulsifier on emulsification
2015)(
- Thesis › Doctoral thesis (compilation)