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- 2019
-
Mark
Particles with tunable wettability for solid-stabilized emulsions
(
- Contribution to journal › Article
-
Mark
Can high-pressure homogenization cause thermal degradation to nutrients?
(
- 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)
- 2013
-
Mark
Alkylresorcinols isolated from rye bran by supercritical fluid of carbon dioxide and suspended in a food-grade emulsion show activity against Penicillium expansum on apples
(
- Contribution to journal › Article
- 2012
-
Mark
Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation
(
- Contribution to journal › Article
- 2011
-
Mark
Theoretical and experimental analyses of drop deformation and break-up in a scale model of a high-pressure homogenizer
(
- Contribution to journal › Article
-
Mark
High resolution experimental measurement of turbulent flow field in a high pressure homogenizer model and its implications on turbulent drop fragmentation
(
- Contribution to journal › Article
-
Mark
Pigments protect the light harvesting proteins of chloroplast thylakoid membranes against digestion by gastrointestinal proteases
(
- Contribution to journal › Article