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- 2025
-
Mark
In-depth exploration of the structure of pea albumin, its fractions and their heating and foaming properties
- Contribution to journal › Article
-
Mark
A CFD-based approach to study cavitation in high-pressure homogenizer valves. Part 2. Cavitation intensity
Håkansson, Andreas LU
; Rütten, Eva
LU
and Ranade, Vivek V.
(2025)
In Chemical Engineering Science
316.
- Contribution to journal › Article
-
Mark
Evaluation of laser diffraction as a fast method for particle size distribution measurement of plant cell structures in whole oat and soy beverages
Ransmark, Eva LU
; Åkerfeldt, Essi
; Liu, Xintian
LU
; Sørensen, Hanne
; Gómez Galindo, Federico
LU
and Håkansson, Andreas
LU
(2025)
In Food Research International
217.
- Contribution to journal › Article
-
Mark
A CFD-based approach to study cavitation in high-pressure homogenizer valves. Part 1. Cavitation inception, extent and location
- Contribution to journal › Article
-
Mark
Descriptive Analysis of Sensory Properties of Wet-Boiled Peanut Sauce : The Effect of Boiling Time and the Presence of Kernel Coating
Ugembe, Yula LU ; Lazarte, Claudia LU ; Mavie, Candida ; da Cruz Francisco, José LU ; Magaia, Telma LU and Bergenståhl, Björn LU
(2025)
In Journal of Sensory Studies
40(2).
- Contribution to journal › Article
-
Mark
A Low-Cost Method for Characterizing the Inception and Extent of Cavitation in High-Pressure Homogenizers
- Contribution to journal › Article
-
Mark
Minimizing post-harvest waste of mango in rural Mozambique—The effect of different solar setups in mango drying
Salvador, Paula Viola ; Phinney, Randi LU ; Östbring, Karolina LU
; Tivana, Lucas
LU
; Rayner, Marilyn
LU
; Galindo, Federico Gómez
LU
and Davidsson, Henrik
LU
(2025)
In AIMS Agriculture and Food
10(1).
p.58-73
- Contribution to journal › Article