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- 2022
-
Mark
Relationship between sensorial and physical characteristics of topical creams : A comparative study on effects of excipients
Ali, A LU ; Skedung, L ; Burleigh, S LU ; Lavant, E ; Ringstad, L ; Anderson, CD ; Wahlgren, M LU
and Engblom, J
LU
(2022)
In International Journal of Pharmaceutics
613.
- Contribution to journal › Article
-
Mark
Asymmetrical Flow Field-Flow Fractionation in the Separation, Characterization and Application of Wine Particle Matter
(2022)
- Thesis › Doctoral thesis (compilation)
-
Mark
Pilot-Scale Protein Recovery from Cold-Pressed Rapeseed Press Cake : Influence of Solids Recirculation
Ahlström, Cecilia LU ; Thuvander, Johan LU ; Rayner, Marilyn LU ; Labba, Inger Cecilia Mayer ; Sandberg, Ann Sofie and Östbring, Karolina LU
(2022)
In Processes
10(3).
- Contribution to journal › Article
-
Mark
Acoustic Design with Regard to Human Perception
(2022)
- Thesis › Doctoral thesis (compilation)
-
Mark
A Direct Numerical Simulation Investigation of the One-Phase Flow in a Simplified Emulsification Device
Olad, Peyman LU ; Crialesi Esposito, Marco ; Brandt, Luca ; Innings, Fredrik LU and Håkansson, Andreas LU
(2022)
In Journal of Fluids Engineering
144(8).
- Contribution to journal › Article
-
Mark
Agency and Artefacts : A cognitive semiotic exploration of design
- Thesis › Doctoral thesis (compilation)
-
Mark
Effect of the preparation method on structural and in vitro digestibility properties of type II resistant starch-enriched wheat semolina pasta
Garcia-Valle, Daniel E. ; Bello-Pérez, Luis A. ; Agama-Acevedo, Edith ; Tovar, Juscelino LU
; Aguirre-Cruz, Andres
and Alvarez-Ramirez, Jose
(2022)
In Journal of Cereal Science
106.
p.8-8
- Contribution to journal › Article
-
Mark
Influence of pulsed electric field-assisted dehydration on the volatile compounds of basil leaves
- Contribution to journal › Article
-
Mark
In situ 13C solid-state polarization transfer NMR to follow starch transformations in food
- Contribution to journal › Article
-
Mark
Identification and Mapping of Three Distinct Breakup Morphologies in the Turbulent Inertial Regime of Emulsification—Effect of Weber Number and Viscosity Ratio
- Contribution to journal › Article