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- 2024
-
Mark
Xylanases and high-degree wet milling improve soluble dietary fibre content in liquid oat base
(
- Contribution to journal › Article
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Mark
Changes in nutritional and technological properties of heat-treated milk and cream at dairy production scale during storage
(
- Contribution to journal › Article
-
Mark
Starch in Food : Structure, Function, and Applications
(2024)
- Book/Report › Book
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Mark
Analysis of starch molecular structure, molar mass, and size
2024) p.35-53(
- Chapter in Book/Report/Conference proceeding › Book chapter
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Mark
Starch-based food emulsifiers
2024) p.525-543(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Impact of thermal processing on micronutrients and physical stability of milk and cream at dairy production scale
(
- Contribution to journal › Article
-
Mark
Unlocking AI's Potential in the Food Supply Chain: A Novel Approach to Overcoming Barriers
(
- Contribution to journal › Article
- 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
-
Mark
Complexation of octenyl succinic anhydride-esterified corn starch/ polyphenol-rich Roselle (Hibiscus sabdariffa L.) extract: Structural and digestibility features
(
- Contribution to journal › Article
-
Mark
Oat arabinoxylans and their potential glycemic index-lowering role: an in vitro study
(
- Contribution to journal › Article