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- 2023
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Mark
Complexation of octenyl succinic anhydride-esterified corn starch/ polyphenol-rich Roselle (Hibiscus sabdariffa L.) extract: Structural and digestibility features
(
- Contribution to journal › Article
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Mark
Oat arabinoxylans and their potential glycemic index-lowering role: an in vitro study
(
- Contribution to journal › Article
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Mark
Nutritional, physicochemical, and sensory characterization of four common Northern European seaweed species intended for food
(
- Contribution to journal › Article
- 2022
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Mark
Development and characterization of medium and high internal phase novel multiple Pickering emulsions stabilized by hordein nanoparticles
(
- Contribution to journal › Article
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Mark
Pregelatinised amaranth flour as an ingredient for low-fat gluten-free cakes
(
- Contribution to journal › Article
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Mark
Protein extraction from cold-pressed hempseed press cake : From laboratory to pilot scale
(
- Contribution to journal › Article
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Mark
Tactile friction of topical creams and emulsions : Friction measurements on excised skin and VitroSkin® using ForceBoard™
(
- Contribution to journal › Article
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Mark
Reversible Electroporation and Post-Electroporation Resting of Thai Basil Leaves Prior to Convective and Vacuum Drying
(
- Contribution to journal › Article
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Mark
Effect of inlet chamber design and operation conditions on laminar drop deformation in a production-scale high-pressure homogenizer—A hydrodynamic investigation
(
- Contribution to journal › Article
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Mark
Deformation and initial breakup morphology of viscous emulsion drops in isotropic homogeneous turbulence with relevance for emulsification devices
(
- Contribution to journal › Article
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Mark
Revealing the mechanisms of hydrogel formation by laccase crosslinking and regeneration of feruloylated arabinoxylan from wheat bran
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- Contribution to journal › Article
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Mark
In Vitro Intestinal Bioaccessibility and Colonic Biotransformation of Polyphenols from Mini Bell Peppers (Capsicum annuum L.)
(
- Contribution to journal › Article
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Mark
Influence of dietary fibers and particle size distribution on food rheology
2022) p.261-294(
- Chapter in Book/Report/Conference proceeding › Book chapter
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Mark
Food 4.0: Industry 4.0 Applications in the Food Sector
2022) p.60-78(
- Chapter in Book/Report/Conference proceeding › Book chapter
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Mark
This Is Not the End: Industry 4.0 and Our Future Technological Transitions
2022)(
- Chapter in Book/Report/Conference proceeding › Book chapter