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- 2018
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Mark
General Principles of Nanoemulsion Formation by High-Energy Mechanical Methods
2018) p.103-139(
- Chapter in Book/Report/Conference proceeding › Book chapter
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Mark
Determination of Cooking Degree of Boiled and Steam Cooked Poatoes (Solanum tuberosum L.) from Physico-Chemical and Sensorial Perspective
(
- Contribution to journal › Article
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Mark
Protein stabilization with retained function of monellin using a split GFP system
(
- Contribution to journal › Article
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Mark
Pickering emulsifiers based on hydrophobically modified small granular starches Part II – Effects of modification on emulsifying capacity
(
- Contribution to journal › Article
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Mark
Kinetics of available lysine in stored commercial skim milk powder at moderate temperatures
(
- Contribution to journal › Article
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Mark
The influence of convection drying on the physicochemical properties of yacón (Smallanthus sonchifolius)
(
- Contribution to journal › Article
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Mark
Foodborne pathogens in unpasteurized milk in Sweden
(
- Contribution to journal › Article
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Mark
Rice starch particle interactions at air/aqueous interfaces-effect of particle hydrophobicity and solution ionic strength
(
- Contribution to journal › Article
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Mark
Marine Poly- and Oligosaccharides as Prebiotics
(
- Contribution to journal › Article
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Mark
Interaction Between Phenolic Compounds and Lipase : The Influence of Solubility and Presence of Particles in the IC50 Value
(
- Contribution to journal › Article