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- 2022
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Mark
Effects of genetic variants and sialylation on in vitro digestibility of purified κ-casein
(
- Contribution to journal › Article
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Mark
Infrared Drying Characteristics and Quality Variations of Lily Bulbs Under Blanching Pretreatment
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- Contribution to journal › Article
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Mark
Influence of pulsed electric field-assisted dehydration on the volatile compounds of basil leaves
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- Contribution to journal › Article
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Mark
In situ 13C solid-state polarization transfer NMR to follow starch transformations in food
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- Contribution to journal › Article
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Mark
Analysis of Proteins, Biologics, and Nanoparticles in Biological Fluids Using Asymmetrical Flow Field-Flow Fractionation
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- Contribution to journal › Article
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Mark
Quinoa Starch Granules as Emulsion Stabilizers
2022) p.283-324(
- Chapter in Book/Report/Conference proceeding › Book chapter
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Mark
Digitalising food manufacturing
2022) In Food Science and Technology (London)(
- Contribution to journal › Article
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Mark
The Effect of Precipitation pH on Protein Recovery Yield and Emulsifying Properties in the Extraction of Protein from Cold-Pressed Rapeseed Press Cake
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- Contribution to journal › Article
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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