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- 2022
-
Mark
Food Industry 4.0: Unlocking Advancement Opportunities in the Food Manufacturing Sector
2022)(
- Book/Report › Book
-
Mark
Meat 4.0 : Principles and Applications of Industry 4.0 Technologies in the Meat Industry
(
- Contribution to journal › Scientific review
-
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
-
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
- 2021
-
Mark
A review of drying methods for improving the quality of dried herbs
(
- Contribution to journal › Scientific review
-
Mark
Short-Chain Fatty Acid Starch Stabilized Pickering Emulsions : Design, Properties and Applications
2021)(
- Thesis › Doctoral thesis (compilation)
-
Mark
Investigating the effect of powder manufacturing and reconstitution on casein micelles using asymmetric flow field-flow fractionation (AF4) and transmission electron microscopy
(
- Contribution to journal › Article
-
Mark
Lupin Protein Isolate Structure Diversity in Frozen-Cast Foams : Effects of Transglutaminases and Edible Fats
(
- Contribution to journal › Article
-
Mark
Encapsulation of Lactobacillus reuteri in W1/O/W2 double emulsions : Formulation, storage and in vitro gastro-intestinal digestion stability
(
- Contribution to journal › Article
-
Mark
Estimating Breakup Frequencies in Industrial Emulsification Devices: The Challenge of Inferring Local Frequencies from Global Methods
(
- Contribution to journal › Article