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- 2022
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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
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Mark
Characterization on the impact of different clarifiers on the white wine colloids using Asymmetrical Flow Field-Flow Fractionation
(
- 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
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
Pregelatinised amaranth flour as an ingredient for low-fat gluten-free cakes
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- Contribution to journal › Article
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Mark
A Direct Numerical Simulation Investigation of the One-Phase Flow in a Simplified Emulsification Device
(
- Contribution to journal › Article
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Mark
Protein extraction from cold-pressed hempseed press cake : From laboratory to pilot scale
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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.)
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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
(
- 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
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Mark
Food Industry 4.0: Unlocking Advancement Opportunities in the Food Manufacturing Sector
2022)(
- Book/Report › Book
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Mark
Meat 4.0 : Principles and Applications of Industry 4.0 Technologies in the Meat Industry
(
- Contribution to journal › Scientific review
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Mark
Digitalising food manufacturing
2022) In Food Science and Technology (London)(
- Contribution to journal › Article
- 2021
-
Mark
Resveratrol loaded Pickering emulsions stabilized by OSA modified rice starch granules
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- Contribution to journal › Article
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Mark
A comprehensive review on the controlled release of encapsulated food ingredients; fundamental concepts to design and applications
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- Contribution to journal › Scientific review
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Mark
Characterization and antioxidant activity of avenanthramides from selected oat lines developed by mutagenesis technique
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- Contribution to journal › Article
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Mark
Investigating the effect of powder manufacturing and reconstitution on casein micelles using asymmetric flow field-flow fractionation (AF4) and transmission electron microscopy
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- Contribution to journal › Article
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Mark
In vitro gastrointestinal digestion and colonic fermentation of phenolic compounds in UV-C irradiated pineapple (Ananas comosus) snack-bars
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- Contribution to journal › Article
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Mark
Particle morphology and rehydration properties of spray-dried microgels and fractal aggregates with varying fractions of native milk serum proteins
(
- Contribution to journal › Article