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- 2024
-
Mark
Physicochemical and functional properties of short-chain fatty acid starch modified with different acyl groups and levels of modification
(
- Contribution to journal › Article
- 2023
-
Mark
Synthesis of controlled-size starch nanoparticles and superparamagnetic starch nanocomposites by microemulsion method
(
- Contribution to journal › Article
-
Mark
Exploration of high-pressure processing (HPP) for preservation of the Swedish grown brown macroalgae Saccharina latissima
(
- Contribution to journal › Article
-
Mark
Extrusion of high-moisture meat analogues from hempseed protein concentrate and oat fibre residue
(
- Contribution to journal › Article
-
Mark
High moisture meat analogues from hemp – The effect of co-extrusion with wheat gluten and chickpea proteins on the textural properties and sensorial attributes
(
- Contribution to journal › Article
-
Mark
High-Pressure Pasteurization of Soy Okara
(
- Contribution to journal › Article
-
Mark
High-Pressure Pasteurization of Oat Okara
(
- Contribution to journal › Article
- 2022
-
Mark
Protein extraction from cold-pressed hempseed press cake : From laboratory to pilot scale
(
- Contribution to journal › Article
-
Mark
A Review of Cooking of Potatoes (Solanum tuberosum L.) Served in Large-Scale Food-Service Systems, Including Industrial Pre-Treatments
(
- Contribution to journal › Scientific review
-
Mark
Plant-Based Meat Analogues from Alternative Protein : A Systematic Literature Review
(
- Contribution to journal › Scientific review
-
Mark
Pilot-Scale Protein Recovery from Cold-Pressed Rapeseed Press Cake : Influence of Solids Recirculation
(
- Contribution to journal › Article
-
Mark
Quinoa Starch Granules as Emulsion Stabilizers
2022) p.283-324(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
The Effect of Precipitation pH on Protein Recovery Yield and Emulsifying Properties in the Extraction of Protein from Cold-Pressed Rapeseed Press Cake
(
- Contribution to journal › Article
-
Mark
Development and characterization of medium and high internal phase novel multiple Pickering emulsions stabilized by hordein nanoparticles
(
- Contribution to journal › Article
-
Mark
Quality Aspects of Pre-Treated Potato Tubers (Solanum tuberosum L.) After Boiling and Warm-Holding
(
- Contribution to journal › Article
- 2021
-
Mark
Development and characterization of extrudates based on rapeseed and pea protein blends using high-moisture extrusion cooking
(
- Contribution to journal › Article
-
Mark
Synthesis of starch nanoparticles and their applications for bioactive compound encapsulation
(
- Contribution to journal › Article
-
Mark
Resveratrol loaded Pickering emulsions stabilized by OSA modified rice starch granules
(
- Contribution to journal › Article
-
Mark
Combined solar and membrane drying technologies for sustainable fruit preservation in low-income countries – prototype development, modelling, and testing
(
- Contribution to journal › Article
- 2020
-
Mark
The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles
(
- Contribution to journal › Article
-
Mark
Concentration of citrus fruit juices in membrane pouches with solar energy Part 1 : How solar drying setup and juice pretreatment determine the drying flux
(
- Contribution to journal › Article
-
Mark
Starch granule stabilized Pickering emulsions : an 8-year stability study
(
- Contribution to journal › Article
-
Mark
Characterization and stability of short-chain fatty acids modified starch Pickering emulsions
(
- Contribution to journal › Article
-
Mark
Concentration of citrus fruit juices in membrane pouches with solar energy Part 2 : How solar drying setup and juice pretreatment determine the microbiological quality
(
- Contribution to journal › Article
-
Mark
The effects of oil extraction methods on recovery yield and emulsifying properties of proteins from rapeseed meal and press cake
(
- Contribution to journal › Article
-
Mark
Effects of storage conditions on degradation of chlorophyll and emulsifying capacity of thylakoid powders produced by different drying methods
(
- Contribution to journal › Article
-
Mark
Emulsifying and anti-oxidative properties of proteins extracted from industrially cold-pressed rapeseed press-cake
(
- Contribution to journal › Article
-
Mark
Development of high-moisture meat analogues with hemp and soy protein using extrusion cooking
(
- Contribution to journal › Article
-
Mark
Comparison of three methods to determine the degree of substitution of quinoa and rice starch acetates, propionates, and butyrates : Direct stoichiometry, FTIR, and 1H-NMR
(
- Contribution to journal › Article
-
Mark
Synthesis of controlled size starch nanoparticles (SNPs)
(
- Contribution to journal › Article
- 2019
-
Mark
A comparison of emulsion stability for different OSA-modified waxy maize emulsifiers : Granules, dissolved starch, and non-solvent precipitates
(
- Contribution to journal › Article
-
Mark
Effects of starch granules differing in size and morphology from different botanical sources and their mixtures on the characteristics of Pickering emulsions
(
- Contribution to journal › Article
-
Mark
Skim milk powder with high content of Maillard reaction products affect weight gain, organ development and intestinal inflammation in early life in rats
(
- Contribution to journal › Article
-
Mark
Method to assess the drying performance of water vapour-permeable membrane pouches for fruit juice preservation
(
- Contribution to journal › Article
-
Mark
Early and advanced stages of Maillard reaction in infant formulas : Analysis of available lysine and carboxymethyl-lysine
(
- Contribution to journal › Article
-
Mark
Chemical methods and techniques to monitor early Maillard reaction in milk products; A review
(
- Contribution to journal › Scientific review
-
Mark
In vitro intestinal lipolysis of emulsions based on starch granule Pickering stabilization
(
- Contribution to journal › Article
-
Mark
Protein recovery from rapeseed press cake : Varietal and processing condition effects on yield, emulsifying capacity and antioxidant activity of the protein rich extract
(
- Contribution to journal › Article
- 2018
-
Mark
Pickering emulsions based on CaCl2-gelatinized oat starch
(
- Contribution to journal › Article
-
Mark
Kinetics of available lysine in stored commercial skim milk powder at moderate temperatures
(
- Contribution to journal › Article
-
Mark
Determination of Cooking Degree of Boiled and Steam Cooked Poatoes (Solanum tuberosum L.) from Physico-Chemical and Sensorial Perspective
(
- Contribution to journal › Article
-
Mark
Daily intake of milk powder and risk of celiac disease in early childhood : A nested case-control study
(
- Contribution to journal › Article
-
Mark
Membrane processes for protein recovery: Present and future
2018) MELPRO(
- Contribution to conference › Abstract
-
Mark
General Principles of Nanoemulsion Formation by High-Energy Mechanical Methods
2018) p.103-139(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Pickering emulsifiers based on hydrophobically modified small granular starches Part II – Effects of modification on emulsifying capacity
(
- Contribution to journal › Article
-
Mark
Rice starch particle interactions at air/aqueous interfaces-effect of particle hydrophobicity and solution ionic strength
(
- Contribution to journal › Article
-
Mark
Characteristics and functionality of appetite-reducing thylakoid powders produced by three different drying processes
(
- Contribution to journal › Article
-
Mark
O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant : Stability, rheological behaviour and resveratrol encapsulation
(
- Contribution to journal › Article
- 2017
-
Mark
Production of starch nanoparticles by dissolution and non-solvent precipitation for use in food-grade Pickering emulsions
(
- Contribution to journal › Article
-
Mark
Combined emulsifying capacity of polysaccharide particles of different size and shape
(
- Contribution to journal › Article
-
Mark
Pickering emulsifiers based on hydrophobically modified small granular starches – Part I : Manufacturing and physico-chemical characterization
(
- Contribution to journal › Article
-
Mark
The Impact of Different Drying Techniques and Controlled Storage on the Development of Advanced Glycation End Products in Skim Milk Powders Using Isotope Dilution ESI-LC-MS/MS
(
- Contribution to journal › Article
-
Mark
Milk powder in relation to gluten intake and the risk of celiac disease during early childhood: a Swedish case-control study.
2017) 17th International Celiac Disease Symposium(
- Contribution to conference › Poster
- 2016
-
Mark
Application of a dye-binding method for the determination of available lysine in skim milk powders.
(
- Contribution to journal › Article
-
Mark
Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization
(
- Contribution to journal › Article
-
Mark
Comparative Emulsifying Properties of Octenyl Succinic Anhydride (OSA)-Modified Starch: Granular Form vs Dissolved State
(
- Contribution to journal › Article
-
Mark
Storage stability of freeze-dried, spray-dried and drum-dried skim milk powders evaluated by available lysine
(
- Contribution to journal › Article
-
Mark
Application of Natural Polymers in Food
2016) p.115-162(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Preparation and Characterization of Starch Particles for Use in Pickering Emulsions
(
- Contribution to journal › Article
- 2015
-
Mark
Barrier properties of heat treated starch Pickering emulsions.
(
- Contribution to journal › Article
-
Mark
Fabrication of encapsulated oil powders from starch granule stabilized W/O/W Pickering emulsions by freeze-drying
(
- Contribution to journal › Article
-
Mark
Heat-induced aggregation of thylakoid membranes affect their interfacial properties.
(
- Contribution to journal › Article
-
Mark
Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches
(
- Contribution to journal › Article
-
Mark
Solar assisted pervaporation (SAP) for preserving and utilizing fruits in developing countries
2015)(
- Contribution to conference › Paper, not in proceeding
-
Mark
Scales and Forces in Emulsification
2015) p.3-32(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Current status on novel ways for stabilizing food dispersions by oleosins, particles and microgels
(
- Contribution to journal › Article
-
Mark
Preface
2015)(
- Chapter in Book/Report/Conference proceeding › Foreword/Postscript
-
Mark
Engineering aspects of food emulsification and homogenization
Rayner, Marilyn LU and Dejmek, Petr LU (2015)
- Book/Report › Anthology (editor)
-
Mark
Particle-stabilized emulsions
2015) p.101-122(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Formulation of emulsions
2015) p.51-100(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2014
-
Mark
The effect of heat treatment of thylakoids on their ability to inhibit in vitro lipase/co-lipase activity.
(
- Contribution to journal › Article
-
Mark
Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications
(
- Contribution to journal › Article
-
Mark
The use of micro- and nanoparticles in the stabilisation of pickering-type emulsions for topical delivery.
(
- Contribution to journal › Article
- 2013
-
Mark
Freezing and freeze-drying of Pickering emulsions stabilized by starch granules
(
- Contribution to journal › Article
-
Mark
Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride
(
- Contribution to journal › Article
-
Mark
Preparation and encapsulation properties of double Pickering emulsions stabilized by quinoa starch granules
(
- Contribution to journal › Article
- 2012
-
Mark
Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions.
(
- Contribution to journal › Article
-
Mark
Characterization of starch Pickering emulsions for potential applications in topical formulations.
(
- Contribution to journal › Article
-
Mark
Quinoa starch granules as stabilizing particles for production of Pickering emulsions
(
- Contribution to journal › Article
-
Mark
General discussion
(
- Contribution to journal › Article
-
Mark
Emulsion stabilising capacity of intact starch granules modified by heat treatment or octenyl succinyl succinic anhydride
2012) In (submitted manuscript)(
- Contribution to journal › Article
- 2011
-
Mark
Chloroplast thylakoids reduce glucose uptake and decrease intestinal macromolecular permeability.
(
- Contribution to journal › Article
-
Mark
A novel emulsifier from spinach with appetite regulation abilities
(
- Contribution to journal › Article
-
Mark
Starch particles for food based Pickering emulsions
(
- Contribution to journal › Article
-
Mark
Chloroplast thylakoid membrane-stabilised emulsions.
(
- Contribution to journal › Article
- 2009
-
Mark
Production of vegetable oil in milk emulsions using membrane emulsification
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Thylakoids promote release of the satiety hormone cholecystokinin while reducing insulin in healthy humans.
(
- Contribution to journal › Article
- 2007
-
Mark
Liquid droplet-like behaviour of whole casein aggregates adsorbed on graphite studied by nanoindentation with AFM
(
- Contribution to journal › Article
-
Mark
Multis-Physics Modeling of Radio-Frequency Cooking
2007)(
- Chapter in Book/Report/Conference proceeding › Chapter in report
- 2006
-
Mark
Simulation of a design of a lab scale Radio frequency heating unit of hamburgers
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
- 2005
-
Mark
The impact of mass transfer and interfacial expansion rate on droplet size in membrane emulsification processes
(
- Contribution to journal › Article
-
Mark
Membrane emulsification: modelling interfacial and geometric effects on droplet size
2005)(
- Thesis › Doctoral thesis (monograph)
-
Mark
Radio frequency heating for improved food processing: Exploiting opportunities and overcoming challenges
2005) In Innovation i Gränsland(
- Book/Report › Report
- 2004
-
Mark
Using the Surface Evolver to model droplet formation processes in membrane emulsification
(
- Contribution to journal › Article
- 2003
-
Mark
Transfer and adsorption of surfactants to an expanding oil water interface during membrane emulsification
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Transfer of surfactants to an expanding oil water interface during membrane emulsification.
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
- 2002
-
Mark
Membrane emulsification modelling: how can we get from characterisation to design?
(
- Contribution to journal › Article
-
Mark
Characterization of Apples and Apple Cider Producedby a Guelph Area Orchard
(
- Contribution to journal › Article
- 2000
-
Mark
Dosimetric response to gamma rays and neutrons of a tissue-equivalent microstrip gas counter
(
- Contribution to journal › Article
-
Mark
Development and application of soy-protein films to reduce fat intake in deep-fried foods
(
- Contribution to journal › Article