1 – 40 of 40
- show: 100
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2019
-
Mark
Physicochemical and structural properties of starch from five Andean crops grown in Bolivia
(
- Contribution to journal › Article
-
Mark
Characterization of non-solvent precipitated starch using asymmetrical flow field-flow fractionation coupled with multiple detectors
(
- Contribution to journal › Article
-
Mark
Water and Thermal Properties Characterized in Phases of Wheat Flour Dough during Thawing and Baking Conditions
(
- Contribution to journal › Article
-
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
Fractionation and characterization of starch granules using field-flow fractionation (FFF) and differential scanning calorimetry (DSC)
(
- Contribution to journal › Article
- 2018
-
Mark
Pickering emulsions based on CaCl2-gelatinized oat starch
(
- 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
Oat β-glucan containing bread increases the glycaemic profile
(
- Contribution to journal › Article
- 2016
-
Mark
Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization
(
- Contribution to journal › Article
-
Mark
Preparation and Characterization of Starch Particles for Use in Pickering Emulsions
(
- Contribution to journal › Article
- 2015
-
Mark
Amperometric In Vitro Monitoring of Penetration through Skin Membrane
(
- Contribution to journal › Article
-
Mark
Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches
(
- Contribution to journal › Article
-
Mark
Particle-stabilized emulsions
2015) p.101-122(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Fabrication of encapsulated oil powders from starch granule stabilized W/O/W Pickering emulsions by freeze-drying
(
- Contribution to journal › Article
-
Mark
Barrier properties of heat treated starch Pickering emulsions.
(
- Contribution to journal › Article
- 2014
-
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
From Molecules to Products: Some Aspects of Structure-Function Relationships in Cereal Starches
(
- Contribution to journal › Article
-
Mark
Preparation and encapsulation properties of double Pickering emulsions stabilized by quinoa starch granules
(
- Contribution to journal › Article
-
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
- 2012
-
Mark
Fibre-rich additives-the effect on staling and their function in free-standing and pan-baked bread.
(
- Contribution to journal › Article
-
Mark
Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions.
(
- Contribution to journal › Article
-
Mark
The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread
(
- 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
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
The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes
(
- Contribution to journal › Article
-
Mark
Starch affecting anti-staling agents and their function in freestanding and pan-baked bread
(
- Contribution to journal › Article
-
Mark
Starch particles for food based Pickering emulsions
(
- Contribution to journal › Article
- 2009
-
Mark
Comparison of different microscopic methods for the study of starch and other components within potato cells
(
- Contribution to journal › Article
- 2008
-
Mark
Staling Effects When Adding Low Amounts of Normal and Heat-Treated Barley Flour to a Wheat Bread
(
- Contribution to journal › Article
- 2007
-
Mark
Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios
(
- Contribution to journal › Article
- 2006
-
Mark
Pore structure of macroporous monolithic cryogels prepared from poly(vinyl alcohol)
(
- Contribution to journal › Article
-
Mark
Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio
(
- Contribution to journal › Article
- 2005
-
Mark
Pore structure in supermacroporous polyacrylamide based cryogels
(
- Contribution to journal › Article
-
Mark
Starch in Processed Potatoes -Influence of Tuber Structure, Thermal Treatments and Amylose/Amylopectin Ratio
2005)(
- Thesis › Doctoral thesis (compilation)
- 2004
-
Mark
Potato starch properties within botanical structures
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
- 2003
-
Mark
Gelatinization and retrogradation of potato (Solanum tuberosum) starch in situ as assessed by differential scanning calorimetry (DSC).
(
- Contribution to journal › Article
-
Mark
Effects of time/temperature treatments on potato (Solanum tuberosum) starch: a comparison of isolated starch and starch in situ.
(
- Contribution to journal › Article