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- 2020
- A mechanistic investigation of cell breakup in tomato juice homogenization
- 2019
- Can high-pressure homogenization cause thermal degradation to nutrients?
- Estimating convective heat transfer coefficients and uncertainty thereof using the general uncertainty management (GUM) framework
- An investigation of uncertainties in determining convective heat transfer during immersion frying using the general uncertainty management framework
- 2018
- O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant : Stability, rheological behaviour and resveratrol encapsulation
- 2017
- Entrapment of air during imbibition of agglomerated powder beds
- Scale-down failed – Dissimilarities between high-pressure homogenizers of different scales due to failed mechanistic matching
- 2016
- X-ray microtomography provides new insights into vacuum impregnation of spinach leaves
- Experimental methods for measuring coalescence during emulsification - A critical review
- Extent and mechanism of coalescence in rotor-stator mixer food-emulsion emulsification
- 2015
- Effect of particle size in chocolate shell on oil migration and fat bloom development
- 2014
- LED-induced fluorescence system for tea classification and quality assessment
- Underlying mechanisms behind adhesion of fermented milk to packaging surfaces
- 2013
- Effect of heat tretment and homogenization on the rheological properties of aqueous parsnip suspensions
- Simultaneous determination of fragmentation and coalescence rates during pilot-scale high-pressure homogenization