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- 2023
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Mark
Extrusion of high-moisture meat analogues from hempseed protein concentrate and oat fibre residue
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- Contribution to journal › Article
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Mark
Food quality 4.0: From traditional approaches to digitalized automated analysis
(
- Contribution to journal › Scientific review
- 2020
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Mark
A mechanistic investigation of cell breakup in tomato juice homogenization
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- Contribution to journal › Article
- 2019
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Mark
Can high-pressure homogenization cause thermal degradation to nutrients?
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- Contribution to journal › Article
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Mark
An investigation of uncertainties in determining convective heat transfer during immersion frying using the general uncertainty management framework
(
- Contribution to journal › Article
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Mark
Estimating convective heat transfer coefficients and uncertainty thereof using the general uncertainty management (GUM) framework
(
- Contribution to journal › Article
- 2018
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Mark
O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant : Stability, rheological behaviour and resveratrol encapsulation
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- Contribution to journal › Article
- 2017
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Mark
Entrapment of air during imbibition of agglomerated powder beds
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- Contribution to journal › Article
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Mark
Scale-down failed – Dissimilarities between high-pressure homogenizers of different scales due to failed mechanistic matching
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- Contribution to journal › Article
- 2016
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Mark
X-ray microtomography provides new insights into vacuum impregnation of spinach leaves
(
- Contribution to journal › Article
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Mark
Experimental methods for measuring coalescence during emulsification - A critical review
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- Contribution to journal › Scientific review
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Mark
Extent and mechanism of coalescence in rotor-stator mixer food-emulsion emulsification
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- Contribution to journal › Article
- 2015
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Mark
Effect of particle size in chocolate shell on oil migration and fat bloom development
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- Contribution to journal › Article
- 2014
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Mark
LED-induced fluorescence system for tea classification and quality assessment
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- Contribution to journal › Article
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Mark
Underlying mechanisms behind adhesion of fermented milk to packaging surfaces
(
- Contribution to journal › Article
- 2013
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Mark
Simultaneous determination of fragmentation and coalescence rates during pilot-scale high-pressure homogenization
(
- Contribution to journal › Article
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Mark
Effect of heat tretment and homogenization on the rheological properties of aqueous parsnip suspensions
(
- Contribution to journal › Article
- 2012
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Mark
Non-intrusive headspace gas measurements by laser spectroscopy – Performance validation by a reference sensor
(
- Contribution to journal › Article
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Mark
Adhesion of fermented diary products to packaging materials. Effect of material functionality, storage time, and fat content of the product. An empirical study
(
- Contribution to journal › Article
- 2011
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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
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Mark
Theoretical and experimental analyses of drop deformation and break-up in a scale model of a high-pressure homogenizer
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- Contribution to journal › Article
- 2010
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Mark
Monitoring liquid displacement of model and industrial fluids in pipes by in-line ultrasonic rheometry
(
- Contribution to journal › Article
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Mark
Clarification of high-added value products from olive mill wastewater
(
- Contribution to journal › Article
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Mark
Visual observations and acoustic measurements of cavitation in an experimental model of a high-pressure homogenizer
(
- Contribution to journal › Article
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Mark
Post harvest improvement of zeaxanthin content of vegetables
(
- Contribution to journal › Article
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Mark
Determination of heat transfer coefficient during high pressure frying of potatoes
(
- Contribution to journal › Article
- 2008
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Mark
A dynamic object-oriented model for efficient simulation of microbial reduction in dispersed turbulent flow
(
- Contribution to journal › Article
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Mark
Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves
(
- Contribution to journal › Article
- 2007
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Mark
CFD simulation and ERT visualization of the displacement of yoghurt by water on industrial scale
(
- Contribution to journal › Article
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Mark
Clusters/networks promote food innovations
(
- Contribution to journal › Article
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Mark
Modified stainless steel surfaces targeted to reduce fouling - Evaluation of fouling by milk components
(
- Contribution to journal › Article
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Mark
Effect of long-term storage and blanching pre-treatments on the osmotic dehydration kinetics of carrots (Daucus carota L. cv. Nerac)
(
- Contribution to journal › Article
- 2006
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Mark
Whey protein adsorption onto steel surfaces - effect of temperature, flow rate, residence time and aggregation
(
- Contribution to journal › Article
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Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying
(
- Contribution to journal › Article
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Mark
Sensor fusion as a tool to monitor dynamic dairy processes
(
- Contribution to journal › Article
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Mark
Effect of surface and bulk solution properties on the adsorption of whey protein onto steel surfaces at high temperature
(
- Contribution to journal › Article
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Mark
Plug flow of yoghurt in piping as determined by cross-correlated dual-plane electrical resistance tomography
(
- Contribution to journal › Article
-
Mark
Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgers
(
- Contribution to journal › Article
- 2005
-
Mark
Effect of pulsed electric field pretreatment on solid-liquid expression from potato tissue
(
- Contribution to journal › Article
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Mark
The mechanisms controlling heat and mass transfer on frying of beetburgers. I. The influence of the composition and comminution of meat raw material
(
- Contribution to journal › Article
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Mark
Flow and heat transfer from multiple slot air jets impinging on circular cylinders
(
- Contribution to journal › Article
-
Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter
(
- Contribution to journal › Article
-
Mark
Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating
(
- Contribution to journal › Article
- 2004
-
Mark
Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity
(
- Contribution to journal › Article
-
Mark
Heat transfer from a slot air jet impinging on a circular cylinder
(
- Contribution to journal › Article
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Mark
Osmotic-treatment-induced cell death and osmotic processing kinetics of apples with characterised raw material properties
(
- Contribution to journal › Article
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Mark
Studies on some raw material characteristics in different Swedish apple varieties
(
- Contribution to journal › Article
-
Mark
Modified stainless steel surfaces targeted to reduce fouling - surface characterization
(
- Contribution to journal › Article
-
Mark
Pulsed electric field treatment for solid-liquid extraction of red beetroot pigment
(
- Contribution to journal › Article
-
Mark
Processing of wheat bran to sugar solution
(
- Contribution to journal › Article
-
Mark
Pulsed electric field treatment for solid-liquid extraction of red beetroot pigment: mathematical modelling of mass transfer
(
- Contribution to journal › Article
-
Mark
Isothermal calorimetry approach to evaluate tissue damage in carrot slices upon thermal processing
(
- Contribution to journal › Article
- 2003
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Mark
Effect of osmotis pretratment and pulsed electric field on the viscoelastic properties of potato tissue.
(
- Contribution to journal › Article
-
Mark
The original Plank equation and its use in the development of food freezing rate predictions.
(
- Contribution to journal › Article
- 2002
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Mark
Scale-up of pervaporation for the recovery of natural aroma compounds in the food industry. Part 1: simulation and performance
(
- Contribution to journal › Article
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Mark
In situ visualization of the effect of a pulsed electric field on plant tissue
(
- Contribution to journal › Article
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Mark
Scale-up of pervaporation for the recovery of natural aroma compounds in the food industry Part 2: optimisation and integration
(
- Contribution to journal › Article
- 1996
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Mark
β-Lactoglobulin fouling and its removal upon rinsing and by SDS as influenced by surface characteristics, temperature and adsorption time
(
- Contribution to journal › Article