Food Technology and Nutrition (M.Sc.)

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2015
Mark A method for predicting baking performance through evaluation of short crust dough
Cheaib, Rana ^LU (2015) KLG820 20141
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Kinetics of Swelling Applied on Gelatine
Norgren, Victor ^LU (2015) KLT920 20151
Food Technology and Nutrition (M.Sc.)
- Prof. qual. >4 yrs
Mark Method Development for Fractionation of Milk Fat Globules -For improvement of cream functionality
Olsson, Amanda ^LU and Mamic, Angela ^LU (2015) KLG820 20151
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Taste Masking in Pickering Emulsions
Knopp, Nathalie ^LU (2015) KLGM01 20142
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark The Effect of Temperature on Casein Micelle Structure in Micellar Casein Concentrate
Lindqvist, Anders ^LU (2015) KLG820 20151
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Acid hydrolysation of starch and formulation of starch microspheres
Najeeb, Zahrai ^LU (2015) In Master Thesis KLG920 20151
Food Technology and Nutrition (M.Sc.)
- Prof. qual. >4 yrs
Mark Influence of different brewing techniques on iso-α-acid content and sensory properties of beer
Lu, Yi ^LU (2015) KLGM01 20151
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Capping tendency in Mannitol based tablets: A DoE approach to study effects of filler, binder, binder concentration and compression force by means of instrumented tablet press and X-ray computed tomography
Persson, Emelie ^LU (2015) KLG920 20151
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Reduction of sodium in sausages by a colloidal approach
Kunlanun, Jittavanichprapha ^LU (2015) KLTM01 20151
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Foaming properties of egg albumen as influenced by enzymatic modifications, xanthan gum and some extrinsic factors
Benjamas, Sumritjate ^LU (2015) KLGM01 20151
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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Food Technology and Nutrition (M.Sc.)

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