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- 2022
-
Mark
Gelling properties of milk gels using rennet as a coagulant
- Master (Two yrs)
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Mark
Understanding the correlation between molecular structure of chilled dairy creams and the risk of environmental stress cracking in Tetra Pak® carton packages
- Master (Two yrs)
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Mark
Changes in bacterial composition after consumption of a probiotic product against common colds
- Master (Two yrs)
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Mark
A Functionality Study of Mycoprotein
- Master (Two yrs)
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Mark
Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate
- Master (Two yrs)
-
Mark
"Effect of hydrocolloids on rheological behaviour and sensory characteristics of plant-based sausage analogue."
- Master (Two yrs)
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Mark
Encapsulation of probiotic bacteria in an oleogel
- Master (Two yrs)
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Mark
Accelerating Techniques for Whisky Maturation : Effect of heat, iron and light on the maturation process
- Master (Two yrs)
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Mark
Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols
- Master (Two yrs)
-
Mark
Creating A Chicken Analogue with Mycoprotein
- Master (Two yrs)