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- 2022
-
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)
- 2021
-
Mark
Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS
(
- Master (Two yrs)
-
Mark
A study on the impact of dehulling, germination and fermentation on the technological properties of grey pea flour
(
- Master (Two yrs)
-
Mark
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
(
- Master (Two yrs)
-
Mark
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
(
- Master (Two yrs)
-
Mark
Developing a clean label, protein-rich, plant-based yoghurt alternative based on cereals and pseudocereals
(
- Master (Two yrs)
-
Mark
Single cell protein extraction for protein functional properties study and food applications
(
- Master (Two yrs)
-
Mark
Impact of formulation on shelf-life and survivability after freeze-drying on Lactobacillus.reuteri
(
- Master (Two yrs)
-
Mark
Impact of formulation on the survivability of Lactobacillus reuteri after freeze-drying
(
- Master (Two yrs)
-
Mark
Development of a combined oat-chickpea base as an ingredient in nutrient-dense beverage concepts.
(
- Master (Two yrs)