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- 2017
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Mark
Production of Low-Fat Whipping Cream Using Microparticulated Whey Proteins
- Master (Two yrs)
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Mark
Mayonnaise: Quality and Catastrophic Phase Inversion
- Master (Two yrs)
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Mark
An investigation of rapeseed protein as a new food product
- Master (Two yrs)
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Mark
Effect of salt, phosphate and carrageenan on proporties of smoked ham
- Master (Two yrs)
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Mark
Different parameters affecting lipid oxidation in meatballs
- Master (Two yrs)
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Mark
Impact of raw material characteristics on weight losses during coffee roasting
- Master (Two yrs)
- 2016
-
Mark
Characterization of postharvest changes in onion and their relation with storage time
- Master (Two yrs)
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Mark
SURFACE RHEOLOGY OF MILK SERUM PROTEIN-LACTOSE SYSTEM - IMPACT ON PARTICLE MORPHOLOGY AFTER SPRAY DRYING
- Master (Two yrs)
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Mark
Droplet break-up in a rotor-stator mixer - evaluation of key parameters and their impact on droplet size
- Master (Two yrs)
- 2015
-
Mark
Business development of a novel functional food concept
- Master (Two yrs)