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2024
Mark Viscosity behavior of gluten free beta-glucan-PromOat® in oil-in-water emulsion
Inayat, Muhammad Kashif ^LU (2024) MTTM01 20241
Packaging Logistics
- Master (Two yrs)
Mark Method Development for Droplet and Particle Size Distribution Measurements using Laser Diffraction
Friman, Sophie ^LU and Svensson, Hanna ^LU (2024) KLGM16 20241
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)
- Master (Two yrs)
2022
Mark Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate
Kägu, Annette ^LU (2022) KLGM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2020
Mark Liquid crystalline cubic phase nanoparticles and emulsions stabilized by softwood hemicellulose
Pålsson, David ^LU (2020) KEML10 20201
Mathematical Statistics
Department of Chemistry
- Bach. Degree
Mark Emulsifying properties of Baobab pulp for novel food application
Dharukaradhya, Sumedha Aradhya ^LU (2020) KLGM01 20192
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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