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2025
Mark Effects of High Shear Mixing and Emulsifier Concentration on Droplet Size in Emulsions
Tran, Steven ^LU (2025) KLTM06 20242
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Cavitation in High-Pressure Homogenizers - Investigation of an Experimental Method Based on Free Radical Formation
Sevrell, Fanny ^LU and Beekwilder, Pim Emilius (2025) KLTM06 20242
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Impact of probiotic dairy- and plant-based yogurt on gut health in healthy individuals
Roos, Emma ^LU (2025) KLTM06 20242
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Formulation and Processing Optimization of Pea-Based Barista Drink : Effects of Emulsifiers and Calcium Salts
Hammelehle, Lucia Theresa ^LU and Perbellini, Anna ^LU (2025) KLTM02 20251
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2024
Mark Evaluating how barrier properties of different chilled packages affect the product quality and package shape when filled with Kefir
Ghaem Far, Elnaz ^LU (2024) KLTM02 20241
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Cell Disruption using High Pressure Homogenization : Evaluating operation parameters and analysis methods applied on gram-positive bacteria.
Blix, Magnus ^LU and Nilsson, Daniel ^LU (2024) KLTM06 20241
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark The impact of an ultrasound treatment on yellow peas on soaking time, phytic acid and protein digestibility
Sipilä Pettersson, Simona ^LU (2024) KLTM02 20241
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Decolonizing Plant-Based Food: The Case of Tempeh in Sweden and its Product & Branding Development
Nabila, Aisyah ^LU (2024) KLTM02 20241
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Coagulation Properties of Swedish Red Dairy Milk: Effect of Poor-coagulating Milk, Pasteurization and Fat
Vu, Thi Kieu Van ^LU (2024) KLTM02 20241
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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