Found: 21
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Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods.
- Published in:
- NPJ Science of Food, 2023, v. 7, n. 1, p. 1, doi. 10.1038/s41538-023-00218-x
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- Article
Fabrication of a Novel Protein Sponge with Dual-Scale Porosity and Mixed Wettability Using a Clean and Versatile Microwave-Based Process.
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- Materials (1996-1944), 2021, v. 14, n. 9, p. 2298, doi. 10.3390/ma14092298
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- Article
The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran.
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- Foods, 2020, v. 9, n. 12, p. 1755, doi. 10.3390/foods9121755
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- Article
Baking kinetics of laminated dough using convective and microwave heating.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 115, n. Part C, p. 59, doi. 10.1016/j.fbp.2019.02.007
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- Article
Effect of foaming on mechanical properties of microfibrillated cellulose-based porous solids.
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- Cellulose, 2019, v. 26, n. 4, p. 2487, doi. 10.1007/s10570-018-02228-5
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- Article
The rheology of batch and continuously prepared gluten-free bread dough in oscillatory and capillary shear flow.
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- Journal of Food Science & Technology, 2018, v. 55, n. 8, p. 3077, doi. 10.1007/s13197-018-3231-x
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- Article
Food Engineering at Multiple Scales: Case Studies, Challenges and the Future--A European Perspective.
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- Food Engineering Reviews, 2016, v. 8, n. 2, p. 91, doi. 10.1007/s12393-015-9125-z
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- Article
Gelation of Soy Milk with Hagfish Exudate Creates a Flocculated and Fibrous Emulsion- and Particle Gel.
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- PLoS ONE, 2016, v. 11, n. 1, p. 1, doi. 10.1371/journal.pone.0147022
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- Article
Emulsion Drops with Complex Interfaces: Globular Versus Flexible Proteins.
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- Macromolecular Materials & Engineering, 2011, v. 296, n. 3/4, p. 249, doi. 10.1002/mame.201000290
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- Article
Cover Picture: Complex Interfaces and their Role in Protein-Stabilized Soft Materials (ChemPhysChem 13/2008).
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- ChemPhysChem, 2008, v. 9, n. 13, p. 1805, doi. 10.1002/cphc.200890052
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- Article
Complex Interfaces and their Role in Protein-Stabilized Soft Materials.
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- ChemPhysChem, 2008, v. 9, n. 13, p. 1833, doi. 10.1002/cphc.200800346
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- Article
Development, Stability, and Sensory Testing of Microcapsules Containing Iron, Iodine, and Vitamin A for Use in Food Fortification.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. S181, doi. 10.1111/j.1365-2621.2006.tb08923.x
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- Article
Structure Engineering of Multiphase Food Systems by Flow Processing.
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- Chemie Ingenieur Technik (CIT), 2001, v. 73, n. 6, p. 695, doi. 10.1002/1522-2640(200106)73:6<695::AID-CITE6951111>3.0.CO;2-4
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- Article
Investigation on the Drop Break-up under Controlled Mixed Shear and Elongational Flow Conditions in Combination with the Morphology and Rheology of Emulsifiers at the Drop's Interface.
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- Chemie Ingenieur Technik (CIT), 2001, v. 73, n. 6, p. 740, doi. 10.1002/1522-2640(200106)73:6<740::AID-CITE7403333>3.0.CO;2-O
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- Article
Untersuchung von Tropfendispergiervorgängen in Scher- und Dehnströmungsfeldern.
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- Chemie Ingenieur Technik (CIT), 2000, v. 72, n. 9, p. 1015, doi. 10.1002/1522-2640(200009)72:9<1015::AID-CITE10150>3.0.CO;2-0
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- Article
Plastifizierung von Pulvermischungen durch Extrusion.
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- Chemie Ingenieur Technik (CIT), 2000, v. 72, n. 9, p. 1072, doi. 10.1002/1522-2640(200009)72:9<1072::AID-CITE10720>3.0.CO;2-7
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- Article
100. Rheologische und streulichttechnische Untersuchungen zum Einfluß mechanischer Beanspruchungen auf makromolekulare/disperse Bierinhaltskomponenten.
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- Chemie Ingenieur Technik (CIT), 1999, v. 71, n. 9, p. 1007, doi. 10.1002/cite.3307109104
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- Article
Process Development for Continuous Crystalization and Separation of Fat Crystal Suspensions.
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- Chemical Engineering & Technology, 1999, v. 22, n. 5, p. 425, doi. 10.1002/(SICI)1521-4125(199905)22:5<425::AID-CEAT425>3.0.CO;2-L
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- Article
Entwicklung eines kontinuierlichen Verfahrens zur Erzeugung und Trennung von Fettkristallsuspensionen.
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- Chemie Ingenieur Technik (CIT), 1997, v. 69, n. 10, p. 1414, doi. 10.1002/cite.330691007
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- Article
Methodik zur Charakterisierung dynamischer Eigenschaften von Grenzflächen in Emulsionssystemen.
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- Chemie Ingenieur Technik (CIT), 1996, v. 68, n. 6, p. 699, doi. 10.1002/cite.330680611
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- Article
Zum Durchströmungsverhalten kompressibler Filterkuchen mit nicht-Newtonschen Fluiden bei der drucküberiagerten Zentrifugalentfeuchtung.
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- Chemie Ingenieur Technik (CIT), 1996, v. 68, n. 6, p. 701, doi. 10.1002/cite.330680612
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- Article