| 1 - 11 |
Encapsulation of fish oil in protein aerogel micro-particles
Selmer I, Karnetzke J, Kleemann C, Lehtonen M, Mikkonen KS, Kulozik U, Smirnova I |
| 12 - 21 |
Numerical modeling of wear behavior of solid fats
Tan J, da Silva TLT, Martini S, Joyner HS |
| 22 - 29 |
Implementation of a quality by design approach in the potato chips frying process
Picouet PA, Gou P, Pruneri V, Diaz I, Castellari M |
| 30 - 39 |
Impact of deamidation on gliadin-based nanoparticle formation and curcumin encapsulation
Wang YQ, Yan WJ, Li R, Jia X, Cheng YQ |
| 40 - 49 |
From single to multiresponse modelling of food digestion kinetics: The case of lipid digestion
Verkempinck SHE, Salvia-Trujillo L, Garcia MRI, Hendrickx ME, Grauwet T |
| 50 - 57 |
Estimation of mass transfer rate and primary drying times during freeze-drying of frozen maltodextrin solutions based on x-ray mu-computed tomography measurements of pore size distributions
Foerst P, de Carvalho TM, Lechner M, Kovacevic T, Kim S, Kirse C, Briesen H |
| 58 - 69 |
Waterless single screw extrusion of pasta-filata cheese: Process design based on thermo-rheological material properties
Kern C, Bahler B, Hinrichs J, Nobel S |
