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Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage
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Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective
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- Journal Article
- A1
- open access
Insights in the structural hierarchy of statically crystallized palm oil
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- Journal Article
- A1
- open access
Recent progress in oil-in-water-in-oil (O/W/O) double emulsions
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Typical emulsions as probiotic food carrier : effect of cell position on its viability
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- Journal Article
- A1
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Carnauba wax and beeswax as structuring agents for water-in-oleogel emulsions without added emulsifiers
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- Journal Article
- A1
- open access
Physico-chemical property, sensory profile and consumer acceptability of water buffalo (Bubalus bubalis l.) chocolate milk using alkalized and natural cocoa powder
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- Journal Article
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- open access
Quality evaluation of fair-trade cocoa beans from different origins using portable near-infrared spectroscopy (NIRS)
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Margarine and fat spreads
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Stability of semi-liquid shortenings related to their composition and storage temperature
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Effect of temperature during production and storage of monoglyceride oleogels
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Time-resolved static crystallization of palm oil, studied with WAXS, SAXS and USAXS
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Formulation of an O/W/O double emulsion model system and its instability mechanism
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- Journal Article
- A1
- open access
Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella
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- Journal Article
- A1
- open access
Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate