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The potential of ultra-small angle X-ray scattering in unravelling mesoscale aggregation of edible soft matter systems
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Lubricative Properties of Semi-Crystalline Lipid Systems
(2025) -
Effect of shear on polymorphic transitions in monoglyceride oleogels
(2025) -
Static crystallization in suspensions: sucrose vs. inulin
(2025) -
Understanding the stability of plant-based emulsions through interfacial rheology
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- Conference Paper
- C3
- open access
Raman spectroscopy of fat-rich foods
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Small additions of structuring fats alter crystallization and texture in milk fat/rapeseed oil blends
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Model-based design criteria for 3D printing of soft materials and complex inks
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Lubricating properties of semi-crystalline lipid systems
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Lubricative properties of semi-crystalline lipid systems