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Visualisation of microalgal lipid bodies through electron microscopy
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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
Quality evaluation of fair-trade cocoa beans from different origins using portable near-infrared spectroscopy (NIRS)
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- Journal Article
- A1
- open access
Accurate evaluation of the flow properties of molten chocolate : circumventing artefacts
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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
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Rheological assessment and design of protein-rich inks for the 3D printing of meat analogues
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Rheological requirements and printability of protein-based inks: Towards high-quality 3D printed meat analogues
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Rheology as bridging component: Towards high-quality meat analogues
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Microscopy techniques as tools to understand the microstructure of food processing by-products
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Fluorescence, Raman and Cryo-SEM microscopy to investigate plant cell wall polysaccharides in food waste streams