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Influence of fat type and homogenization on fat integration into the casein network of filled low-moisture part-skim mozzarella : exploring structure-function relationships
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From nucleation to fat crystal network: effect of stearic-palmitic sucrose ester on static crystallization of palm oil
(2024) -
- Journal Article
- A1
- open access
From nucleation to fat crystal network : effects of stearic-palmitic sucrose ester on static crystallization of palm oil
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Insights in the structural hierarchy of statically crystallized palm oil
(2023) -
Rheology of alkali-activated slag pastes : new insight from microstructural investigations by cryo-SEM
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Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface : an interfacial rheology study
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- Journal Article
- A1
- open access
Influence of convection and microwave roasting on roasting degree, microstructure and aroma profile of cocoa beans
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Arabinoxylan, β‐glucan and pectin in barley and malt endosperm cell walls : a microstructure study using CLSM and cryo‐SEM
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The effect of temperature on structure formation in three insect batters
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Effect of meat type, animal fat type, and cooking temperature on microstructural and macroscopic properties of cooked sausages