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- Journal Article
- A1
- open access
Modelling the effect of base component properties and processing conditions on mixture products using probabilistic, knowledge-guided neural networks
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- Journal Article
- A1
- open access
Thixotropic structural build-up of cement-based materials : a state-of-the-art review
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Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink
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- Journal Article
- A1
- open access
Structural build-up of cementitious paste with nano-Fe3O4 under time-varying magnetic fields
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Improvement of antioxidant activity and physical stability of chocolate beverage using colloidal cinnamon nanoparticles
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Monoglycerides, polyglycerol esters, lecithin, and their mixtures influence the onset of non-isothermal fat crystallization in a concentration dependent manner
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Optimisation of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture: rheological, microstructure and physical quality characteristics
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Textural properties of gelled dairy desserts containing κ-carrageenan and starch
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Mixture design approach on the dynamic rheological and uniaxial compression behaviour of milk desserts