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Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions
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Oxygen diffusivity mapping of fruit and vegetables based on X-ray CT
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The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends
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Applicability of different brewhouse technologies and gluten-minimization treatments for the production of gluten-free (barley) malt beers : pilot- to industrial-scale
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Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques
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Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions
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Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin
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Linking the physicochemical properties of bulking agents to the sensory characteristics of fat-based suspensions
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A novel spiral-filter press for tomato processing : process impact on phenolic compounds, carotenoids and ascorbic acid content
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Twin-screw extrusion technology for vegetable oil extraction : a review