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Evaluation of biopolymer-based emulsion for delivering conjugated linoleic acid (CLA) as a functional ingredient in beverages
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- Journal Article
- A1
- open access
Biopolymer-based structuring of liquid oil into soft solids and oleogels using water-continuous emulsions as templates
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Long-term stability of waxy maize starch/xanthan gum mixtures prepared at a temperature within the gelatinization range
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Fabrication and characterization of emulsions with pH responsive switchable behavior
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Influence of xanthan transition on the rheological properties of waxy starches
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Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range
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- PhD Thesis
- open access
Tuning functionality of waxy starch/xanthan gum systems by varying processing conditions
(2013) -
The effect of colony formation on the heat inactivation dynamics of Escherichia coli K12 and Salmonella typhimurium
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Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial bechamel sauce
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Modeling drug release from hot-melt extruded mini-matrices with constant and non-constant diffusivities