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Dry fractionation for sustainable production of functional legume protein concentrates

Trends in food science & technology, 2015-10, Vol.45 (2), p.327-335

2015

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Separation kinetics of an oil-in-water emulsion under enhanced gravity

Chemical engineering science, 2012-03, Vol.71 (3), p.118-125

2012

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Polyelectrolyte-activated carbon composite electrodes for inverted membrane capacitive deionization (iMCDI)

Separation and purification technology, 2019-08, Vol.220, p.145-151

2019

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Electrode Surface Potential-Driven Protein Adsorption and Desorption through Modulation of Electrostatic, van der Waals, and Hydration Interactions

Langmuir, 2021-06, Vol.37 (21), p.6549-6555

2021

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Sustainability assessment of oilseed fractionation processes: A case study on lupin seeds

Journal of food engineering, 2015-04, Vol.150, p.117-124

2015

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The role of viscosity in morphology development during single droplet drying

Food hydrocolloids, 2019-09, Vol.94, p.510-518

2019

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Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate

Food hydrocolloids, 2015-01, Vol.43, p.465-472

2015

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Morphology development during sessile single droplet drying of mixed maltodextrin and whey protein solutions

Food hydrocolloids, 2018-02, Vol.75, p.202-210

2018

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A comparison of microfiltration and inertia-based microfluidics for large scale suspension separation

Separation and purification technology, 2017-02, Vol.173, p.86-92

2017

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Drying kinetics and viscoelastic properties of concentrated thin films as a model system for spray drying

Colloids and surfaces. A, Physicochemical and engineering aspects, 2020-01, Vol.585, p.124075, Article 124075

2020

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The potential of aqueous fractionation of lupin seeds for high-protein foods

Food chemistry, 2014-09, Vol.159, p.64-70

2014

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Interfacial properties of green leaf cellulosic particles

Food hydrocolloids, 2017-10, Vol.71, p.8-16

2017

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Comparing functional properties of concentrated protein isolates with freeze-dried protein isolates from lupin seeds

Food hydrocolloids, 2015-10, Vol.51, p.346-354

2015

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Mild Fractionation for More Sustainable Food Ingredients

Annual review of food science and technology, 2023-03, Vol.14 (1), p.473-493

2023

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Deterministic displacement of particles and oil droplets in a cross-flow microsieve module

Journal of membrane science, 2018-11, Vol.566, p.435-441

2018

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Exergy analysis of membrane capacitive deionization (MCDI)

Desalination, 2018-10, Vol.444, p.162-168

2018

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Morphology development during single droplet drying of mixed component formulations and milk

Food research international, 2018-07, Vol.109, p.448-454

2018

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Ultrafiltration of non-spherical molecules

Journal of membrane science, 2019-01, Vol.570-571, p.322-332

2019

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Modelling water evaporation during frying with an evaporation dependent heat transfer coefficient

Journal of food engineering, 2017-03, Vol.197, p.60-67

2017

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Fine ultrafiltration of concentrated oligosaccharide solutions – Hydration and pore size distribution effects

Journal of membrane science, 2019-06, Vol.580, p.161-176

2019

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Crust morphology and crispness development during deep-fat frying of potato

Food research international, 2015-12, Vol.78, p.336-342

2015

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Modelling ultrafiltration performance by integrating local (critical) fluxes along the membrane length

Journal of membrane science, 2019-05, Vol.578, p.111-125

2019

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Modelling of membrane cascades for the purification of oligosaccharides

Journal of membrane science, 2016-12, Vol.520, p.712-722

2016

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Moisture diffusivity in concentrated and dry protein-carbohydrate films

Food hydrocolloids, 2019-12, Vol.97, p.105219, Article 105219

2019

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Processing concepts for the use of green leaves as raw materials for the food industry

Journal of cleaner production, 2017-10, Vol.164, p.736-748

2017

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Dry fractionation for sustainable production of functional legume protein concentrates

Separation kinetics of an oil-in-water emulsion under enhanced gravity

Polyelectrolyte-activated carbon composite electrodes for inverted membrane capacitive deionization (iMCDI)

Electrode Surface Potential-Driven Protein Adsorption and Desorption through Modulation of Electrostatic, van der Waals, and Hydration Interactions

Sustainability assessment of oilseed fractionation processes: A case study on lupin seeds

The role of viscosity in morphology development during single droplet drying

Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate

Morphology development during sessile single droplet drying of mixed maltodextrin and whey protein solutions

A comparison of microfiltration and inertia-based microfluidics for large scale suspension separation

Drying kinetics and viscoelastic properties of concentrated thin films as a model system for spray drying

The potential of aqueous fractionation of lupin seeds for high-protein foods

Interfacial properties of green leaf cellulosic particles

Comparing functional properties of concentrated protein isolates with freeze-dried protein isolates from lupin seeds

Mild Fractionation for More Sustainable Food Ingredients

Deterministic displacement of particles and oil droplets in a cross-flow microsieve module

Exergy analysis of membrane capacitive deionization (MCDI)

Morphology development during single droplet drying of mixed component formulations and milk

Ultrafiltration of non-spherical molecules

Modelling water evaporation during frying with an evaporation dependent heat transfer coefficient

Fine ultrafiltration of concentrated oligosaccharide solutions – Hydration and pore size distribution effects

Crust morphology and crispness development during deep-fat frying of potato

Modelling ultrafiltration performance by integrating local (critical) fluxes along the membrane length

Modelling of membrane cascades for the purification of oligosaccharides

Moisture diffusivity in concentrated and dry protein-carbohydrate films

Processing concepts for the use of green leaves as raw materials for the food industry

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