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Characterization of individual particle movement during in vitro gastric digestion in the Human Gastric Simulator (HGS)

Journal of food engineering, 2020-01, Vol.264, p.109674, Article 109674

2020

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Mass Transfer and Nutrient Absorption in a Simulated Model of Small Intestine

Journal of food science, 2010-08, Vol.75 (6), p.E339-E346

2010

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Pilot-scale ultrasound-assisted extraction of protein from soybean processing materials shows it is not recommended for industrial usage

Journal of food engineering, 2017-08, Vol.206, p.1-12

2017

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Exploring the Role of Cereal Dietary Fiber in Digestion

Journal of agricultural and food chemistry, 2019-07, Vol.67 (30), p.8419-8424

2019

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A new methodology to estimate the steady-state permeability of roast and ground coffee in packed beds

Journal of food engineering, 2015-04, Vol.150, p.106-116

2015

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Hydrocolloids in human digestion: Dynamic in-vitro assessment of the effect of food formulation on mass transfer

Food hydrocolloids, 2014-12, Vol.42, p.378-385

2014

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The effect of reduced-fat labelling on chocolate expectations

Food quality and preference, 2013-04, Vol.28 (1), p.101-105

2013

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A model-based study of rehydration kinetics in freeze-dried tomatoes

Energy procedia, 2019-01, Vol.161, p.75-82

2019

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Towards the decentralisation of food manufacture: effect of scale production on economics, carbon footprint and energy demand

Energy procedia, 2019-01, Vol.161, p.182-189

2019

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Optimising food dehydration processes: energy-efficient drum-dryer operation

Energy procedia, 2019-01, Vol.161, p.174-181

2019

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Mathematical modelling of the steam stripping of aroma from roast and ground coffee

Energy procedia, 2019-01, Vol.161, p.157-164

2019

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Centralized and distributed food manufacture: A modeling platform for technological, environmental and economic assessment at different production scales

Sustainable production and consumption, 2019-07, Vol.19, p.181-193

2019

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Kinetic study of the thermal denaturation of a hyperthermostable extracellular α-amylase from Pyrococcus furiosus

Biochimica et biophysica acta, 2013-12, Vol.1834 (12), p.2600-2605

2013

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Development and characterisation of tempered cocoa butter emulsions containing up to 60% water

Journal of food engineering, 2009-11, Vol.95 (1), p.172-178

2009

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Processing of barley grains in a continuous vibrating conveyor

Journal of food engineering, 2016-10, Vol.187, p.114-123

2016

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The effect of temperature and shear rate upon the aggregation of whey protein and its implications for milk fouling

Journal of food engineering, 2007-03, Vol.79 (2), p.517-528

2007

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The effect of electrical processing on mass transfer in beetroot and model gels

Journal of food engineering, 2012-10, Vol.112 (3), p.208-217

2012

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Crystallisation in concentrated systems: A modelling approach

Food and bioproducts processing, 2016-10, Vol.100, p.525-534

2016

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Drying of foods using supercritical carbon dioxide — Investigations with carrot

Innovative food science & emerging technologies, 2008-07, Vol.9 (3), p.280-289

2008

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Investigation of the diffusion of dyes in agar gels

Journal of food engineering, 2012-08, Vol.111 (4), p.537-545

2012

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Enhancement of diffusion through foods using alternating electric fields

Innovative food science & emerging technologies, 2007-03, Vol.8 (1), p.143-153

2007

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Study on solids translational and rotational motions in rotating cans

Food science & technology, 2014-06, Vol.57 (1), p.383-392

2014

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Identification of cohesive and adhesive effects in the cleaning of food fouling deposits

Innovative food science & emerging technologies, 2006-12, Vol.7 (4), p.263-269

2006

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Global optimization of process conditions in batch thermal sterilization of food

Journal of food engineering, 2008-08, Vol.87 (4), p.485-494

2008

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Quantification of the cleaning of egg albumin deposits using micromanipulation and direct observation techniques

Journal of food engineering, 2007, Vol.78 (1), p.217-224

2007

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Characterization of individual particle movement during in vitro gastric digestion in the Human Gastric Simulator (HGS)

Mass Transfer and Nutrient Absorption in a Simulated Model of Small Intestine

Pilot-scale ultrasound-assisted extraction of protein from soybean processing materials shows it is not recommended for industrial usage

Exploring the Role of Cereal Dietary Fiber in Digestion

A new methodology to estimate the steady-state permeability of roast and ground coffee in packed beds

Hydrocolloids in human digestion: Dynamic in-vitro assessment of the effect of food formulation on mass transfer

The effect of reduced-fat labelling on chocolate expectations

A model-based study of rehydration kinetics in freeze-dried tomatoes

Towards the decentralisation of food manufacture: effect of scale production on economics, carbon footprint and energy demand

Optimising food dehydration processes: energy-efficient drum-dryer operation

Mathematical modelling of the steam stripping of aroma from roast and ground coffee

Centralized and distributed food manufacture: A modeling platform for technological, environmental and economic assessment at different production scales

Kinetic study of the thermal denaturation of a hyperthermostable extracellular α-amylase from Pyrococcus furiosus

Development and characterisation of tempered cocoa butter emulsions containing up to 60% water

Processing of barley grains in a continuous vibrating conveyor

The effect of temperature and shear rate upon the aggregation of whey protein and its implications for milk fouling

The effect of electrical processing on mass transfer in beetroot and model gels

Crystallisation in concentrated systems: A modelling approach

Drying of foods using supercritical carbon dioxide — Investigations with carrot

Investigation of the diffusion of dyes in agar gels

Enhancement of diffusion through foods using alternating electric fields

Study on solids translational and rotational motions in rotating cans

Identification of cohesive and adhesive effects in the cleaning of food fouling deposits

Global optimization of process conditions in batch thermal sterilization of food

Quantification of the cleaning of egg albumin deposits using micromanipulation and direct observation techniques

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