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Time-Averaged Analysis and Numerical Modelling of the Behavior of the Multiphase Flow and Liquid Lamella Thickness Inside an Internal-Mixing ACLR Nozzle

Flow, turbulence and combustion, 2023-03, Vol.110 (3), p.601-628

2023

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Modelling the Flow Conditions and Primary Atomization of an Air-Core-Liquid-Ring (ACLR) Atomizer Using a Coupled Eulerian–Lagrangian Approach

Flow, turbulence and combustion, 2024-08, Vol.113 (2), p.437-458

2024

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Synergism of different fish antifreeze proteins and hydrocolloids on recrystallization inhibition of ice in sucrose solutions

Journal of food engineering, 2014-11, Vol.141, p.44-50

2014

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Breakup and Coalescence of Oil Droplets in Protein-Stabilized Emulsions During the Atomization and the Drying Step of a Spray Drying Process

Food and bioprocess technology, 2021-05, Vol.14 (5), p.854-865

2021

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Using Computation Fluid Dynamics to Determine Oil Droplet Breakup Parameters during Emulsion Atomization with Pressure Swirl Nozzles

Fluids (Basel), 2023-10, Vol.8 (10), p.277

2023

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Effects of Cooling Rate and Emulsifier Combination on the Colloidal Stability of Crystalline Dispersions Stabilized by Phospholipids and β-Lactoglobulin

Colloids and interfaces, 2023-06, Vol.7 (2), p.45

2023

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Influence of heating temperature, pressure and pH on recrystallization inhibition activity of antifreeze protein type III

Journal of food engineering, 2016-10, Vol.187, p.53-61

2016

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Influence of Nozzle Geometry and Scale-Up on Oil Droplet Breakup in the Atomization Step during Spray Drying of Emulsions

Fluids (Basel), 2024-03, Vol.9 (3), p.70

2024

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Spraying of Viscous Liquids: Influence of Fluid-Mixing Mechanism on the Performance of Internal-Mixing Twin-Fluid Atomizers

Applied sciences, 2020-08, Vol.10 (15), p.5249

2020

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Influence of the Triglyceride Composition, Surfactant Concentration and Time–Temperature Conditions on the Particle Morphology in Dispersions

Colloids and interfaces, 2023-03, Vol.7 (1), p.22

2023

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Pneumatic Atomization: Beam-Steering Correction in Laser Diffraction Measurements of Spray Droplet Size Distributions

Applied sciences, 2018-10, Vol.8 (10), p.1738

2018

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Investigation of Oil Droplet Breakup during Atomization of Emulsions: Comparison of Pressure Swirl and Twin-Fluid Atomizers

Fluids (Basel), 2021-06, Vol.6 (6), p.219

2021

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Influence of the Emulsifier System on Breakup and Coalescence of Oil Droplets during Atomization of Oil-In-Water Emulsions

ChemEngineering, 2020-09, Vol.4 (3), p.47

2020

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Process intensification of microwave-assisted freeze-drying by frequency adjustment in real-time using solid-state technology

Journal of food engineering, 2024-12, Vol.383, p.112221, Article 112221

2024

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Impact of the drying rate on product properties of spray dried emulsions to enable a targeted product design

Drying technology, 2024-02, p.1-7

2024

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Thermal Hysteresis and Bursting Rate in Sucrose Solutions with Antifreeze Proteins

Chemical engineering & technology, 2020-07, Vol.43 (7), p.1383-1392

2020

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Detailed Analysis of the Ice Surface after Binding of an Insect Antifreeze Protein and Correlation with the Gibbs–Thomson Equation

Langmuir, 2021-10, Vol.37 (40), p.11716-11725

2021

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Influence of gelation on ice recrystallization inhibition activity of κ-carrageenan in sucrose solution

Food hydrocolloids, 2018-03, Vol.76, p.194-203

2018

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Ice recrystallization inhibition of commercial κ-, ι-, and λ-carrageenans

Journal of food engineering, 2021-02, Vol.290, p.110269, Article 110269

2021

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Understanding the operating limitations of an internal-mixing Air-Core-Liquid-Ring (ACLR) nozzle for process intensification in spray drying

Drying technology, 2024-03, p.1-8

2024

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Furcellaran: Impact of Concentration, Rheological Properties, and Structure on Ice Recrystallization Inhibition Activity

Biomacromolecules, 2024-07, Vol.25 (7), p.4535-4544

2024

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Influence of heating temperature, pH and ions on recrystallization inhibition activity of κ-carrageenan in sucrose solution

Journal of food engineering, 2017-02, Vol.195, p.14-20

2017

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Ice recrystallization inhibition activity of chemically defined carrageenans

Food hydrocolloids, 2024-12, Vol.157, p.110423, Article 110423

2024

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Oil droplet breakup during pressure swirl atomization of emulsions: Influence of emulsion viscosity and viscosity ratio

Journal of food engineering, 2022-05, Vol.321, p.110941, Article 110941

2022

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Performance of Twin-Fluid Atomizers for Atomization of Viscous Solutions

EPJ Web of Conferences, 2015, Vol.92, p.2052-1-02052-4

2015

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Time-Averaged Analysis and Numerical Modelling of the Behavior of the Multiphase Flow and Liquid Lamella Thickness Inside an Internal-Mixing ACLR Nozzle

Modelling the Flow Conditions and Primary Atomization of an Air-Core-Liquid-Ring (ACLR) Atomizer Using a Coupled Eulerian–Lagrangian Approach

Synergism of different fish antifreeze proteins and hydrocolloids on recrystallization inhibition of ice in sucrose solutions

Breakup and Coalescence of Oil Droplets in Protein-Stabilized Emulsions During the Atomization and the Drying Step of a Spray Drying Process

Using Computation Fluid Dynamics to Determine Oil Droplet Breakup Parameters during Emulsion Atomization with Pressure Swirl Nozzles

Effects of Cooling Rate and Emulsifier Combination on the Colloidal Stability of Crystalline Dispersions Stabilized by Phospholipids and β-Lactoglobulin

Influence of heating temperature, pressure and pH on recrystallization inhibition activity of antifreeze protein type III

Influence of Nozzle Geometry and Scale-Up on Oil Droplet Breakup in the Atomization Step during Spray Drying of Emulsions

Spraying of Viscous Liquids: Influence of Fluid-Mixing Mechanism on the Performance of Internal-Mixing Twin-Fluid Atomizers

Influence of the Triglyceride Composition, Surfactant Concentration and Time–Temperature Conditions on the Particle Morphology in Dispersions

Pneumatic Atomization: Beam-Steering Correction in Laser Diffraction Measurements of Spray Droplet Size Distributions

Investigation of Oil Droplet Breakup during Atomization of Emulsions: Comparison of Pressure Swirl and Twin-Fluid Atomizers

Influence of the Emulsifier System on Breakup and Coalescence of Oil Droplets during Atomization of Oil-In-Water Emulsions

Process intensification of microwave-assisted freeze-drying by frequency adjustment in real-time using solid-state technology

Impact of the drying rate on product properties of spray dried emulsions to enable a targeted product design

Thermal Hysteresis and Bursting Rate in Sucrose Solutions with Antifreeze Proteins

Detailed Analysis of the Ice Surface after Binding of an Insect Antifreeze Protein and Correlation with the Gibbs–Thomson Equation

Influence of gelation on ice recrystallization inhibition activity of κ-carrageenan in sucrose solution

Ice recrystallization inhibition of commercial κ-, ι-, and λ-carrageenans

Understanding the operating limitations of an internal-mixing Air-Core-Liquid-Ring (ACLR) nozzle for process intensification in spray drying

Furcellaran: Impact of Concentration, Rheological Properties, and Structure on Ice Recrystallization Inhibition Activity

Influence of heating temperature, pH and ions on recrystallization inhibition activity of κ-carrageenan in sucrose solution

Ice recrystallization inhibition activity of chemically defined carrageenans

Oil droplet breakup during pressure swirl atomization of emulsions: Influence of emulsion viscosity and viscosity ratio

Performance of Twin-Fluid Atomizers for Atomization of Viscous Solutions

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