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Analysis of improved Lattice Boltzmann phase field method for soluble surfactants

Computer physics communications, 2016-02, Vol.199, p.12-21

2016

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Foam stabilized by large casein micelle aggregates: The effect of aggregate number in foam lamella

Food hydrocolloids, 2018-01, Vol.74, p.342-348

2018

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Particle size determines foam stability of casein micelle dispersions

International dairy journal, 2016-05, Vol.56, p.151-158

2016

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Foam and thin films of hydrophilic silica particles modified by β-casein

Journal of colloid and interface science, 2018-03, Vol.513, p.357-366

2018

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Mesoscale models of dispersions stabilized by surfactants and colloids

Advances in colloid and interface science, 2014-09, Vol.211, p.63-76

2014

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Bread crispness and morphology can be controlled by proving conditions

Food research international, 2010, Vol.43 (1), p.207-217

2010

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Effect of morphology on water sorption in cellular solid foods. Part I: Pore scale network model

Journal of food engineering, 2012-03, Vol.109 (2), p.301-310

2012

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Effect of morphology on water sorption in cellular solid foods. Part II: Sorption in cereal crackers

Journal of food engineering, 2012-03, Vol.109 (2), p.311-320

2012

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Biochar application does not improve the soil hydrological function of a sandy soil

Geoderma, 2015-08, Vol.251-252, p.47-54

2015

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Effect of structure in the sensory characterization of the crispness of toasted rusk roll

Food research international, 2008, Vol.41 (5), p.480-486

2008

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WHY COARSE TOASTED RUSK ROLLS ARE CRISPIER THAN FINE ONES

Journal of texture studies, 2012-12, Vol.43 (6), p.421-437

2012

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Prediction of the state diagram of starch water mixtures using the Flory-Huggins free volume theory

Soft matter, 2011-01, Vol.7 (2), p.429-442

2011

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Sources, distribution, and acidity of sulfate–ammonium aerosol in the Arctic in winter–spring

Atmospheric environment (1994), 2011-12, Vol.45 (39), p.7301-7318

2011

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Microstructure and rheology of globular protein gels in the presence of gelatin

Food hydrocolloids, 2016-04, Vol.55, p.34-46

2016

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Interfacial properties, thin film stability and foam stability of casein micelle dispersions

Colloids and surfaces, B, Biointerfaces, 2017-01, Vol.149, p.56-63

2017

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Formation, stability, and mechanical properties of bovine serum albumin stabilised air bubbles produced using coaxial electrodydrodynamic atomisation

Langmuir, 2014, Vol.30 (23)

2014

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Temperature is key to yield and stability of BSA stabilized microbubbles

Food hydrocolloids, 2016-01, Vol.52, p.106-115

2016

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Moisture diffusivity in food materials

Food chemistry, 2013-06, Vol.138 (2-3), p.1265-1274

2013

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Harnessing the advantages of hard and soft colloids by the use of core-shell particles as interfacial stabilizers

Soft matter, 2017, Vol.13 (7), p.1326-1334

2017

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Potential of Microbubbles as Fat Replacer: Effect on Rheological, Tribological and Sensorial Properties of Model Food Systems

Journal of texture studies, 2016-06, Vol.47 (3), p.220-230

2016

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Moisture diffusivity in food materials

Food chemistry, 2013, Vol.138, p.2-3

2013

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Stability Properties of Surfactant-Free Thin Films at Different Ionic Strengths: Measurements and Modeling

Langmuir, 2015-03, Vol.31 (9), p.2777-2782

2015

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Comparing foam and interfacial properties of similarly charged protein–surfactant mixtures

Colloids and surfaces. A, Physicochemical and engineering aspects, 2015-05, Vol.473, p.18-23

2015

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Dynamic water vapour sorption in gluten and starch films

Journal of cereal science, 2011-11, Vol.54 (3), p.409-416

2011

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Water migration mechanisms in amorphous powder material and related agglomeration propensity

Journal of food engineering, 2012-05, Vol.110 (2), p.160-168

2012

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Analysis of improved Lattice Boltzmann phase field method for soluble surfactants

Foam stabilized by large casein micelle aggregates: The effect of aggregate number in foam lamella

Particle size determines foam stability of casein micelle dispersions

Foam and thin films of hydrophilic silica particles modified by β-casein

Mesoscale models of dispersions stabilized by surfactants and colloids

Bread crispness and morphology can be controlled by proving conditions

Effect of morphology on water sorption in cellular solid foods. Part I: Pore scale network model

Effect of morphology on water sorption in cellular solid foods. Part II: Sorption in cereal crackers

Biochar application does not improve the soil hydrological function of a sandy soil

Effect of structure in the sensory characterization of the crispness of toasted rusk roll

WHY COARSE TOASTED RUSK ROLLS ARE CRISPIER THAN FINE ONES

Prediction of the state diagram of starch water mixtures using the Flory-Huggins free volume theory

Sources, distribution, and acidity of sulfate–ammonium aerosol in the Arctic in winter–spring

Microstructure and rheology of globular protein gels in the presence of gelatin

Interfacial properties, thin film stability and foam stability of casein micelle dispersions

Formation, stability, and mechanical properties of bovine serum albumin stabilised air bubbles produced using coaxial electrodydrodynamic atomisation

Temperature is key to yield and stability of BSA stabilized microbubbles

Moisture diffusivity in food materials

Harnessing the advantages of hard and soft colloids by the use of core-shell particles as interfacial stabilizers

Potential of Microbubbles as Fat Replacer: Effect on Rheological, Tribological and Sensorial Properties of Model Food Systems

Moisture diffusivity in food materials

Stability Properties of Surfactant-Free Thin Films at Different Ionic Strengths: Measurements and Modeling

Comparing foam and interfacial properties of similarly charged protein–surfactant mixtures

Dynamic water vapour sorption in gluten and starch films

Water migration mechanisms in amorphous powder material and related agglomeration propensity

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