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Droplet impact and spreading: Droplet formulation effects

Chemical engineering science, 2007-05, Vol.62 (9), p.2336-2345

2007

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Development of hierarchical surface roughness on porous poly (vinylidene fluoride) membrane for membrane distillation process

Polymer engineering and science, 2020-07, Vol.60 (7), p.1686-1698

2020

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Stickiness during drying of amorphous skin-forming solutions using a probe tack test

Journal of food engineering, 2007-08, Vol.81 (4), p.647-656

2007

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Air-suspension particle coating in the food industry: Part I — state of the art

Powder technology, 2007-01, Vol.171 (1), p.25-33

2007

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The practical implications of temperature induced moisture migration in bulk lactose

Journal of food engineering, 2009-03, Vol.91 (1), p.85-90

2009

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Air-suspension coating in the food industry: Part II — micro-level process approach

Powder technology, 2007-01, Vol.171 (1), p.34-45

2007

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The effect of polysaccharide blends and salts on the glass transition temperature of the monosaccharide glucose

Journal of food engineering, 2022-06, Vol.322, p.110961, Article 110961

2022

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Prediction of the effect of water on the glass transition temperature of low molecular weight and polysaccharide mixtures

Food hydrocolloids, 2022-07, Vol.128, p.107573, Article 107573

2022

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Prediction of the glass transition temperature of low molecular weight components and polysaccharide mixtures

Journal of food engineering, 2021-03, Vol.292, p.110345, Article 110345

2021

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Stickiness of maltodextrins using probe tack test during in-situ drying

Journal of food engineering, 2007-06, Vol.80 (3), p.859-868

2007

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Single droplet drying: Transition from the effective diffusion model to a modified receding interface model

Powder technology, 2008, Vol.179 (3), p.184-189

2008

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Measuring viscosity of supersaturated lactose solutions using dynamic light scattering

International dairy journal, 2020-03, Vol.102, p.104596, Article 104596

2020

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Reduction of alpha lactose monohydrate build-up in pneumatic conveying lines: The use of rubber lined bends

Powder technology, 2008-10, Vol.187 (2), p.195-199

2008

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Droplet impact and spreading on lecithinated anhydrous milkfat surfaces

Journal of food engineering, 2009-02, Vol.90 (4), p.525-530

2009

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Effect of Fines on Agglomeration in Spray Dryers: An Experimental Study

International Journal of Food Engineering, 2009-05, Vol.5 (2), p.7

2009

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Theoretical prediction of atomization performance of fibre suspensions and the effect of feed temperature and air velocity

Journal of food engineering, 2020-03, Vol.269, p.109742, Article 109742

2020

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Atomization behaviour of juice-fibre suspensions in a two-fluid nozzle

Journal of food engineering, 2019-09, Vol.256, p.53-60

2019

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Understanding the shear and extensional properties of pomace-fibre suspensions prior to the spray drying process

Food science & technology, 2019-01, Vol.99, p.138-147

2019

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The effect of temperature on the development of browning of amorphous and crystalline lactose

International dairy journal, 2017-10, Vol.73, p.63-67

2017

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Correlation between Powder Flow Properties Measured by Shear Testing and Hausner Ratio

Procedia engineering, 2015, Vol.102, p.218-225

2015

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Laminar flow continuous settling crystalliser. Part 1. Initial exploration

International dairy journal, 2017-09, Vol.72, p.1-13

2017

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Laminar flow continuous settling crystalliser. Part 2. Modifications

International dairy journal, 2017-09, Vol.72, p.14-22

2017

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Lactose Caking: Influence of the Particle Size Distribution and the Water Content

Procedia engineering, 2015, Vol.102, p.114-122

2015

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Caking Development in Lemon Juice Powder

Procedia engineering, 2015, Vol.102, p.142-149

2015

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Shear testing of lactose powders: The influence of consolidation stress and particle size on bulk density and estimated cohesion

Advanced powder technology : the international journal of the Society of Powder Technology, Japan, 2014-07, Vol.25 (4), p.1164-1170

2014

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Droplet impact and spreading: Droplet formulation effects

Development of hierarchical surface roughness on porous poly (vinylidene fluoride) membrane for membrane distillation process

Stickiness during drying of amorphous skin-forming solutions using a probe tack test

Air-suspension particle coating in the food industry: Part I — state of the art

The practical implications of temperature induced moisture migration in bulk lactose

Air-suspension coating in the food industry: Part II — micro-level process approach

The effect of polysaccharide blends and salts on the glass transition temperature of the monosaccharide glucose

Prediction of the effect of water on the glass transition temperature of low molecular weight and polysaccharide mixtures

Prediction of the glass transition temperature of low molecular weight components and polysaccharide mixtures

Stickiness of maltodextrins using probe tack test during in-situ drying

Single droplet drying: Transition from the effective diffusion model to a modified receding interface model

Measuring viscosity of supersaturated lactose solutions using dynamic light scattering

Reduction of alpha lactose monohydrate build-up in pneumatic conveying lines: The use of rubber lined bends

Droplet impact and spreading on lecithinated anhydrous milkfat surfaces

Effect of Fines on Agglomeration in Spray Dryers: An Experimental Study

Theoretical prediction of atomization performance of fibre suspensions and the effect of feed temperature and air velocity

Atomization behaviour of juice-fibre suspensions in a two-fluid nozzle

Understanding the shear and extensional properties of pomace-fibre suspensions prior to the spray drying process

The effect of temperature on the development of browning of amorphous and crystalline lactose

Correlation between Powder Flow Properties Measured by Shear Testing and Hausner Ratio

Laminar flow continuous settling crystalliser. Part 1. Initial exploration

Laminar flow continuous settling crystalliser. Part 2. Modifications

Lactose Caking: Influence of the Particle Size Distribution and the Water Content

Caking Development in Lemon Juice Powder

Shear testing of lactose powders: The influence of consolidation stress and particle size on bulk density and estimated cohesion

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