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Use of non-invasive X-ray microtomography for characterizing microstructure of extruded biopolymer foams

Food research international, 2005-07, Vol.38 (6), p.709-719

2005

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Effect of pH and Temperature on the Viscosity of Texturized and Commercial Whey Protein Dispersions

International journal of food properties, 2013-01, Vol.16 (2), p.322-330

2013

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3D Microstructure of supercritical fluid extrudates. II: Cell anisotropy and the mechanical properties

Food research international, 2009-06, Vol.42 (5), p.603-611

2009

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NEW GENERATION OF HEALTHY SNACK FOOD BY SUPERCRITICAL FLUID EXTRUSION

Journal of food processing and preservation, 2010-04, Vol.34 (2), p.192-218

2010

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The time-delayed expansion profile of supercritical fluid extrudates

Food research international, 2008, Vol.41 (1), p.31-42

2008

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Vatless Manufacturing of Low-Moisture Part-Skim Mozzarella Cheese from Highly Concentrated Skim Milk Microfiltration Retentates

Journal of dairy science, 2004-11, Vol.87 (11), p.3601-3613

2004

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Process dynamics of starch-based microcellular foams produced by supercritical fluid extrusion. II: Numerical simulation and experimental evaluation

Food research international, 2003, Vol.36 (4), p.321-330

2003

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Evaluation of Mozzarella Cheese Stretchability by the Ring-and-Ball Method

Journal of dairy science, 2004-07, Vol.87 (7), p.1993-1998

2004

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Effect of size and shape on modulus of deformability

Food science & technology, 2005-06, Vol.38 (4), p.431-435

2005

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Controlling the taste receptor accessible structure of rebaudioside A via binding to bovine serum albumin

Food chemistry, 2016-04, Vol.197 (Pt A), p.84-91

2016

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Structural properties of protein-stabilized starch-based supercritical fluid extrudates

Food research international, 1999-01, Vol.32 (2), p.107-118

1999

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Tooth segmentation in 3D cone-beam CT images using deep convolutional neural network

Neural network world, 2022-01, Vol.32 (6), p.301

2022

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Depletion of whey proteins and calcium by microfiltration of acidified skim milk prior to cheese making

Journal of dairy science, 1999-10, Vol.82 (10), p.2063-2069

1999

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Kinetics of methane hydrate decomposition

Chemical engineering science, 1987, Vol.42 (7), p.1645-1653

1987

Volltextzugriff (PDF)

Biodegradable and functionally superior starch-polyester nanocomposites from reactive extrusion

Journal of applied polymer science, 2005-05, Vol.96 (4), p.1072-1082

2005

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Short Communication: Concentration of Conjugated Linoleic Acid from Milk Fat with a Continuous Supercritical Fluid Processing System

Journal of dairy science, 2000-01, Vol.83 (1), p.20-22

2000

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Measurement and Modeling of Viscosity of Supercritical Carbon Dioxide/Biomaterial(s) Mixtures

Industrial & engineering chemistry research, 1999-05, Vol.38 (5), p.2129-2136

1999

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3D microstructure of supercritical fluid extrudates I: Melt rheology and microstructure formation

Food research international, 2009-06, Vol.42 (5), p.595-602

2009

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The combined application of supercritical fluid and extrusion technology

Trends in Food Science & Technology, 1995, Vol.6 (7), p.232-240

1995

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Physicochemical properties of liquid virgin whey protein isolate

International dairy journal, 2008-03, Vol.18 (3), p.236-246

2008

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Viscoelastic properties of butter

Journal of food science, 1995-09, Vol.60 (5), p.902-905

1995

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Continuous supercritical carbon dioxide processing of palm oil

Journal of the American Oil Chemists' Society, 1996-02, Vol.73 (2), p.233-237

1996

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Steady-State Parallel Plate Apparatus for Measurement of Diffusion Coefficient in Supercritical Carbon Dioxide

Industrial & engineering chemistry research, 1999-02, Vol.38 (2), p.554-561

1999

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Physicochemical and Rheological Properties of Butter Made from Supercritically Fractionated Milk Fat

Journal of dairy science, 1994-01, Vol.77 (1), p.45-54

1994

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Rheology and Expansion of Starch-Water-CO 2 Mixtures with Controlled Gelatinization by Supercritical Fluid Extrusion

International journal of food properties, 2006-12, Vol.9 (4), p.863-876

2006

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Use of non-invasive X-ray microtomography for characterizing microstructure of extruded biopolymer foams

Effect of pH and Temperature on the Viscosity of Texturized and Commercial Whey Protein Dispersions

3D Microstructure of supercritical fluid extrudates. II: Cell anisotropy and the mechanical properties

NEW GENERATION OF HEALTHY SNACK FOOD BY SUPERCRITICAL FLUID EXTRUSION

The time-delayed expansion profile of supercritical fluid extrudates

Vatless Manufacturing of Low-Moisture Part-Skim Mozzarella Cheese from Highly Concentrated Skim Milk Microfiltration Retentates

Process dynamics of starch-based microcellular foams produced by supercritical fluid extrusion. II: Numerical simulation and experimental evaluation

Evaluation of Mozzarella Cheese Stretchability by the Ring-and-Ball Method

Effect of size and shape on modulus of deformability

Controlling the taste receptor accessible structure of rebaudioside A via binding to bovine serum albumin

Structural properties of protein-stabilized starch-based supercritical fluid extrudates

Tooth segmentation in 3D cone-beam CT images using deep convolutional neural network

Depletion of whey proteins and calcium by microfiltration of acidified skim milk prior to cheese making

Kinetics of methane hydrate decomposition

Biodegradable and functionally superior starch-polyester nanocomposites from reactive extrusion

Short Communication: Concentration of Conjugated Linoleic Acid from Milk Fat with a Continuous Supercritical Fluid Processing System

Measurement and Modeling of Viscosity of Supercritical Carbon Dioxide/Biomaterial(s) Mixtures

3D microstructure of supercritical fluid extrudates I: Melt rheology and microstructure formation

The combined application of supercritical fluid and extrusion technology

Physicochemical properties of liquid virgin whey protein isolate

Viscoelastic properties of butter

Continuous supercritical carbon dioxide processing of palm oil

Steady-State Parallel Plate Apparatus for Measurement of Diffusion Coefficient in Supercritical Carbon Dioxide

Physicochemical and Rheological Properties of Butter Made from Supercritically Fractionated Milk Fat

Rheology and Expansion of Starch-Water-CO 2 Mixtures with Controlled Gelatinization by Supercritical Fluid Extrusion

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