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Processing- and product-related causes for food waste and implications for the food supply chain

Waste management (Elmsford), 2017-03, Vol.61, p.461-472

2017

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Enzymatically Cross-Linked Sodium Caseinate as Techno-Functional Ingredient in Acid-Induced Milk Gels

Food and bioprocess technology, 2020-11, Vol.13 (11), p.1857-1865

2020

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Recent advances in milk clotting enzymes

International journal of dairy technology, 2011-02, Vol.64 (1), p.14-33

2011

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Interesterified fats in chocolate and bakery products: A concise review

Food science & technology, 2018-01, Vol.87, p.379-384

2018

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The DONE framework: Creation, evaluation, and updating of an interdisciplinary, dynamic framework 2.0 of determinants of nutrition and eating

PloS one, 2017-02, Vol.12 (2), p.e0171077-e0171077

2017

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Have an eye on the buckled cucumber: An eye tracking study on visually suboptimal foods

Food quality and preference, 2017-09, Vol.60, p.40-47

2017

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Development of a Caramel-Based Viscoelastic Reference Material for Cutting Tests at Different Rates

Materials, 2021-07, Vol.14 (14), p.3798

2021

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Ultrasound-Assisted Extraction of Protein from Pumpkin Seed Press Cake: Impact on Protein Yield and Techno-Functionality

Foods, 2022-12, Vol.11 (24), p.4029

2022

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Influence of fiber type on the tensile behavior of high-strength strain-hardening cement-based composites (SHCC) at elevated temperatures

Materials & design, 2021-01, Vol.198, p.109397, Article 109397

2021

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Gluten-free bakery products: Cookies made from different Vicia faba bean varieties

Future foods : a dedicated journal for sustainability in food science, 2021-12, Vol.4, p.100038, Article 100038

2021

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Pilot scale isolation of exopolysaccharides from Streptococcus thermophilus DGCC7710: Impact of methodical details on macromolecular properties and technofunctionality

Engineering in life sciences, 2021-03, Vol.21 (3-4), p.220-232

2021

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How Capsular Exopolysaccharides Affect Cell Surface Properties of Lactic Acid Bacteria

Microorganisms (Basel), 2020-11, Vol.8 (12), p.1904

2020

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Influence of rheological properties and pull-off forces of native and modified starches on cleaning in plane channel flow

Heat and mass transfer, 2024-05, Vol.60 (5), p.861-870

2024

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The Role of Exopolysaccharide-Producing Streptococcus thermophilus on Physical Properties of Stirred Skim Milk Gel

Dairy (Basel), 2022-12, Vol.3 (4), p.761-775

2022

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Clustering of Streptococcus thermophilus Strains to Establish a Relation between Exopolysaccharide Characteristics and Gel Properties of Acidified Milk

Foods, 2019-04, Vol.8 (5), p.146

2019

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Application of a Tensile Test Method to Identify the Ductile-Brittle Transition of Caramel

Foods, 2022-10, Vol.11 (20), p.3218

2022

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Erratum to “Gluten-free bakery products: Cookies made from different Vicia faba bean varieties” [Future Foods, 4 (2021) 100038]

Future foods : a dedicated journal for sustainability in food science, 2022-12, Vol.6, p.100163, Article 100163

2022

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Hydrolysis by Indigenous Plasmin: Consequences for Enzymatic Cross-Linking and Acid-Induced Gel Formation of Non-Micellar Casein

Food biophysics, 2020-03, Vol.15 (1), p.32-41

2020

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Degradation of Exopolysaccharides from Lactic Acid Bacteria by Thermal, Chemical, Enzymatic and Ultrasound Stresses

Foods, 2021-02, Vol.10 (2), p.396

2021

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Sustainability on Bread: How Fiber-Rich Currant Pomace Affects Rheological and Sensory Properties of Sweet Fat-Based Spreads

Foods, 2023-03, Vol.12 (6), p.1315

2023

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Pre-Crystallization of Nougat by Seeding with Cocoa Butter Crystals Enhances the Bloom Stability of Nougat Pralines

Foods, 2021-05, Vol.10 (5), p.1056

2021

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Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

Separations, 2018-03, Vol.5 (1), p.14

2018

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Application of a flow cell for the comparative investigation of the cleaning behavior of starch and protein

Journal of food engineering, 2014-06, Vol.131, p.1-6

2014

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Ion Mobility Spectrometry as a Potential Tool for Flavor Control in Chocolate Manufacture

Foods, 2019-10, Vol.8 (10), p.460

2019

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Physical Methods for Cleaning and Disinfection of Surfaces

Food engineering reviews, 2011-12, Vol.3 (3-4), p.171-188

2011

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Processing- and product-related causes for food waste and implications for the food supply chain

Enzymatically Cross-Linked Sodium Caseinate as Techno-Functional Ingredient in Acid-Induced Milk Gels

Recent advances in milk clotting enzymes

Interesterified fats in chocolate and bakery products: A concise review

The DONE framework: Creation, evaluation, and updating of an interdisciplinary, dynamic framework 2.0 of determinants of nutrition and eating

Have an eye on the buckled cucumber: An eye tracking study on visually suboptimal foods

Development of a Caramel-Based Viscoelastic Reference Material for Cutting Tests at Different Rates

Ultrasound-Assisted Extraction of Protein from Pumpkin Seed Press Cake: Impact on Protein Yield and Techno-Functionality

Influence of fiber type on the tensile behavior of high-strength strain-hardening cement-based composites (SHCC) at elevated temperatures

Gluten-free bakery products: Cookies made from different Vicia faba bean varieties

Pilot scale isolation of exopolysaccharides from Streptococcus thermophilus DGCC7710: Impact of methodical details on macromolecular properties and technofunctionality

How Capsular Exopolysaccharides Affect Cell Surface Properties of Lactic Acid Bacteria

Influence of rheological properties and pull-off forces of native and modified starches on cleaning in plane channel flow

The Role of Exopolysaccharide-Producing Streptococcus thermophilus on Physical Properties of Stirred Skim Milk Gel

Clustering of Streptococcus thermophilus Strains to Establish a Relation between Exopolysaccharide Characteristics and Gel Properties of Acidified Milk

Application of a Tensile Test Method to Identify the Ductile-Brittle Transition of Caramel

Erratum to “Gluten-free bakery products: Cookies made from different Vicia faba bean varieties” [Future Foods, 4 (2021) 100038]

Hydrolysis by Indigenous Plasmin: Consequences for Enzymatic Cross-Linking and Acid-Induced Gel Formation of Non-Micellar Casein

Degradation of Exopolysaccharides from Lactic Acid Bacteria by Thermal, Chemical, Enzymatic and Ultrasound Stresses

Sustainability on Bread: How Fiber-Rich Currant Pomace Affects Rheological and Sensory Properties of Sweet Fat-Based Spreads

Pre-Crystallization of Nougat by Seeding with Cocoa Butter Crystals Enhances the Bloom Stability of Nougat Pralines

Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

Application of a flow cell for the comparative investigation of the cleaning behavior of starch and protein

Ion Mobility Spectrometry as a Potential Tool for Flavor Control in Chocolate Manufacture

Physical Methods for Cleaning and Disinfection of Surfaces

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