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Crust morphology and crispness development during deep-fat frying of potato

Food research international, 2015-12, Vol.78, p.336-342

2015

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Reversibility of membrane permeabilization upon pulsed electric field treatment in Lactobacillus plantarum WCFS1

Scientific reports, 2019-12, Vol.9 (1), p.19990-11, Article 19990

2019

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Formulation engineering of food systems for 3D-printing applications – A review

Food research international, 2021-10, Vol.148, p.110585-110585, Article 110585

2021

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The potential of dry fractionation processes for sustainable plant protein production

Trends in food science & technology, 2011-04, Vol.22 (4), p.154-164

2011

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Sustainability assessment of oilseed fractionation processes: A case study on lupin seeds

Journal of food engineering, 2015-04, Vol.150, p.117-124

2015

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Single droplet drying with stepwise changing temperature-time trajectories: Influence on heat sensitive constituents

Food research international, 2024-04, Vol.182, p.114194-114194, Article 114194

2024

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Cross-flow deep fat frying and its effect on fry quality distribution and mobility

Journal of food science and technology, 2016-04, Vol.53 (4), p.1939-1947

2016

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Morphology development during single droplet drying of mixed component formulations and milk

Food research international, 2018-07, Vol.109, p.448-454

2018

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Numerical simulation and PEPT measurements of a 3D conical helical-blade mixer: A high potential solids mixer for solid-state fermentation

Biotechnology and bioengineering, 2003-10, Vol.84 (1), p.29-39

2003

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Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionation

International journal of food sciences and nutrition, 2018-02, Vol.69 (1), p.1-11

2018

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Temperature and presence of ethanol affect accumulation of intracellular trehalose in Lactobacillus plantarum WCFS1 upon pulsed electric field treatment

Bioelectrochemistry (Amsterdam, Netherlands), 2021-02, Vol.137, p.107680-107680, Article 107680

2021

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Reducing the critical particle diameter in (highly) asymmetric sieve-based lateral displacement devices

Scientific reports, 2017-10, Vol.7 (1), p.14162-10, Article 14162

2017

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Suspension separation with deterministic ratchets at moderate Reynolds numbers

Chemical engineering science, 2012-05, Vol.73, p.314-320

2012

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Enzyme inactivation kinetics: Coupled effects of temperature and moisture content

Food chemistry, 2012-07, Vol.133 (1), p.116-123

2012

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A new web-based modelling tool (Websim-MILQ) aimed at optimisation of thermal treatments in the dairy industry

International journal of food microbiology, 2008-11, Vol.128 (1), p.153-157

2008

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Visualizing the hydrodynamics in sieve-based lateral displacement systems

Scientific reports, 2018-08, Vol.8 (1), p.12861-9, Article 12861

2018

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Discrete particle simulations predicting mixing behavior of solid substrate particles in a rotating drum fermenter

Biotechnology and bioengineering, 2001-12, Vol.75 (6), p.666-675

2001

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Substrate aggregation due to aerial hyphae during discontinuously mixed solid-state fermentation with Aspergillus oryzae: Experiments and modeling

Biotechnology and bioengineering, 2003-09, Vol.83 (5), p.503-513

2003

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Three-dimensional simulation of grain mixing in three different rotating drum designs for solid-state fermentation

Biotechnology and bioengineering, 2002-08, Vol.79 (3), p.284-294

2002

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Combined discrete particle and continuum model predicting solid-state fermentation in a drum fermentor

Biotechnology and bioengineering, 2004-05, Vol.86 (4), p.405-413

2004

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Dry fractionation for sustainable production of functional legume protein concentrates

Trends in food science & technology, 2015-10, Vol.45 (2), p.327-335

2015

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Heat and water transfer in a rotating drum containing solid substrate particles

Biotechnology and bioengineering, 2003-06, Vol.82 (5), p.552-563

2003

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Dextrose equivalence of maltodextrins determines particle morphology development during single sessile droplet drying

Food research international, 2020-05, Vol.131, p.108988-108988, Article 108988

2020

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The role of viscosity in morphology development during single droplet drying

Food hydrocolloids, 2019-09, Vol.94, p.510-518

2019

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Fused deposition modelling of sodium caseinate dispersions

Journal of food engineering, 2018-03, Vol.220, p.49-55

2018

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Crust morphology and crispness development during deep-fat frying of potato

Reversibility of membrane permeabilization upon pulsed electric field treatment in Lactobacillus plantarum WCFS1

Formulation engineering of food systems for 3D-printing applications – A review

The potential of dry fractionation processes for sustainable plant protein production

Sustainability assessment of oilseed fractionation processes: A case study on lupin seeds

Single droplet drying with stepwise changing temperature-time trajectories: Influence on heat sensitive constituents

Cross-flow deep fat frying and its effect on fry quality distribution and mobility

Morphology development during single droplet drying of mixed component formulations and milk

Numerical simulation and PEPT measurements of a 3D conical helical-blade mixer: A high potential solids mixer for solid-state fermentation

Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionation

Temperature and presence of ethanol affect accumulation of intracellular trehalose in Lactobacillus plantarum WCFS1 upon pulsed electric field treatment

Reducing the critical particle diameter in (highly) asymmetric sieve-based lateral displacement devices

Suspension separation with deterministic ratchets at moderate Reynolds numbers

Enzyme inactivation kinetics: Coupled effects of temperature and moisture content

A new web-based modelling tool (Websim-MILQ) aimed at optimisation of thermal treatments in the dairy industry

Visualizing the hydrodynamics in sieve-based lateral displacement systems

Discrete particle simulations predicting mixing behavior of solid substrate particles in a rotating drum fermenter

Substrate aggregation due to aerial hyphae during discontinuously mixed solid-state fermentation with Aspergillus oryzae: Experiments and modeling

Three-dimensional simulation of grain mixing in three different rotating drum designs for solid-state fermentation

Combined discrete particle and continuum model predicting solid-state fermentation in a drum fermentor

Dry fractionation for sustainable production of functional legume protein concentrates

Heat and water transfer in a rotating drum containing solid substrate particles

Dextrose equivalence of maltodextrins determines particle morphology development during single sessile droplet drying

The role of viscosity in morphology development during single droplet drying

Fused deposition modelling of sodium caseinate dispersions

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