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Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour

Innovative food science & emerging technologies, 2019-12, Vol.58, p.102214, Article 102214

2019

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3D printing of cereal-based food structures containing probiotics

Food Structure, 2018-10, Vol.18, p.14-22

2018

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Dry fractionation for production of functional pea protein concentrates

Food research international, 2013-08, Vol.53 (1), p.232-239

2013

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Single droplet drying for optimal spray drying of enzymes and probiotics

Trends in food science & technology, 2012-10, Vol.27 (2), p.73-82

2012

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Protein enrichment of defatted soybean flour by fine milling and electrostatic separation

Innovative food science & emerging technologies, 2018-12, Vol.50, p.42-49

2018

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Dietary fibre enrichment from defatted rice bran by dry fractionation

Journal of food engineering, 2016-10, Vol.186, p.50-57

2016

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A systematic analysis on tomato powder quality prepared by four conductive drying technologies

Innovative food science & emerging technologies, 2019-06, Vol.54, p.103-112

2019

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Lupine protein enrichment by milling and electrostatic separation

Innovative food science & emerging technologies, 2016-02, Vol.33, p.596-602

2016

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Conductive thin film drying kinetics relevant to drum drying

Journal of food engineering, 2019-02, Vol.242, p.68-75

2019

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Dehydration and thermal inactivation of Lactobacillus plantarum WCFS1: Comparing single droplet drying to spray and freeze drying

Food research international, 2013-12, Vol.54 (2), p.1351-1359

2013

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Model development for conductive thin film drying processes

Journal of food engineering, 2020-03, Vol.268, p.109733, Article 109733

2020

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Agitated thin-film drying of foods

Drying technology, 2019-04, Vol.37 (6), p.735-744

2019

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Formation and degradation kinetics of organic acids during heating and drying of concentrated tomato juice

Food science & technology, 2018-01, Vol.87, p.112-121

2018

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Charging and separation behavior of gluten–starch mixtures assessed with a custom-built electrostatic separator

Separation and purification technology, 2015-09, Vol.152, p.164-171

2015

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Arabinoxylans-enriched fractions: From dry fractionation of wheat bran to the investigation on bread baking performance

Journal of cereal science, 2019-05, Vol.87, p.1-8

2019

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Effect of baking conditions and storage on the viability of Lactobacillus plantarum supplemented to bread

Food science & technology, 2018-01, Vol.87, p.318-325

2018

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Survival of encapsulated Lactobacillus plantarum during isothermal heating and bread baking

Food science & technology, 2018-07, Vol.93, p.396-404

2018

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Gaining insight on spray drying behavior of foods via single droplet drying analyses

Drying technology, 2019-04, Vol.37 (5), p.525-534

2019

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Accumulation of intracellular trehalose and lactose in Lactobacillus plantarum WCFS1 during pulsed electric field treatment and subsequent freeze and spray drying

Food science & technology, 2019-11, Vol.115, p.108478, Article 108478

2019

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Hole and vacuole formation during drying of sessile whey protein droplets

Food research international, 2016-06, Vol.84, p.128-135

2016

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Kinetic study of the thermal inactivation of Lactobacillus plantarum during bread baking

Drying technology, 2019-07, Vol.37 (10), p.1277-1289

2019

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Quantitative analysis of 3D food printing layer extrusion accuracy: Contextualizing automated image analysis with human evaluations

Current research in food science, 2023, Vol.6, p.100511, Article 100511

2023

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Establishing Guidelines to Retain Viability of Probiotics During Spray Drying

Drying technology, 2015-10, Vol.33 (13), p.1560-1569

2015

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Functional and flavour properties of de-oiled flours and dry-enriched protein concentrates of lupin and soy

Future foods : a dedicated journal for sustainability in food science, 2023-12, Vol.8, p.100274, Article 100274

2023

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Miniature bread baking as a timesaving research approach and mathematical modeling of browning kinetics

Food and bioproducts processing, 2016-10, Vol.100, p.401-411

2016

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Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour

3D printing of cereal-based food structures containing probiotics

Dry fractionation for production of functional pea protein concentrates

Single droplet drying for optimal spray drying of enzymes and probiotics

Protein enrichment of defatted soybean flour by fine milling and electrostatic separation

Dietary fibre enrichment from defatted rice bran by dry fractionation

A systematic analysis on tomato powder quality prepared by four conductive drying technologies

Lupine protein enrichment by milling and electrostatic separation

Conductive thin film drying kinetics relevant to drum drying

Dehydration and thermal inactivation of Lactobacillus plantarum WCFS1: Comparing single droplet drying to spray and freeze drying

Model development for conductive thin film drying processes

Agitated thin-film drying of foods

Formation and degradation kinetics of organic acids during heating and drying of concentrated tomato juice

Charging and separation behavior of gluten–starch mixtures assessed with a custom-built electrostatic separator

Arabinoxylans-enriched fractions: From dry fractionation of wheat bran to the investigation on bread baking performance

Effect of baking conditions and storage on the viability of Lactobacillus plantarum supplemented to bread

Survival of encapsulated Lactobacillus plantarum during isothermal heating and bread baking

Gaining insight on spray drying behavior of foods via single droplet drying analyses

Accumulation of intracellular trehalose and lactose in Lactobacillus plantarum WCFS1 during pulsed electric field treatment and subsequent freeze and spray drying

Hole and vacuole formation during drying of sessile whey protein droplets

Kinetic study of the thermal inactivation of Lactobacillus plantarum during bread baking

Quantitative analysis of 3D food printing layer extrusion accuracy: Contextualizing automated image analysis with human evaluations

Establishing Guidelines to Retain Viability of Probiotics During Spray Drying

Functional and flavour properties of de-oiled flours and dry-enriched protein concentrates of lupin and soy

Miniature bread baking as a timesaving research approach and mathematical modeling of browning kinetics

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