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THE EFFECT OF INULIN ON TRIBOLOGY AND SENSORY PROFILES OF SKIMMED MILK

Journal of texture studies, 2011-10, Vol.42 (5), p.387-393

2011

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Relations between sensorial crispness and molecular mobility of model bread crust and its main components as measured by PTA, DSC and NMR

Food research international, 2010, Vol.43 (1), p.342-349

2010

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Critical review on an experimental design to measure and model milk fouling in heating equipment

Journal of food engineering, 2023-08, Vol.350, p.111402, Article 111402

2023

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Characterising the secondary structure changes occurring in high density systems of BLG dissolved in aqueous pH 3 buffer

Food hydrocolloids, 2015-04, Vol.46, p.216-225

2015

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Harnessing the advantages of hard and soft colloids by the use of core-shell particles as interfacial stabilizers

Soft matter, 2017, Vol.13 (7), p.1326-1334

2017

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Self-aggregation of gelatine above the gelling temperature analysed by SEC–MALLS

Food hydrocolloids, 2002, Vol.16 (3), p.235-239

2002

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On the mechanism of stabilisation of acidified milk drinks by pectin

Food hydrocolloids, 2004, Vol.18 (4), p.565-572

2004

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Analysis of Light Scattered by Turbid Media in Cylindrical Geometry

Langmuir, 2014-07, Vol.30 (28), p.8276-8282

2014

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Assembly of jammed colloidal shells onto micron-sized bubbles by ultrasound

Soft matter, 2015-01, Vol.11 (7), p.1326-1334

2015

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A novel application of neutron scattering on dairy products

Food hydrocolloids, 2007-03, Vol.21 (2), p.154-158

2007

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Water Content or Water Activity: What Rules Crispy Behavior in Bread Crust?

Journal of agricultural and food chemistry, 2008-08, Vol.56 (15), p.6432-6438

2008

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Water Uptake Mechanism in Crispy Bread Crust

Journal of agricultural and food chemistry, 2008-08, Vol.56 (15), p.6439-6446

2008

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Phase Separation of Aqueous Mixtures of Poly(ethylene oxide) and Dextran

Macromolecules, 2003-10, Vol.36 (20), p.7783-7790

2003

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Compatibility of Gelatin and Dextran in Aqueous Solution

Biomacromolecules, 2001, Vol.2 (4), p.1148-1154

2001

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Effects of confined geometry on phase-separated dextran/gelatine mixtures exposed to shear

Journal of colloid and interface science, 2005-08, Vol.288 (1), p.222-229

2005

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On the phase separation kinetics of an aqueous biopolymer mixture in the presence of gelation: the effect of the quench depth and the effect of the molar mass

Colloids and surfaces. A, Physicochemical and engineering aspects, 2003-02, Vol.213 (2), p.221-234

2003

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Oscillatory Water Sorption Test for Determining Water Uptake Behavior in Bread Crust

Journal of agricultural and food chemistry, 2007-04, Vol.55 (7), p.2611-2618

2007

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Water diffusion in glasses of carbohydrates

Carbohydrate research, 1997-09, Vol.303 (2), p.199-205

1997

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Visualisation of biopolymer mixtures using confocal scanning laser microscopy (CSLM) and covalent labelling techniques

Colloids and surfaces, B, Biointerfaces, 2003, Vol.31, p.1-4

2003

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Carbon-13 nuclear magnetic relaxation in supercooled liquid and glassy maltose

PCCP. Physical chemistry chemical physics (Print), 1999, Vol.1 (8), p.1927-1931

1999

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Arrested segregative phase separation in capillary tubes

Physical review. E, Statistical, nonlinear, and soft matter physics, 2006-09, Vol.74 (3 Pt 1), p.031604-031604, Article 031604

2006

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Simultaneous phase separation and gelation in aqueous systems of dextran and gelatine

Carbohydrate polymers, 1994, Vol.25 (3), p.226-226

1994

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Nuclear magnetic dynamic shift in an isotropic system

Chemical physics letters, 1990-12, Vol.175 (6), p.568-574

1990

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Spin S=32T1ρ relaxation; the excitation of triple-quantum coherences

Chemical physics letters, 1990-06, Vol.169 (6), p.585-590

1990

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Spin S= [formula omitted]T1ρ relaxation; the excitation of triple-quantum coherences

Chemical physics letters, 1990, Vol.169 (6), p.585-590

1990

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THE EFFECT OF INULIN ON TRIBOLOGY AND SENSORY PROFILES OF SKIMMED MILK

Relations between sensorial crispness and molecular mobility of model bread crust and its main components as measured by PTA, DSC and NMR

Critical review on an experimental design to measure and model milk fouling in heating equipment

Characterising the secondary structure changes occurring in high density systems of BLG dissolved in aqueous pH 3 buffer

Harnessing the advantages of hard and soft colloids by the use of core-shell particles as interfacial stabilizers

Self-aggregation of gelatine above the gelling temperature analysed by SEC–MALLS

On the mechanism of stabilisation of acidified milk drinks by pectin

Analysis of Light Scattered by Turbid Media in Cylindrical Geometry

Assembly of jammed colloidal shells onto micron-sized bubbles by ultrasound

A novel application of neutron scattering on dairy products

Water Content or Water Activity: What Rules Crispy Behavior in Bread Crust?

Water Uptake Mechanism in Crispy Bread Crust

Phase Separation of Aqueous Mixtures of Poly(ethylene oxide) and Dextran

Compatibility of Gelatin and Dextran in Aqueous Solution

Effects of confined geometry on phase-separated dextran/gelatine mixtures exposed to shear

On the phase separation kinetics of an aqueous biopolymer mixture in the presence of gelation: the effect of the quench depth and the effect of the molar mass

Oscillatory Water Sorption Test for Determining Water Uptake Behavior in Bread Crust

Water diffusion in glasses of carbohydrates

Visualisation of biopolymer mixtures using confocal scanning laser microscopy (CSLM) and covalent labelling techniques

Carbon-13 nuclear magnetic relaxation in supercooled liquid and glassy maltose

Arrested segregative phase separation in capillary tubes

Simultaneous phase separation and gelation in aqueous systems of dextran and gelatine

Nuclear magnetic dynamic shift in an isotropic system

Spin S=32T1ρ relaxation; the excitation of triple-quantum coherences

Spin S= [formula omitted]T1ρ relaxation; the excitation of triple-quantum coherences

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