Understanding protein-based soft particles: Textural modification of fat-free fermented concentrated milk protein-based microgel dispersions
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Microwave technology for heating liquid and concentrated milk products in technical scale
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Principles of nozzle zone agglomeration in spray drying: particle-droplet coalescence and particle-particle aggregation
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Solubility and sorption kinetics of gases in complex media
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Flow of highly concentrated suspensions with a non-Newtonian matrix: Measurements and modelling for die extrusion applications
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Understanding the effect of the technical emulsifiers E 471 in aerosol whipping cream -Analysis, application, and emulsion and foam mechanisms-
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Natural Aromatization of Green Tea Infusion by Fermentation with Edible Basidiomycetes – Flavor Tuning towards Hedonic Western Flavors
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