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Refinado por: Nome da Publicação: Journal Of Food Engineering remover
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O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation
O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation
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O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation

Matos, M. ; Laca, A. ; Rea, F. ; Iglesias, O. ; Rayner, M. ; Gutiérrez, G.

Journal of food engineering, 2018-04, Vol.222, p.207-217 [Periódico revisado por pares]

Elsevier Ltd

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2
Extrusion of high-moisture meat analogues from hempseed protein concentrate and oat fibre residue
Extrusion of high-moisture meat analogues from hempseed protein concentrate and oat fibre residue
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Extrusion of high-moisture meat analogues from hempseed protein concentrate and oat fibre residue

Zahari, Izalin ; Purhagen, Jeanette K. ; Rayner, Marilyn ; Ahlström, Cecilia ; Helstad, Amanda ; Landers, Michael ; Müller, Jens ; Eriksson, Jacob ; Östbring, Karolina

Journal of food engineering, 2023-10, Vol.354, p.111567, Article 111567 [Periódico revisado por pares]

Elsevier Ltd

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3
A mechanistic investigation of cell breakup in tomato juice homogenization
A mechanistic investigation of cell breakup in tomato juice homogenization
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A mechanistic investigation of cell breakup in tomato juice homogenization

Innings, Fredrik ; Alameri, Maytham ; Koppmaier, Ulrich H. ; Håkansson, Andreas

Journal of food engineering, 2020-05, Vol.272, p.109858, Article 109858 [Periódico revisado por pares]

Elsevier Ltd

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4
Clarification of high-added value products from olive mill wastewater
Clarification of high-added value products from olive mill wastewater
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Clarification of high-added value products from olive mill wastewater

Galanakis, Charis M. ; Tornberg, Eva ; Gekas, Vassilis

Journal of food engineering, 2010-07, Vol.99 (2), p.190-197 [Periódico revisado por pares]

Elsevier Ltd

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5
Estimating convective heat transfer coefficients and uncertainty thereof using the general uncertainty management (GUM) framework
Estimating convective heat transfer coefficients and uncertainty thereof using the general uncertainty management (GUM) framework
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Estimating convective heat transfer coefficients and uncertainty thereof using the general uncertainty management (GUM) framework

Håkansson, Andreas

Journal of food engineering, 2019-12, Vol.263, p.53-62 [Periódico revisado por pares]

Elsevier Ltd

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6
Can high-pressure homogenization cause thermal degradation to nutrients?
Can high-pressure homogenization cause thermal degradation to nutrients?
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Can high-pressure homogenization cause thermal degradation to nutrients?

Håkansson, Andreas

Journal of food engineering, 2019-01, Vol.240, p.133-144 [Periódico revisado por pares]

Elsevier Ltd

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7
An investigation of uncertainties in determining convective heat transfer during immersion frying using the general uncertainty management framework
An investigation of uncertainties in determining convective heat transfer during immersion frying using the general uncertainty management framework
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An investigation of uncertainties in determining convective heat transfer during immersion frying using the general uncertainty management framework

Håkansson, Andreas

Journal of food engineering, 2019-12, Vol.263, p.424-436 [Periódico revisado por pares]

Elsevier Ltd

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8
X-ray microtomography provides new insights into vacuum impregnation of spinach leaves
X-ray microtomography provides new insights into vacuum impregnation of spinach leaves
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X-ray microtomography provides new insights into vacuum impregnation of spinach leaves

Panarese, Valentina ; Herremans, Els ; Cantre, Dennis ; Demir, Eda ; Vicente, António ; Gómez Galindo, Federico ; Nicolai, Bart ; Verboven, Pieter

Journal of food engineering, 2016-11, Vol.188, p.50-57 [Periódico revisado por pares]

Elsevier Ltd

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9
Experimental methods for measuring coalescence during emulsification – A critical review
Experimental methods for measuring coalescence during emulsification – A critical review
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Experimental methods for measuring coalescence during emulsification – A critical review

Hakansson, Andreas

Journal of food engineering, 2016-06, Vol.178, p.47-59 [Periódico revisado por pares]

Elsevier Ltd

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10
Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves
Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves
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Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves

Phoon, Pui Yeu ; Galindo, Federico Gómez ; Vicente, António ; Dejmek, Petr

Journal of food engineering, 2008-09, Vol.88 (1), p.144-148 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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