Researchers of the Food Process Engineering Group publish on a regular basis in scientific journals, professional journals, scientific and popular books, and proceedings.
For publication lists, we refer to the Wageningen Yield database. The provided lists can be searched by author, year, etc. by clicking 'Search within results'.
View the complete publication list of the Food Process Engineering Group via Wageningen Yield.
Application of a decanter centrifuge for casein fractionation on pilot scale
International Dairy Journal 84 (2018). - ISSN 0958-6946 - p. 6 - 14.
Sticky, Squishy & Stuck
University. Promotor(en): Karin Schroen, co-promotor(en): Joris Sprakel. - Wageningen : Wageningen University - ISBN 9789463437578 - p.
Morphology development during single droplet drying of mixed component formulations and milk
Food Research International 109 (2018). - ISSN 0963-9969 - p. 448 - 454.
Exergy destruction in ammonia scrubbers
Resources, Conservation and Recycling 136 (2018). - ISSN 0921-3449 - p. 153 - 165.
Corrigendum to Characterization of dough baked via blue laser [J. Food Eng. 232 (2018) 5664]
Journal of Food Engineering (2018). - ISSN 0260-8774
Coalescence stability of Pickering emulsions produced with lipid particles: A microfluidic study
Journal of Food Engineering 234 (2018). - ISSN 0260-8774 - p. 63 - 72.
A predictive model for flavor partitioning and protein-flavor interactions in fat-free dairy protein solutions
Food Research International 109 (2018). - ISSN 0963-9969 - p. 52 - 58.
The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels
Food Biophysics 13 (2018)2. - ISSN 1557-1858 - p. 124 - 138.
From cooperative to uncorrelated clogging in cross-flow microfluidic membranes
Scientific Reports 8 (2018). - ISSN 2045-2322