Publications of Dry Food Processing
-
Maltodextrin improves physical properties and volatile compound retention of spray-dried asparagus concentrate
Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 142 (2021). - ISSN 0023-6438 - p. 1 - 10. -
Temperature and presence of ethanol affect accumulation of intracellular trehalose in Lactobacillus plantarum WCFS1 upon pulsed electric field treatment
Bioelectrochemistry 137 (2021). - ISSN 1567-5394 -
Protective effect of carrier matrices on survival of Lactobacillus plantarum WCFS1 during single droplet drying explained by particle morphology development
Journal of Food Engineering 292 (2021). - ISSN 0260-8774 -
Modifying sensory perception of chocolate coated rice waffles through bite-to-bite contrast: an application case study using 3D inkjet printing
Food & Function (2020)12. - ISSN 2042-6496 -
Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks
Food Bioprocess Technology 13 (2020). - ISSN 1935-5130 - p. 2029 - 2043. -
Thermodynamic perspective on negative retention effects in nanofiltration of concentrated sodium chloride solutions
Separation and Purification Technology 250 (2020). - ISSN 1383-5866 -
Particle morphology and powder properties during spray drying of maltodextrin and whey protein mixtures
Powder Technology 363 (2020). - ISSN 0032-5910 - p. 519 - 524. -
Dextrose equivalence of maltodextrins determines particle morphology development during single sessile droplet drying
Food Research International 131 (2020). - ISSN 0963-9969 -
Drying kinetics and viscoelastic properties of concentrated thin films as a model system for spray drying
Colloids and Surfaces. A: Physicochemical and Engineering Aspects 585 (2020). - ISSN 0927-7757 -
Reversibility of membrane permeabilization upon pulsed electric field treatment in Lactobacillus plantarum WCFS1
Scientific Reports 9 (2019)1. - ISSN 2045-2322