30 results on '"Schutyser, Maarten A.I."'
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2. Tuning the mechanical properties of starch-based cryogels with the aid of additives
3. Importance of pressing temperature on protein enrichment by electrostatic separation of rapeseed press cakes
4. Comparing electrostatic separation of soy and lupin: Effect of de-oiling by solvent extraction
5. Impact of varying macronutrient composition on the printability of pea-based inks in extrusion-based 3D food printing
6. Linking particle morphology and functionality of colloid-milled dietary fibre concentrates from various plant sources
7. Metabolomics and sensory evaluation of white asparagus ingredients in instant soups unveil important (off-)flavours
8. Acetone release during thin film drying of maltodextrin solutions as model system for spray drying
9. Improving 3D food printing performance using computer vision and feedforward nozzle motion control
10. Particle structure development during spray drying from a single droplet to pilot-scale perspective
11. The effect of colloid milling on the microstructure and functional properties of asparagus dietary fibre concentrates
12. Solute inclusion during progressive freeze concentration: A state diagram approach
13. The effect of partial replacement of maltodextrin with vegetable fibres in spray-dried white asparagus powder on its physical and aroma properties
14. Modelling ice growth and inclusion behaviour of sucrose and proteins during progressive freeze concentration
15. Maltodextrin improves physical properties and volatile compound retention of spray-dried asparagus concentrate
16. Protein fortification of wheat bread using dry fractionated chickpea protein-enriched fraction or its sourdough
17. Impact of conjugation with maltodextrin on rheological properties of sodium caseinate
18. Model development for conductive thin film drying processes
19. A systematic analysis on tomato powder quality prepared by four conductive drying technologies
20. Conductive thin film drying kinetics relevant to drum drying
21. 3D printing of cereal-based food structures containing probiotics
22. Thermal inactivation kinetics of β-galactosidase during bread baking
23. Dietary fibre enrichment from defatted rice bran by dry fractionation
24. Concepts for further sustainable production of foods
25. Arabinoxylans concentrates from wheat bran by electrostatic separation
26. Pre- and post-treatment enhance the protein enrichment from milling and air classification of legumes
27. Functional analysis of mildly refined fractions from yellow pea
28. Measuring and modelling of diffusivities in carbohydrate-rich matrices during thin film drying
29. Electrostatic powder coating of foods – State of the art and opportunities
30. The potential of electrospraying for hydrophobic film coating on foods
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