361 results on '"Bakalis, Serafim"'
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2. Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibility
3. Coating powder beds with liquids and foams based on viscous formulations using a twin screw mixer: A continuous process study
4. Mechanical cleaning of food soil from a solid surface: A tribological perspective
5. Crystal size, a key character of lactose crystallization affecting microstructure, surface chemistry and reconstitution of milk powder
6. Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities
7. Reducing starch digestibility of white rice by structuring with hydrocolloids
8. Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio
9. Structural characteristics of high-moisture extrudates with oil-in-water emulsions
10. An Engineering Perspective on Human Digestion
11. Food Industry 4.0: Opportunities for a digital future
12. Contributors
13. Digital Technology Enablers for Resilient and Customer Driven Food Value Chains
14. Water penetration into mixed and un-mixed carbohydrate powders
15. A review of in-line and on-line measurement techniques to monitor industrial mixing processes
16. Engineering Digestion: Multiscale Processes of Food Digestion
17. Strategies to Reduce Fossil Fuel Use in Food Manufacturing
18. Mechanical cleaning of food soil from a solid surface: A tribological perspective
19. Foamability in high viscous non-Newtonian aqueous two-phase systems composed of surfactant and polymer
20. Contributors
21. Food Digestion Engineering
22. Chemometrics in tandem with near infrared (NIR) hyperspectral imaging and Fourier transform mid infrared (FT-MIR) microspectroscopy for variety identification and cooking loss determination of sweet potato
23. Understanding dissolution phenomena of spray dried powders using a single particle approach
24. Formulation engineering: experience from a cross-discipline Research Centre
25. Strategies to Reduce Fossil Fuel Use in Food Manufacturing.
26. Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities
27. Fourier transform mid-infrared-attenuated total reflectance (FTMIR-ATR) microspectroscopy for determining textural property of microwave baked tuber
28. Potato hierarchical clustering and doneness degree determination by near-infrared (NIR) and attenuated total reflectance mid-infrared (ATR-MIR) spectroscopy
29. Identification of residual nano-scale foulant material on stainless steel using atomic force microscopy after clean in place
30. Effect of chyme viscosity and nutrient feedback mechanism on gastric emptying
31. Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review
32. Leaf injury and its effect towards shelf-life and quality of ready-to-eat (RTE) spinach
33. Mathematical modelling of color, texture kinetics and sensory attributes characterisation of ripening bananas for waste critical point determination
34. Velocity field characterization of Newtonian and non-Newtonian fluids in SMX mixers using PEPT
35. Determination of microcapsule physicochemical, structural, and mechanical properties
36. Laminar mixing in a SMX static mixer evaluated by positron emission particle tracking (PEPT) and magnetic resonance imaging (MRI)
37. Consumer Behaviour and Food Waste: Understanding and Mitigating Waste with a Technology Probe
38. Improving sensitivity and accuracy of pore structural characterisation using scanning curves in integrated gas sorption and mercury porosimetry experiments
39. Food Manufacturing & Economies of Scale: a Modelling Approach
40. Microstructural and dynamic oscillatory aspects of yogurt as influenced by hydrolysed guar gum
41. The Effects of Adding Gellan Gum to White Rice on the Glycemic, Gastrointestinal and Appetitive Responses: A Randomised, Controlled, Crossover Study
42. Development of tribology equipment to study dynamic processes
43. Modulating the surface and mechanical properties of textile by oil-in-water emulsion design
44. Engineering Digestion: Effect of Viscosity & Gastric Secretions on the Absorption of Nutrients
45. Size and Number of Food Boluses in the Stomach after Eating Different Meals: Magnetic Resonance Imaging Insights in Healthy Humans
46. Using positron emission particle tracking (PEPT) to study the turbulent flow in a baffled vessel agitated by a Rushton turbine: Improving data treatment and validation
47. Improving the interpretation of mercury porosimetry data using computerised X-ray tomography and mean-field DFT
48. Temperature Integrators as tools to validate thermal processes in food manufacturing
49. Modelling of In-Mouth Perception the Case of Sodium
50. The absorption of 2-acetyl-1-pyrroline during cooking of rice (Oryza sativa L.) with Pandan (Pandanus amaryllifolius Roxb.) leaves)
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