422 results on '"Bergenståhl, Björn"'
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2. Functional properties of starch cultivars of two Andean grains grown in Bolivia: Amaranth (Amaranthus caudatus) and canihua (Chenopodium pallidicaule)
3. Formulation factors affecting foam properties during vacuum foam-drying
4. Study of mycoprotein extraction methods and its functional properties
5. Quantification of structures in freeze-dried materials using X-ray microtomography
6. The effect of disperse phase viscosity in the emulsification of a semi-dairy beverage–combining emulsification experiments and numerical single drop breakup simulations
7. Characterization on the impact of different clarifiers on the white wine colloids using Asymmetrical Flow Field-Flow Fractionation
8. Model for measuring light stability of photolabile substances in powder beds using spray dried bixin microcapsules
9. Condensation of iso-humulone in solution and at hydrophobic surfaces
10. Surface rheology and morphology of beer protein and iso-humulone at air-liquid surface
11. Physicochemical Aspects of an Emulsifier Function
12. Vesicular structures formed from barley wort proteins and iso-humulone
13. Interfacial properties and interaction between beer wort protein fractions and iso-humulone
14. Flow cytometric analysis reveals culture condition dependent variations in phenotypic heterogeneity of Limosilactobacillus reuteri
15. The influence of convection drying on the physicochemical properties of yacón (Smallanthus sonchifolius)
16. Comparison of the Chemical Composition of Six Canihua (Chenopodium pallidicaule) Cultivars Associated with Growth Habits and after Dehulling
17. The morphology and internal composition of dried particles from whole milk—From single droplet to full scale drying
18. Entrapment of air during imbibition of agglomerated powder beds
19. Effects of drying methods on physical properties and morphology of trehalose/mannitol mixtures
20. Effect of the dispersed state of phospholipids on emulsificationPart 1. Phosphatidylcholine
21. Nutritional Composition of Six Amaranth (Amaranthus caudatus) Andean Varieties
22. The microstructure and component distribution in spray-dried emulsion particles
23. Confocal Raman microscopy for mapping phase segregation in individually dried particles composed of lactose and macromolecules
24. Effect of shell microstructure on oil migration and fat bloom development in model pralines
25. Effect of particle size in chocolate shell on oil migration and fat bloom development
26. Physicochemical Aspects of an Emulsifier Functionality
27. Development and evaluation of methods for starch dissolution using asymmetrical flow field-flow fractionation. Part II: Dissolution of amylose
28. Oil-Based Delivery Control Release System Targeted to the Later Part of the Gastrointestinal Tract—A Mechanistic Study
29. Effect of heat treatment and homogenization on the rheological properties of aqueous parsnip suspensions
30. A high-pressure homogenization emulsification model—Improved emulsifier transport and hydrodynamic coupling
31. Effects of drying methods on physical properties and morphology of trehalose/mannitol mixtures.
32. Development and evaluation of methods for starch dissolution using asymmetrical flow field-flow fractionation. Part I: Dissolution of amylopectin
33. Hydrodynamic radius determination with asymmetrical flow field-flow fractionation using decaying cross-flows. Part I. A theoretical approach
34. Hydrodynamic radius determination with asymmetrical flow field-flow fractionation using decaying cross-flows. Part II. Experimental evaluation
35. Estimation of turbulent fragmenting forces in a high-pressure homogenizer from computational fluid dynamics
36. A method for estimating effective coalescence rates during emulsification from oil transfer experiments
37. Experimental validation of k–ε RANS-CFD on a high-pressure homogenizer valve
38. Physicochemical Aspects of an Emulsifier Functionality
39. High resolution experimental measurement of turbulent flow field in a high pressure homogenizer model and its implications on turbulent drop fragmentation
40. On flow-fields in a high pressure homogenizer and its implication on drop fragmentation
41. Surface Forces and Emulsifiers
42. Visual observations and acoustic measurements of cavitation in an experimental model of a high-pressure homogenizer
43. Encapsulation of Lactobacillus reuteri in W1/O/W2 double emulsions: Formulation, storage and in vitro gastro-intestinal digestion stability
44. Dynamic simulation of emulsion formation in a high pressure homogenizer
45. Characterization of oat proteins and aggregates using asymmetric flow field-flow fractionation
46. The dissolution behavior of individual powder particles
47. Flow Cytometric Analysis Reveals Culture-condition Dependent Variations in Phenotypic Heterogeneity of Limosilactobacillus Reuteri
48. Investigation of Chocolate Surfaces Using Profilometry and Low Vacuum Scanning Electron Microscopy
49. Rheological behavior of amylopectin and β-lactoglobulin phase-segregated aqueous system
50. Phase segregation of amylopectin and β-lactoglobulin in aqueous system
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