Add to ORKGMuch of the work in the area of physical properties of fats is aimed at determining the relationship among triglyceride structure, crystal properties, crystallization conditions, and macroscopic properties of fats. In finished product containing fat, some of these many macroscopic properties include spredability of margarine, butter and spreads; snap o
Changes in the mechanical and micro-structural properties of cake batter as a function of formulatio...
Surface properties of gluten proteins were measured in a dilation test and in compression and expans...
Confocal laser scanning microscopy (CLSM) is used to follow the dynamic structural evolution of seve...
Much of the work in the area of physical properties of fats is aimed at determining the relationship...
Confocal Scanning Laser Microscopy (CSLM) has advantages over conventional light microscopy and elec...
Microstructure codes for the properties of food. Processing enables the microstructure. Food microst...
End of Project ReportThe objectives of this project were, to establish a confocal microscopy facilit...
Laser scanning confocal microscopy (LSCM), one of the most powerful techniques in multidimensional a...
The spatial organisation of the structural components in gelled dairy products plays a crucial role ...
Confocal laser scanning microscopy (CLSM) is a modern light microscopy technique that enables high-r...
Confocal laser scanning microscope (CLSM) has great advantage over a conventional microscope because...
Over the last two decades, the development and production of innovative, customer-tailored food prod...
The crystallization properties of milk fat can be affected by many parameters such as the cooling ra...
The microstructure of milk fat in processed dairy products is poorly known despite its importance in...
The microstructure of milk fat in processed dairy products is poorly known despite its importance in...
Changes in the mechanical and micro-structural properties of cake batter as a function of formulatio...
Surface properties of gluten proteins were measured in a dilation test and in compression and expans...
Confocal laser scanning microscopy (CLSM) is used to follow the dynamic structural evolution of seve...
Much of the work in the area of physical properties of fats is aimed at determining the relationship...
Confocal Scanning Laser Microscopy (CSLM) has advantages over conventional light microscopy and elec...
Microstructure codes for the properties of food. Processing enables the microstructure. Food microst...
End of Project ReportThe objectives of this project were, to establish a confocal microscopy facilit...
Laser scanning confocal microscopy (LSCM), one of the most powerful techniques in multidimensional a...
The spatial organisation of the structural components in gelled dairy products plays a crucial role ...
Confocal laser scanning microscopy (CLSM) is a modern light microscopy technique that enables high-r...
Confocal laser scanning microscope (CLSM) has great advantage over a conventional microscope because...
Over the last two decades, the development and production of innovative, customer-tailored food prod...
The crystallization properties of milk fat can be affected by many parameters such as the cooling ra...
The microstructure of milk fat in processed dairy products is poorly known despite its importance in...
The microstructure of milk fat in processed dairy products is poorly known despite its importance in...
Changes in the mechanical and micro-structural properties of cake batter as a function of formulatio...
Surface properties of gluten proteins were measured in a dilation test and in compression and expans...
Confocal laser scanning microscopy (CLSM) is used to follow the dynamic structural evolution of seve...