Add to ORKGInteruniversity programme (IUPFOOD)Master of science in food technology. Option food science and technolog
Characterization of crystallization behavior of fats within emulsion droplets of oil in water emulsi...
The crystallisation properties of milk fat emulsions containing dairy-based ingredients as functions...
The destabilisation mechanism of oil-in-water (o/w) emulsions was studied as a function of oil conte...
Infant formulas are breast milk substitutes for 0 to 12-month-old infants. Addition of milk fat to i...
The crystallization properties of milk fat can be affected by many parameters such as the cooling ra...
Thesis submitted in fulfillment of the requirements for the degree of Doctor (PhD) in Applied Biolog...
In various food products, the fat phase which is almost essentially composed of triacylglycerols is ...
Interuniversity programme in food technology (IUPFOOD)Master of Science in Food Technolog
Milkfat is one of the most complex of all fats, consisting of numerous different triglycerides as we...
The effects of water content; 15, 30, and 40% (w/w), water droplet size; d 15.0–19.6 µm (larger) and...
The influence of tempering (i.e., successive heating and cooling) on crystallization properties of s...
Water-in-oil-in-water (W/O/W) technology enables the development of an emulsion-based delivery syste...
Abstract. The study provides argumentation of a recipe for foam and emulsion dairy products containi...
Milk fat is one of the key natural fats. It is used widely in the food industry such as in butter, c...
peer reviewedIn the present study, one commercial lauricfat (LF) and one anhydrous milk fat (AMF) we...
Characterization of crystallization behavior of fats within emulsion droplets of oil in water emulsi...
The crystallisation properties of milk fat emulsions containing dairy-based ingredients as functions...
The destabilisation mechanism of oil-in-water (o/w) emulsions was studied as a function of oil conte...
Infant formulas are breast milk substitutes for 0 to 12-month-old infants. Addition of milk fat to i...
The crystallization properties of milk fat can be affected by many parameters such as the cooling ra...
Thesis submitted in fulfillment of the requirements for the degree of Doctor (PhD) in Applied Biolog...
In various food products, the fat phase which is almost essentially composed of triacylglycerols is ...
Interuniversity programme in food technology (IUPFOOD)Master of Science in Food Technolog
Milkfat is one of the most complex of all fats, consisting of numerous different triglycerides as we...
The effects of water content; 15, 30, and 40% (w/w), water droplet size; d 15.0–19.6 µm (larger) and...
The influence of tempering (i.e., successive heating and cooling) on crystallization properties of s...
Water-in-oil-in-water (W/O/W) technology enables the development of an emulsion-based delivery syste...
Abstract. The study provides argumentation of a recipe for foam and emulsion dairy products containi...
Milk fat is one of the key natural fats. It is used widely in the food industry such as in butter, c...
peer reviewedIn the present study, one commercial lauricfat (LF) and one anhydrous milk fat (AMF) we...
Characterization of crystallization behavior of fats within emulsion droplets of oil in water emulsi...
The crystallisation properties of milk fat emulsions containing dairy-based ingredients as functions...
The destabilisation mechanism of oil-in-water (o/w) emulsions was studied as a function of oil conte...