INGENIERÍA QUÍMICA
Département
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Technical University of Berlin
Berlín, AlemaniaPublications en collaboration avec des chercheurs de Technical University of Berlin (5)
2024
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Thermal-mechanical treatment of blackcurrant pomace for enrichment in yoghurt
Food Hydrocolloids, Vol. 146
2022
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Structure, controlled release mechanisms and health benefits of pectins as an encapsulation material for bioactive food components
Food and Function, Vol. 13, Núm. 21, pp. 10870-10881
2020
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Impact of microfluidization on the microstructure and functional properties of pea hull fibre
Food Hydrocolloids, Vol. 103
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Modulating the hydration properties of pea hull fibre by its composition as affected by mechanical processing and various extraction procedures
Food Hydrocolloids, Vol. 107