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Results:
1-8
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Results: 8
Authors:
Prothon, F
Ahrne, LM
Funebo, T
Kidman, S
Langton, M
Sjoholm, I
Citation: F. Prothon et al., Effects of combined osmotic and microwave dehydration of apple on texture,microstructure and rehydration characteristics, LEBENSM-WIS, 34(2), 2001, pp. 95-101
Authors:
Hermansson, AM
Langton, M
Loren, N
Citation: Am. Hermansson et al., New approaches to characterizing food microstructures, MRS BULL, 25(12), 2000, pp. 30
Authors:
Wendin, K
Langton, M
Caous, L
Hall, C
Citation: K. Wendin et al., Dynamic analyses of sensory and microstructural properties of cream cheese, FOOD CHEM, 71(3), 2000, pp. 363-378
Authors:
Funebo, T
Ahrne, L
Kidman, S
Langton, M
Skjoldebrand, C
Citation: T. Funebo et al., Microwave heat treatment of apple before air dehydration - effects on physical properties and microstructure, J FOOD ENG, 46(3), 2000, pp. 173-182
Authors:
Chen, JS
Dickinson, E
Langton, M
Hermansson, AM
Citation: Js. Chen et al., Mechanical properties and microstructure of heat-set whey protein emulsiongels: Effect of emulsifiers, LEBENSM-WIS, 33(4), 2000, pp. 299-307
Authors:
Langton, M
Jordansson, E
Altskar, A
Sorensen, C
Hermansson, AM
Citation: M. Langton et al., Microstructure and image analysis of mayonnaises, FOOD HYDROC, 13(2), 1999, pp. 113-125
Authors:
Loren, N
Langton, M
Hermansson, AM
Citation: N. Loren et al., Confocal laser scanning microscopy and image analysis of kinetically trapped phase-separated gelatin/maltodextrin gels, FOOD HYDROC, 13(2), 1999, pp. 185-198
Authors:
Thorvaldsson, K
Stading, M
Nilsson, K
Kidman, S
Langton, M
Citation: K. Thorvaldsson et al., Rheology and structure of heat-treated pasta dough: Influence of water content and heating rate, FOOD SCIENC, 32(3), 1999, pp. 154-161
Risultati:
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