Publikationen in Zusammenarbeit mit Forschern von University of Cambridge (8)

2018

  1. Flour: Production, varieties and nutrition

    Nova Science Publishers, Inc., pp. 1-346

  2. Gluten-containing flours versus alternative gluten-free flours

    Flour: Production, Varieties and Nutrition (Nova Science Publishers, Inc.), pp. 1-16

2016

  1. By-Products from the Chestnut Industry Used to Produce Natural Potassium Soaps: Physicochemical Properties

    Journal of Surfactants and Detergents, Vol. 19, Núm. 2, pp. 381-387

2015

  1. Determination of the shear and extensional rheology of bubbly liquids with a shear-thinning continuous phase

    Rheologica Acta, Vol. 54, Núm. 6, pp. 461-478

  2. Effect of bubble volume fraction on the shear and extensional rheology of bubbly liquids based on guar gum (a Giesekus fluid) as continuous phase

    Journal of Food Engineering, Vol. 146, pp. 129-142

2014

  1. Effect of concentration on shear and extensional rheology of guar gum solutions

    Food Hydrocolloids, Vol. 40, pp. 85-95

  2. Natural Giesekus fluids: Shear and extensional behavior of food gum solutions in the semidilute regime

    AIChE Journal, Vol. 60, Núm. 11, pp. 3902-3915

2013

  1. Comparison of the rheology of bubbly liquids prepared by whisking air into a viscous liquid (honey) and a shear-thinning liquid (guar gum solutions)

    Journal of Food Engineering, Vol. 118, Núm. 2, pp. 213-228