Research Portal

Find researchers, research outputs (e.g. publications), projects, infrastructures and units at Lund University

Department of Food Technology, Engineering and Nutrition

Organisational unit: Division

Recent research outputs

Vesicular structures formed from barley wort proteins and iso-humulone

Lu, Y., Osmark, P., Björn Bergenståhl & Lars Nilsson, 2020, In : Food Hydrocolloids. 105, 105788.

Research output: Contribution to journal › Article

Water and Thermal Properties Characterized in Phases of Wheat Flour Dough during Thawing and Baking Conditions

Perez, S., Rojas, C. C., Eliasson, A-C. & Malin Sjöö, 2019 Sep 1, In : Advances in Food Science and Engineering. 3, 3, p. 48-62 15 p., 3.

Research output: Contribution to journal › Article

Can high-pressure homogenization cause thermal degradation to nutrients?

Andreas Håkansson, 2019 Jan 1, In : Journal of Food Engineering. 240, p. 133-144 12 p.

Research output: Contribution to journal › Article

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