Posted by E-mail Title Source Year File attachments
L.Piazza laura.piazza@unimi.it Interfacial rheology study of espresso coffee foam structure and properties

Piazza L., Gigli J., Bulbarello A. 2008. Interfacial rheology study of espresso coffee foam structure and properties. Journal of Food Engineering, 84: 420-429

2008
gersch gerhard.schleining@boku.ac.at Effect of added xanthan and tragacanth gums on rheology and stability of beverage emulsions formulated with corn fiber and Arabic gums.

Rezvani E., Schleining E., Taherian A.R. and Jadav M.P. 2009. Effect of added xanthan and tragacanth gums on rheology and stability of beverage emulsions formulated with corn fiber and Arabic gums. In: Book of Abstracts of the 15th Gums & Stabilisers for the Food Industry Conference London, UK, June 22-25, 2009

2009
gersch gerhard.schleining@boku.ac.at Food Physics

Figura L.O., Teixeira A.A. 2007. Food Physics. Springer Berlin New York, ISBN: 3-540-34191-9 (textbook, 550 pages)

2007
gersch gerhard.schleining@boku.ac.at The Assembly and Disassembly of Biopolyelectrolyte Multilayers and their potential in the Encapsulation and Controlled Release of Active Ingredients from Foods

Moffat J., Parker R., Noel T. R., Duta D., Ring S.G. 2009. The Assembly and Disassembly of Biopolyelectrolyte Multilayers and their potential in the Encapsulation and Controlled Release of Active Ingredients from Foods. In: Micro/Nano Encapsulation of Active Food Ingredients, Q. Huang, M. Qian, P. Given (eds.), Collection: ACS Symposium Series No. 1007 Publisher: Oxford University Press Inc, U.S.A. ISBN-10: 0841269645, ISBN-13: 9780841269644.

2009