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Food material science and physical chemistry of foods. Relation between physical transformations of food matrices and chemical reaction. Glass transitions, dry foods, transport processes in food and food packaging. Application of thermodynamic and kinetic concepts in food science. The relation between chemical and physical processes and vitality of dried bacteria cultures. Using colloidal principles for food delivery systems. Development of and defining the molecular gastronomy as a science. Author of more than 40 peer reviewed papers in international journals. The papers are in average cited 9.97 times and have resulted in an h-index of 16.
Food material science and physical chemistry of foods. Relation between physical transformations of food matrices and chemical reaction. Glass transitions, dry foods, transport processes in food and food packaging. Application of thermodynamic and kinetic concepts in food science. The relation between chemical and physical processes and vitality of dried bacteria cultures. Using colloidal principles for food delivery systems. Development of and defining the molecular gastronomy as a science. Author of more than 40 peer reviewed papers in international journals. The papers are in average cited 9.97 times and have resulted in an h-index of 16.
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论文共 60 篇作者统计合作学者相似作者
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LWTpp.115776, (2024)
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2024): 101767
Priscila Dayane de Freitas Santos,Shaghayegh Keshanidokht, Saket Kumar,Mathias Porsmose Clausen, Matias Alejandro Via,Carmen Silvia Favaro-Trindade, Mogens Larsen Andersen,Jens Risbo
bioRxiv (Cold Spring Harbor Laboratory) (2023)
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Food Hydrocolloids (2023): 108582-108582
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