Serafim Bakalis

Serafim Bakalis

Professor


Publication year:
All
1 - 10 out of 18Page size: 10
  1. 2024
  2. Published

    Crystal size, a key character of lactose crystallization affecting microstructure, surface chemistry and reconstitution of milk powder

    Qi, Xiaowei, Malmos, K. G., van der Berg, Franciscus Winfried J, Grumsen, F. B. & Bakalis, Serafim, 2024, In: Food Research International. 177, 12 p., 113872.

    Research output: Contribution to journal › Journal article › Research › peer-review

  3. Published

    Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities

    Zhang, L., Li, Qian, Zhang, W., Bakalis, Serafim, Luo, Y. & Lametsch, Rene, 2024, In: Food Chemistry. 433, 12 p., 137315.

    Research output: Contribution to journal › Journal article › Research › peer-review

  4. Published

    Mechanical cleaning of food soil from a solid surface: A tribological perspective

    Bistis, P., Cabedo, P. A., Bakalis, Serafim, Groombridge, M., Zhang, Z. J. & Fryer, P. J., 2024, In: Journal of Food Engineering. 366, 10 p., 111858.

    Research output: Contribution to journal › Journal article › Research › peer-review

  5. 2023
  6. Published

    Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review

    Gouseti, Ourania, Larsen, Mads Emil, Amin, Ashwitha, Bakalis, Serafim, Petersen, Iben Lykke, Lametsch, Rene & Jensen, Poul Erik, 2023, In: Foods. 12, 13, 22 p., 2518.

    Research output: Contribution to journal › Review › Research › peer-review

  7. Published

    Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio

    Wang, H., Wang, R., Zhang, L., Zhang, W., Bakalis, Serafim, Li, Y. & Lametsch, Rene, 2023, In: Food Research International. 163, 7 p., 112286.

    Research output: Contribution to journal › Journal article › Research › peer-review

  8. Published

    Reducing starch digestibility of white rice by structuring with hydrocolloids

    Muttakin, S., Bakalis, Serafim, Fryer, P. J., Alshammari, N. A., Marciani, L. & Gouseti, Ourania, 2023, In: Food Research International. 174, 12 p., 113490.

    Research output: Contribution to journal › Journal article › Research › peer-review

  9. 2022
  10. Published

    Consumer Behaviour and Food Waste: Understanding and Mitigating Waste with a Technology Probe

    Jones-Garcia, E., Bakalis, Serafim & Flintham, M., 2022, In: Foods. 11, 14, 31 p., 2048.

    Research output: Contribution to journal › Journal article › Research › peer-review

  11. Published

    Modulating the surface and mechanical properties of textile by oil-in-water emulsion design

    Argentou, E., Amador, C., Massey Brooker, A. D., Bakalis, Serafim, Fryer, P. J. & Zhang, Z. J., 2022, In: RSC Advances. 12, 4, p. 2160-2170

    Research output: Contribution to journal › Journal article › Research › peer-review

  12. Published

    Optimisation of Coffee Aroma Extraction for the Manufacture of Instant Coffee

    Beverly, D., Fryer, P. J., Bakalis, Serafim, Farr, R. & Lopez-Quiroga, E., 2022, 12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022. Van Impe, J. F. M. & Polanska, M. E. (eds.). EUROSIS, p. 61-63 3 p. (12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022).

    Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

  13. Published

    Structural characteristics of high-moisture extrudates with oil-in-water emulsions

    Wang, H., Zhang, L., Czaja, Tomasz Pawel, Bakalis, Serafim, Zhang, W. & Lametsch, Rene, 2022, In: Food Research International. 158, 9 p., 111554.

    Research output: Contribution to journal › Journal article › Research › peer-review

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