Serafim Bakalis
Professor
Ingredient and Dairy Technology
Rolighedsvej 26
1958 Frederiksberg C
1 - 3 out of 3Page size: 10
- 2024
- 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
- 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
- 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
ID: 244757664
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60
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Modelling Processes and Products in the Cereal Chain
Research output: Contribution to journal › Review › Research › peer-review
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50
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Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review
Research output: Contribution to journal › Review › Research › peer-review
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34
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Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms
Research output: Contribution to journal › Journal article › Research › peer-review
Published