1. A classification scheme for interfacial mass transfer and the kinetics of aroma release. (November 2020) Authors: Weterings, Martijn; Bodnár, Igor; Boom, Remko M.; Beyrer, Michael Journal: Trends in food science & technology Issue: Volume 105(2020) Page Start: 433 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effects of microsecond pulsed electric field (μsPEF) and modular micro reaction system (MMRS) treatments on whey protein aggregation. (December 2021) Authors: Axelrod, Robert; Baumgartner, Julia; Tanner, Etienne; Beyrer, Michael; Mathys, Alexander Journal: International dairy journal Issue: Volume 123(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Experimental and simulation-based investigation of the interplay between factor gradients following pulsed electric field treatments triggering whey protein aggregation. (March 2023) Authors: Axelrod, Robert D.; Baumgartner, Julia; Beyrer, Michael; Mathys, Alexander Journal: Journal of food engineering Issue: Volume 340(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Microbial decontamination of porous model food powders by Vacuum-Steam-Vacuum treatment. (April 2016) Authors: Hörmansperger, Josef T.; Buchmann, Leandro; Merz, Samuel; Schmitt, Rudolf; Beyrer, Michael; Windhab, Erich J. Journal: Innovative food science & emerging technologies Issue: Volume 34(2016) Page Start: 367 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Microbial decontamination of porous model food powders by Vacuum-Steam-Vacuum treatment. (April 2016) Authors: Hörmansperger, Josef T.; Buchmann, Leandro; Merz, Samuel; Schmitt, Rudolf; Beyrer, Michael; Windhab, Erich J. Journal: Innovative food science & emerging technologies Issue: Volume 34(2016) Page Start: 367 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Novel rotating die coupled to a twin-screw extruder as a new route to produce meat analogues with soy, pea and gluten. (October 2022) Authors: Snel, Silvia J.E.; Bellwald, Yasmin; van der Goot, Atze Jan; Beyrer, Michael Journal: Innovative food science & emerging technologies Issue: Volume 81(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. The effect of temperature and shear upon technological properties of whey protein concentrate: Aggregation in a tubular heat exchanger. (September 2016) Authors: Kerche, Fernanda; Weterings, Martijn; Beyrer, Michael Journal: International dairy journal Issue: Volume 60(2016:Sep.) Page Start: 32 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. The influence of agitation on aroma release. (January 2022) Authors: Weterings, Martijn; Bodnár, Igor; Boom, Remko M.; Beyrer, Michael Journal: Innovative food science & emerging technologies Issue: Volume 75(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking. Issue 12 (22nd April 2022) Authors: Cornet, Steven H. V.; Snel, Silvia J. E.; Schreuders, Floor K. G.; van der Sman, Ruud G. M.; Beyrer, Michael; van der Goot, Atze Jan Journal: Critical reviews in food science and nutrition Issue: Volume 62:Issue 12(2022) Page Start: 3264 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗