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Anouk Lie-Piang

Showing results (1-10 of 5) with videos related to

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Current Research in Food Science|March 18, 2021
Revisiting the dynamics of proteins during milk powder hydration using asymmetric flow field-flow fractionation (AF4)Anouk Lie-Piang, Mats Leeman, Alejandra Castro, et al.
Food Research International (Ottawa, Ont.)|January 29, 2021
Investigating the effect of powder manufacturing and reconstitution on casein micelles using asymmetric flow field-flow fractionation (AF4) and transmission electron microscopyAnouk Lie-Piang, Mats Leeman, Alejandra Castro, et al.
Food Research International (Ottawa, Ont.)|February 19, 2022
Functionality-driven food product formulation - An illustration on selecting sustainable ingredients building viscosityAnouk Lie-Piang, Anna Cäcilie Möller, Nienke Köllmann, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Structure analysis of multi-component pastes - The effect of water distribution on the rheological propertiesAnna Cäcilie Möller, Anouk Lie-Piang, Ting Bian, et al.
Current Research in Food Science|October 12, 2023
Quantifying techno-functional properties of ingredients from multiple crops using machine learningAnouk Lie-Piang, Jos Hageman, Iris Vreenegoor, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Current Research in Food Science|March 18, 2021
Revisiting the dynamics of proteins during milk powder hydration using asymmetric flow field-flow fractionation (AF4)Anouk Lie-Piang, Mats Leeman, Alejandra Castro, et al.
Food Research International (Ottawa, Ont.)|January 29, 2021
Investigating the effect of powder manufacturing and reconstitution on casein micelles using asymmetric flow field-flow fractionation (AF4) and transmission electron microscopyAnouk Lie-Piang, Mats Leeman, Alejandra Castro, et al.
Food Research International (Ottawa, Ont.)|February 19, 2022
Functionality-driven food product formulation - An illustration on selecting sustainable ingredients building viscosityAnouk Lie-Piang, Anna Cäcilie Möller, Nienke Köllmann, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Structure analysis of multi-component pastes - The effect of water distribution on the rheological propertiesAnna Cäcilie Möller, Anouk Lie-Piang, Ting Bian, et al.
Current Research in Food Science|October 12, 2023
Quantifying techno-functional properties of ingredients from multiple crops using machine learningAnouk Lie-Piang, Jos Hageman, Iris Vreenegoor, et al.
Pageof 1