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Mary Ann Augustin

Showing results (1-10 of 84) with videos related to

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Chemical Society Reviews|May 8, 2009
Nano- and micro-structured assemblies for encapsulation of food ingredientsMary Ann Augustin, Yacine Hemar
Journal of the Science of Food and Agriculture|July 11, 2024
Expanding our food supply: underutilized resources and resilient processing technologiesDietrich Knorr, Mary Ann Augustin
Advances in Food and Nutrition Research|September 29, 2007
Influence of processing on functionality of milk and dairy proteinsMary Ann Augustin, Punsandani Udabage
Annual Review of Food Science and Technology|November 26, 2014
Challenges and solutions to incorporation of nutraceuticals in foodsMary Ann Augustin, Luz Sanguansri
Critical Reviews in Food Science and Nutrition|April 20, 2022
Preserving the food preservation legacyDietrich Knorr, Mary Ann Augustin
Critical Reviews in Food Science and Nutrition|December 12, 2022
From Food to Gods to Food to WasteDietrich Knorr, Mary Ann Augustin
Critical Reviews in Food Science and Nutrition|January 6, 2022
Food systems at a watershed: Unlocking the benefits of technology and ecosystem symbiosesDietrich Knorr, Mary Ann Augustin
Advances in Food and Nutrition Research|November 3, 2009
Nanostructured materials in the food industryMary Ann Augustin, Peerasak Sanguansri
Journal of Colloid and Interface Science|August 29, 2006
Beta-lactoglobulin-dextran Maillard conjugates: their effect on interfacial thickness and emulsion stabilityTim J Wooster, Mary Ann Augustin
Critical Reviews in Food Science and Nutrition|October 5, 2019
Fermentation for tailoring the technological and health related functionality of food productsNetsanet Shiferaw Terefe, Mary Ann Augustin
Pageof 9

Showing results (1-10 of 84) with videos related to

Sort By:
Pageof 9
Chemical Society Reviews|May 8, 2009
Nano- and micro-structured assemblies for encapsulation of food ingredientsMary Ann Augustin, Yacine Hemar
Journal of the Science of Food and Agriculture|July 11, 2024
Expanding our food supply: underutilized resources and resilient processing technologiesDietrich Knorr, Mary Ann Augustin
Advances in Food and Nutrition Research|September 29, 2007
Influence of processing on functionality of milk and dairy proteinsMary Ann Augustin, Punsandani Udabage
Annual Review of Food Science and Technology|November 26, 2014
Challenges and solutions to incorporation of nutraceuticals in foodsMary Ann Augustin, Luz Sanguansri
Critical Reviews in Food Science and Nutrition|April 20, 2022
Preserving the food preservation legacyDietrich Knorr, Mary Ann Augustin
Critical Reviews in Food Science and Nutrition|December 12, 2022
From Food to Gods to Food to WasteDietrich Knorr, Mary Ann Augustin
Critical Reviews in Food Science and Nutrition|January 6, 2022
Food systems at a watershed: Unlocking the benefits of technology and ecosystem symbiosesDietrich Knorr, Mary Ann Augustin
Advances in Food and Nutrition Research|November 3, 2009
Nanostructured materials in the food industryMary Ann Augustin, Peerasak Sanguansri
Journal of Colloid and Interface Science|August 29, 2006
Beta-lactoglobulin-dextran Maillard conjugates: their effect on interfacial thickness and emulsion stabilityTim J Wooster, Mary Ann Augustin
Critical Reviews in Food Science and Nutrition|October 5, 2019
Fermentation for tailoring the technological and health related functionality of food productsNetsanet Shiferaw Terefe, Mary Ann Augustin
Pageof 9