E Paudel
E Paudel
Adresse e-mail validée de wur.nl
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Characterization of β-galactosidase isoforms from Bacillus circulans and their contribution to GOS production
A Warmerdam, E Paudel, W Jia, RM Boom, AEM Janssen
Applied biochemistry and biotechnology 170 (2), 340-358, 2013
312013
Hydration properties of vegetable foods explained by Flory–Rehner theory
RGM Van der Sman, E Paudel, A Voda, S Khalloufi
Food research international 54 (1), 804-811, 2013
222013
Change in water-holding capacity in mushroom with temperature analyzed by Flory-Rehner theory
E Paudel, RM Boom, RGM van der Sman
Food and Bioprocess Technology 8 (5), 960-970, 2015
182015
Effects of cellular structure and cell wall components on water holding capacity of mushrooms
E Paudel, RM Boom, E van Haaren, J Siccama, RGM van der Sman
Journal of Food Engineering 187, 106-113, 2016
112016
More efficient mushroom canning through pinch and exergy analysis
E Paudel, RGM Van der Sman, N Westerik, A Ashutosh, BPC Dewi, ...
Journal of Food Engineering 195, 105-113, 2017
82017
Effects of porosity and thermal treatment on hydration of mushrooms
E Paudel, RM Boom, RGM Van der Sman
Food and Bioprocess Technology 9 (3), 511-519, 2016
52016
Water retention in mushroom during sustainable processing
E Paudel
2018
Describing dewatering during mushrom blanching with Flory Rehner's theory (online)
E Paudel, RM Boom, RGM van der Sman
2013
Conceptual Process Design of Mushroom Processing
E Paudel, RGM Van der Sman, RM Boom
FoodBalt-2012, 2012
2012
Change in Water Holding Capacity (WHC) of Mushroom during Processing: An Analysis Based on Flory Rehner’s Apprroach
E Paudel, RGM Van der Sman, R Boom
Faraday Discussion 158: Soft Matter Approaches to Structured Foods, 2012
2012
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