Flow and heat transfer from multiple slot air jets impinging on circular cylinders von Olsson, E.E.M., Ahrné, L.M., Trägårdh, A.C.

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Heat transfer from a slot air jet impinging on a circular cylinder von Olsson, E.E.M, Ahrné, L.M, Trägårdh, A.C

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Effect of near-infrared radiation and jet impingement heat transfer on crust formation of bread von Olsson, E.E.M, Tragardh, A.C, Ahrne, L.M

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Determination of Local Heat-Transfer Coefficients Around a Circular Cylinder Under an Impinging Air Jet von Olsson, E.E.M., Janestad, H., Ahrné, L.M., Trägårdh, A.C., Singh, R.P.

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β-Lactoglobulin fouling and its removal upon rinsing and by SDS as influenced by surface characteristics, temperature and adsorption time von Karlsson, Camilla A.-C., Wahlgren, Marie C., Trägårdh, A.Christian

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removal of beta-lactoglobulin from stainless steel surfaces at high and low temperature as influenced by the type and concentration of cleaning agent von Karlsson, C.A.C, Wahlgren, M.C, Tragardh, A.C

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Non-invasive monitoring of protein adsorption and removal in a turbulent flow cell von Karlsson, Camilla A.-C, Wahlgren, Marie C, Trägårdh, A.Christian

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Some Surface-related Aspects of the Cleaning of New and Reused Stainless-steel Surfaces Fouled by Protein von Karlsson, Camilla A.-C., Wahlgren, Marie C., Christian Trägårdh, A.

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Detergent-Induced Removal of β-Lactoglobulin from Stainless Steel Surfaces as Influenced by Surface Pretreatment von Karlsson, Camilla A.-C., Wahlgren, Marie C., Olsson, Claes-Olof A., Trägårdh, A.Christian

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Deformation of a chromatographic bed during steady-state liquid flow von Östergren, Karin C. E., Trägårdh, A. Christian, Enstad, Gisle G., Mosby, Jostein

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Time and temperature aspects of β-lactoglobulin removal from methylated silica surfaces by sodium dodecyl sulphate von Karlsson, Camilla A.-C., Wahlgren, Marie C., Christian Trägårdh, A.

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Time-resolved shear viscosity of wheat flour doughs-effect of mixing, shear rate, and resting on the viscosity of doughs of different flours von Lindborg, K.M. (University of Lund, Lund, Sweden.), Tragardh, C, Eliasson, A.C, Dejmek, P

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Water content, water soluble fraction, and mixing affect fundamental rheological properties of wheat flour doughs von Mani, K. (Univ. of Lund, Lund, Sweden), Tragardh, C, Eliasson, A.C, Lindahl, L

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Rheological properties and breadmaking quality of wheat flour doughs made with different dough mixers von Mani, K. (University of Lund, Lund, Sweden), Eliasson, A.C, Lindahl, L, Tragardh, C

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