Control of cell morphology of probiotic Lactobacillus acidophilus for enhanced cell stability during industrial processing von Senz, Martin, van Lengerich, Bernhard, Bader, Johannes, Stahl, Ulf

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A salty-congruent odor enhances saltiness: Functional magnetic resonance imaging study von Seo, Han-Seok, Iannilli, Emilia, Hummel, Cornelia, Okazaki, Yoshiro, Buschhüter, Dorothee, Gerber, Johannes, Krammer, Gerhard E., van Lengerich, Bernhard, Hummel, Thomas

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Effect of Extrusion Cooking on Molecular Parameters of Corn Starch von Brümmer, Thomas, Meuser, Friedrich, van Lengerich, Bernhard, Niemann, Claudia

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Empirical Modeling of Mean Residence Time in a Co-Rotating Twin-Screw Extruder with Rice Flour von Lei, H, Fulcher, R.G, Ruan, R, Van Lengerich, B

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SME-Arrhenius model for WSI of rice flour in a twin-screw extruder von Lei, H.W, Fulcher, R.G, Ruan, R, Van Lengerich, B

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Empirical modeling of die pressure, shaft torque, SME, and product temperature of rice flour in a corotating twin-screw extruder von Lei, H.W, Fulcher, R.G, Ruan, R, Van Lengerich, B

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Glass Transition of Extruded Wheat, Corn and Rice Starch von Bindzus, Wolfgang, Livings, Simon J., Gloria-Hernandez, Hugo, Fayard, Gilles, van Lengerich, Bernhard, Meuser, Friedrich

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Recommendations for optimization of fortified and blended food aid products from the United States von Fleige, Lisa E, Moore, Wayne R, Garlick, Peter J, Murphy, Suzanne P, Turner, Elizabeth H, Dunn, Michael L, Van Lengerich, Bernhard, Orthoefer, Frank T, Schaefer, Sara E

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Recommendations for optimization of fortified and blended food aid products from the United States von Fleige, Lisa F, Moore, Wayne R, Garlick, Peter J, Murphy, Suzanne P, Turner, Elizabeth H, Dunn, Michael L, van Lengerich, Bernhard, Orthoefer, Frank T, Schaefer, Sara E

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Recommendations for optimization of fortified and blended food aid products from the United States: Nutrition Reviews©, Vol. 68, No. 5 von Fleige, Lisa E, Moore, Wayne R, Garlick, Peter J, Murphy, Suzanne P, Turner, Elizabeth H, Dunn, Michael L, Van Lengerich, Bernhard, Orthoefer, Frank T, Schaefer, Sara E

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Assessment of color development due to twin-screw extrusion of rice–glucose–lysine blend using image analysis von Lei, Hanwu, Fulcher, R. Gary, Ruan, Roger, van Lengerich, Bernhard

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ENCAPSULATION OF READILY OXIDIZABLE COMPONENTS von VAN AUKEN, Benjamin, VAN LENGERICH, Bernhard H, WALTHER, Goeran

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Expansion and Functional Properties of Corn Starch Extrudates Related to their Molecular Degradation, Product Temperature and Water Content von Brümmer, Thomas, Meuser, Friedrich, van Lengerich, Bernhard, Niemann, Claudia

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ENCAPSULATED OIL FOR POWDERED INSTANT FOOD PRODUCTS von VAN LENGERICH, Bernhard, WALTHER, Goeran, HEITKE, Ben

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ENCAPSULATION OF SENSITIVE COMPONENTS INTO A MATRIX TO OBTAIN DISCRETE SHELF-STABLE PARTICLES von VAN LENGERICH, BERNHARD H

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Embedding and encapsulation of controlled release particles and encapsulated product von VAN LENGERICH, BERNHARD H

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SYSTEM AND METHOD FOR PRODUCING AN EXTRUDED PROTEIN PRODUCT von WALTHER, GOERAN, VAN LENGERICH, BERNHARD H, ROBIE, STEVEN C, WEINSTEIN, JAMES N

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ENCAPSULATED OIL FOR POWDERED INSTANT FOOD PRODUCTS von VAN LENGERICH, Bernhard, WALTHER, Goeran, HEITKE, Ben

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Application of an In-line Viscometer to Determine the Shear Stress of Plasticised Wheat Starch von Bindzus, Wolfgang, Fayard, Gilles, van Lengerich, Bernhard, Meuser, Friedrich

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Description of Extrudate Characteristics in Relation to the Shear Stress of Plasticised Starches Determined In-line von Bindzus, Wolfgang, Fayard, Gilles, van Lengerich, Bernhard, Meuser, Friedrich

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