Serafim Bakalis

Serafim Bakalis

Professor


Publication year:
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1 - 5 out of 5Page size: 10
  1. 2024

  2. Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibility

    Oliveira, L. D. C., Gouseti, Ourania, Macnaughtan, B., Clerici, M. T. P. S., Sampaio, U., Bakalis, Serafim, Muttakin, S. & Cristianini, M., 2024, (E-pub ahead of print) In: Journal of Food Science and Technology.

    Research output: Contribution to journal › Journal article › Research › peer-review

  3. Published

    Crystal size, a key character of lactose crystallization affecting microstructure, surface chemistry and reconstitution of milk powder

    Qi, Xiaowei, Malmos, K. G., van der Berg, Franciscus Winfried J, Grumsen, F. B. & Bakalis, Serafim, 2024, In: Food Research International. 177, 12 p., 113872.

    Research output: Contribution to journal › Journal article › Research › peer-review

  4. Published

    Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities

    Zhang, L., Li, Qian, Zhang, W., Bakalis, Serafim, Luo, Y. & Lametsch, Rene, 2024, In: Food Chemistry. 433, 12 p., 137315.

    Research output: Contribution to journal › Journal article › Research › peer-review

  5. Published

    Mechanical cleaning of food soil from a solid surface: A tribological perspective

    Bistis, P., Cabedo, P. A., Bakalis, Serafim, Groombridge, M., Zhang, Z. J. & Fryer, P. J., 2024, In: Journal of Food Engineering. 366, 10 p., 111858.

    Research output: Contribution to journal › Journal article › Research › peer-review

  6. E-pub ahead of print

    Techno-functional properties and in vitro digestibility of ora-pro-nóbis flour and protein concentrate for assessing food application potential

    Santos, F. H., de Carvalho Oliveira, L., Bakalis, Serafim & Cristianini, M., 2024, (E-pub ahead of print) In: Journal of Food Measurement and Characterization.

    Research output: Contribution to journal › Journal article › Research › peer-review

ID: 244757664