Petr Dejmek
Petr Dejmek
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Calibrated color measurements of agricultural foods using image analysis
F Mendoza, P Dejmek, JM Aguilera
Postharvest Biology and Technology 41 (3), 285-295, 2006
Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications
M Rayner, D Marku, M Eriksson, M Sjöö, P Dejmek, M Wahlgren
Colloids and Surfaces A: Physicochemical and Engineering Aspects 458, 48-62, 2014
Pulsed electric field treatment for solid–liquid extraction of red beetroot pigment
M Fincan, F DeVito, P Dejmek
Journal of food engineering 64 (3), 381-388, 2004
Quinoa starch granules: a candidate for stabilising food‐grade Pickering emulsions
M Rayner, A Timgren, M Sjöö, P Dejmek
Journal of the Science of Food and Agriculture 92 (9), 1841-1847, 2012
Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride
A Timgren, M Rayner, P Dejmek, D Marku, M Sjöö
Food science & nutrition 1 (2), 157-171, 2013
In situ visualization of the effect of a pulsed electric field on plant tissue
M Fincan, P Dejmek
Journal of food engineering 55 (3), 223-230, 2002
Starch particles for food based Pickering emulsions
A Timgren, M Rayner, M Sjöö, P Dejmek
Procedia Food Science 1, 95-103, 2011
Thermal denaturation of whey proteins in mixtures with caseins studied by differential scanning calorimetry
M Paulsson, P Dejmek
Journal of Dairy Science 73 (3), 590-600, 1990
Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures
DM Folkenberg, P Dejmek, A Skriver, HS Guldager, R Ipsen
International Dairy Journal 16 (2), 111-118, 2006
Quinoa starch granules as stabilizing particles for production of Pickering emulsions
M Rayner, M Sjöö, A Timgren, P Dejmek
Faraday discussions 158 (1), 139-155, 2012
A low cost video technique for colour measurement of potato chips
S Segnini, P Dejmek, R Öste
LWT-Food Science and Technology 32 (4), 216-222, 1999
Colour and image texture analysis in classification of commercial potato chips
F Mendoza, P Dejmek, JM Aguilera
Food Research International 40 (9), 1146-1154, 2007
Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization
A Marefati, M Bertrand, M Sjöö, P Dejmek, M Rayner
Food Hydrocolloids 63, 309-320, 2017
Preparation and encapsulation properties of double Pickering emulsions stabilized by quinoa starch granules
M Matos, A Timgren, M Sjöö, P Dejmek, M Rayner
Colloids and Surfaces A: Physicochemical and Engineering Aspects 423, 147-153, 2013
Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves
PY Phoon, FG Galindo, A Vicente, P Dejmek
Journal of Food Engineering 88 (1), 144-148, 2008
Relation between sensory texture properties and exopolysaccharide distribution in set and in stirred yoghurts produced with different starter cultures
DM Folkenberg, P Dejmek, A Skriver, R Ipsen
Journal of texture studies 36 (2), 174-189, 2005
Rheological properties of heat-induced β-lactoglobulin gels
M Paulsson, P Dejmek, T Van Vliet
Journal of Dairy Science 73 (1), 45-53, 1990
The syneresis of rennet-coagulated curd
P Dejmek, P Walstra
Cheese: Chemistry, physics and microbiology 1, 71-103, 2004
Freezing and freeze-drying of Pickering emulsions stabilized by starch granules
A Marefati, M Rayner, A Timgren, P Dejmek, M Sjöö
Colloids and Surfaces A: Physicochemical and Engineering Aspects 436, 512-520, 2013
Using the surface evolver to model droplet formation processes in membrane emulsification
M Rayner, G Trägårdh, C Trägårdh, P Dejmek
Journal of colloid and interface science 279 (1), 175-185, 2004
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