| Calibrated color measurements of agricultural foods using image analysis F Mendoza, P Dejmek, JM Aguilera Postharvest Biology and Technology 41 (3), 285-295, 2006 | 554 | 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 | 455 | 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 | 317 | 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 | 286 | 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 | 259 | 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 | 230 | 2002 |
| Starch particles for food based Pickering emulsions A Timgren, M Rayner, M Sjöö, P Dejmek Procedia Food Science 1, 95-103, 2011 | 214 | 2011 |
| 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 | 196 | 2017 |
| 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 | 192 | 2006 |
| 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 | 182 | 1990 |
| 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 | 179 | 2012 |
| 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 | 169 | 2013 |
| 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 | 167 | 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 | 165 | 2007 |
| 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 | 132 | 2008 |
| Fabrication of encapsulated oil powders from starch granule stabilized W/O/W Pickering emulsions by freeze-drying A Marefati, M Sjöö, A Timgren, P Dejmek, M Rayner Food Hydrocolloids 51, 261-271, 2015 | 128 | 2015 |
| Rheological properties of heat-induced β-lactoglobulin gels M Paulsson, P Dejmek, T Van Vliet Journal of Dairy Science 73 (1), 45-53, 1990 | 123 | 1990 |
| 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 | 121 | 2013 |
| 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 | 121 | 2005 |
| The syneresis of rennet-coagulated curd P Dejmek, P Walstra Cheese: Chemistry, physics and microbiology 1, 71-103, 2004 | 119 | 2004 |
Marilyn RaynerDepartment of Food Technology, Engineering, and Nutrition, Lund University, SwedenVerified email at food.lth.se
