Neural network enhanced aging time measurements of diary product remaining with infrared spectroscopy by Tobias Beck, Bernhard Gatternig, Antonio Delgado

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Ultrasonic Effects on Foam Formation of Fruit Juices during Bottling by Julian Thünnesen, Bernhard Gatternig, Antonio Delgado

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On the Simulations of Thermal Liquid Foams Using Lattice Boltzmann Method by Mohammad Mobarak, Bernhard Gatternig, Antonio Delgado

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An Asymptotic Energy Equation for Modelling Thermo Fluid Dynamics in the Optical Fibre Drawing Process by Giovanni Luzi, Seunghyeon Lee, Bernhard Gatternig, Antonio Delgado

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Application of CO₂ Gas Hydrates as Leavening Agents in Black-and-White Cookies by Ann Mary Kollemparembil, Shubhangi Srivastava, Viktoria Zettel, Bernhard Gatternig, Antonio Delgado, Mario Jekle, Bernd Hitzmann

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Experimental investigation of CO2 uptake in CO2 hydrates formation with amino acids as kinetic promoters and its dissociation at high temperature by Shubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, Timo Claßen, Bernhard Gatternig, Antonio Delgado, Bernd Hitzmann

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CO2 gas hydrate as an innovative leavening agent for baked goods by Yvonne Frühling, Timo Claßen, Mohammad Mobarak, Marius Bauer, Viktoria Zettel, Bernhard Gatternig, Bernd Hitzmann, Antonio Delgado

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An Innovative Approach in the Baking of Bread with CO₂ Gas Hydrates as Leavening Agents by Shubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, Timo Claßen, Mohammad Mobarak, Bernhard Gatternig, Antonio Delgado, Mario Jekle, Bernd Hitzmann

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