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	1.	Preparation of stable food-grade double emulsions with a hybrid premix membrane emulsification system. [electronic resource] by Eisinaite, Viktorija Juraite, Dovile Schroën, Karin Leskauskaite, Daiva Producer: 20170106 In: Food chemistry vol. 206 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages. [electronic resource] by Eisinaite, Viktorija Vinauskiene, Rimante Viskelis, Pranas Leskauskaite, Daiva Producer: 20170523 In: Journal of food science vol. 81 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Freeze-drying of black chokeberry pomace extract-loaded double emulsions to obtain dispersible powders. [electronic resource] by Eisinaitė, Viktorija Leskauskaitė, Daiva Pukalskienė, Milda Venskutonis, Petras Rimantas Producer: 20200720 In: Journal of food science vol. 85 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Designing multiple bioactives loaded emulsions for the formulations for diets of elderly. [electronic resource] by Keršienė, Milda Jasutienė, Ina Eisinaitė, Viktorija Venskutonis, Petras Rimantas Leskauskaitė, Daiva Producer: 20201204 In: Food & function vol. 11 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Tayloring W/O/W emulsion composition for effective encapsulation: The role of PGPR in water transfer-induced swelling. [electronic resource] by Eisinaite, Viktorija Duque Estrada, Patricia Schroën, Karin Berton-Carabin, Claire Leskauskaite, Daiva Producer: 20190930 In: Food research international (Ottawa, Ont.) vol. 106 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Formulating protein-based beverages for the dysphagia diets of the elderly: viscosity, protein quality, in vitro digestion, and consumers acceptability. [electronic resource] by Štreimikytė, Paulina Keršienė, Milda Eisinaitė, Viktorija Jasutienė, Ina Lesauskaitė, Vita Damulevičienė, Gytė Knašienė, Jurgita Leskauskaitė, Daiva Producer: 20210128 In: Journal of the science of food and agriculture vol. 100 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)