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person:("Foegeding, E. A.")
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Food Authentication in the 21st Century: The Power of Analytical Methods Combined with Big Data Analysis
British Library Online Contents | 2018| -
Hints on Getting Your Manuscript Published in the Journal of Food Science
British Library Online Contents | 2012| -
Interaction between β-Casein and Whey Proteins As a Function of pH and Salt Concentration
American Chemical Society | 2011| -
Food Biophysics of Protein Gels: A Challenge of Nano and Macroscopic Proportions
British Library Online Contents | 2006| -
The characteristics of heat-induced aggregates formed by mixtures of @b-lactoglobulin and @b-casein
British Library Online Contents | 2014| -
Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes)
British Library Online Contents | 2010| -
How Micro-Phase Separation Alters the Heating Rate Effects on Globular Protein Gelation
British Library Online Contents | 2011| -
Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials
British Library Online Contents | 2013| -
Rheological Properties of Whey Protein Isolate Gels Determined by Torsional Fracture and Stress Relaxation
British Library Online Contents | 1992|