Year of publication
Type of media
Source
Subject
Type of material
Language
1–20 of 59 hits
Sort by:
Sort by:
-
Einfluss der Nicht-Zucker-Stoffe auf Löslichkeit und Kristallisation von Saccharose
Free accessDataCite | 2022| -
Impact of sodium ions on material properties, gelation and storage stability of citrus pectin
Free accessDataCite | 2020| -
Überwachungsmöglichkeiten von Trübungen im Brauprozess mittels statischer Lichtstreuung
Free accessDataCite | 2021| -
Rheological characteristics of pectin gelation in sugar-acid systems.
Einblicke in Strukturbildung und Gel-Eigenschafteninsight into structure formation and gel propertiesDataCite | 2019| -
Effect of protein aggregation on rheological properties of pea protein gels
Free accessDataCite | 2020| -
Influence of enzymatic and acidic demethoxylation on structure formation in sugar containing citrus pectin gels
Free accessDataCite | 2018| -
Functionalisation of pea protein by tryptic hydrolysis – Characterisation of interfacial and functional properties
Free accessDataCite | 2018| -
Thermal degradation of citrus pectin in low-moisture environment - Influence of acidic and alkaline pre-treatment
Free accessDataCite | 2018|