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Mittwoch, 22. Mai 2024: Die Deutsche Nationalbibliothek in Leipzig ist wegen eines Betriebsausflug geschlossen. Die Ausstellungen des Deutschen Buch- und Schriftmuseums sind bis 18 Uhr geöffnet. // Wednesday, 22 May 2024: The German National Library in Leipzig will be closed due to a staff outing. The exhibitions of the German Museum of Books and Writing will open from 10:00 to 18:00.

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1 - 10 von 36

	1	Stabilization of solid lipid nanoparticles with glycyrrhizin Enthalten in European food research and technology 6.12.2022: 1-12
	2	Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin Enthalten in Food biophysics 7.4.2022: 1-12
	3	Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins Profeta, Adriano. - Osnabrück : Hochschule Osnabrück, 2021
	4	Surfactin from Bacillus subtilis displays promising characteristics as O/W-emulsifier for food formulations Hoffmann, Mareen. - Frankfurt am Main : Universitätsbibliothek Johann Christian Senckenberg, 2021
	5	Emulsifying properties of lentil protein preparations obtained by dry fractionation Enthalten in European food research and technology 22.10.2021: 1-11
	6	Effect of varying salt concentration on iridescence in precooked pork meat Enthalten in European food research and technology 4.10.2021: 1-12
	7	Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes Enthalten in Journal of food measurement and characterization 4.2.2021: 1-18
	8	Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection Enthalten in European food research and technology 20.10.2020: 1-12
	9	Influence of microbial in-situ heteropolysaccharide production on textural properties of raw fermented sausages (salami) Enthalten in Journal of food science and technology 17.7.2020: 1-9
	10	The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates Enthalten in Food biophysics 15.4.2020: 1-10