Katalog der Deutschen Nationalbibliothek

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Servicezeiten in Frankfurt am Main ab 1. Dezember 2025: Montag bis Freitag 9–18 Uhr und Samstag 10–16 Uhr
Service hours in Frankfurt am Main from 1 December 2025: Monday to Friday 9:00-18:00 and Saturday 10:00-16:00

Wegen Wartungsarbeiten ist vom 12. bis 14. Januar 2026 der Museumslesesaal, sowie vom 14. bis 16. Januar 2026 der Musiklesesaal geschlossen. // Due to maintenance work the museum reading room will be closed from 12 to 14 January 2026 and the music reading room from 14 to 16 January 2026.

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11 - 20 von 56

	11	Homogenization improves foaming properties of insoluble pea proteins Moll, Pascal. - Hohenheim : Universität Hohenheim, 2022
	12	Influence of finely chopped meat addition on quality parameters of minced meat Witte, Franziska. - Hohenheim : Universität Hohenheim, 2022
	13	Influence of processing steps on structural, functional, and quality properties of beef hamburgers Berger, Lisa. - Hohenheim : Universität Hohenheim, 2022
	14	Stabilization of solid lipid nanoparticles with glycyrrhizin Enthalten in European food research and technology 6.12.2022: 1-12
	15	Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin Enthalten in Food biophysics 7.4.2022: 1-12
	16	Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes Baune, Marie-Christin. - Hohenheim : Universität Hohenheim, 2021
	17	Influence of muscle type and microstructure on iridescence in cooked, cured pork meat products Rüdt, Chiara. - Hohenheim : Universität Hohenheim, 2021
	18	Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins Profeta, Adriano. - Osnabrück : Hochschule Osnabrück, 2021
	19	Surfactin from Bacillus subtilis displays promising characteristics as O/W-emulsifier for food formulations Hoffmann, Mareen. - Frankfurt am Main : Universitätsbibliothek Johann Christian Senckenberg, 2021
	20	Emulsifying properties of lentil protein preparations obtained by dry fractionation Enthalten in European food research and technology 22.10.2021: 1-11