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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

Leichte Bedienung, intuitive Suche: Die Betaversion unseres neuen Katalogs ist online! → Zur Betaversion des neuen DNB-Katalogs

Die Lesesäle für Geisteswissenschaften, Naturwissenschaften, der Alte Lesesaal Technik und der Anne-Frank-Shoah-Lesesaal in Leipzig schließen am 04.02.2026 wegen einer Veranstaltung bereits um 15 Uhr. Die weiteren Lesesäle sowie die Servicetheke sind zu den regulären Zeiten geöffnet. //
The humanities reading room, the natural science reading room, the old technology reading room and the reading room of the Anne-Frank-Shoah-Library will close at 15:00 on 4 February 2026 due to an event. The other reading rooms and the service desk will be open during regular hours.

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	31	Protein/Polysaccharide Complexes to Stabilize Decane-in-Water Nanoemulsions Enthalten in Food biophysics 30.1.2020: 1-11
	32	Investigations into the Structure-Function Relationship of the Naturally-Derived Surfactant Glycyrrhizin: Emulsion Stability Enthalten in Food biophysics 18.1.2020: 1-9
	33	Effect of Maltodextrin Dextrose Equivalent on Electrospinnability and Glycation Reaction of Blends with Pea Protein Isolate Enthalten in Food biophysics 11.12.2019: 1-10
	34	Impact of Concentration Ratio on the Formation and Stability of Emulsions Stabilized by Quillaja Saponin – Sodium Caseinate Mixtures Enthalten in Food biophysics 3.1.2019: 1-11
	35	Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system Enthalten in European journal of lipid science and technology Bd. 119, 2017, Nr. 11. 11 S.
	36	Influence of different drying rates on mass transport of efflorescence-causing substances in thin caliber salamis during refrigerated storage in N2/CO2 MAP Enthalten in European food research and technology 13.10.2017: 1-12
	37	Stability of Emulsions Using a New Natural Emulsifier: Sugar Beet Extract (Beta vulgaris L.) Enthalten in Food biophysics 14.5.2017: 1-10
	38	Influence of droplet size on the antioxidant efficacy of oil-in-water emulsions loaded with rosemary in raw fermented sausages Enthalten in European food research and technology 7.4.2017: 1-13
	39	Change of Multiple-Layered Phospholipid Vesicles Produced by Electrostatic Deposition of Polymers during Storage Enthalten in International journal of food engineering Bd. 12, 2016, Nr. 8: 763-771. 9 S.
	40	Large-scale purification of epilactose using a semi-preparative HPLC system Enthalten in European food research and technology 23.7.2016: 1-12

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