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41 |
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.
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42 |
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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43 |
Impacts on Micro- and Macro-Structure of Thermally Stabilised Whey Protein-Pectin Complexes: A Fluorescence Approach
Enthalten in Food biophysics 18.6.2016: 1-9
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44 |
Monitoring Tempered Dark Chocolate Using Ultrasonic Spectrometry
Enthalten in Food and bioprocess technology 10.6.2016: 1-14
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45 |
Ultrasound Technologies for Food and Bioprocessing
New York, NY : Springer New York, 2011, 1. Aufl.
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46 |
A research note: effect of pH on meat iridescence in precooked cured pork
Enthalten in Biomed Central (London): BMC Research Notes Bd. 15, 22.2.2022, Nr. 1, date:12.2022: 1-4
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47 |
Correction: Stabilization of solid lipid nanoparticles with glycyrrhizin
Enthalten in European food research and technology Bd. 249, 21.2.2023, Nr. 4, date:4.2023: 1147
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48 |
Effect of cutting set variations on structural and functional properties of hamburgers
Enthalten in European food research and technology Bd. 250, 15.12.2023, Nr. 3, date:3.2024: 701-713
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49 |
Emulsifying Properties of Natural Extracts from Panax ginseng L
Enthalten in Food biophysics Bd. 12, 4.12.2017, Nr. 4, date:12.2017: 479-490
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50 |
Impact of microfluidization on colloidal properties of insoluble pea protein fractions
Enthalten in European food research and technology Bd. 247, 6.2.2021, Nr. 3, date:3.2021: 545-554
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