226 results on '"Drusch S"'
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2. Review on the impact of the molecular structure of pectin on the associative phase separation with proteins
3. Thermal-mechanical treatment of blackcurrant pomace for enrichment in yoghurt
4. Design of a functional organic agroforestry system associating rabbits and apple trees
5. Potential of redcurrant protein-enriched fractions as emulsifier in oil–water-emulsions
6. Current knowledge on the interfacial behaviour limits our understanding of plant protein functionality in emulsions
7. Charakterisierung enzymatisch‐mechanisch hergestellter Ballaststoffpräparate aus Karottentrester
8. Einfluss innerer und äußerer Faktoren auf die Wechselwirkungen von phenolischen Verbindungen an proteinstabilisierten Grenzflächen
9. Effect of protein aggregation on rheological properties of pea protein gels
10. Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties
11. Impact of microfluidization on the microstructure and functional properties of pea hull fibre
12. Osmometric and viscometric study of levan, β-lactoglobulin and their mixtures
13. Structure formation and rheological properties of pea protein-based gels
14. Influence of enzymatic and acidic demethoxylation on structure formation in sugar containing citrus pectin gels
15. Functionalisation of pea protein by tryptic hydrolysis – Characterisation of interfacial and functional properties
16. How adsorbed proteins at solid interfaces impact the droplet propagation through micro capillaries.
17. Thermal-mechanical treatment of blackcurrant pomace for enrichment in yoghurt
18. Charakterisierung niedrigviskoser Ballaststoffpräparate der Erbsenschote aus Lebensmittelnebenströmen nach enzymatisch‐mechanischer Behandlung
19. Koadsorptions‐ und Verdrängungsverhalten von Phenolsäurederivaten an Protein‐stabilisierten Öl‐Wasser‐Phasengrenzen und deren Wechselwirkungen
20. Protective Performance of Delivery Systems in Production, Shelf Life and Digestion
21. Structure formation in sugar containing pectin gels - Influence of gel composition and cooling rate on the gelation of non-amidated and amidated low-methoxylated pectin
22. Quark: A Traditional German Fresh Cheese
23. Impact of enzymatic hydrolysis on the interfacial rheology of whey protein/pectin interfacial layers at the oil/water-interface
24. Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules
25. Characterisation of the work of adhesion of food grade coating materials on a maltodextrin model surface
26. Functional and antioxidant properties of hydrolysates of sardine (S. pilchardus) and horse mackerel (T. mediterraneus) for the microencapsulation of fish oil by spray-drying
27. Modification and physico-chemical properties of citrus pectin – Influence of enzymatic and acidic demethoxylation
28. EcoPêche 2 project: conceive and evaluate innovative peach orchard management systems designed to reduce pesticide use by 80%
29. EcoPêche 2: conceive and evaluate innovative peach orchard management systems to reduce dependance on phytosanitary products
30. Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof
31. Recent Advances in the Microencapsulation of Oils High in Polyunsaturated Fatty Acids
32. Charakterisierung und Vergleich der Ballaststoffstrukturen von Erbsenschote und Karottentrester aus Lebensmittelnebenströmen
33. Vergleich der Reaktivitäten: Uronsäuren vs. reduzierende Zucker
34. Lupineninnenfaser – Charakterisierung der Ballaststoffe aus Nebenströmen der lebensmittelverarbeitenden Industrie
35. Thermally induced degradation of citrus pectins during storage – Alterations in molecular structure, colour and thermal analysis
36. Structure formation in sugar containing pectin gels – Influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin
37. Protective Performance of Delivery Systems in Production, Shelf Life and Digestion
38. Spray drying behaviour and functionality of emulsions with β-lactoglobulin/pectin interfacial complexes
39. Auswirkungen von Phenolsäurederivaten auf β‐Lactoglobulin‐stabilisierte Öl‐Wasser‐Phasengrenzen
40. Investigation of Pectin-Water Interactions: A Practical Approach
41. Decreasing trends in suboptimal prescribing in older people: a French nationwide study
42. Charakterisierung mechanisch‐enzymatisch hergestellter Ballaststoffpräparate aus Erbsenschale und Karottentrester aus Lebensmittelnebenströmen.
43. Der Einfluss von Phenolsäurederivaten auf die Grenzflächen ‐eigenschaften von Proteinfilmen
44. Strukturanalyse von Proteinen an Grenzflächen
45. Influence of Storage on the Water Binding of Pectin: Determination by DSC
46. Extractable oil in microcapsules prepared by spray-drying: Localisation, determination and impact on oxidative stability
47. Differences in Free Volume Elements of the Carrier Matrix Affect the Stability of Microencapsulated Lipophilic Food Ingredients
48. Microencapsulation properties of two different types of n-octenylsuccinate-derivatised starch
49. Stability of patulin in a juice-like aqueous model system in the presence of ascorbic acid
50. Degradation of heterocyclic aromatic amines in oil under storage and frying conditions and reduction of their mutagenic potential
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