Developing emulsion gels by incorporating Jerusalem artichoke inulin and investigating their lipid oxidative stability
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
2661-8974
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
online resource.
- Bibliographic citation
-
Developing emulsion gels by incorporating Jerusalem artichoke inulin and investigating their lipid oxidative stability ; volume:2 ; number:1 ; day:21 ; month:1 ; year:2020 ; pages:1-11 ; date:12.2020
Food production, processing and nutrition ; 2, Heft 1 (21.1.2020), 1-11, 12.2020
- Creator
- Contributor
-
SpringerLink (Online service)
- DOI
-
10.1186/s43014-019-0017-0
- URN
-
urn:nbn:de:101:1-2020042022034982347371
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:48 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Li, Feijie
- Gunenc, Aynur
- Hosseinian, Farah
- SpringerLink (Online service)
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Inulin.
Ueber Inulin
Synthese und Charakterisierung von molekular redispergierbaren Polyorganosiloxan-μ-Gelen [Polyorganosiloxan-my-Gelen] durch Polykondensation in μ-Emulsion [My-Emulsion]
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Viscoelasticity of Depletion-Induced Gels in Emulsion-Polymer Systems
Neurotrophic effects of perfluorocarbon emulsion gel: a pilot study
Bilanzuntersuchung mit Inulin
PFG-NMR-Untersuchungen an Monoglycerid-Gelen und Wasser-in-Öl-Emulsionen
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Inulin.
Ueber Inulin
Synthese und Charakterisierung von molekular redispergierbaren Polyorganosiloxan-μ-Gelen [Polyorganosiloxan-my-Gelen] durch Polykondensation in μ-Emulsion [My-Emulsion]
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