Towards an improved understanding of spray-dried emulsions: Impact of the emulsifying constituent combination on characteristics and storage stability
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Erschienen in
-
In: International dairy journal (121:) - Amsterdam : Elsevier - Art.-Id. 105134
In: https://doi.org/10.14279/depositonce-15229
- Ereignis
-
Veröffentlichung
- (wo)
-
Berlin
- (wer)
-
Technische Universität Berlin
- (wann)
-
2022
- Urheber
-
Heiden-Hecht, Theresia
Taboada, Martha L.
Brückner-Gühmann, Monika
Karbstein, Heike P.
Gaukel, Volker
Drusch, Stephan
- DOI
-
10.14279/depositonce-15336
- Handle
-
11303/16559
- URN
-
urn:nbn:de:101:1-2022061502003207289404
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:34 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Heiden-Hecht, Theresia
- Taboada, Martha L.
- Brückner-Gühmann, Monika
- Karbstein, Heike P.
- Gaukel, Volker
- Drusch, Stephan
- Technische Universität Berlin
Entstanden
- 2022
Ähnliche Objekte (12)
Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules
Strategies to increase turbidity in beverage emulsions
Potential of redcurrant protein-enriched fractions as emulsifier in oil–water-emulsions
Type of pectin affects the functionality of potato protein-pectin conjugates in emulsions
Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step
Functionalisation of pea protein by tryptic hydrolysis – Characterisation of interfacial and functional properties
Structure formation and rheological properties of pea protein-based gels
Impact of saturation of fatty acids of phosphatidylcholine and oil phase on properties of β-Lactoglobulin at the oil/water interface
Impact of Saturation of Fatty Acids of Phosphatidylcholine and Oil Phase on Properties of β-Lactoglobulin at the Oil/Water Interface
Towards By-Product Utilisation of Pea Hulls: Isolation and Quantification of Galacturonic Acid
Influence of enzymatic and acidic demethoxylation on structure formation in sugar containing citrus pectin gels
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
Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules
Strategies to increase turbidity in beverage emulsions
Potential of redcurrant protein-enriched fractions as emulsifier in oil–water-emulsions
Type of pectin affects the functionality of potato protein-pectin conjugates in emulsions
Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step
Functionalisation of pea protein by tryptic hydrolysis – Characterisation of interfacial and functional properties
Structure formation and rheological properties of pea protein-based gels
Impact of saturation of fatty acids of phosphatidylcholine and oil phase on properties of β-Lactoglobulin at the oil/water interface
Impact of Saturation of Fatty Acids of Phosphatidylcholine and Oil Phase on Properties of β-Lactoglobulin at the Oil/Water Interface
Towards By-Product Utilisation of Pea Hulls: Isolation and Quantification of Galacturonic Acid
Influence of enzymatic and acidic demethoxylation on structure formation in sugar containing citrus pectin gels
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
Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules
Strategies to increase turbidity in beverage emulsions
Potential of redcurrant protein-enriched fractions as emulsifier in oil–water-emulsions
Type of pectin affects the functionality of potato protein-pectin conjugates in emulsions
Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step
Functionalisation of pea protein by tryptic hydrolysis – Characterisation of interfacial and functional properties
Structure formation and rheological properties of pea protein-based gels
Impact of saturation of fatty acids of phosphatidylcholine and oil phase on properties of β-Lactoglobulin at the oil/water interface
Impact of Saturation of Fatty Acids of Phosphatidylcholine and Oil Phase on Properties of β-Lactoglobulin at the Oil/Water Interface
Towards By-Product Utilisation of Pea Hulls: Isolation and Quantification of Galacturonic Acid
Influence of enzymatic and acidic demethoxylation on structure formation in sugar containing citrus pectin gels