Fine Structure and Swelling Properties of Fibers from Regenerated Rennet-Treated Casein Micelles
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Bibliographic citation
-
In: 10.1002/mame.202200272
- Event
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Veröffentlichung
- (where)
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Aachen
- (who)
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Universitätsbibliothek der RWTH Aachen
- (when)
-
2022
- Creator
- DOI
-
10.18154/RWTH-2022-06929
- URN
-
urn:nbn:de:101:1-2022071603274140168220
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
25.03.2025, 1:44 PM CET
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
- Thill, Sebastian
- Schmidt, Thomas
- Jana, Sankar
- Wöll, Dominik
- Gebhardt, Ronald
- Universitätsbibliothek der RWTH Aachen
Time of origin
- 2022
Other Objects (12)
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Effect of Glycerol, Calcium and Transglutaminase Post-Treatment on the Properties of Regenerated Fibers from Rennet-Treated Casein Micelles
Casein micelles as carriers for lipophilic food ingredients
Citrate effect on the swelling behaviour and stability of casein microparticles
Influence of lactose on the rheological properties of reconstituted casein micelles concentrates
Statistical analysis of the swelling process of casein microparticles based on single particle measurements
Influence of Post-Treatment Temperature on the Stability and Swelling Behavior of Casein Microparticles
Affecting Casein Micelles by Pulsed Electrical Field (PEF) for Inclusion of Lipophilic Organic Compounds
Effect of Transglutaminase Post-Treatment on the Stability and Swelling Behavior of Casein Micro-Particles
Micelles
Convergent casein
Regenerated fibers from rennet-treated casein micelles during acidification
A regenerated fiber from rennet-treated casein micelles
Effect of Glycerol, Calcium and Transglutaminase Post-Treatment on the Properties of Regenerated Fibers from Rennet-Treated Casein Micelles
Casein micelles as carriers for lipophilic food ingredients
Citrate effect on the swelling behaviour and stability of casein microparticles
Influence of lactose on the rheological properties of reconstituted casein micelles concentrates
Statistical analysis of the swelling process of casein microparticles based on single particle measurements
Influence of Post-Treatment Temperature on the Stability and Swelling Behavior of Casein Microparticles
Affecting Casein Micelles by Pulsed Electrical Field (PEF) for Inclusion of Lipophilic Organic Compounds
Effect of Transglutaminase Post-Treatment on the Stability and Swelling Behavior of Casein Micro-Particles
Micelles
Convergent casein
Regenerated fibers from rennet-treated casein micelles during acidification
A regenerated fiber from rennet-treated casein micelles
Effect of Glycerol, Calcium and Transglutaminase Post-Treatment on the Properties of Regenerated Fibers from Rennet-Treated Casein Micelles
Casein micelles as carriers for lipophilic food ingredients
Citrate effect on the swelling behaviour and stability of casein microparticles
Influence of lactose on the rheological properties of reconstituted casein micelles concentrates
Statistical analysis of the swelling process of casein microparticles based on single particle measurements
Influence of Post-Treatment Temperature on the Stability and Swelling Behavior of Casein Microparticles
Affecting Casein Micelles by Pulsed Electrical Field (PEF) for Inclusion of Lipophilic Organic Compounds
Effect of Transglutaminase Post-Treatment on the Stability and Swelling Behavior of Casein Micro-Particles
Micelles