Impact of Phytase Treatment and Calcium Addition on Gelation of a Protein-Enriched Rapeseed Fraction
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
1935-5149
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
Impact of Phytase Treatment and Calcium Addition on Gelation of a Protein-Enriched Rapeseed Fraction ; volume:15 ; number:6 ; day:14 ; month:5 ; year:2022 ; pages:1422-1435 ; date:6.2022
Food and bioprocess technology ; 15, Heft 6 (14.5.2022), 1422-1435, 6.2022
- Urheber
-
Silventoinen, Pia
Kortekangas, Anni
Nordlund, Emilia
Sozer, Nesli
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1007/s11947-022-02810-7
- URN
-
urn:nbn:de:101:1-2022072920241753804384
- Rechteinformation
-
Open Access; 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
- Silventoinen, Pia
- Kortekangas, Anni
- Nordlund, Emilia
- Sozer, Nesli
- SpringerLink (Online service)
Ähnliche Objekte (12)
Comprehensive evaluation of the liquid fraction during the hydrothermal treatment of rapeseed straw
Ultrasound‐Triggered Enzymatic Gelation
Chemical processing up to gelation
Effect of rapeseed oil aromatisation with marjoram on the content of volatile fraction and antioxidant properties
Thermal gelation of cellulose based suspensions
Gelation in model colloid-polymer mixtures
Colloidal gelation and non-ergodicity transitions
Aggregation and gelation in random networks
Rice bran nanofiber composites for stabilization of phytase
Utilization of wheat straw for fungal phytase production
Aggregation and gelation of concentrated colloidal suspensions
Non-conventional methods for gelation of alginate
Comprehensive evaluation of the liquid fraction during the hydrothermal treatment of rapeseed straw
Ultrasound‐Triggered Enzymatic Gelation
Chemical processing up to gelation
Effect of rapeseed oil aromatisation with marjoram on the content of volatile fraction and antioxidant properties
Thermal gelation of cellulose based suspensions
Gelation in model colloid-polymer mixtures
Colloidal gelation and non-ergodicity transitions
Aggregation and gelation in random networks
Rice bran nanofiber composites for stabilization of phytase
Utilization of wheat straw for fungal phytase production
Aggregation and gelation of concentrated colloidal suspensions
Non-conventional methods for gelation of alginate
Comprehensive evaluation of the liquid fraction during the hydrothermal treatment of rapeseed straw
Ultrasound‐Triggered Enzymatic Gelation
Chemical processing up to gelation
Effect of rapeseed oil aromatisation with marjoram on the content of volatile fraction and antioxidant properties
Thermal gelation of cellulose based suspensions
Gelation in model colloid-polymer mixtures
Colloidal gelation and non-ergodicity transitions
Aggregation and gelation in random networks
Rice bran nanofiber composites for stabilization of phytase
Utilization of wheat straw for fungal phytase production
Aggregation and gelation of concentrated colloidal suspensions