Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Andreas Hanewald"'
Publikováno v:
Foods, Vol 8, Iss 10, p 483 (2019)
The main aim of this research is to investigate the characteristics of milk and milk proteins as natural emulsifiers. It is still largely unclear how the two main fractions of the milk proteins behave as emulsifier in highly concentrated emulsions. T
Externí odkaz:
https://doaj.org/article/1dfda4f3743a445a9f93370c6ff976c8
Autor:
Sreejani Barua, Andreas Hanewald, Mathias Bächle, Markus Mezger, Prem Prakash Srivastav, Thomas A. Vilgis
Publikováno v:
Food Hydrocolloids. 129:107672
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8f6524384f8399d6c867f62011521cd
https://doi.org/10.1016/j.foodhyd.2022.107672
https://doi.org/10.1016/j.foodhyd.2022.107672
Publikováno v:
Macromolecular Materials and Engineering. 292:295-301
Large positive thermal expansion in polymers is one of the major drawbacks in using polymers in applications where the sample dimensions play an important role. In this paper, we report a method to vary the thermal expansion of PMMA-based polymer com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8325be166d38ad98b2d0abfdd61a6c70
https://doi.org/10.1002/mame.200600422
https://doi.org/10.1002/mame.200600422