Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Pierre-Anton Aichinger"'
Autor:
Christophe Schmitt, Pierre-Anton Aichinger, Martin Michel, Laurent Sagalowicz, Deniz Z. Gunes, Martin E. Leser
Publikováno v:
Current Opinion in Colloid & Interface Science. 28:56-62
Many foods are complex multiphasic systems prepared from raw materials and ingredients that are derived from complex hierarchically organized organisms such as plants, bacteria, yeasts or animals. The basic structural building blocks are biopolymers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a37bf75b72169fb813314078abcb411
https://doi.org/10.1016/j.cocis.2017.03.002
https://doi.org/10.1016/j.cocis.2017.03.002
Autor:
Ralf Zink, Nicola D'amico, Colin Servais, Pierre-Anton Aichinger, Martin Michel, Martine Rouvet, Marie-Lise Dillmann, Henning Klostermeyer, David S. Horne
Publikováno v:
Colloids and Surfaces B: Biointerfaces. 31:243-255
Fermentation of a reconstituted skim milk concentrate (8% protein) was investigated to elucidate the effects of various fermentation parameters on the structural, rheological and visual (wheying-off) properties of the resulting gels (pH 4.60). Fermen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::554f09ab7e4ffec20222e548bceca59d
https://doi.org/10.1016/s0927-7765(03)00144-9
https://doi.org/10.1016/s0927-7765(03)00144-9
Autor:
Alistair Paterson, Pierre-Anton Aichinger, Martin Michel, David S. Horne, Marie-Lise Dillmann, Sabrina Rami-Shojaei
Polysaccharides such as xanthan gum (XG) are widely used to enhance and maintain textural and visual properties in food products. However, the underlying mechanisms are not sufficiently well understood. The interactions of polysaccharides with other
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ae953680d83418c24eb612c8127cdca
https://doi.org/10.1039/9781847557698-00289
https://doi.org/10.1039/9781847557698-00289
