UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Granular Crystals in Palm Oil Based Shortening/Margarine: A Review

Crystal growth & design, 2020-02, Vol.20 (2), p.1363-1372

2020

Volltextzugriff (PDF)

Effect of Milk Fat Concentration on Fat Crystallization of Palm Oil‐Based Shortenings

Journal of the American Oil Chemists' Society, 2021-01, Vol.98 (1), p.115-125

2021

Volltextzugriff (PDF)

Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil

Journal of the science of food and agriculture, 2018-02, Vol.98 (3), p.1042-1051

2018

Volltextzugriff (PDF)

Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough Fermentation

Applied and Environmental Microbiology, 2011-04, Vol.77 (8), p.2716-2726

2011

Volltextzugriff (PDF)

Investigating the Role of CNP and CNP Aggregates in the Rheological Breakdown of Triglyceride Systems

Crystals (Basel), 2024-06, Vol.14 (6), p.566

2024

Volltextzugriff (PDF)

Adaptation of Lactobacillus plantarum IMDO 130201, a Wheat Sourdough Isolate, to Growth in Wheat Sourdough Simulation Medium at Different pH Values through Differential Gene Expression

Applied and Environmental Microbiology, 2011-05, Vol.77 (10), p.3406-3412

2011

Volltextzugriff (PDF)

Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogels

RSC advances, 2017-01, Vol.7 (20), p.12113-12125

2017

Volltextzugriff (PDF)

The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends

Journal of food engineering, 2021-02, Vol.291, p.110245, Article 110245

2021

Volltextzugriff (PDF)

Fat crystallization of blends of palm oil and anhydrous milk fat: A comparison between static and dynamic-crystallization

Food research international, 2020-11, Vol.137, p.109412-109412, Article 109412

2020

Volltextzugriff (PDF)

Oil structuring properties of monoglycerides and phytosterols mixtures

European journal of lipid science and technology, 2017-03, Vol.119 (3), p.np-n/a

2017

Volltextzugriff (PDF)

Multiscale analysis of monoglyceride oleogels during storage

Journal of the American Oil Chemists' Society, 2022-11, Vol.99 (11), p.1019-1031

2022

Volltextzugriff (PDF)

Unravelling the hierarchical structure of saturated monoacid triglycerides during crystallization – a comprehensive time-resolved X-ray scattering study

CrystEngComm, 2024-11, Vol.26 (43), p.6143-6154

2024

Volltextzugriff (PDF)

Mixed surfactant systems of sucrose esters and lecithin as a synergistic approach for oil structuring

Journal of colloid and interface science, 2017-10, Vol.504, p.387-396

2017

Volltextzugriff (PDF)

Multiscale analysis of triglycerides using X-ray scattering: implementing a shape-dependent model for CNP characterization

Soft matter, 2024-07, Vol.2 (26), p.571-585

2024

Volltextzugriff (PDF)

Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides

Food research international, 2017-10, Vol.100 (Pt 1), p.832-840

2017

Volltextzugriff (PDF)

Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin

Journal of food engineering, 2019-04, Vol.246, p.141-152

2019

Volltextzugriff (PDF)

Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties

Food & function, 2018-01, Vol.9 (6), p.3143-3154

2018

Volltextzugriff (PDF)

Polymer coated fat crystals as oil structuring agents: Fabrication and oil-structuring properties

Food hydrocolloids, 2021-06, Vol.115, p.106623, Article 106623

2021

Volltextzugriff (PDF)

Influence of Polymorphism on the Solid Fat Content Determined by FID Deconvolution

European journal of lipid science and technology, 2018-03, Vol.120 (3), p.n/a

2018

Volltextzugriff (PDF)

Crystallization and Gelation Behavior of Low- and High Melting Waxes in Rice Bran Oil: a Case-Study on Berry Wax and Sunflower Wax

Food biophysics, 2017-03, Vol.12 (1), p.97-108

2017

Volltextzugriff (PDF)

Identification of a five‐oxidoreductase‐gene cluster from Acetobacter pasteurianus conferring ethanol‐dependent acidification in Escherichia coli

MicrobiologyOpen (Weinheim), 2012-03, Vol.1 (1), p.25-32

2012

Volltextzugriff (PDF)

Modulating the crystallization of phytosterols with monoglycerides in the binary mixture systems: mixing behavior and eutectic formation

Chemistry and physics of lipids, 2020-08, Vol.230, p.104912-104912, Article 104912

2020

Volltextzugriff (PDF)

Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological propertiesElectronic supplementary information (ESI) available. See DOI: 10.1039/c8fo00536b

2018-06

Volltextzugriff (PDF)

Correction: Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties

Food & function, 2018-07, Vol.9 (7), p.436-436

2018

Volltextzugriff (PDF)

A putative transport protein is involved in citrulline excretion and re-uptake during arginine deiminase pathway activity by Lactobacillus sakei

Research in microbiology, 2013-04, Vol.164 (3), p.216-225

2013

Volltextzugriff (PDF)

1 – 25 von 29

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(27)
Mit Volltextzugriff
(29)

Publikationsform

Sprache

Englisch
(28)

Erscheinungsjahr

n.n

Thema

Science & Technology
(24)
Life Sciences & Biomedicine
(18)
Food Science & Technology
(12)
Life Sciences
(11)
Chemistry
(10)
Physical Sciences
(10)
Sciences Du Vivant
(10)
Crystallization
(8)
Food Science
(7)
Rheology
(7)
Sciences Des Denrées Alimentaires
(7)
Biotechnology
(5)
Microbiology
(5)
Technology
(5)
Triglycerides
(5)
Chemistry, Applied
(4)
Rheological Properties
(4)
Biotechnologie
(3)
Biotechnology & Applied Microbiology
(3)
Chemistry, Multidisciplinary
(3)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Granular Crystals in Palm Oil Based Shortening/Margarine: A Review

Effect of Milk Fat Concentration on Fat Crystallization of Palm Oil‐Based Shortenings

Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil

Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough Fermentation

Investigating the Role of CNP and CNP Aggregates in the Rheological Breakdown of Triglyceride Systems

Adaptation of Lactobacillus plantarum IMDO 130201, a Wheat Sourdough Isolate, to Growth in Wheat Sourdough Simulation Medium at Different pH Values through Differential Gene Expression

Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogels

The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends

Fat crystallization of blends of palm oil and anhydrous milk fat: A comparison between static and dynamic-crystallization

Oil structuring properties of monoglycerides and phytosterols mixtures

Multiscale analysis of monoglyceride oleogels during storage

Unravelling the hierarchical structure of saturated monoacid triglycerides during crystallization – a comprehensive time-resolved X-ray scattering study

Mixed surfactant systems of sucrose esters and lecithin as a synergistic approach for oil structuring

Multiscale analysis of triglycerides using X-ray scattering: implementing a shape-dependent model for CNP characterization

Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides

Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin

Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties

Polymer coated fat crystals as oil structuring agents: Fabrication and oil-structuring properties

Influence of Polymorphism on the Solid Fat Content Determined by FID Deconvolution

Crystallization and Gelation Behavior of Low- and High Melting Waxes in Rice Bran Oil: a Case-Study on Berry Wax and Sunflower Wax

Identification of a five‐oxidoreductase‐gene cluster from Acetobacter pasteurianus conferring ethanol‐dependent acidification in Escherichia coli

Modulating the crystallization of phytosterols with monoglycerides in the binary mixture systems: mixing behavior and eutectic formation

Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological propertiesElectronic supplementary information (ESI) available. See DOI: 10.1039/c8fo00536b

Correction: Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties

A putative transport protein is involved in citrulline excretion and re-uptake during arginine deiminase pathway activity by Lactobacillus sakei

Suchergebnisse filtern