Search Results - Brückner-Gühmann, Monika

  • Showing 1 - 11 results of 11
Refine Results
  1. 1
    Oat protein concentrate as alternative ingredient for non‐dairy yoghurt‐type product

    Oat protein concentrate as alternative ingredient for non‐dairy yoghurt‐type product by Brückner‐Gühmann, Monika, Vasil'eva, Elena, Culetu, Alina, Duta, Denisa, Sozer, Nesli, Drusch, Stephan

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  2. 2
    Interfacial and emulsion properties of albumin‐rich fractions from sunflower seeds

    Interfacial and emulsion properties of albumin‐rich fractions from sunflower seeds by Diekmann, Sabrina, Drusch, Stephan, Brückner‐Gühmann, Monika

    Get full text
    Items that this one cites
    Article
    Save to List
    Saved in:
  3. 3
    Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step

    Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step by Taboada, Martha L., Heiden‐Hecht, Theresia, Brückner‐Gühmann, Monika, Karbstein, Heike P., Drusch, Stephan, Gaukel, Volker

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  4. 4
    Oat protein as plant-derived gelling agent: Properties and potential of modification

    Oat protein as plant-derived gelling agent: Properties and potential of modification by Brückner-Gühmann, Monika, Kratzsch, Annekatrin, Sozer, Nesli, Drusch, Stephan

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  5. 5
    Interfacial Properties of β-Lactoglobulin at the Oil/Water Interface: Influence of Starch Conversion Products with Varying Dextrose Equivalents

    Interfacial Properties of β-Lactoglobulin at the Oil/Water Interface: Influence of Starch Conversion Products with Varying Dextrose Equivalents by Heiden-Hecht, Theresia, Ulbrich, Marco, Drusch, Stephan, Brückner-Gühmann, Monika

    Published in Food biophysics
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  6. 6
    Towards an increased plant protein intake: Rheological properties, sensory perception and consumer acceptability of lactic acid fermented, oat-based gels

    Towards an increased plant protein intake: Rheological properties, sensory perception and consumer acceptability of lactic acid fermented, oat-based gels by Brückner-Gühmann, Monika, Banovic, Marija, Drusch, Stephan

    Published in Food hydrocolloids
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  7. 7
    Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation

    Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation by Brückner-Gühmann, Monika, Benthin, Albina, Drusch, Stephan

    Published in Food hydrocolloids
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  8. 8
    Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules

    Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules by Moser, Poliana, Nicoletti, Vânia Regina, Drusch, Stephan, Brückner-Gühmann, Monika

    Published in Food hydrocolloids
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  9. 9
    Foaming characteristics of oat protein and modification by partial hydrolysis

    Foaming characteristics of oat protein and modification by partial hydrolysis by Brückner-Gühmann, Monika, Heiden-Hecht, Theresia, Sözer, Nesli, Drusch, Stephan

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  10. 10
    Foods with increased protein content: A qualitative study on European consumer preferences and perceptions

    Foods with increased protein content: A qualitative study on European consumer preferences and perceptions by Banovic, Marija, Arvola, Anne, Pennanen, Kyösti, Duta, Denisa E., Brückner-Gühmann, Monika, Lähteenmäki, Liisa, Grunert, Klaus G.

    Published in Appetite
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  11. 11
    Towards an improved understanding of spray-dried emulsions: Impact of the emulsifying constituent combination on characteristics and storage stability

    Towards an improved understanding of spray-dried emulsions: Impact of the emulsifying constituent combination on characteristics and storage stability by Heiden-Hecht, Theresia, Taboada, Martha L., Brückner-Gühmann, Monika, Karbstein, Heike P., Gaukel, Volker, Drusch, Stephan

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:

Search Tools: