Search Results - Dürasch, A.

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  1. 1
    Characterization of the in situ pellicle ultrastructure formed under the influence of bovine milk and milk protein isolates

    Characterization of the in situ pellicle ultrastructure formed under the influence of bovine milk and milk protein isolates by Kensche, A., Dürasch, A., König, B., Henle, T., Hannig, C., Hannig, M.

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  2. 2
    Efficacy of mouthrinses with bovine milk and milk protein isolates to accumulate casein in the in situ pellicle

    Efficacy of mouthrinses with bovine milk and milk protein isolates to accumulate casein in the in situ pellicle by Kensche, A., Pötschke, S., Hannig, C., Dürasch, A., Henle, T., Hannig, M.

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  3. 3
    Emulgiereigenschaften von Insektenproteinen am Beispiel des Mehlwurms ( Tenebrio molitor ) und der Schwarzen Soldatenfliegenlarve ( Hermetia illucens )

    Emulgiereigenschaften von Insektenproteinen am Beispiel des Mehlwurms ( Tenebrio molitor ) und der Schwarzen Soldatenfliegenlarve ( Hermetia illucens ) by Hannß, M., Neumann, K., Dürasch, A., Henle, T.

    Published in Lebensmittelchemie
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  4. 4
    Emulgiereigenschaften von Insektenproteinen am Beispiel des Mehlwurms (Tenebrio molitor) und der Schwarzen Soldatenfliegenlarve (Hermetia illucens)

    Emulgiereigenschaften von Insektenproteinen am Beispiel des Mehlwurms (Tenebrio molitor) und der Schwarzen Soldatenfliegenlarve (Hermetia illucens) by Hannß, M., Neumann, K., Dürasch, A., Henle, T.

    Published in Lebensmittelchemie
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