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Research
Grenzflächenfunktionalität von Biopolymeren auf Pektinbasis
Verkapselungsmethoden für Lebensmittel- und Biotechnologieanwendungen
Processes for sustainable food production and food security
Projects
Cooperations
Publications
Structure stability and crystallization behavior of water in oil in water (WOW) double emulsions during their characterization by differential scanning calorimetry (DSC)
chair:
Neumann, S.M., van der Schaaf, U.S., Karbstein H. P.
place:
Journal of Thermal Analysis and Calorimetry
Date:
2017