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Brückner‐Gühmann, Monika
25  Ergebnisse:
Personensuche X
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1

Spray drying of emulsions: Influence of the emulsifier syst..:

Taboada, Martha L. ; Heiden‐Hecht, Theresia ; Brückner‐Gühmann, Monika...
Journal of Food Processing and Preservation.  45 (2021)  9 - p. , 2021
Link: https://doi.org/10.1111/..
 
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2

Oat protein concentrate as alternative ingredient for non‐d..:

Brückner‐Gühmann, Monika ; Vasil'eva, Elena ; Culetu, Alina...
Journal of the Science of Food and Agriculture.  99 (2019)  13 - p. 5852-5857 , 2019
Link: https://doi.org/10.1002/..
 
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3

Oat protein as plant-derived gelling agent: Properties and ..:

Brückner-Gühmann, Monika ; Kratzsch, Annekatrin ; Sozer, Nesli.
Future Foods.  4 (2021)  - p. 100053 , 2021
Link: https://doi.org/10.1016/..
 
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4

Towards an improved understanding of spray-dried emulsions:..:

Heiden-Hecht, Theresia ; Taboada, Martha L. ; Brückner-Gühmann, Monika...
International Dairy Journal.  121 (2021)  - p. 105134 , 2021
Link: https://doi.org/10.1016/..
 
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5

Interfacial Properties of β-Lactoglobulin at the Oil/Water ..:

Heiden-Hecht, Theresia ; Ulbrich, Marco ; Drusch, Stephan.
Food Biophysics.  16 (2020)  2 - p. 169-180 , 2020
Link: https://doi.org/10.1007/..
 
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6

Functional properties of chickpea protein-pectin interfacia..:

Moser, Poliana ; Nicoletti, Vânia Regina ; Drusch, Stephan.
Food Hydrocolloids.  107 (2020)  - p. 105929 , 2020
Link: https://doi.org/10.1016/..
 
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7

Enrichment of yoghurt with oat protein fractions: Structure..:

Brückner-Gühmann, Monika ; Benthin, Albina ; Drusch, Stephan
Food Hydrocolloids.  86 (2019)  - p. 146-153 , 2019
Link: https://doi.org/10.1016/..
 
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8

Towards an increased plant protein intake: Rheological prop..:

Brückner-Gühmann, Monika ; Banovic, Marija ; Drusch, Stephan
Food Hydrocolloids.  96 (2019)  - p. 201-208 , 2019
Link: https://doi.org/10.1016/..
 
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9

Foaming characteristics of oat protein and modification by ..:

Brückner-Gühmann, Monika ; Heiden-Hecht, Theresia ; Sözer, Nesli.
European Food Research and Technology.  244 (2018)  12 - p. 2095-2106 , 2018
Link: https://doi.org/10.1007/..
 
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10

Foods with increased protein content: A qualitative study o..:

Banovic, Marija ; Arvola, Anne ; Pennanen, Kyösti...
Appetite.  125 (2018)  - p. 233-243 , 2018
Link: https://doi.org/10.1016/..
 
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11

Investigations into Structure Formation of Dairy Products:

Brückner-Gühmann, Monika Stephanie , 2011
Link: http://nbn-resolving.de/..
 
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12

Towards an improved understanding of spray-dried emulsions:..:

Heiden-Hecht, Theresia ; Taboada, Martha L ; Brückner-Gühmann, Monika...
10.14279/depositonce-15229.  , 2022
Link: https://depositonce.tu-b..
 
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13

Oat protein as plant-derived gelling agent:Properties and p..:

Brückner-Gühmann, Monika ; Kratzsch, Annekatrin ; Sözer, Nesli.
https://cris.vtt.fi/en/publications/8b04ecdc-6728-4d5c-8ac4-a243befddb9a.  , 2021
Link: https://cris.vtt.fi/en/p..
 
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14

Oat protein as plant-derived gelling agent:Properties and p..:

Brückner-Gühmann, Monika ; Kratzsch, Annekatrin ; Sözer, Nesli.
https://cris.vtt.fi/en/publications/8b04ecdc-6728-4d5c-8ac4-a243befddb9a.  , 2021
Link: https://cris.vtt.fi/en/p..
 
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15

Interfacial properties of β-Lactoglobulin at the oil/water ..:

Heiden-Hecht, Theresia ; Ulbrich, Marco ; Drusch, Stephan.
10.14279/depositonce-15229.  , 2021
Link: https://depositonce.tu-b..
 
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