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Drusch, S.
127
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Online (127)
Mediatypes
Articles (Online) (77)
Bookchapter (Online) (1)
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english (123)
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1
ENZYMATIC PRE-TREATMENT DEFINES THE WATER-BINDING AND RHEOL..:
Morales-Medina, R.
;
Manthei, A.
;
Drusch, S.
Food Hydrocolloids. , 2024
Link:
https://doi.org/10.1016/..
?
2
Thermal-mechanical treatment of blackcurrant pomace for enr..:
Sankowski, L.V.
;
Morales-Medina, R.
;
Fula Arguello, C.
...
Food Hydrocolloids. 146 (2024) - p. 109296 , 2024
Link:
https://doi.org/10.1016/..
?
3
Einfluss innerer und äußerer Faktoren auf die Wechselwirkun..:
Bock, A.
;
Kieserling, H.
;
Drusch, S.
.
Lebensmittelchemie. 78 (2024) S1 - p. , 2024
Link:
https://doi.org/10.1002/..
?
4
Charakterisierung enzymatisch‐mechanisch hergestellter Ball..:
Schmidt, R. E.
;
Steffan, J.
;
Keller, J.
...
Lebensmittelchemie. 78 (2024) S1 - p. , 2024
Link:
https://doi.org/10.1002/..
?
5
Review on the impact of the molecular structure of pectin o..:
Drusch, S.
;
Eichhorn, M.
;
Heinert, S.
..
Food Hydrocolloids. 156 (2024) - p. 110289 , 2024
Link:
https://doi.org/10.1016/..
?
6
Design of a functional organic agroforestry system associat..:
Savietto, D.
;
Fillon, V.
;
Temple-Boyer--Dury, A.
...
Animal - Open Space. 2 (2023) - p. 100051 , 2023
Link:
https://doi.org/10.1016/..
?
7
Potential of redcurrant protein-enriched fractions as emuls..:
Sankowski, L.V.
;
Hennig, L.
;
Drusch, S.
.
Future Foods. 7 (2023) - p. 100232 , 2023
Link:
https://doi.org/10.1016/..
?
8
Lupineninnenfaser – Charakterisierung der Ballaststoffe aus..:
Steffan, J.
;
Schmidt, R.
;
Keller, J.
...
Lebensmittelchemie. 76 (2022) S2 - p. , 2022
Link:
https://doi.org/10.1002/..
?
9
Charakterisierung und Vergleich der Ballaststoffstrukturen ..:
Schmidt, R.
;
Steffan, J.
;
Keller, J.
...
Lebensmittelchemie. 76 (2022) S2 - p. , 2022
Link:
https://doi.org/10.1002/..
?
10
Auswirkungen von Phenolsäurederivaten auf β‐Lactoglobulin‐s..:
Bock, A.
;
Kieserling, H.
;
Rohn, S.
..
Lebensmittelchemie. 76 (2022) S1 - p. , 2022
Link:
https://doi.org/10.1002/..
?
11
Vergleich der Reaktivitäten: Uronsäuren vs. reduzierende Zu..:
Fatouros, A.
;
Einhorn‐Stoll, U.
;
Berlin/D, H. Kastner
...
Lebensmittelchemie. 76 (2022) S2 - p. , 2022
Link:
https://doi.org/10.1002/..
?
12
Der Einfluss von Phenolsäurederivaten auf die Grenzflächen ..:
Bock, A.
;
Kieserling, H.
;
Drusch, S.
.
Lebensmittelchemie. 75 (2021) S2 - p. , 2021
Link:
https://doi.org/10.1002/..
?
13
Current knowledge on the interfacial behaviour limits our u..:
Drusch, S.
;
Klost, M.
;
Kieserling, H.
Current Opinion in Colloid & Interface Science. 56 (2021) - p. 101503 , 2021
Link:
https://doi.org/10.1016/..
?
14
Strukturanalyse von Proteinen an Grenzflächen:
Kieserling, H.
;
Wagemans, A. M.
;
Drusch, S.
.
Lebensmittelchemie. 75 (2021) S2 - p. , 2021
Link:
https://doi.org/10.1002/..
?
15
Decreasing trends in suboptimal prescribing in older people..:
Drusch, S
;
Le Tri, T
;
Ankri, J
..
European Journal of Public Health. 31 (2021) Supplement_3 - p. , 2021
Link:
https://doi.org/10.1093/..
1-15