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Veröffentlicht/Copyright:
23. August 2021
Published Online: 2021-08-23
© 2021 Walter de Gruyter GmbH, Berlin/Boston
Artikel in diesem Heft
- Frontmatter
- Articles
- Electrolysis soy protein isolate-based oleogels prepared with an emulsion-templated approach
- A novel micro-spiral pneumatic selection system for the separation of fresh tea leaves
- Impact of high-intensity ultrasound on the physicochemical and functional properties of a protein isolate from passion fruit (Passiflora edulis) seeds
- The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes
- Oil-in-water emulsions stabilized by sodium alginate microgels
- Influence of ultrasonic waves and conventional extraction methods on phenolic compound yield and phytochemical composition from Punica granatum L. peel
- Analysis on the effect of polyetherimide on energy distribution of radio frequency heating of viscous sauce
Artikel in diesem Heft
- Frontmatter
- Articles
- Electrolysis soy protein isolate-based oleogels prepared with an emulsion-templated approach
- A novel micro-spiral pneumatic selection system for the separation of fresh tea leaves
- Impact of high-intensity ultrasound on the physicochemical and functional properties of a protein isolate from passion fruit (Passiflora edulis) seeds
- The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes
- Oil-in-water emulsions stabilized by sodium alginate microgels
- Influence of ultrasonic waves and conventional extraction methods on phenolic compound yield and phytochemical composition from Punica granatum L. peel
- Analysis on the effect of polyetherimide on energy distribution of radio frequency heating of viscous sauce
