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TU Berlin

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Publikationen

Originalarbeiten (peer-reviewed) vor 2018
Modification of extruded chicken collagen films by addition of co-gelling protein and sodium chloride. Oechsle, A. M., Bugbee, T. J., Gibis, M., Kohlus, R., Weiss, J. (2017). Journal of Food Engineering, 207, 46-55
Microstructure and Physical-Chemical Properties of Chicken Collagen. Oechsle, A. M., Akgün, D., Krause, F., Maier, C., Gibis, M., Kohlus, R., & Weiss, J. (2016). Food Structure, 7, 29-37.
Extension of the Vane-pump Grinder Technology to Manufacture Finely Dispersed Meat Batters. Journal of Food Science. Irmscher, S. B., Gibis, M., Herrmann, K., Oechsle, A. M., Kohlus, R., & Weiss, J. (2016). 81(3), E618-626.
Modulation of extruded collagen films by the addition of co-gelling proteins. Journal of Food Engineering. Oechsle, A. M., Häupler, M., Weigel, F., Gibis, M., Kohlus, R., & Weiss, J. (2016). 171, 164-173.
Modulation of the rheological properties and microstructure of collagen by addition of co-gelling proteins. Oechsle, A. M., Häupler, M., Gibis, M., Kohlus, R., & Weiss, J. (2015). Food Hydrocolloids, 49(0), 118-126.
Modulation of collagen by addition of Hofmeister salts. Oechsle, A. M., Landenberger, M., Gibis, M., Irmscher, S. B., Kohlus, R., & Weiss, J. (2015). International Journal of Biological Macromolecules, 79(0), 518-526.
Cross-linking oppositely charged oil-in-water emulsions to enhance heteroaggregate stability. Maier, C., Oechsle, A. M., & Weiss, J. (2015). Colloids and Surfaces B: Biointerfaces, 135, 525-532.
Collagen entanglement influenced by the addition of acids. Oechsle, A. M., Wittmann, X., Gibis, M., Kohlus, R., Weiss, J. (2014). European Polymer Journal: 58(0), 144-156.

 

 

 

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