受强制性开放获取政策约束的文章 - Monika Brückner-Gühmann了解详情
无法在其他位置公开访问的文章：1 篇
Foods with increased protein content: A qualitative study on European consumer preferences and perceptions
M Banovic, A Arvola, K Pennanen, DE Duta, M Brückner-Gühmann, ...
Appetite 125, 233-243, 2018
强制性开放获取政策： European Commission
可在其他位置公开访问的文章：7 篇
Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation
M Brückner-Gühmann, A Benthin, S Drusch
Food Hydrocolloids 86, 146-153, 2019
强制性开放获取政策： European Commission, Federal Ministry of Education and Research, Germany
Towards an increased plant protein intake: Rheological properties, sensory perception and consumer acceptability of lactic acid fermented, oat-based gels
M Brückner-Gühmann, M Banovic, S Drusch
Food Hydrocolloids 96, 201-208, 2019
强制性开放获取政策： European Commission, Federal Ministry of Education and Research, Germany
Foaming characteristics of oat protein and modification by partial hydrolysis
M Brückner-Gühmann, T Heiden-Hecht, N Sözer, S Drusch
European Food Research and Technology 244, 2095-2106, 2018
强制性开放获取政策： Federal Ministry of Education and Research, Germany
Oat protein concentrate as alternative ingredient for non‐dairy yoghurt‐type product
M Brückner‐Gühmann, E Vasil'eva, A Culetu, D Duta, N Sozer, S Drusch
Journal of the Science of Food and Agriculture 99 (13), 5852-5857, 2019
强制性开放获取政策： Federal Ministry of Education and Research, Germany
Oat protein as plant-derived gelling agent: Properties and potential of modification
M Brückner-Gühmann, A Kratzsch, N Sozer, S Drusch
Future Foods 4, 100053, 2021
强制性开放获取政策： Federal Ministry of Education and Research, Germany
Towards an improved understanding of spray-dried emulsions: Impact of the emulsifying constituent combination on characteristics and storage stability
T Heiden-Hecht, ML Taboada, M Brückner-Gühmann, HP Karbstein, ...
International dairy journal 121, 105134, 2021
强制性开放获取政策： German Research Foundation
Interfacial properties of β-lactoglobulin at the oil/water interface: influence of starch conversion products with varying dextrose equivalents
T Heiden-Hecht, M Ulbrich, S Drusch, M Brückner-Gühmann
Food Biophysics 16, 169-180, 2021
强制性开放获取政策： German Research Foundation
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