Electrostatic adsorption and stability of whey protein-pectin complexes on emulsion interfaces

Gespeichert in:

Autor*in:	Salminen, Hanna [verfasserIn] Weiss, Jochen - 1969- [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2013

Umfang:	Online-Ressource ; Ill., graph. Darst.

Übergeordnetes Werk:	In: Food hydrocolloids - Amsterdam : Elsevier, 1986, 35(2014), Seite 410-419
Übergeordnetes Werk:	volume:35 ; year:2014 ; pages:410-419

DOI / URN:	10.1016/j.foodhyd.2013.06.020

Katalog-ID:	146141251X

Internformat


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912			\|a GBV_ILN_4307
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matchkey_str	article:18737137:2013----::lcrsaiasrtoadtbltowepoenetnope
hierarchy_sort_str	2013
publishDate	2013
allfields	10.1016/j.foodhyd.2013.06.020 doi (DE-627)146141251X (DE-576)391412515 (DE-599)BSZ391412515 DE-627 ger DE-627 rakwb eng Salminen, Hanna verfasserin (DE-588)141593091 (DE-627)704019396 (DE-576)324874790 aut Electrostatic adsorption and stability of whey protein-pectin complexes on emulsion interfaces Hanna Salminen; Jochen Weiss 2013 Online-Ressource Ill., graph. Darst. Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Weiss, Jochen 1969- verfasserin (DE-588)138226660 (DE-627)600654575 (DE-576)30640382X aut In Food hydrocolloids Amsterdam : Elsevier, 1986 35(2014), Seite 410-419 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:35 year:2014 pages:410-419 GBV_USEFLAG_U GBV_ILN_2028 ISIL_DE-100X SYSFLAG_1 GBV_KXP GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 AR 35 2014 410-419 2028 01 DE-100X 2764156839 00 --%%-- --%%-- --%%-- --%%-- l01 24-07-13 2028 01 DE-100X 00 s (DE-627)1441557644 hoh <2013> 2028 01 DE-100X 01 c (DE-627)1337521639 Fg. Lebensmittelmaterialwissenschaft (150g) <Hohenheim> 2028 01 DE-100X 02 s (DE-627)1331889235 Zeitschriftenaufsatz 2028 01 DE-100X 03 s (DE-627)1334177651 peer review 2028 01 DE-100X 04 p (DE-627)1331622522 Verfasser 2028 01 DE-100X 04 p (DE-627)1336319933 Verfasser_2
spelling	10.1016/j.foodhyd.2013.06.020 doi (DE-627)146141251X (DE-576)391412515 (DE-599)BSZ391412515 DE-627 ger DE-627 rakwb eng Salminen, Hanna verfasserin (DE-588)141593091 (DE-627)704019396 (DE-576)324874790 aut Electrostatic adsorption and stability of whey protein-pectin complexes on emulsion interfaces Hanna Salminen; Jochen Weiss 2013 Online-Ressource Ill., graph. Darst. Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Weiss, Jochen 1969- verfasserin (DE-588)138226660 (DE-627)600654575 (DE-576)30640382X aut In Food hydrocolloids Amsterdam : Elsevier, 1986 35(2014), Seite 410-419 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:35 year:2014 pages:410-419 GBV_USEFLAG_U GBV_ILN_2028 ISIL_DE-100X SYSFLAG_1 GBV_KXP GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 AR 35 2014 410-419 2028 01 DE-100X 2764156839 00 --%%-- --%%-- --%%-- --%%-- l01 24-07-13 2028 01 DE-100X 00 s (DE-627)1441557644 hoh <2013> 2028 01 DE-100X 01 c (DE-627)1337521639 Fg. Lebensmittelmaterialwissenschaft (150g) <Hohenheim> 2028 01 DE-100X 02 s (DE-627)1331889235 Zeitschriftenaufsatz 2028 01 DE-100X 03 s (DE-627)1334177651 peer review 2028 01 DE-100X 04 p (DE-627)1331622522 Verfasser 2028 01 DE-100X 04 p (DE-627)1336319933 Verfasser_2
allfields_unstemmed	10.1016/j.foodhyd.2013.06.020 doi (DE-627)146141251X (DE-576)391412515 (DE-599)BSZ391412515 DE-627 ger DE-627 rakwb eng Salminen, Hanna verfasserin (DE-588)141593091 (DE-627)704019396 (DE-576)324874790 aut Electrostatic adsorption and stability of whey protein-pectin complexes on emulsion interfaces Hanna Salminen; Jochen Weiss 2013 Online-Ressource Ill., graph. Darst. Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Weiss, Jochen 1969- verfasserin (DE-588)138226660 (DE-627)600654575 (DE-576)30640382X aut In Food hydrocolloids Amsterdam : Elsevier, 1986 35(2014), Seite 410-419 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:35 year:2014 pages:410-419 GBV_USEFLAG_U GBV_ILN_2028 ISIL_DE-100X SYSFLAG_1 GBV_KXP GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 AR 35 2014 410-419 2028 01 DE-100X 2764156839 00 --%%-- --%%-- --%%-- --%%-- l01 24-07-13 2028 01 DE-100X 00 s (DE-627)1441557644 hoh <2013> 2028 01 DE-100X 01 c (DE-627)1337521639 Fg. Lebensmittelmaterialwissenschaft (150g) <Hohenheim> 2028 01 DE-100X 02 s (DE-627)1331889235 Zeitschriftenaufsatz 2028 01 DE-100X 03 s (DE-627)1334177651 peer review 2028 01 DE-100X 04 p (DE-627)1331622522 Verfasser 2028 01 DE-100X 04 p (DE-627)1336319933 Verfasser_2
allfieldsGer	10.1016/j.foodhyd.2013.06.020 doi (DE-627)146141251X (DE-576)391412515 (DE-599)BSZ391412515 DE-627 ger DE-627 rakwb eng Salminen, Hanna verfasserin (DE-588)141593091 (DE-627)704019396 (DE-576)324874790 aut Electrostatic adsorption and stability of whey protein-pectin complexes on emulsion interfaces Hanna Salminen; Jochen Weiss 2013 Online-Ressource Ill., graph. Darst. Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Weiss, Jochen 1969- verfasserin (DE-588)138226660 (DE-627)600654575 (DE-576)30640382X aut In Food hydrocolloids Amsterdam : Elsevier, 1986 35(2014), Seite 410-419 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:35 year:2014 pages:410-419 GBV_USEFLAG_U GBV_ILN_2028 ISIL_DE-100X SYSFLAG_1 GBV_KXP GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 AR 35 2014 410-419 2028 01 DE-100X 2764156839 00 --%%-- --%%-- --%%-- --%%-- l01 24-07-13 2028 01 DE-100X 00 s (DE-627)1441557644 hoh <2013> 2028 01 DE-100X 01 c (DE-627)1337521639 Fg. Lebensmittelmaterialwissenschaft (150g) <Hohenheim> 2028 01 DE-100X 02 s (DE-627)1331889235 Zeitschriftenaufsatz 2028 01 DE-100X 03 s (DE-627)1334177651 peer review 2028 01 DE-100X 04 p (DE-627)1331622522 Verfasser 2028 01 DE-100X 04 p (DE-627)1336319933 Verfasser_2
allfieldsSound	10.1016/j.foodhyd.2013.06.020 doi (DE-627)146141251X (DE-576)391412515 (DE-599)BSZ391412515 DE-627 ger DE-627 rakwb eng Salminen, Hanna verfasserin (DE-588)141593091 (DE-627)704019396 (DE-576)324874790 aut Electrostatic adsorption and stability of whey protein-pectin complexes on emulsion interfaces Hanna Salminen; Jochen Weiss 2013 Online-Ressource Ill., graph. Darst. Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Weiss, Jochen 1969- verfasserin (DE-588)138226660 (DE-627)600654575 (DE-576)30640382X aut In Food hydrocolloids Amsterdam : Elsevier, 1986 35(2014), Seite 410-419 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:35 year:2014 pages:410-419 GBV_USEFLAG_U GBV_ILN_2028 ISIL_DE-100X SYSFLAG_1 GBV_KXP GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_187 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 AR 35 2014 410-419 2028 01 DE-100X 2764156839 00 --%%-- --%%-- --%%-- --%%-- l01 24-07-13 2028 01 DE-100X 00 s (DE-627)1441557644 hoh <2013> 2028 01 DE-100X 01 c (DE-627)1337521639 Fg. Lebensmittelmaterialwissenschaft (150g) <Hohenheim> 2028 01 DE-100X 02 s (DE-627)1331889235 Zeitschriftenaufsatz 2028 01 DE-100X 03 s (DE-627)1334177651 peer review 2028 01 DE-100X 04 p (DE-627)1331622522 Verfasser 2028 01 DE-100X 04 p (DE-627)1336319933 Verfasser_2
language	English
source	In Food hydrocolloids 35(2014), Seite 410-419 volume:35 year:2014 pages:410-419
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container_title	Food hydrocolloids
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publishDateDaySort_date	2014-01-01T00:00:00Z
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title	Electrostatic adsorption and stability of whey protein-pectin complexes on emulsion interfaces
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title_full	Electrostatic adsorption and stability of whey protein-pectin complexes on emulsion interfaces Hanna Salminen; Jochen Weiss
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title_sort	electrostatic adsorption and stability of whey protein-pectin complexes on emulsion interfaces
title_auth	Electrostatic adsorption and stability of whey protein-pectin complexes on emulsion interfaces
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title_short	Electrostatic adsorption and stability of whey protein-pectin complexes on emulsion interfaces
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