Investigations into the structure-function relationship of plant-based surfactant glycyrrhizin : interfacial behavior & emulsion formation

Gespeichert in:

Autor*in:	Ralla, Theo [verfasserIn] Salminen, Hanna [verfasserIn] Braun, Katharina [verfasserIn] Weiss, Jochen - 1969- [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2019

Umfang:	1 Online-Ressource ; Diagramme

Übergeordnetes Werk:	Enthalten in: LWT - food science and technology - Amsterdam [u.a.] : Elsevier, 1993, 120(2020), Artikel-Nummer 108910
Übergeordnetes Werk:	volume:120 ; year:2020

DOI / URN:	10.1016/j.lwt.2019.108910

Katalog-ID:	1691277797

Internformat


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245	1	0	\|a Investigations into the structure-function relationship of plant-based surfactant glycyrrhizin \|b interfacial behavior & emulsion formation \|c Theo Ralla, Hanna Salminen, Katharina Braun, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
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912			\|a GBV_ILN_62
912			\|a GBV_ILN_63
912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_74
912			\|a GBV_ILN_90
912			\|a GBV_ILN_95
912			\|a GBV_ILN_100
912			\|a GBV_ILN_105
912			\|a GBV_ILN_110
912			\|a GBV_ILN_151
912			\|a GBV_ILN_187
912			\|a GBV_ILN_213
912			\|a GBV_ILN_224
912			\|a GBV_ILN_230
912			\|a GBV_ILN_370
912			\|a GBV_ILN_602
912			\|a GBV_ILN_702
912			\|a GBV_ILN_2001
912			\|a GBV_ILN_2003
912			\|a GBV_ILN_2004
912			\|a GBV_ILN_2005
912			\|a GBV_ILN_2007
912			\|a GBV_ILN_2008
912			\|a GBV_ILN_2009
912			\|a GBV_ILN_2010
912			\|a GBV_ILN_2011
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_2015
912			\|a GBV_ILN_2020
912			\|a GBV_ILN_2021
912			\|a GBV_ILN_2025
912			\|a GBV_ILN_2026
912			\|a GBV_ILN_2027
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2055
912			\|a GBV_ILN_2056
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2065
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2088
912			\|a GBV_ILN_2106
912			\|a GBV_ILN_2110
912			\|a GBV_ILN_2111
912			\|a GBV_ILN_2112
912			\|a GBV_ILN_2113
912			\|a GBV_ILN_2118
912			\|a GBV_ILN_2122
912			\|a GBV_ILN_2129
912			\|a GBV_ILN_2143
912			\|a GBV_ILN_2147
912			\|a GBV_ILN_2148
912			\|a GBV_ILN_2152
912			\|a GBV_ILN_2153
912			\|a GBV_ILN_2190
912			\|a GBV_ILN_2232
912			\|a GBV_ILN_2336
912			\|a GBV_ILN_2470
912			\|a GBV_ILN_2507
912			\|a GBV_ILN_2522
912			\|a GBV_ILN_4035
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4242
912			\|a GBV_ILN_4249
912			\|a GBV_ILN_4251
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4306
912			\|a GBV_ILN_4307
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4322
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4335
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4393
912			\|a GBV_ILN_4700
951			\|a AR
952			\|d 120 \|j 2020 \|y 120(2020), Artikel-Nummer 108910
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Indexfelder

author_variant	t r tr h s hs k b kb j w jw
matchkey_str	rallatheosalminenhannabraunkatharinaweis:2019----:netgtosnohsrcueucineainhpflnbsd
hierarchy_sort_str	2019
publishDate	2019
allfields	10.1016/j.lwt.2019.108910 doi (DE-627)1691277797 (DE-599)KXP1691277797 DE-627 ger DE-627 rda eng Ralla, Theo verfasserin (DE-588)1128184338 (DE-627)882547909 (DE-576)414922638 aut Investigations into the structure-function relationship of plant-based surfactant glycyrrhizin interfacial behavior & emulsion formation Theo Ralla, Hanna Salminen, Katharina Braun, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss 2019 1 Online-Ressource Diagramme Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Salminen, Hanna verfasserin (DE-588)141593091 (DE-627)704019396 (DE-576)324874790 aut Braun, Katharina verfasserin aut Weiss, Jochen 1969- verfasserin (DE-588)138226660 (DE-627)600654575 (DE-576)30640382X aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 120(2020), Artikel-Nummer 108910 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:120 year:2020 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_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 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_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 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 GBV_ILN_4700 AR 120 2020 120(2020), Artikel-Nummer 108910 2028 01 DE-100X 3601301113 00 --%%-- --%%-- --%%-- --%%-- l01 02-03-20 2028 01 DE-100X 00 s (DE-627)1580316395 hoh <2019> 2028 01 DE-100X 01 k (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)133641605X Verfasser_7
spelling	10.1016/j.lwt.2019.108910 doi (DE-627)1691277797 (DE-599)KXP1691277797 DE-627 ger DE-627 rda eng Ralla, Theo verfasserin (DE-588)1128184338 (DE-627)882547909 (DE-576)414922638 aut Investigations into the structure-function relationship of plant-based surfactant glycyrrhizin interfacial behavior & emulsion formation Theo Ralla, Hanna Salminen, Katharina Braun, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss 2019 1 Online-Ressource Diagramme Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Salminen, Hanna verfasserin (DE-588)141593091 (DE-627)704019396 (DE-576)324874790 aut Braun, Katharina verfasserin aut Weiss, Jochen 1969- verfasserin (DE-588)138226660 (DE-627)600654575 (DE-576)30640382X aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 120(2020), Artikel-Nummer 108910 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:120 year:2020 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_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 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_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 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 GBV_ILN_4700 AR 120 2020 120(2020), Artikel-Nummer 108910 2028 01 DE-100X 3601301113 00 --%%-- --%%-- --%%-- --%%-- l01 02-03-20 2028 01 DE-100X 00 s (DE-627)1580316395 hoh <2019> 2028 01 DE-100X 01 k (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)133641605X Verfasser_7
allfields_unstemmed	10.1016/j.lwt.2019.108910 doi (DE-627)1691277797 (DE-599)KXP1691277797 DE-627 ger DE-627 rda eng Ralla, Theo verfasserin (DE-588)1128184338 (DE-627)882547909 (DE-576)414922638 aut Investigations into the structure-function relationship of plant-based surfactant glycyrrhizin interfacial behavior & emulsion formation Theo Ralla, Hanna Salminen, Katharina Braun, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss 2019 1 Online-Ressource Diagramme Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Salminen, Hanna verfasserin (DE-588)141593091 (DE-627)704019396 (DE-576)324874790 aut Braun, Katharina verfasserin aut Weiss, Jochen 1969- verfasserin (DE-588)138226660 (DE-627)600654575 (DE-576)30640382X aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 120(2020), Artikel-Nummer 108910 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:120 year:2020 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_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 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_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 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 GBV_ILN_4700 AR 120 2020 120(2020), Artikel-Nummer 108910 2028 01 DE-100X 3601301113 00 --%%-- --%%-- --%%-- --%%-- l01 02-03-20 2028 01 DE-100X 00 s (DE-627)1580316395 hoh <2019> 2028 01 DE-100X 01 k (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)133641605X Verfasser_7
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allfieldsSound	10.1016/j.lwt.2019.108910 doi (DE-627)1691277797 (DE-599)KXP1691277797 DE-627 ger DE-627 rda eng Ralla, Theo verfasserin (DE-588)1128184338 (DE-627)882547909 (DE-576)414922638 aut Investigations into the structure-function relationship of plant-based surfactant glycyrrhizin interfacial behavior & emulsion formation Theo Ralla, Hanna Salminen, Katharina Braun, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss 2019 1 Online-Ressource Diagramme Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Salminen, Hanna verfasserin (DE-588)141593091 (DE-627)704019396 (DE-576)324874790 aut Braun, Katharina verfasserin aut Weiss, Jochen 1969- verfasserin (DE-588)138226660 (DE-627)600654575 (DE-576)30640382X aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 120(2020), Artikel-Nummer 108910 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:120 year:2020 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_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 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_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 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 GBV_ILN_4700 AR 120 2020 120(2020), Artikel-Nummer 108910 2028 01 DE-100X 3601301113 00 --%%-- --%%-- --%%-- --%%-- l01 02-03-20 2028 01 DE-100X 00 s (DE-627)1580316395 hoh <2019> 2028 01 DE-100X 01 k (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)133641605X Verfasser_7
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source	Enthalten in LWT - food science and technology 120(2020), Artikel-Nummer 108910 volume:120 year:2020
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title	Investigations into the structure-function relationship of plant-based surfactant glycyrrhizin interfacial behavior & emulsion formation
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title_full	Investigations into the structure-function relationship of plant-based surfactant glycyrrhizin interfacial behavior & emulsion formation Theo Ralla, Hanna Salminen, Katharina Braun, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
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title_short	Investigations into the structure-function relationship of plant-based surfactant glycyrrhizin
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Investigations into the structure-function relationship of plant-based surfactant glycyrrhizin : interfacial behavior & emulsion formation

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