Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures

Gespeichert in:

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

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Umfang:	1 Online-Ressource ; Illustrationen, Diagramme

Übergeordnetes Werk:	Enthalten in: Journal of food science - Chicago, Ill. : Inst., 1990, 85(2020), 4, Seite 1213-1222
Übergeordnetes Werk:	volume:85 ; year:2020 ; number:4 ; pages:1213-1222

Links:	Link aufrufen

DOI / URN:	10.1111/1750-3841.15104

Katalog-ID:	1695549953

Internformat


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245	1	0	\|a Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures \|c Hanna Salminen, Sonja Bischoff, and Jochen Weiss
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912			\|a GBV_ILN_24
912			\|a GBV_ILN_31
912			\|a GBV_ILN_32
912			\|a GBV_ILN_39
912			\|a GBV_ILN_40
912			\|a GBV_ILN_60
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_120
912			\|a GBV_ILN_138
912			\|a GBV_ILN_150
912			\|a GBV_ILN_151
912			\|a GBV_ILN_161
912			\|a GBV_ILN_170
912			\|a GBV_ILN_171
912			\|a GBV_ILN_187
912			\|a GBV_ILN_213
912			\|a GBV_ILN_224
912			\|a GBV_ILN_230
912			\|a GBV_ILN_266
912			\|a GBV_ILN_285
912			\|a GBV_ILN_293
912			\|a GBV_ILN_370
912			\|a GBV_ILN_602
912			\|a GBV_ILN_636
912			\|a GBV_ILN_647
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_2006
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_2031
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2037
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2039
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_2057
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2088
912			\|a GBV_ILN_2093
912			\|a GBV_ILN_2106
912			\|a GBV_ILN_2108
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_2119
912			\|a GBV_ILN_2122
912			\|a GBV_ILN_2129
912			\|a GBV_ILN_2143
912			\|a GBV_ILN_2144
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_2472
912			\|a GBV_ILN_2507
912			\|a GBV_ILN_2522
912			\|a GBV_ILN_2548
912			\|a GBV_ILN_4035
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4046
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4242
912			\|a GBV_ILN_4246
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_4336
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4393
912			\|a GBV_ILN_4700
912			\|a GBV_ILN_2403
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matchkey_str	article:17503841:2020----::omtoadtbltoeusostblzdyulaaao
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publishDate	2020
allfields	10.1111/1750-3841.15104 doi (DE-627)1695549953 (DE-599)KXP1695549953 DE-627 ger DE-627 rda eng Salminen, Hanna verfasserin (DE-588)141593091 (DE-627)704019396 (DE-576)324874790 aut Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures Hanna Salminen, Sonja Bischoff, and Jochen Weiss 2020 1 Online-Ressource Illustrationen, Diagramme Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Bischoff, Sonja verfasserin aut Weiss, Jochen 1969- verfasserin (DE-588)138226660 (DE-627)600654575 (DE-576)30640382X aut Enthalten in Journal of food science Chicago, Ill. : Inst., 1990 85(2020), 4, Seite 1213-1222 (DE-627)320456277 (DE-600)2006705-7 (DE-576)115905189 1750-3841 nnns volume:85 year:2020 number:4 pages:1213-1222 https://doi.org/10.1111/1750-3841.15104 Resolving-System kostenfrei GBV_USEFLAG_U GBV_ILN_2028 ISIL_DE-100X SYSFLAG_1 GBV_KXP GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 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_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_266 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 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_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 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_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 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_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 GBV_ILN_2403 GBV_ILN_2403 ISIL_DE-LFER AR 85 2020 4 1213-1222 2028 01 DE-100X 3628501903 00 --%%-- --%%-- --%%-- --%%-- l01 21-04-20 2403 01 DE-LFER 365856931X 00 --%%-- --%%-- n --%%-- l01 05-05-20 2403 01 DE-LFER https://doi.org/10.1111/1750-3841.15104 2028 01 DE-100X 00 s (DE-627)167804301X hoh <2020> 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)1336409630 Verfasser_3
spelling	10.1111/1750-3841.15104 doi (DE-627)1695549953 (DE-599)KXP1695549953 DE-627 ger DE-627 rda eng Salminen, Hanna verfasserin (DE-588)141593091 (DE-627)704019396 (DE-576)324874790 aut Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures Hanna Salminen, Sonja Bischoff, and Jochen Weiss 2020 1 Online-Ressource Illustrationen, Diagramme Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Bischoff, Sonja verfasserin aut Weiss, Jochen 1969- verfasserin (DE-588)138226660 (DE-627)600654575 (DE-576)30640382X aut Enthalten in Journal of food science Chicago, Ill. : Inst., 1990 85(2020), 4, Seite 1213-1222 (DE-627)320456277 (DE-600)2006705-7 (DE-576)115905189 1750-3841 nnns volume:85 year:2020 number:4 pages:1213-1222 https://doi.org/10.1111/1750-3841.15104 Resolving-System kostenfrei GBV_USEFLAG_U GBV_ILN_2028 ISIL_DE-100X SYSFLAG_1 GBV_KXP GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 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_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_266 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 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_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 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_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 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_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 GBV_ILN_2403 GBV_ILN_2403 ISIL_DE-LFER AR 85 2020 4 1213-1222 2028 01 DE-100X 3628501903 00 --%%-- --%%-- --%%-- --%%-- l01 21-04-20 2403 01 DE-LFER 365856931X 00 --%%-- --%%-- n --%%-- l01 05-05-20 2403 01 DE-LFER https://doi.org/10.1111/1750-3841.15104 2028 01 DE-100X 00 s (DE-627)167804301X hoh <2020> 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)1336409630 Verfasser_3
allfields_unstemmed	10.1111/1750-3841.15104 doi (DE-627)1695549953 (DE-599)KXP1695549953 DE-627 ger DE-627 rda eng Salminen, Hanna verfasserin (DE-588)141593091 (DE-627)704019396 (DE-576)324874790 aut Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures Hanna Salminen, Sonja Bischoff, and Jochen Weiss 2020 1 Online-Ressource Illustrationen, Diagramme Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Bischoff, Sonja verfasserin aut Weiss, Jochen 1969- verfasserin (DE-588)138226660 (DE-627)600654575 (DE-576)30640382X aut Enthalten in Journal of food science Chicago, Ill. : Inst., 1990 85(2020), 4, Seite 1213-1222 (DE-627)320456277 (DE-600)2006705-7 (DE-576)115905189 1750-3841 nnns volume:85 year:2020 number:4 pages:1213-1222 https://doi.org/10.1111/1750-3841.15104 Resolving-System kostenfrei GBV_USEFLAG_U GBV_ILN_2028 ISIL_DE-100X SYSFLAG_1 GBV_KXP GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 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_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_266 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 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_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 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_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 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_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 GBV_ILN_2403 GBV_ILN_2403 ISIL_DE-LFER AR 85 2020 4 1213-1222 2028 01 DE-100X 3628501903 00 --%%-- --%%-- --%%-- --%%-- l01 21-04-20 2403 01 DE-LFER 365856931X 00 --%%-- --%%-- n --%%-- l01 05-05-20 2403 01 DE-LFER https://doi.org/10.1111/1750-3841.15104 2028 01 DE-100X 00 s (DE-627)167804301X hoh <2020> 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)1336409630 Verfasser_3
allfieldsGer	10.1111/1750-3841.15104 doi (DE-627)1695549953 (DE-599)KXP1695549953 DE-627 ger DE-627 rda eng Salminen, Hanna verfasserin (DE-588)141593091 (DE-627)704019396 (DE-576)324874790 aut Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures Hanna Salminen, Sonja Bischoff, and Jochen Weiss 2020 1 Online-Ressource Illustrationen, Diagramme Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Bischoff, Sonja verfasserin aut Weiss, Jochen 1969- verfasserin (DE-588)138226660 (DE-627)600654575 (DE-576)30640382X aut Enthalten in Journal of food science Chicago, Ill. : Inst., 1990 85(2020), 4, Seite 1213-1222 (DE-627)320456277 (DE-600)2006705-7 (DE-576)115905189 1750-3841 nnns volume:85 year:2020 number:4 pages:1213-1222 https://doi.org/10.1111/1750-3841.15104 Resolving-System kostenfrei GBV_USEFLAG_U GBV_ILN_2028 ISIL_DE-100X SYSFLAG_1 GBV_KXP GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 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_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_266 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 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_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 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_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 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_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 GBV_ILN_2403 GBV_ILN_2403 ISIL_DE-LFER AR 85 2020 4 1213-1222 2028 01 DE-100X 3628501903 00 --%%-- --%%-- --%%-- --%%-- l01 21-04-20 2403 01 DE-LFER 365856931X 00 --%%-- --%%-- n --%%-- l01 05-05-20 2403 01 DE-LFER https://doi.org/10.1111/1750-3841.15104 2028 01 DE-100X 00 s (DE-627)167804301X hoh <2020> 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)1336409630 Verfasser_3
allfieldsSound	10.1111/1750-3841.15104 doi (DE-627)1695549953 (DE-599)KXP1695549953 DE-627 ger DE-627 rda eng Salminen, Hanna verfasserin (DE-588)141593091 (DE-627)704019396 (DE-576)324874790 aut Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures Hanna Salminen, Sonja Bischoff, and Jochen Weiss 2020 1 Online-Ressource Illustrationen, Diagramme Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Bischoff, Sonja verfasserin aut Weiss, Jochen 1969- verfasserin (DE-588)138226660 (DE-627)600654575 (DE-576)30640382X aut Enthalten in Journal of food science Chicago, Ill. : Inst., 1990 85(2020), 4, Seite 1213-1222 (DE-627)320456277 (DE-600)2006705-7 (DE-576)115905189 1750-3841 nnns volume:85 year:2020 number:4 pages:1213-1222 https://doi.org/10.1111/1750-3841.15104 Resolving-System kostenfrei GBV_USEFLAG_U GBV_ILN_2028 ISIL_DE-100X SYSFLAG_1 GBV_KXP GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 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_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_266 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 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_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 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_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 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_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 GBV_ILN_2403 GBV_ILN_2403 ISIL_DE-LFER AR 85 2020 4 1213-1222 2028 01 DE-100X 3628501903 00 --%%-- --%%-- --%%-- --%%-- l01 21-04-20 2403 01 DE-LFER 365856931X 00 --%%-- --%%-- n --%%-- l01 05-05-20 2403 01 DE-LFER https://doi.org/10.1111/1750-3841.15104 2028 01 DE-100X 00 s (DE-627)167804301X hoh <2020> 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)1336409630 Verfasser_3
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source	Enthalten in Journal of food science 85(2020), 4, Seite 1213-1222 volume:85 year:2020 number:4 pages:1213-1222
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topic_title	2028 01 DE-100X 00 s (DE-627)167804301X hoh <2020> 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)1336409630 Verfasser_3 Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures Hanna Salminen, Sonja Bischoff, and Jochen Weiss
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title	Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures
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title_full	Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures Hanna Salminen, Sonja Bischoff, and Jochen Weiss
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title_sort	formation and stability of emulsions stabilized by quillaja saponin-egg lecithin mixtures
title_auth	Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures
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container_issue	4
title_short	Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures
url	https://doi.org/10.1111/1750-3841.15104
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author2	Bischoff, Sonja Weiss, Jochen 1969-
author2Str	Bischoff, Sonja Weiss, Jochen 1969-
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GND_str_mv	Salminen, Hanna Weiss, Jochen
GND_txt_mv	Salminen, Hanna Weiss, Jochen
GND_txtF_mv	Salminen, Hanna Weiss, Jochen
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doi_str	10.1111/1750-3841.15104
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up_date	2024-07-05T01:30:57.189Z
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Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures

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