Molekulare Gastronomie
- 4 January 2002
- journal article
- research article
- Published by Wiley in Angewandte Chemie
- Vol. 114 (1) , 87-92
- https://doi.org/10.1002/1521-3757(20020104)114:1<87::aid-ange87>3.0.co;2-6
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Food ChemistryPublished by Springer Nature ,1999
- EggsPublished by Springer Nature ,1999
- Die Maillard‐Reaktion in Lebensmitteln und im menschlichen Körper – neue Ergebnisse zu Chemie, Biochemie und MedizinAngewandte Chemie, 1990
- New Aspects of the Maillard Reaction in Foods and in the Human BodyAngewandte Chemie International Edition in English, 1990
- Architecture of gelatin gelsContemporary Physics, 1988
- Gelation of aqueous gelatin solutions. II. Rheology of the sol-gel transitionJournal de Physique, 1988
- Gelation of aqueous gelatin solutions. I. Structural investigationJournal de Physique, 1988