Influence of the protein structure on the stabilization of oil/water-interfaces:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Abschlussarbeit Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Berlin
2021
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| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Enthält außerdem 5 Sonderabdrucke aus verschiedenen Zeitschriften |
| Beschreibung: | 1 Online-Ressource (XVII, 170 Seiten) Illustrationen, Diagramme |
| DOI: | 10.14279/depositonce-11856 |
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| 245 | 1 | 0 | |a Influence of the protein structure on the stabilization of oil/water-interfaces |c vorgelegt von Diplom Lebensmittelchemikerin Helena Kieserling |
| 264 | 1 | |a Berlin |c 2021 | |
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| 502 | |b Dissertation |c Technische Universität Berlin |d 2021 | ||
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Datensatz im Suchindex
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| author | Kieserling, Helena |
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| discipline | Chemie / Pharmazie |
| discipline_str_mv | Chemie / Pharmazie |
| doi_str_mv | 10.14279/depositonce-11856 |
| format | Thesis Electronic eBook |
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| indexdate | 2024-07-10T09:09:26Z |
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| language | English |
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| spelling | Kieserling, Helena Verfasser (DE-588)1235866858 aut Influence of the protein structure on the stabilization of oil/water-interfaces vorgelegt von Diplom Lebensmittelchemikerin Helena Kieserling Berlin 2021 1 Online-Ressource (XVII, 170 Seiten) Illustrationen, Diagramme txt rdacontent c rdamedia cr rdacarrier Enthält außerdem 5 Sonderabdrucke aus verschiedenen Zeitschriften Dissertation Technische Universität Berlin 2021 Öl-in-Wasser-Emulsion (DE-588)4285272-9 gnd rswk-swf Grenzfläche (DE-588)4021991-4 gnd rswk-swf Proteine (DE-588)4076388-2 gnd rswk-swf (DE-588)4113937-9 Hochschulschrift gnd-content Proteine (DE-588)4076388-2 s Öl-in-Wasser-Emulsion (DE-588)4285272-9 s Grenzfläche (DE-588)4021991-4 s DE-604 Erscheint auch als Druck-Ausgabe (DE-604)BV047340513 https://doi.org/10.14279/depositonce-11856 Resolving-System kostenfrei Volltext |
| spellingShingle | Kieserling, Helena Influence of the protein structure on the stabilization of oil/water-interfaces Öl-in-Wasser-Emulsion (DE-588)4285272-9 gnd Grenzfläche (DE-588)4021991-4 gnd Proteine (DE-588)4076388-2 gnd |
| subject_GND | (DE-588)4285272-9 (DE-588)4021991-4 (DE-588)4076388-2 (DE-588)4113937-9 |
| title | Influence of the protein structure on the stabilization of oil/water-interfaces |
| title_auth | Influence of the protein structure on the stabilization of oil/water-interfaces |
| title_exact_search | Influence of the protein structure on the stabilization of oil/water-interfaces |
| title_exact_search_txtP | Influence of the protein structure on the stabilization of oil/water-interfaces |
| title_full | Influence of the protein structure on the stabilization of oil/water-interfaces vorgelegt von Diplom Lebensmittelchemikerin Helena Kieserling |
| title_fullStr | Influence of the protein structure on the stabilization of oil/water-interfaces vorgelegt von Diplom Lebensmittelchemikerin Helena Kieserling |
| title_full_unstemmed | Influence of the protein structure on the stabilization of oil/water-interfaces vorgelegt von Diplom Lebensmittelchemikerin Helena Kieserling |
| title_short | Influence of the protein structure on the stabilization of oil/water-interfaces |
| title_sort | influence of the protein structure on the stabilization of oil water interfaces |
| topic | Öl-in-Wasser-Emulsion (DE-588)4285272-9 gnd Grenzfläche (DE-588)4021991-4 gnd Proteine (DE-588)4076388-2 gnd |
| topic_facet | Öl-in-Wasser-Emulsion Grenzfläche Proteine Hochschulschrift |
| url | https://doi.org/10.14279/depositonce-11856 |
| work_keys_str_mv | AT kieserlinghelena influenceoftheproteinstructureonthestabilizationofoilwaterinterfaces |