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Annika Feichtinger

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Foods (Basel, Switzerland)|December 1, 2020
Preparation of Protein Oleogels: Effect on Structure and FunctionalityAnnika Feichtinger, Elke Scholten
Journal of Colloid and Interface Science|July 21, 2022
Linking intermolecular interactions and rheological behaviour in capillary suspensionsAhmed Jarray, Annika Feichtinger, Elke Scholten
Food & Function|October 27, 2020
Effect of particle size distribution on rheological properties of chocolateAnnika Feichtinger, Elke Scholten, Guido Sala
Current Research in Food Science|February 23, 2026
Oil foam based on dairy proteins particles and surfactantLuisa Azevedo Scudeller, Annika Feichtinger, Séverine Bellayer, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Foods (Basel, Switzerland)|December 1, 2020
Preparation of Protein Oleogels: Effect on Structure and FunctionalityAnnika Feichtinger, Elke Scholten
Journal of Colloid and Interface Science|July 21, 2022
Linking intermolecular interactions and rheological behaviour in capillary suspensionsAhmed Jarray, Annika Feichtinger, Elke Scholten
Food & Function|October 27, 2020
Effect of particle size distribution on rheological properties of chocolateAnnika Feichtinger, Elke Scholten, Guido Sala
Current Research in Food Science|February 23, 2026
Oil foam based on dairy proteins particles and surfactantLuisa Azevedo Scudeller, Annika Feichtinger, Séverine Bellayer, et al.
Pageof 1