Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Bettina Wolf

Showing results (1-10 of 35) with videos related to

Pageof 4
Sort By:
Foods (Basel, Switzerland)|June 6, 2019
Physico-Chemical Properties of Sugar Beet Pectin-Sodium Caseinate Conjugates via Different Interaction MechanismsJuyang Zhang, Bettina Wolf
Foods (Basel, Switzerland)|April 3, 2021
Impact of Type of Sugar Beet Pectin-Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7Zhang Juyang, Bettina Wolf
Oecologia|March 18, 2017
Epiphyll deterrence to the leafcutter ant Atta cephalotesUlrich G Mueller, Bettina Wolf-Mueller
Food & Function|July 16, 2013
Cocoa particles for food emulsion stabilisationJoanne Gould, Josélio Vieira, Bettina Wolf
Food Research International (Ottawa, Ont.)|May 30, 2020
Spinach leaf and chloroplast lipid: A natural rheology modifier for chocolate?Nizaha Juhaida Mohamad, David Gray, Bettina Wolf
Frontiers in Chemistry|March 26, 2016
The Role of Endogenous Lipids in the Emulsifying Properties of CocoaJoanne M Gould, Samuel Furse, Bettina Wolf
Materials (Basel, Switzerland)|August 5, 2017
Pickering Particles Prepared from Food WasteJoanne Gould, Guillermo Garcia-Garcia, Bettina Wolf
Food & Function|April 14, 2015
Programmed emulsions for sodium reduction in emulsion based foodsNatalie Chiu, Louise Hewson, Ian Fisk, et al.
Foods (Basel, Switzerland)|February 12, 2021
Colloidal Particles for Pickering Emulsion Stabilization Prepared via Antisolvent Precipitation of Lignin-Rich Cocoa Shell ExtractHolly Cuthill, Carole Elleman, Thomas Curwen, et al.
Journal of Agricultural and Food Chemistry|July 19, 2019
Dynamic Aroma Release from Complex Food EmulsionsXiaolu Pu, Robert Linforth, Marijana M Dragosavac, et al.
Pageof 4

Showing results (1-10 of 35) with videos related to

Sort By:
Pageof 4
Foods (Basel, Switzerland)|June 6, 2019
Physico-Chemical Properties of Sugar Beet Pectin-Sodium Caseinate Conjugates via Different Interaction MechanismsJuyang Zhang, Bettina Wolf
Foods (Basel, Switzerland)|April 3, 2021
Impact of Type of Sugar Beet Pectin-Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7Zhang Juyang, Bettina Wolf
Oecologia|March 18, 2017
Epiphyll deterrence to the leafcutter ant Atta cephalotesUlrich G Mueller, Bettina Wolf-Mueller
Food & Function|July 16, 2013
Cocoa particles for food emulsion stabilisationJoanne Gould, Josélio Vieira, Bettina Wolf
Food Research International (Ottawa, Ont.)|May 30, 2020
Spinach leaf and chloroplast lipid: A natural rheology modifier for chocolate?Nizaha Juhaida Mohamad, David Gray, Bettina Wolf
Frontiers in Chemistry|March 26, 2016
The Role of Endogenous Lipids in the Emulsifying Properties of CocoaJoanne M Gould, Samuel Furse, Bettina Wolf
Materials (Basel, Switzerland)|August 5, 2017
Pickering Particles Prepared from Food WasteJoanne Gould, Guillermo Garcia-Garcia, Bettina Wolf
Food & Function|April 14, 2015
Programmed emulsions for sodium reduction in emulsion based foodsNatalie Chiu, Louise Hewson, Ian Fisk, et al.
Foods (Basel, Switzerland)|February 12, 2021
Colloidal Particles for Pickering Emulsion Stabilization Prepared via Antisolvent Precipitation of Lignin-Rich Cocoa Shell ExtractHolly Cuthill, Carole Elleman, Thomas Curwen, et al.
Journal of Agricultural and Food Chemistry|July 19, 2019
Dynamic Aroma Release from Complex Food EmulsionsXiaolu Pu, Robert Linforth, Marijana M Dragosavac, et al.
Pageof 4