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Elisabeth Jöbstl

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Biomacromolecules|May 11, 2004
Molecular model for astringency produced by polyphenol/protein interactionsElisabeth Jöbstl, John O'Connell, J Patrick A Fairclough, et al.
Journal of Agricultural and Food Chemistry|June 8, 2006
Noncovalent cross-linking of casein by epigallocatechin gallate characterized by single molecule force microscopyElisabeth Jöbstl, Jonathan R Howse, J Patrick A Fairclough, et al.
Journal of Agricultural and Food Chemistry|September 30, 2005
Creaming in black teaElisabeth Jöbstl, J Patrick A Fairclough, Alan P Davies, et al.
Pageof 1

Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
Biomacromolecules|May 11, 2004
Molecular model for astringency produced by polyphenol/protein interactionsElisabeth Jöbstl, John O'Connell, J Patrick A Fairclough, et al.
Journal of Agricultural and Food Chemistry|June 8, 2006
Noncovalent cross-linking of casein by epigallocatechin gallate characterized by single molecule force microscopyElisabeth Jöbstl, Jonathan R Howse, J Patrick A Fairclough, et al.
Journal of Agricultural and Food Chemistry|September 30, 2005
Creaming in black teaElisabeth Jöbstl, J Patrick A Fairclough, Alan P Davies, et al.
Pageof 1