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Marta Ghebremedhin

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Current Research in Food Science|July 14, 2021
Physics of agarose fluid gels: Rheological properties and microstructureMarta Ghebremedhin, Sebastian Seiffert, Thomas A Vilgis
Food & Function|June 13, 2022
Molecular behavior of fluid gels - the crucial role of edges and particle surface in macroscopic propertiesMarta Ghebremedhin, Sebastian Seiffert, Thomas A Vilgis
Journal of Colloid and Interface Science|June 13, 2018
Soybean oleosomes studied by small angle neutron scattering (SANS)Birgitta I Zielbauer, Andrew J Jackson, Sania Maurer, et al.
Pageof 1

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

Sort By:
Pageof 1
Current Research in Food Science|July 14, 2021
Physics of agarose fluid gels: Rheological properties and microstructureMarta Ghebremedhin, Sebastian Seiffert, Thomas A Vilgis
Food & Function|June 13, 2022
Molecular behavior of fluid gels - the crucial role of edges and particle surface in macroscopic propertiesMarta Ghebremedhin, Sebastian Seiffert, Thomas A Vilgis
Journal of Colloid and Interface Science|June 13, 2018
Soybean oleosomes studied by small angle neutron scattering (SANS)Birgitta I Zielbauer, Andrew J Jackson, Sania Maurer, et al.
Pageof 1