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Journal Article (2)

  1. 1.
    Journal Article
    Beccard, S.; Bernard, J.; Wouters, R.; Gehrich, K.; Zielbauer, B.; Mezger, M.; Vilgis, T. A.: Alteration of the structural properties of inulin gels. Food Hydrocolloids 89, pp. 302 - 310 (2019)
  2. 2.
    Journal Article
    Joshi, B.; Beccard, S.; Vilgis, T. A.: Fractals in crystallizing food systems. Current Opinion in Food Science 21, pp. 39 - 45 (2018)

Thesis - PhD (1)

  1. 3.
    Thesis - PhD
    Beccard, S.: Rheological and thermal properties of structure-forming oligosaccharides as basis of food model systems. Dissertation, Johannes Gutenberg-Universität, Mainz (2018)
 
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