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	1.	Properties of β-Lactoglobulin Aggregates and Gels as Affected by Ternary Emulsifier Mixtures of Tween 20, Lecithin, and Sucrose Palmitate. [electronic resource] by Wiedenmann, Verena Frister, Michaela Oehlke, Kathleen van der Schaaf, Ulrike Karbstein, Heike Petra Producer: 20191024 In: Journal of agricultural and food chemistry vol. 67 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Emulsifier Composition of Solid Lipid Nanoparticles (SLN) Affects Mechanical and Barrier Properties of SLN-Protein Composite Films. [electronic resource] by Wiedenmann, Verena Oehlke, Kathleen van der Schaaf, Ulrike Koivula, Hanna M Mikkonen, Kirsi S Karbstein, Heike P Producer: 20200309 In: Journal of food science vol. 84 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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