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Molekulare Milch-Mayonnaise: Wie Mundgefühl und ...

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— Katja Braun, Andreas Hanewald, and Thomas A. Vilgis Milk Emulsions: Structure and Stability Foods 2019, 8(10), 483 › fachgebiete › mole...

Carbon Nanotube–Hydrogel Composites Facilitate Neuronal ...

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... and the technical support given by Andreas Hanewald, Uwe Rietzler, and Andreas Best at the MPIP, and Dr. Stefan Wagner at University of Cologne. › nanomaterials

NEWS Page 1/2 Molecular milk mayonnaise - Yumda.com

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Original publication: Katja Braun, Andreas Hanewald, and Thomas A. Vilgis Milk Emulsions: Structure and Stability Foods , 8(10), › news › pdf
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