1

Texture, taste and aroma: multi-scale materials and the gastrophysics of food

Year:
2013
Language:
english
File:
PDF, 428 KB
english, 2013
2

Kaltes Eis aus heißem Ofen

Year:
2007
Language:
german
File:
PDF, 291 KB
german, 2007
4

Rheological Study of the Gelation Process of Agarose-Based Solutions

Year:
2011
Language:
english
File:
PDF, 760 KB
english, 2011
7

Seitan: elastisch und schmackhaft

Year:
2014
Language:
german
File:
PDF, 231 KB
german, 2014
9

Gels: model systems for soft matter food physics

Year:
2015
Language:
english
File:
PDF, 3.13 MB
english, 2015
10

Soft matter food physics—the physics of food and cooking

Year:
2015
Language:
english
File:
PDF, 16.16 MB
english, 2015
16

Thermodynamical description of deformation phenomena in rubbers

Year:
1984
Language:
english
File:
PDF, 390 KB
english, 1984
18

Fractal polymers in fractal solvents

Year:
1988
Language:
english
File:
PDF, 269 KB
english, 1988
24

Statics and dynamics of heterogeneous polymer networks

Year:
1994
Language:
english
File:
PDF, 1024 KB
english, 1994
31

Scattering from Ferrogels

Year:
2004
Language:
english
File:
PDF, 188 KB
english, 2004
32

Chains in Critical Fluids and Nanopores

Year:
2004
Language:
english
File:
PDF, 97 KB
english, 2004
35

Physik-Nobelpreis 1991

Year:
1991
Language:
german
File:
PDF, 378 KB
german, 1991
36

Käse ist Physik

Year:
2003
Language:
german
File:
PDF, 174 KB
german, 2003
37

Reger Elektronenverkehr in Vitamin C

Year:
2004
Language:
german
File:
PDF, 197 KB
german, 2004
38

Klassische Fischmechanik

Year:
2004
Language:
german
File:
PDF, 162 KB
german, 2004
39

Von Kristallen und Zellwänden

Year:
2004
Language:
german
File:
PDF, 252 KB
german, 2004
40

Buchbesprechung: Die letzten Geheimnisse der Kochkunst von Peter Barham

Year:
2004
Language:
german
File:
PDF, 120 KB
german, 2004
41

Sommerbraten

Year:
2004
Language:
german
File:
PDF, 171 KB
german, 2004
42

Mayonnaise, Aioli & Co

Year:
2004
Language:
german
File:
PDF, 147 KB
german, 2004
43

Käsefondue: eine kolloidale Schmelze

Year:
2004
Language:
german
File:
PDF, 117 KB
german, 2004
44

Von Schäumen und Träumen

Year:
2005
Language:
german
File:
PDF, 259 KB
german, 2005
45

Vinaigrettes und Benetzung

Year:
2005
Language:
german
File:
PDF, 156 KB
german, 2005
46

Kleine Pastis-Kunde

Year:
2005
Language:
german
File:
PDF, 219 KB
german, 2005
47

Saucen à la Einstein

Year:
2005
Language:
german
File:
PDF, 202 KB
german, 2005
48

Granulare Fleischgerichte und molekulares Kleben

Year:
2005
Language:
german
File:
PDF, 149 KB
german, 2005
49

Granulare Weihnachtssterne

Year:
2005
Language:
german
File:
PDF, 164 KB
german, 2005
50

Gnocchi à l' Archimedes

Year:
2006
Language:
german
File:
PDF, 154 KB
german, 2006