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In Situ Monitoring of Nanostructure Formation during the Digestion of Mayonnaise
Stefan Salentinig, Heinz Amenitsch,
Anan Yaghmur
20
Citations (Scopus)
101
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Dive into the research topics of 'In Situ Monitoring of Nanostructure Formation during the Digestion of Mayonnaise'. Together they form a unique fingerprint.
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Engineering & Materials Science
Nanostructures
100%
Triglycerides
90%
Fatty acids
50%
Monitoring
46%
X ray scattering
31%
Lipases
31%
Chain length
28%
Synchrotrons
27%
Molecular structure
26%
Nutrition
25%
Nutrients
25%
Glycerol
25%
Esters
22%
Emulsions
22%
Water
22%
Chemical Compounds
Food
58%
Nanomaterial
51%
Triglyceride
43%
Monoglyceride
27%
Digestive
25%
Nutrient
21%
Small Angle X-Ray Scattering
20%
Glycerol
17%
Emulsion
17%
Fatty Acid
16%
Water Soluble
15%
Molecular Structure
14%
Ester
12%
Length
12%
Energy
9%