An Attempt to Relate Oleogel Properties to Wax Ester Chemical Structures

por Brykczynski, Henriette, Hetzer, Birgit, Flöter, Eckhard
Publicado 2022

Oleogels—Their Applicability and Methods of Characterization

por Flöter, Eckhard, Wettlaufer, Till, Conty, Valentina, Scharfe, Maria
Publicado 2021

The Influence of Concentration and Temperature on the Formation of γ-Oryzanol + β-Sitosterol Tubules in Edible Oil Organogels

por Sawalha, Hassan, Venema, Paul, Bot, Arjen, Flöter, Eckhard, van der Linden, Erik
Publicado 2010

Physical quality of gluten‐free doughs and fresh pasta made of amaranth

por Lux (née Bantleon), Tanja, Spillmann, Frauke, Reimold, Frederike, Erdös, Adam, Lochny, Annekathrin, Flöter, Eckhard
Publicado 2023

The Phase Behavior of γ-Oryzanol and β-Sitosterol in Edible Oil

por Sawalha, Hassan, Venema, Paul, Bot, Arjen, Flöter, Eckhard, Adel, Ruud den, van der Linden, Erik
Publicado 2015