Molecular structures of phospholipids in chocolate and their rheological impact – a molecular dynamics approach

Titel:: Molecular structures of phospholipids in chocolate and their rheological impact – a molecular dynamics approach
Dokumenttyp:: Konferenzbeitrag
Art des Konferenzbeitrags:: Vortrag / Präsentation
Autor(en):: Kindlein, M.; Elts, E.; Briesen, H.
Kongress- / Buchtitel:: 3rd Food Structure and Functionality Forum Symposium
Verlagsort:: Montreal, Canada
Jahr:: 2018
Reviewed:: ja
TUM Einrichtung:: Process Systems Engineering, TUM
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