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Application of a shear cell for the simulation of extrusion to test the structurability of raw materials
dc.contributor.author
Sägesser, Corina
dc.contributor.author
Mair, Thomas
dc.contributor.author
Braun, Andre
dc.contributor.author
Dumpler, Joseph
dc.contributor.author
Fischer, Peter
dc.contributor.author
Mathys, Alexander
dc.date.accessioned
2024-10-20T11:18:09Z
dc.date.available
2024-10-20T11:18:09Z
dc.date.issued
2025
dc.identifier.issn
0268-005X
dc.identifier.issn
0268-005X
dc.identifier.issn
1873-7137
dc.identifier.other
10.1016/j.foodhyd.2024.110736
en_US
dc.identifier.uri
http://hdl.handle.net/20.500.11850/700749
dc.language.iso
en
en_US
dc.publisher
Elsevier
en_US
dc.title
Application of a shear cell for the simulation of extrusion to test the structurability of raw materials
en_US
dc.type
Journal Article
ethz.journal.title
Food Hydrocolloids
ethz.journal.volume
160
en_US
ethz.journal.abbreviated
Food hydrocoll.
ethz.pages.start
110736
en_US
ethz.publication.status
published
en_US
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::09571 - Mathys, Alexander / Mathys, Alexander
en_US
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::09571 - Mathys, Alexander / Mathys, Alexander
en_US
ethz.date.deposited
2024-10-20T11:18:09Z
ethz.source
FORM
ethz.eth
yes
en_US
ethz.rosetta.exportRequired
true
ethz.COinS
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Journal Article [131008]