Publications of Steffen Beccard

Beccard, S.; Bernard, J.; Wouters, R.; Gehrich, K.; Zielbauer, B.; Mezger, M.; Vilgis, T. A.: Alteration of the structural properties of inulin gels. Food Hydrocolloids 89, pp. 302 - 310 (2019)

Joshi, B.; Beccard, S.; Vilgis, T. A.: Fractals in crystallizing food systems. Current Opinion in Food Science 21, pp. 39 - 45 (2018)

Beccard, S.: Rheological and thermal properties of structure-forming oligosaccharides as basis of food model systems. Dissertation, Johannes Gutenberg-Universität, Mainz (2018)