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Record
Title
Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols
Type
Student Paper
Publ. year
2022
Author/s
Schüler, Charlotte
Department/s
Food Technology and Nutrition (M.Sc.)
In LUP since
2022-12-06
Downloads

Total This Year This Month
136 19 0
Downloads per country
Germany 31 (23%)
United States of America 28 (21%)
Russian Federation 15 (11%)
Sweden 15 (11%)
Czechia 15 (11%)
China 11 (8%)
Indonesia 4 (3%)
Unknown 3 (2%)
Canada 2 (1%)
Switzerland 2 (1%)
Netherlands (Kingdom of the) 2 (1%)
Brazil 2 (1%)
Singapore 1 (1%)
Thailand 1 (1%)
Australia 1 (1%)
Poland 1 (1%)
Italy 1 (1%)
About
The download statistics shown here have been collected since the launch of LUP in October 2007 and are updated every night. Statistics are available for all records with open access fulltexts. Efforts have been made to exclude downloads by robots and track irregular download activities.

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Disclaimer
The information on downloads per country is based on the geolocation of IP addresses and may not be completely accurate. The statistics presented here may also change retroactively when the calculation process is improved to provide more accurate results.

Statistics Last Updated
Sun Jul 27 08:29:52 2025