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Ultrasonics Sonochemistry|September 9, 2006
Structural and functional changes in ultrasonicated bovine serum albumin solutionsIbrahim Gülseren, Demet Güzey, Barry D Bruce, et al.Journal of Colloid and Interface Science|April 14, 2015
Reprint of: Impact of alcohols on the formation and stability of protein-stabilized nanoemulsionsBenjamin Zeeb, Eva Herz, David Julian McClements, et al.Journal of Food Protection|March 6, 2010
Modeling the efficacy of triplet antimicrobial combinations: yeast suppression by lauric arginate, cinnamic acid, and sodium benzoate or potassium sorbate as a case studyYumei Dai, Mark D Normand, Jochen Weiss, et al.Food Chemistry|May 12, 2023
The impact of temperature-controlled smoldering smoking on polycyclic aromatic hydrocarbons and heterocyclic amines contents in Frankfurter-type sausagesYi-Qun Cheng, Malte Leible, Jochen Weiss, et al.Journal of Colloid and Interface Science|September 24, 2015
Solubilization of octane in cationic surfactant-anionic polymer complexes: Effect of ionic strengthHui Zhang, Lingli Deng, Ping Sun, et al.Journal of Food Science|April 11, 2016
Initial Droplet Size Impacts pH-Induced Structural Changes in Phase-Separated Polymer DispersionsChutima Thongkaew, Benjamin Zeeb, Monika Gibis, et al.Critical Reviews in Food Science and Nutrition|June 2, 2009
Structural design principles for delivery of bioactive components in nutraceuticals and functional foodsDavid Julian McClements, Eric Andrew Decker, Yeonhwa Park, et al.Journal of Food Science|January 17, 2020
Formation and characterization of plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissueJohannes Dreher, Carolin Blach, Nino Terjung, et al.Critical Reviews in Food Science and Nutrition|February 1, 2020
Issues surrounding consumer trust and acceptance of existing and emerging food processing technologiesGert W Meijer, Liisa Lähteenmäki, Richard H Stadler, et al.Journal of Food Science|January 23, 2020
Influence of homopolysaccharide-producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst)Jonas Hilbig, Lisa Hildebrandt, Kurt Herrmann, et al.Pageof 23