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Journal of Food Protection|September 9, 2014
Antimicrobial efficacy of emulsified essential oil components against weak acid-adapted spoilage yeasts in clear and cloudy apple juiceMyriam Loeffler, Sophia Beiser, Sarisa Suriyarak, et al.Journal of the Science of Food and Agriculture|June 15, 2016
Inactivation kinetics of invertase in honey and honey-glucose syrup formulations: effects of temperature and water activityMartin Sramek, Benjamin Woerz, Helmut Horn, et al.Journal of Colloid and Interface Science|December 3, 2016
Tuning of shell thickness of solid lipid particles impacts the chemical stability of encapsulated ω-3 fish oilHanna Salminen, Thrandur Helgason, Bjarki Kristinsson, et al.Data in Brief|October 30, 2018
Additional data on stability of black carrot extract-loaded liposomes during storageBurcu Guldiken, Monika Gibis, Dilek Boyacioglu, et al.Food & Function|February 4, 2017
Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acidBurcu Guldiken, Monika Gibis, Dilek Boyacioglu, et al.Journal of Agricultural and Food Chemistry|January 1, 2008
Impact of surface-active compounds on physicochemical and oxidative properties of edible oilWilailuk Chaiyasit, D Julian McClements, Jochen Weiss, et al.International Journal of Food Microbiology|April 22, 2026
Fermentation of dry- and wet-extruded pea protein texturates for flavor developmentMaurice König, Marina Rigling, Yanyan Zhang, et al.Food Research International (Ottawa, Ont.)|November 25, 2020
Influence of phosphate chelators on white efflorescence formation in dry fermented sausages with co-extruded alginate casingsJonas Hilbig, Sarah Moll, Kurt Herrmann, et al.Journal of Colloid and Interface Science|June 13, 2015
Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic depositionAmir Hossein Saberi, Benjamin Zeeb, Jochen Weiss, et al.Foods (Basel, Switzerland)|January 8, 2023
Comparison of Binding Properties of a Laccase-Treated Pea Protein-Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat AnaloguePascal Moll, Hanna Salminen, Lucie Stadtmueller, et al.Pageof 23