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Food Research International (Ottawa, Ont.)|December 8, 2025
Tailoring anisotropy and tenderness in high-moisture extruded plant protein structures by in-line microfoamingHexiang Xie, Carlos Woern, Keziah Lam, et al.Colloids and Surfaces. B, Biointerfaces|March 8, 2026
Insoluble and soluble pea proteins at air-water and oil-water systems: Adsorption and interfacial network formation behaviorSung Yoon Lim, Galo Chuchuca Moran, Lutz GrossmannJournal of Food Science|October 8, 2015
Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal SpeciesMonika Gibis, Jochen WeissFood Chemistry|April 5, 2017
Inhibitory effect of cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef pattiesMonika Gibis, Jochen WeissFood Chemistry|October 31, 2012
Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef pattiesMonika Gibis, Jochen WeissMeat Science|April 27, 2010
Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef pattiesMonika Gibis, Jochen WeissJournal of Food Science|April 23, 2013
Formation of heterocyclic amines in salami and ham pizza toppings during baking of frozen pizzaMonika Gibis, Jochen WeissComprehensive Reviews in Food Science and Food Safety|February 6, 2021
Standardized methods for testing the quality attributes of plant-based foods: Milk and cream alternativesLutz Grossmann, Amanda J Kinchla, Alissa Nolden, et al.Foods (Basel, Switzerland)|November 14, 2023
The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (Rastrelliger kanagurta)Panumas Somjid, Manat Chaijan, Saroat Rawdkuen, et al.Food & Function|November 26, 2011
Encapsulation of polyphenolic grape seed extract in polymer-coated liposomesMonika Gibis, Effie Vogt, Jochen WeissPageof 23