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Journal of the Science of Food and Agriculture
|
October 13, 2019
Sensory properties of aqueous dispersions of protein-rich extracts from Chlorella protothecoides at neutral and acidic pH
Lutz Grossmann, Vera Wörner, Jörg Hinrichs, et al.
Carbohydrate Polymers
|
January 1, 2017
Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage models
Monika Gibis, Valerie Schuh, Karin Allard, et al.
Journal of Colloid and Interface Science
|
September 11, 2012
Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions
Benjamin Zeeb, Monika Gibis, Lutz Fischer, et al.
Journal of Colloid and Interface Science
|
December 3, 2014
Isothermal titration calorimetric analysis on solubilization of an octane oil-in-water emulsion in surfactant micelles and surfactant-anionic polymer complexes
Hui Zhang, Benjamin Zeeb, Hanna Salminen, et al.
Critical Reviews in Food Science and Nutrition
|
December 13, 2025
Post-translational modifications of proteins and their effect on techno-functional properties for food applications
Theresa Scheuerer, Eva Herz, Sathaporn Srichuwong, et al.
Comprehensive Reviews in Food Science and Food Safety
|
December 18, 2020
Usage of in situ exopolysaccharide-forming lactic acid bacteria in food production: Meat products-A new field of application?
Myriam Loeffler, Jonas Hilbig, Lina Velasco, et al.
Food Research International (Ottawa, Ont.)
|
November 21, 2023
Anticipating food structure of meat products from mastication physics applying machine learning
Dominic Oppen, Tabea Attig, Jochen Weiss, et al.
Journal of the Science of Food and Agriculture
|
November 22, 2020
Behavior of concentrated emulsions prepared by acid-hydrolyzed insoluble microalgae proteins from Chlorella protothecoides
Laixin Dai, Melanie Cepeda, Jörg Hinrichs, et al.
Food Science & Nutrition
|
March 22, 2021
Influence of fermentation temperature on in situ heteropolysaccharide formation (<i>Lactobacillus plantarum</i> TMW 1.1478) and texture properties of raw sausages
Lina Velasco, Myriam Loeffler, Isabel Torres, et al.
Food Research International (Ottawa, Ont.)
|
April 30, 2017
Kinetics of migration of colloidal particles in meat muscles in the absence and presence of a proteolytic enzyme to simulate non-motile bacteria penetration
Ramona Bosse, Monika Gibis, Herbert Schmidt, et al.
Page
of 21
Search research articles
Search
Showing results (51-60 of 205) with videos related to
Sort By:
Page
of 21
Journal of the Science of Food and Agriculture
|
October 13, 2019
Sensory properties of aqueous dispersions of protein-rich extracts from Chlorella protothecoides at neutral and acidic pH
Lutz Grossmann, Vera Wörner, Jörg Hinrichs, et al.
Carbohydrate Polymers
|
January 1, 2017
Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage models
Monika Gibis, Valerie Schuh, Karin Allard, et al.
Journal of Colloid and Interface Science
|
September 11, 2012
Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions
Benjamin Zeeb, Monika Gibis, Lutz Fischer, et al.
Journal of Colloid and Interface Science
|
December 3, 2014
Isothermal titration calorimetric analysis on solubilization of an octane oil-in-water emulsion in surfactant micelles and surfactant-anionic polymer complexes
Hui Zhang, Benjamin Zeeb, Hanna Salminen, et al.
Critical Reviews in Food Science and Nutrition
|
December 13, 2025
Post-translational modifications of proteins and their effect on techno-functional properties for food applications
Theresa Scheuerer, Eva Herz, Sathaporn Srichuwong, et al.
Comprehensive Reviews in Food Science and Food Safety
|
December 18, 2020
Usage of in situ exopolysaccharide-forming lactic acid bacteria in food production: Meat products-A new field of application?
Myriam Loeffler, Jonas Hilbig, Lina Velasco, et al.
Food Research International (Ottawa, Ont.)
|
November 21, 2023
Anticipating food structure of meat products from mastication physics applying machine learning
Dominic Oppen, Tabea Attig, Jochen Weiss, et al.
Journal of the Science of Food and Agriculture
|
November 22, 2020
Behavior of concentrated emulsions prepared by acid-hydrolyzed insoluble microalgae proteins from Chlorella protothecoides
Laixin Dai, Melanie Cepeda, Jörg Hinrichs, et al.
Food Science & Nutrition
|
March 22, 2021
Influence of fermentation temperature on in situ heteropolysaccharide formation (<i>Lactobacillus plantarum</i> TMW 1.1478) and texture properties of raw sausages
Lina Velasco, Myriam Loeffler, Isabel Torres, et al.
Food Research International (Ottawa, Ont.)
|
April 30, 2017
Kinetics of migration of colloidal particles in meat muscles in the absence and presence of a proteolytic enzyme to simulate non-motile bacteria penetration
Ramona Bosse, Monika Gibis, Herbert Schmidt, et al.
Page
of 21