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Meat Science
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July 13, 2010
Advances in ingredient and processing systems for meat and meat products
Jochen Weiss, Monika Gibis, Valerie Schuh, et al.
Food Research International (Ottawa, Ont.)
|
March 7, 2026
Interfacial properties of dry-fractionated lentil protein concentrates and their water-extracted soluble and insoluble fractions as affected by pH
Matthias Funke, Zsofia Megmondja, Remko Boom, et al.
Carbohydrate Polymers
|
February 23, 2017
Corrigendum to "Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage models" [Carbohydr. Polym. 159 (2017) 76-85]
Monika Gibis, Valerie Schuh, Karin Allard, et al.
Journal of Colloid and Interface Science
|
April 5, 2015
Solubilization of octane in cationic surfactant-anionic polymer complexes: effect of polymer concentration and temperature
Hui Zhang, Lingli Deng, Benjamin Zeeb, et al.
Food Chemistry
|
July 18, 2024
Stability of anthocyanin extracts from chokeberry, grape, hibiscus, and purple sweet potato in ω-3-fatty acid rich oil-in-water emulsions
Evelyn Klinger, Hanna Salminen, Karola Bause, et al.
Journal of Microencapsulation
|
March 17, 2017
Advanced characterisation of encapsulated lipid powders regarding microstructure by time domain-nuclear magnetic resonance
Annika Linke, Theresa Anzmann, Jochen Weiss, et al.
Journal of Food Protection
|
March 13, 2018
Morphological and Dose-Dependent Study on the Effect of Methyl, Hexyl, and Dodecyl Rosmarinate on Staphylococcus carnosus LTH1502: Use of the Weibull Model
Sarisa Suriyarak, Herbert Schmidt, Pierre Villeneuve, et al.
Journal of Colloid and Interface Science
|
May 7, 2018
Corrections to "Isothermal titration calorimetric analysis on solubilization of an octane oil-in-water emulsion in surfactant micelles and surfactant-anionic polymer complexes" [J. Colloid Interface Sci. 438 (2015) 7-13]
Hui Zhang, Benjamin Zeeb, Hanna Salminen, et al.
Journal of Colloid and Interface Science
|
August 18, 2014
Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions
Benjamin Zeeb, Eva Herz, David Julian McClements, et al.
Journal of Agricultural and Food Chemistry
|
September 13, 2018
Formation of Whey Protein Isolate (WPI)-Maltodextrin Conjugates in Fibers Produced by Needleless Electrospinning
Ines Kutzli, Monika Gibis, Stefan K Baier, et al.
Page
of 21
Search research articles
Search
Showing results (61-70 of 205) with videos related to
Sort By:
Page
of 21
Meat Science
|
July 13, 2010
Advances in ingredient and processing systems for meat and meat products
Jochen Weiss, Monika Gibis, Valerie Schuh, et al.
Food Research International (Ottawa, Ont.)
|
March 7, 2026
Interfacial properties of dry-fractionated lentil protein concentrates and their water-extracted soluble and insoluble fractions as affected by pH
Matthias Funke, Zsofia Megmondja, Remko Boom, et al.
Carbohydrate Polymers
|
February 23, 2017
Corrigendum to "Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage models" [Carbohydr. Polym. 159 (2017) 76-85]
Monika Gibis, Valerie Schuh, Karin Allard, et al.
Journal of Colloid and Interface Science
|
April 5, 2015
Solubilization of octane in cationic surfactant-anionic polymer complexes: effect of polymer concentration and temperature
Hui Zhang, Lingli Deng, Benjamin Zeeb, et al.
Food Chemistry
|
July 18, 2024
Stability of anthocyanin extracts from chokeberry, grape, hibiscus, and purple sweet potato in ω-3-fatty acid rich oil-in-water emulsions
Evelyn Klinger, Hanna Salminen, Karola Bause, et al.
Journal of Microencapsulation
|
March 17, 2017
Advanced characterisation of encapsulated lipid powders regarding microstructure by time domain-nuclear magnetic resonance
Annika Linke, Theresa Anzmann, Jochen Weiss, et al.
Journal of Food Protection
|
March 13, 2018
Morphological and Dose-Dependent Study on the Effect of Methyl, Hexyl, and Dodecyl Rosmarinate on Staphylococcus carnosus LTH1502: Use of the Weibull Model
Sarisa Suriyarak, Herbert Schmidt, Pierre Villeneuve, et al.
Journal of Colloid and Interface Science
|
May 7, 2018
Corrections to "Isothermal titration calorimetric analysis on solubilization of an octane oil-in-water emulsion in surfactant micelles and surfactant-anionic polymer complexes" [J. Colloid Interface Sci. 438 (2015) 7-13]
Hui Zhang, Benjamin Zeeb, Hanna Salminen, et al.
Journal of Colloid and Interface Science
|
August 18, 2014
Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions
Benjamin Zeeb, Eva Herz, David Julian McClements, et al.
Journal of Agricultural and Food Chemistry
|
September 13, 2018
Formation of Whey Protein Isolate (WPI)-Maltodextrin Conjugates in Fibers Produced by Needleless Electrospinning
Ines Kutzli, Monika Gibis, Stefan K Baier, et al.
Page
of 21