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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.Journal of Food Protection|December 17, 2005
Growth inhibition of Escherichia coli O157:H7 and Listeria monocytogenes by carvacrol and eugenol encapsulated in surfactant micellesSylvia Gaysinsky, P Michael Davidson, Barry D Bruce, et al.Food Research International (Ottawa, Ont.)|August 30, 2017
Influence of heat on miscibility of Quillaja saponins in mixtures with a co-surfactantCorina L Reichert, Hanna Salminen, Bruno H Leuenberger, et al.Pageof 23