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Food & Function|January 10, 2022
Effect of varying pH on solution interactions of soluble meat proteins with different plant proteinsMonika Gibis, Linda Trabold, Sandra Ebert, et al.Journal of Agricultural and Food Chemistry|February 29, 2008
Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic depositionDaigo Iwanaga, David Gray, Eric Andrew Decker, et al.Food & Function|March 16, 2019
Fabrication of plant-based vitamin D3-fortified nanoemulsions: influence of carrier oil type on vitamin bioaccessibilityAnna Larissa Schoener, Ruojie Zhang, Shanshan Lv, et al.Food Research International (Ottawa, Ont.)|June 11, 2021
Influence of protein and solid fat content on mechanical properties and comminution behavior of structured plant-based lipidsJohannes Dreher, Maximilian Weißmüller, Kurt Herrmann, et al.Journal of Food Science|October 13, 2015
Miscibility of Quillaja Saponins with other Co-surfactants under Different pH ValuesCorina L Reichert, Hanna Salminen, Bruno H Leuenberger, et al.Journal of Food Science|September 18, 2014
Impact of lauric arginate application form on its antimicrobial activity on the surface of a model meat productNino Terjung, Christin Monville, Myriam Loeffler, et al.Journal of Agricultural and Food Chemistry|May 8, 2024
Investigations on the Diffusion Behavior of Smoke-Associated Aroma Compounds into the Sausage Matrix as Affected by Casing, Caliber, and PackagingMarina Rigling, Laura Höckmeier, Malte Leible, et al.Journal of Colloid and Interface Science|February 27, 2018
Concentration effect of Quillaja saponin - Co-surfactant mixtures on emulsifying propertiesCorina L Reichert, Hanna Salminen, Gabriela Badolato Bönisch, et al.Journal of the Science of Food and Agriculture|November 23, 2016
Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosusRamona Bosse Née Danz, Melanie Wirth, Monika Gibis, et al.Journal of Colloid and Interface Science|May 28, 2014
Influence of co-surfactants on crystallization and stability of solid lipid nanoparticlesHanna Salminen, Thrandur Helgason, Susanne Aulbach, et al.Pageof 23