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Journal of Agricultural and Food Chemistry|August 21, 2009
Impact of surfactant properties on oxidative stability of beta-carotene encapsulated within solid lipid nanoparticlesThrandur Helgason, Tarek S Awad, Kristberg Kristbergsson, et al.Langmuir : the ACS Journal of Surfaces and Colloids|October 18, 2008
Temperature scanning ultrasonic velocity study of complex thermal transformations in solid lipid nanoparticlesTarek Samir Awad, Thrandur Helgason, Kristberg Kristbergsson, et al.The Review of Scientific Instruments|November 7, 2012
Isothermal titration calorimetry as a tool to determine the thermodynamics of demicellization processesAnne Kessler, Benjamin Zeeb, Bertolt Kranz, et al.Food Research International (Ottawa, Ont.)|March 20, 2019
Influence of spray drying on the stability of food-grade solid lipid nanoparticlesHanna Salminen, Juliane Ankenbrand, Benjamin Zeeb, et al.Meat Science|September 2, 2023
A review on the relation between grinding process and quality of ground meatLisa M Berger, Franziska Witte, Igor Tomasevic, et al.Food Chemistry|July 25, 2016
Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systemsLinda Flaiz, María Freire, Susana Cofrades, et al.Journal of Agricultural and Food Chemistry|December 1, 2020
Fast and Sensitive LC-MS/MS Method for the Quantitation of Saponins in Various Sugar Beet MaterialsMatthias Edelmann, Corinna Dawid, Theo Ralla, et al.Journal of Food Science|March 8, 2022
Acidification behavior of mixtures of pork meat and wet texturized plant proteins in a minced model systemSandra Ebert, Wiebke Michel, Lisa Gotzmann, et al.Current Research in Food Science|May 9, 2025
Techno-functional of peanut flour substituting on hybrid chicken meatball physico-chemical and nutritional qualitiesSoklin Son, Sreymom Hun, Md Anisur Rahman Mazumder, et al.Food Research International (Ottawa, Ont.)|December 5, 2021
Buffering capacity of wet texturized plant proteins in comparison to pork meatSandra Ebert, Marie-Christin Baune, Keshia Broucke, et al.Pageof 23