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Food Microbiology|February 19, 2017
Influence of application sequence and timing of eugenol and lauric arginate (LAE) on survival of spoilage organismsYudith Manrique, Monika Gibis, Herbert Schmidt, et al.
Food Research International (Ottawa, Ont.)|March 20, 2019
Application of exopolysaccharide-forming lactic acid bacteria in cooked ham model systemsJonas Hilbig, Myriam Loeffler, Kurt Herrmann, et al.
Advances in Colloid and Interface Science|July 21, 2019
Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structuresJochen Weiss, Hanna Salminen, Pascal Moll, 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 learningDominic 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 protothecoidesLaixin Dai, Melanie Cepeda, Jörg Hinrichs, et al.
Food Science & Nutrition|March 22, 2021
Influence of fermentation temperature on in situ heteropolysaccharide formation (Lactobacillus plantarum TMW 1.1478) and texture properties of raw sausagesLina 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 penetrationRamona Bosse, Monika Gibis, Herbert Schmidt, et al.
Meat Science|July 13, 2010
Advances in ingredient and processing systems for meat and meat productsJochen 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 pHMatthias Funke, Zsofia Megmondja, Remko Boom, et al.
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