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	11	Homogenization improves foaming properties of insoluble pea proteins Moll, Pascal. - Hohenheim : Universität Hohenheim, 2022
	12	Influence of finely chopped meat addition on quality parameters of minced meat Witte, Franziska. - Hohenheim : Universität Hohenheim, 2022
	13	Influence of processing steps on structural, functional, and quality properties of beef hamburgers Berger, Lisa. - Hohenheim : Universität Hohenheim, 2022
	14	Stabilization of solid lipid nanoparticles with glycyrrhizin Enthalten in European food research and technology 6.12.2022: 1-12
	15	Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin Enthalten in Food biophysics 7.4.2022: 1-12
	16	Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes Baune, Marie-Christin. - Hohenheim : Universität Hohenheim, 2021
	17	Influence of muscle type and microstructure on iridescence in cooked, cured pork meat products Rüdt, Chiara. - Hohenheim : Universität Hohenheim, 2021
	18	Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins Profeta, Adriano. - Osnabrück : Hochschule Osnabrück, 2021
	19	Surfactin from Bacillus subtilis displays promising characteristics as O/W-emulsifier for food formulations Hoffmann, Mareen. - Frankfurt am Main : Universitätsbibliothek Johann Christian Senckenberg, 2021
	20	Emulsifying properties of lentil protein preparations obtained by dry fractionation Enthalten in European food research and technology 22.10.2021: 1-11

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