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	21	Effect of varying salt concentration on iridescence in precooked pork meat Enthalten in European food research and technology 4.10.2021: 1-12
	22	Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes Enthalten in Journal of food measurement and characterization 4.2.2021: 1-18
	23	Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection Bosse, Ramona. - Hohenheim : Universität Hohenheim, 2020
	24	Foaming of acid-hydrolyzed insoluble microalgae proteins from Chlorella protothecoides Dai, Laixin. - Hohenheim : Universität Hohenheim, 2020
	25	Investigations into the structure-function relationship of the naturally-derived surfactant glycyrrhizin: emulsion stability Ralla, Theo. - Hohenheim : Universität Hohenheim, 2020
	26	Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection Enthalten in European food research and technology 20.10.2020: 1-12
	27	Influence of microbial in-situ heteropolysaccharide production on textural properties of raw fermented sausages (salami) Enthalten in Journal of food science and technology 17.7.2020: 1-9
	28	The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates Enthalten in Food biophysics 15.4.2020: 1-10
	29	Foaming of Acid-Hydrolyzed Insoluble Microalgae Proteins from Chlorella protothecoides Enthalten in Food biophysics 14.4.2020: 1-8
	30	Protein/Polysaccharide Complexes to Stabilize Decane-in-Water Nanoemulsions Enthalten in Food biophysics 30.1.2020: 1-11

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