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	21	Surfactin from Bacillus subtilis displays promising characteristics as O/W-emulsifier for food formulations Hoffmann, Mareen. - Frankfurt am Main : Universitätsbibliothek Johann Christian Senckenberg, 2021
	22	Emulsifying properties of lentil protein preparations obtained by dry fractionation Enthalten in European food research and technology 22.10.2021: 1-11
	23	Effect of varying salt concentration on iridescence in precooked pork meat Enthalten in European food research and technology 4.10.2021: 1-12
	24	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
	25	Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection Bosse, Ramona. - Hohenheim : Universität Hohenheim, 2020
	26	Foaming of acid-hydrolyzed insoluble microalgae proteins from Chlorella protothecoides Dai, Laixin. - Hohenheim : Universität Hohenheim, 2020
	27	Investigations into the structure-function relationship of the naturally-derived surfactant glycyrrhizin: emulsion stability Ralla, Theo. - Hohenheim : Universität Hohenheim, 2020
	28	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
	29	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
	30	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