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51 |
Influence of meat batter addition in ground beef on structural properties and quality parameters
Enthalten in European food research and technology Bd. 248, 13.7.2022, Nr. 10, date:10.2022: 2509-2520
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52 |
Influence of phosphates and pH value on white efflorescence formation on dry fermented sausages
Enthalten in European food research and technology Bd. 246, 12.12.2019, Nr. 3, date:3.2020: 471-484
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53 |
Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages
Enthalten in European food research and technology Bd. 248, 6.3.2022, Nr. 6, date:6.2022: 1469-1484
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54 |
Monitoring the Polymorphic Transformation of a Palm Kernel-Based Emulsion Using Ultrasound
Enthalten in Food and bioprocess technology Bd. 11, 13.1.2018, Nr. 4, date:4.2018: 797-808
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55 |
Osmotic Dehydration of Liposomal Dispersions: Influence of Particle Size and Electrostatic Deposition of Cold Water Fish Skin Gelatin
Enthalten in Food biophysics Bd. 11, 5.10.2016, Nr. 4, date:12.2016: 417-428
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56 |
Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues
Enthalten in European food research and technology Bd. 249, 13.1.2023, Nr. 4, date:4.2023: 1089-1096
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57 |
Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β-carotene
Enthalten in European food research and technology Bd. 246, 18.1.2020, Nr. 3, date:3.2020: 599-608
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58 |
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