Physical and Oxidative Stability of Uncoated and Chitosan-Coated Liposomes Containing Grape Seed Extract by Jochen Weiss, Nina Rahn, Monika Gibis

Get full text

Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application by Ines Kutzli, Jochen Weiss, Monika Gibis

Get full text

Effects of Electrospun Potato Protein–Maltodextrin Mixtures and Thermal Glycation on Trypsin Inhibitor Activity by Monika Gibis, Franziska Pribek, Jochen Weiss

Get full text

A research note: effect of pH on meat iridescence in precooked cured pork by Chiara Ruedt, Monika Gibis, Jochen Weiss

Get full text

Influence of the Protein Content on Fiber Morphology and Heat Treatment of Electrospun Potato Protein–Maltodextrin Fibers by Monika Gibis, Franziska Pribek, Ines Kutzli, Jochen Weiss

Get full text

Sensory Texture and Mastication Physics of Multi-Phase Meat Products by Dominic Oppen, Lisa M. Berger, Monika Gibis, Jochen Weiss

Get full text

High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions by Stephan Buecker, Lutz Grossmann, Myriam Loeffler, Elena Leeb, Jochen Weiss

Get full text

Adjusting the stickiness of concentrated pea protein – apple pectin systems via the biopolymer mixing ratio by Pascal Moll, Hanna Salminen, Adrian Rausch, Christophe Schmitt, Jochen Weiss

Get full text

Influence of extrudate to SPI-gel-binder ratios and transglutaminase crosslinking on texture of a plant-based salami analogue by Eva Herz, Till Kinne, Nino Terjung, Monika Gibis, Jochen Weiss

Get full text

Segregation Behavior of Polysaccharide–Polysaccharide Mixtures—A Feasibility Study by Benjamin Zeeb, Theresa Jost, David Julian McClements, Jochen Weiss

Get full text

Additional data on stability of black carrot extract-loaded liposomes during storage by Burcu Guldiken, Monika Gibis, Dilek Boyacioglu, Esra Capanoglu, Jochen Weiss

Get full text

Effects of Fingerroot (<i>Boesenbergia pandurata</i>) Oil on Microflora as an Antimicrobial Agent and on the Formation of Heterocyclic Amines in Fried Meatballs by Panida Soikam, Chitsiri Rachtanapun, Sarisa Suriyarak, Jochen Weiss, Monika Gibis

Get full text

Comparison of Binding Properties of a Laccase-Treated Pea Protein–Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue by Pascal Moll, Hanna Salminen, Lucie Stadtmueller, Christophe Schmitt, Jochen Weiss

Get full text

Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers by Lisa M. Berger, Franziska Witte, Nino Terjung, Jochen Weiss, Monika Gibis

Get full text

Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with Methylparaben by Myriam Loeffler, Verena Schwab, Nino Terjung, Jochen Weiss, D. Julian McClements

Get full text

Application of complexes from phycocyanin and pectin in a model beverage system by Stephan Buecker, Laura Bartmann, Kira Hess, Sara Bussler, Monika Gibis, Jochen Weiss

Get full text

Characterization of the Aroma Profile of Food Smoke at Controllable Pyrolysis Temperatures by Marina Rigling, Laura Höckmeier, Malte Leible, Kurt Herrmann, Monika Gibis, Jochen Weiss, Yanyan Zhang

Get full text

Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs by David Julian McClements, Jochen Weiss, Amanda J. Kinchla, Alissa A. Nolden, Lutz Grossmann

Get full text

Discrete Choice Analysis of Consumer Preferences for Meathybrids—Findings from Germany and Belgium by Adriano Profeta, Marie-Christin Baune, Sergiy Smetana, Keshia Broucke, Geert Van Royen, Jochen Weiss, Volker Heinz, Nino Terjung

Get full text

Meat hybrids–An assessment of sensorial aspects, consumer acceptance, and nutritional properties by Marie-Christin Baune, Keshia Broucke, Sandra Ebert, Monika Gibis, Jochen Weiss, Ulrich Enneking, Adriano Profeta, Nino Terjung, Volker Heinz

Get full text