Mixing behaviour of WPI–pectin-complexes in meat dispersions: impact of biopolymer ratios

Formation of concentrated biopolymer particles composed of oppositely charged WPI and pectin for food applications

(2016) Catrin Stenger et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Determination of Process-Structure Relationship in the Manufacturing of Meat Batter Using Vane Pump-Grinder Systems

(2015) Stefan B. Irmscher et al.   Food and Bioprocess Technology

Controlling lipid digestion using enzyme-induced crosslinking of biopolymer interfacial layers in multilayer emulsions

(2015) Benjamin Zeeb et al.   FOOD HYDROCOLLOIDS

Sequential modulation of pH and ionic strength in phase separated whey protein isolate – Pectin dispersions: Effect on structural organization

(2015) Chutima Thongkaew et al.   FOOD HYDROCOLLOIDS

Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers

(2014) Cheryl Chung et al.   FOOD RESEARCH INTERNATIONAL

Whey protein–pectin complexes as new texturising elements in fat-reduced yoghurt systems

(2014) Alina Krzeminski et al.   INTERNATIONAL DAIRY JOURNAL

Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach

(2013) Derek F. Keenan et al.   MEAT SCIENCE

Stabilization of food dispersions by enzymes

(2013) Benjamin Zeeb et al.   Food & Function

The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages

(2012) Brian D. Tobin et al.   MEAT SCIENCE

Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages

(2012) Valerie Schuh et al.   MEAT SCIENCE

Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers

(2012) Ju-Hui Choe et al.   MEAT SCIENCE

Protein/polysaccharide complexes and coacervates in food systems

(2010) Christophe Schmitt et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein–polysaccharide complexes

(2010) Owen G. Jones et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Functional Biopolymer Particles: Design, Fabrication, and Applications

(2010) Owen Griffith Jones et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Fabrication and characterization of filled hydrogel particles based on sequential segregative and aggregative biopolymer phase separation

(2010) Alison Matalanis et al.   FOOD HYDROCOLLOIDS

Effect of the Partial Substitution of Soy Proteins by Highly Methyl-esterified Pectin on Chemical and Sensory Characteristics of Sausages

(2010) C.M. Pereira et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Advances in ingredient and processing systems for meat and meat products

(2010) Jochen Weiss et al.   MEAT SCIENCE

Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

(2009) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Formation of biopolymer particles by thermal treatment of β-lactoglobulin–pectin complexes

(2008) Owen G. Jones et al.   FOOD HYDROCOLLOIDS