Impact of food structure on the compatibility of heated WPI–pectin-complexes in meat dispersions

Impact of laccase on the colour stability of structured oil-in-water emulsions

(2017) Catherine K.Y. Chan et al.   FOOD RESEARCH INTERNATIONAL

Development of a novel homogenizer using the vane pump-grinder technology for the production of meat batter

(2016) Stefan B. Irmscher et al.   JOURNAL OF FOOD ENGINEERING

Initial Droplet Size Impacts pH-Induced Structural Changes in Phase-Separated Polymer Dispersions

(2016) Chutima Thongkaew et al.   JOURNAL OF FOOD SCIENCE

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

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

Stabilization of biopolymer microgels formed by electrostatic complexation: Influence of enzyme (laccase) cross-linking on pH, thermal, and mechanical stability

(2015) Fatemeh Azarikia et al.   FOOD RESEARCH INTERNATIONAL

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

Stabilization of food dispersions by enzymes

(2013) Benjamin Zeeb et al.   Food & Function

Advances in fabrication of emulsions with enhanced functionality using structural design principles

(2012) David Julian McClements   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Soft matter approaches to structured foods: from “cook-and-look” to rational food design?

(2012) Job Ubbink   FARADAY DISCUSSIONS

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

(2012) Valerie Schuh et al.   MEAT SCIENCE

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

(2010) Alison Matalanis et al.   FOOD HYDROCOLLOIDS

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

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