1. Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages. (June 2022) Authors: Broucke, Keshia; Van Poucke, Christof; Duquenne, Barbara; De Witte, Bavo; Baune, Marie-Christin; Lammers, Volker; Terjung, Nino; Ebert, Sandra; Gibis, Monika; Weiss, Jochen; Van Royen, Geert Journal: Innovative food science & emerging technologies Issue: Volume 78(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Acidification behavior of mixtures of pork meat and wet texturized plant proteins in a minced model system. Issue 4 (8th March 2022) Authors: Ebert, Sandra; Michel, Wiebke; Gotzmann, Lisa; Baune, Marie‐Christin; Terjung, Nino; Gibis, Monika; Weiss, Jochen Journal: Journal of food science Issue: Volume 87:Issue 4(2022) Page Start: 1731 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Aggregation behavior of solubilized meat - Potato protein mixtures. (April 2021) Authors: Ebert, Sandra; Kaplan, Seyma; Brettschneider, Kim; Terjung, Nino; Gibis, Monika; Weiss, Jochen Journal: Food hydrocolloids Issue: Volume 113(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Buffering capacity of wet texturized plant proteins in comparison to pork meat. (December 2021) Authors: Ebert, Sandra; Baune, Marie-Christin; Broucke, Keshia; Royen, Geert Van; Terjung, Nino; Gibis, Monika; Weiss, Jochen Journal: Food research international Issue: Volume 150:Part B(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Continuous production of core-shell protein nanoparticles by antisolvent precipitation using dual-channel microfluidization: Caseinate-coated zein nanoparticles. (February 2017) Authors: Ebert, Sandra; Koo, Charmaine K.W.; Weiss, Jochen; McClements, David Julian Journal: Food research international Issue: Volume 92(2017) Page Start: 48 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of varying pH on solution interactions of soluble meat proteins with different plant proteins. Issue 2 (10th January 2022) Authors: Gibis, Monika; Trabold, Linda; Ebert, Sandra; Herrmann, Kurt; Terjung, Nino; Weiss, Jochen Journal: Food & function Issue: Volume 13:Issue 2(2022) Page Start: 944 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Emulsifying properties of water-soluble proteins extracted from the microalgae Chlorella sorokiniana and Phaeodactylum tricornutum. Issue 2 (22nd January 2019) Authors: Ebert, Sandra; Grossmann, Lutz; Hinrichs, Jörg; Weiss, Jochen Journal: Food & function Issue: Volume 10:Issue 2(2019) Page Start: 754 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Influence of protein extraction and texturization on odor‐active compounds of pea proteins. (7th August 2021) Authors: Ebert, Sandra; Michel, Wiebke; Nedele, Ann‐Kathrin; Baune, Marie‐Christin; Terjung, Nino; Zhang, Yanyan; Gibis, Monika; Weiss, Jochen Journal: Journal of the science of food and agriculture Issue: Volume 102:Number 3(2022) Page Start: 1021 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Survey of aqueous solubility, appearance, and pH of plant protein powders from carbohydrate and vegetable oil production. (November 2020) Authors: Ebert, Sandra; Gibis, Monika; Terjung, Nino; Weiss, Jochen Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 133(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗