1. Impact of smoking on efflorescence formation on dry-fermented sausages. (April 2019) Authors: Walz, Felix H.; Gibis, Monika; Herrmann, Kurt; Weiss, Jochen Journal: Food structure Issue: Volume 20(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Meat batter production in an extended vane pump–grinder injecting curing salt solutions to reduce energy requirements: variation of curing salt amount injected with the solution. (1st April 2016) Authors: Irmscher, Stefan B; Terjung, Eva‐Maria; Gibis, Monika; Herrmann, Kurt; Kohlus, Reinhard; Weiss, Jochen Journal: Journal of the science of food and agriculture Issue: Volume 97:Number 1(2017) Page Start: 74 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Mixing behaviour of WPI–pectin-complexes in meat dispersions: impact of biopolymer ratios. Issue 1 (6th January 2017) Authors: Zeeb, Benjamin; Schöck, Vanessa; Schmid, Nicole; Majer, Lisa; Herrmann, Kurt; Hinrichs, Jörg; Weiss, Jochen Journal: Food & function Issue: Volume 8:Issue 1(2017) Page Start: 333 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Surface treatment with condensed phosphates reduced efflorescence formation on dry fermented sausages with alginate casings. (December 2019) Authors: Hilbig, Jonas; Murugesan, Vinothkumar; Gibis, Monika; Herrmann, Kurt; Weiss, Jochen Journal: Journal of food engineering Issue: Volume 262(2019) Page Start: 189 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Rheological and mechanical properties of alginate gels and films containing different chelators. (April 2020) Authors: Hilbig, Jonas; Hartlieb, Katrin; Gibis, Monika; Herrmann, Kurt; Weiss, Jochen Journal: Food hydrocolloids Issue: Volume 101(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Influence of calcium on white efflorescence formation on dry fermented sausages with co-extruded alginate casings. (May 2020) Authors: Hilbig, Jonas; Hartlieb, Katrin; Herrmann, Kurt; Weiss, Jochen; Gibis, Monika Journal: Food research international Issue: Volume 131(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Substitution of ice by a curing salt solution during meat batter production using the vane pump-grinder technology. (May 2016) Authors: Irmscher, Stefan B.; Terjung, Eva-Maria; Gibis, Monika; Herrmann, Kurt; Kohlus, Reinhard; Weiss, Jochen Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 68(2016) Page Start: 439 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co‐extruded with alginate casings. Issue 8 (15th July 2020) Authors: Hilbig, Jonas; Wenzel, Hannes; Herrmann, Kurt; Weiss, Jochen; Gibis, Monika Journal: Journal of food science Issue: Volume 85:Issue 8(2020) Page Start: 2350 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. 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) ↗
10. Structuring oil to substitute palm fat in dry-fermented poultry sausages. (July 2022) Authors: Dreher, Johannes; Knorz, Marius; Herrmann, Kurt; Terjung, Nino; Gibis, Monika; Weiss, Jochen Journal: Food structure Issue: Volume 33(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗