1. Impact of food structure on the compatibility of heated WPI–pectin-complexes in meat dispersions. Issue 3 (22nd February 2018) Authors: Zeeb, Benjamin; Schöck, Vanessa; Schmid, Nicole; Majer, Lisa; Herrmann, Kurt; Hinrichs, Jörg; Weiss, Jochen Journal: Food & function Issue: Volume 9:Issue 3(2018) Page Start: 1647 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. 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) ↗