1. Advantages of ohmic cooking in the kilohertz range – Part II: Impact on textural changes and approaches to improve heating uniformity. (January 2021) Authors: Gratz, Maximilian; Schottroff, Felix; Gall, Lara; Zejma, Benedikt; Simon, Florian; Jaeger, Henry Journal: Innovative food science & emerging technologies Issue: Volume 67(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗