Influence of microbial in-situ heteropolysaccharide production on textural properties of raw fermented sausages (salami) von Velasco, Lina, Weiss, Jochen, Loeffler, Myriam

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Emulsifying properties of lentil protein preparations obtained by dry fractionation von Funke, Matthias, Loeffler, Myriam, Winkelmeyer, Caspar, Krayer, Mareike, Boom, Remko, Weiss, Jochen

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High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions von Buecker, Stephan, Grossmann, Lutz, Loeffler, Myriam, Leeb, Elena, Weiss, Jochen

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Effect of Particle Size on the Physical Properties of PLA/Potato Peel Composites von Miller, Katharina, Reichert, Corina L., Loeffler, Myriam, Schmid, Markus

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Editorial: Production, downstreaming, and utilization of proteins and exopolysaccharides from single cells in food matrices von Grossmann, Lutz, Loeffler, Myriam, Smetana, Sergiy

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Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review von Miller, Katharina, Reichert, Corina L., Schmid, Markus, Loeffler, Myriam

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Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with Methylparaben von Loeffler, Myriam, Schwab, Verena, Terjung, Nino, Weiss, Jochen, McClements, D Julian

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Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with λ-carrageenan on blue color stability von Buecker, Stephan, Grossmann, Lutz, Loeffler, Myriam, Leeb, Elena, Weiss, Jochen

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Influence of storage temperature on the stability of heat treated phycocyanin-λ-carrageenan complexes in liquid formulations von Buecker, Stephan, Grossmann, Lutz, Loeffler, Myriam, Leeb, Elena, Weiss, Jochen

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Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with λ-carrageenan on blue color stability von Buecker, Stephan, Grossmann, Lutz, Loeffler, Myriam, Leeb, Elena, Weiss, Jochen

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Application of exopolysaccharide-forming lactic acid bacteria in cooked ham model systems von Hilbig, Jonas, Loeffler, Myriam, Herrmann, Kurt, Weiss, Jochen

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Influence of storage temperature on the stability of heat treated phycocyanin--carrageenan complexes in liquid formulations von Buecker, Stephan, Grossmann, Lutz, Loeffler, Myriam, Leeb, Elena, Weiss, Jochen

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Influence of storage temperature on the stability of heat treated phycocyanin-λ-carrageenan complexes in liquid formulations von Buecker, Stephan, Grossmann, Lutz, Loeffler, Myriam, Leeb, Elena, Weiss, Jochen

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Usage of in situ exopolysaccharide‐forming lactic acid bacteria in food production: Meat products—A new field of application? von Loeffler, Myriam, Hilbig, Jonas, Velasco, Lina, Weiss, Jochen

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Influence of exopolysaccharide-producing lactic acid bacteria on the spreadability of fat-reduced raw fermented sausages (Teewurst) von Hilbig, Jonas, Gisder, Julia, Prechtl, Roman M., Herrmann, Kurt, Weiss, Jochen, Loeffler, Myriam

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Effect of Creatine and Glucose on Formation of Heterocyclic Amines in Grilled Chicken Breasts von Gibis, Monika, Loeffler, Myriam

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Influence of homopolysaccharide‐producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst) von Hilbig, Jonas, Hildebrandt, Lisa, Herrmann, Kurt, Weiss, Jochen, Loeffler, Myriam

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Effect of Creatine and Glucose on Formation of Heterocyclic Amines in Grilled Chicken Breasts von Gibis, Monika, Loeffler, Myriam

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The antimicrobial paradox: why preservatives lose activity in foods von Weiss, Jochen, Loeffler, Myriam, Terjung, Nino

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Influence of microbial in-situ heteropolysaccharide production on textural properties of raw fermented sausages (salami) von Velasco, Lina, Weiss, Jochen, Loeffler, Myriam

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