Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking von Jongberg, Sisse, Terkelsen, Linda de S., Miklos, Rikke, Lund, Marianne N.

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Application of pork fat diacylglycerols in meat emulsions von Miklos, Rikke, Xu, Xuebing, Lametsch, René

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Physicochemical properties of lard-based diacylglycerols in blends with lard von Miklos, Rikke, Zhang, Hong, Lametsch, René, Xu, Xuebing

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Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat von Miklos, Rikke, Nielsen, Mikkel Schou, Einarsdóttir, Hildur, Feidenhans'l, Robert, Lametsch, René

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Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages von Mora-Gallego, Héctor, Serra, Xavier, Guàrdia, Maria Dolors, Miklos, Rikke, Lametsch, René, Arnau, Jacint

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Grating-based X-ray tomography of 3D food structures von Miklos, Rikke, Nielsen, Mikkel Schou, Einarsdottir, Hildur, Lametsch, René

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Water and Fat Mobility in Myofibrillar Protein gels Explored by Low-Field NMR von Miklos, Rikke, Cheong, Ling-Zhi, Xu, Xuebing, Lametsch, René, Larsen, Flemming Hofmann

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Analysis of micro-structure in raw and heat treated meat emulsions from multimodal X-ray microtomography von Einarsdóttir, Hildur, Nielsen, Mikkel Schou, Miklos, Rikke, Lametsch, René, Feidenhans'l, Robert, Larsen, Rasmus, Ersbøll, Bjarne Kjær

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