Sensory Texture and Mastication Physics of Multi-Phase Meat Products von Oppen, Dominic, Berger, Lisa, Gibis, Monika, Weiss, Jochen

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Oral processing, rheology, and mechanical response: Relations in a two‐phase food model with anisotropic compounds von Oppen, Dominic, Weiss, Jochen

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Anticipating food structure of meat products from mastication physics applying machine learning von Oppen, Dominic, Attig, Tabea, Weiss, Jochen, Krupitzer, Christian

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Modelling of dynamic mastication physics of cheese/casein gels as function of milk-fat distribution and intensity of thermo-mechanical treatment von Oppen, Dominic, Schmidt, Florian, Braitmaier, Sarah Helena, Hinrichs, Jörg, Weiss, Jochen

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Fibrous food and particle size influence electromyography and the kinematics of oral processing von Oppen, Dominic, Young, Ashley K., Piepho, Hans-Peter, Weiss, Jochen

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USE OF AN OLEOGEL AS A LAYER OR COATING von WOERN, Carlos, OPPEN, Dominic, LÖFFLER, Myriam, HEMRICH, Leo

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VEGAN FERMENTED PEPPERONI OR SALAMI ANALOGUE PRODUCT von WEISS, JOCHEN, DREHER, JOHANNES, SCHMITT, CHRISTOPHE JOSEPH ETIENNE, DUBOUX, STEPHANE, HERRMANN, KURT, OPPEN, DOMINIC, HERZ, EVA, LOEFFLER, MYRIAM ESTHER

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VEGAN FERMENTED PEPPERONI OR SALAMI ANALOGUE PRODUCT von LOEFFLER, Myriam,Esther, OPPEN, Dominic, DUBOUX, Stéphane, WEISS, Jochen, HERRMANN, Kurt, SCHMITT, Christophe,Joseph,Etienne, DREHER, Johannes, HERZ, Eva

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VEGAN FERMENTED PEPPERONI OR SALAMI ANALOGUE PRODUCT von OPPEN, Dominic, SCHMITT, Christophe, DUBOUX, Stéphane, WEISS, Jochen, HERRMANN, Kurt, DREHER, Johannes, HERZ, Eva, LOEFFLER, Myriam

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VEGAN FERMENTED PEPPERONI OR SALAMI ANALOGUE PRODUCT von WEISS, JOCHEN, DREHER, JOHANNES, SCHMITT, CHRISTOPHE JOSEPH ETIENNE, DUBOUX, STEPHANE, LOEFFLER, MYRIAMESTHER, HERRMANN, KURT, OPPEN, DOMINIC, HERZ, EVA

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