Influence of Rapeseed Oil on Extruded Plant-Based Meat Analogues: Assessing Mechanical and Rheological Properties von Saavedra Isusi, Gabriela Itziar, Pietsch, Valerie, Beutler, Philipp, Hoehne, Sebastian, Leister, Nico

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Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent-Soy Protein vs. Pectin Microgels-On Gel Microstructure, Rheology and Tribology von Saavedra Isusi, Gabriela Itziar, Paz Puga, Domenica, van der Schaaf, Ulrike Sabine

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Influence of Lowering the pH Value on the Generation of Fibrous Structures of Protein Gels with Different Network Types von Ellwanger, Felix, Fuhrmann, Melanie, Karbstein, Heike P, Saavedra Isusi, Gabriela Itziar

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Texturing of Soy Yoghurt Alternatives: Pectin Microgel Particles Serve as Inactive Fillers and Weaken the Soy Protein Gel Structure von Saavedra Isusi, Gabriela Itziar, Marburger, Johannes, Lohner, Nils, van der Schaaf, Ulrike S

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