Comparison of Binding Properties of a Laccase-Treated Pea Protein-Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue von Moll, Pascal, Salminen, Hanna, Stadtmueller, Lucie, Schmitt, Christophe, Weiss, Jochen

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Adjusting the stickiness of concentrated pea protein – apple pectin systems via the biopolymer mixing ratio von Moll, Pascal, Salminen, Hanna, Rausch, Adrian, Schmitt, Christophe, Weiss, Jochen

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Plant Phenolics Affect Oxidation of Tryptophan von Salminen, Hanna, Heinonen, Marina

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Electrostatic adsorption and stability of whey protein–pectin complexes on emulsion interfaces von Salminen, Hanna, Weiss, Jochen

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Ageing employees and human resource management – evidence of gender-sensitivity? von Aaltio, Iiris, Maria Salminen, Hanna, Koponen, Sirpa

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Strategies for talent engagement and retention of Brazilian Nursing professionals von Schlosser, Francine, Azevedo, Marcia Carvalho de, McPhee, Deborah, Ralph, Jody, Salminen, Hanna

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Effect of Plant Phenolics on Protein and Lipid Oxidation in Cooked Pork Meat Patties von Vuorela, Satu, Salminen, Hanna, Mäkelä, Maija, Kivikari, Riitta, Karonen, Maarit, Heinonen, Marina

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Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures von Weiss, Jochen, Salminen, Hanna, Moll, Pascal, Schmitt, Christophe

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Impact of microfluidization on colloidal properties of insoluble pea protein fractions von Moll, Pascal, Salminen, Hanna, Schmitt, Christophe, Weiss, Jochen

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Concentrated pea protein – apple pectin mixtures as food glue: Influence of biopolymer concentration and pH on stickiness von Moll, Pascal, Salminen, Hanna, Roeth, Carolin, Schmitt, Christophe, Weiss, Jochen

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Turning the tide: Registered nurses' job withdrawal intentions in a Finnish university hospital von Salminen, Hanna M

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Advances in ingredient and processing systems for meat and meat products von Weiss, Jochen, Gibis, Monika, Schuh, Valerie, Salminen, Hanna

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Stability of anthocyanin extracts from chokeberry, grape, hibiscus, and purple sweet potato in ω-3-fatty acid rich oil-in-water emulsions von Klinger, Evelyn, Salminen, Hanna, Bause, Karola, Weiss, Jochen

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Homogenization improves foaming properties of insoluble pea proteins von Moll, Pascal, Salminen, Hanna, Griesshaber, Elena, Schmitt, Christophe, Weiss, Jochen

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Formation and stability of emulsions stabilized by Quillaja saponin–egg lecithin mixtures von Salminen, Hanna, Bischoff, Sonja, Weiss, Jochen

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Quillaja Saponin Characteristics and Functional Properties von Reichert, Corina L, Salminen, Hanna, Weiss, Jochen

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Homogenization increases stickiness of concentrated pea protein - apple pectin mixtures von Moll, Pascal, Salminen, Hanna, Spengler, Miriam, Schmitt, Christophe, Weiss, Jochen

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Effect of Pectin Type on Association and pH Stability of Whey Protein—Pectin Complexes von Salminen, Hanna, Weiss, Jochen

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Interactions between lipid oxidation and anthocyanins from black carrots in ω-3 fatty acid-rich flaxseed oil-in-water emulsions von Klinger, Evelyn, Salminen, Hanna, Bause, Karola, Weiss, Jochen

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Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues von Moll, Pascal, Salminen, Hanna, Schmitt, Christophe, Weiss, Jochen

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