海量图书期刊资源,随时随地畅享阅读乐趣
Advances in ingredient and processing systems for meat and meat productsJochen Weiss; Monika Gibis; Valerie Schuh; Hanna Salminen · 2010
Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausagesSchuh, Valerie; Allard, Karin; Herrmann, Kurt; Gibis, Monika; Kohlus, Reinhard; Weiss, Jochen · Meat Science · 2013
Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage modelsGibis, Monika; Schuh, Valerie; Allard, Karin; Weiss, Jochen · Carbohydrate Polymers · 2017
Corrigendum to “Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage models” [Carbohydr. Polym. 159 (2017) 76–85]Gibis, Monika; Schuh, Valerie; Allard, Karin; Weiss, Jochen · Carbohydrate Polymers · 2017
Arabinoxylans and human healthMendis, M.; Simsek, S. · Food Hydrocolloids · 2014
Contents: Graphical AbstractsFood Hydrocolloids · 2013
Editorial BoardFood Hydrocolloids · 2014
CalendarFood Hydrocolloids · 2013
12th International Hydrocolloids ConferenceFood Hydrocolloids · 2014
CalendarFood Hydrocolloids · 2014