| 1 |
Influence of heating temperature, pH and ions on recrystallization inhibition activity of kappa-carrageenan in sucrose solution
Leiter A, Ludwig A, Gaukel V
Journal of Food Engineering, 195, 14, 2017 |
| 2 |
Influence of acid hydrolysis and dialysis of kappa-carrageenan on its ice recrystallization inhibition activity
Leiter A, Mailander J, Wefers D, Bunzel M, Gaukel V
Journal of Food Engineering, 209, 26, 2017 |
| 3 |
Influence of heating temperature, pressure and pH on recrystallization inhibition activity of antifreeze protein type III
Leiter A, Rau S, Winger S, Muhle-Goll C, Luy B, Gaukel V
Journal of Food Engineering, 187, 53, 2016 |
| 4 |
Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food
Hirth M, Leiter A, Beck SM, Schuchmann HP
Journal of Food Engineering, 125, 139, 2014 |
| 5 |
Synergism of different fish antifreeze proteins and hydrocolloids on recrystallization inhibition of ice in sucrose solutions
Gaukel V, Leiter A, Spiess WEL
Journal of Food Engineering, 141, 44, 2014 |
