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A research note: effect of pH on meat iridescence in precooked cured pork
BMC Research Notes, 2022 Objective The objective of this study was to investigate the effect of pH change of cooked cured pork M. longissimus thoracis et lumborum on iridescence intensity and extent (= percentage of iridescent area) since interaction with light may be related to
Chiara Ruedt, Monika Gibis, Jochen Weiss
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Future Foods, 2022 Stickiness is the combination of adhesion and cohesion and key characteristic for binders in foods to combine particulates into a coherent mass. We investigated the influence of mixing ratio of pea protein and apple pectin powders (w/w) at pH 6 on ...
Pascal Moll +4 more
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Proceedings of the 2020 ACM Designing Interactive Systems Conference, 2020 Interactions with food are complex, integrating rich multisensory experiences within emotionally meaningful social contexts. Yet, the opportunities for food as material resource for emotional communication have been less explored. We describe a two-month project with 5 couples centered on the co-design of personalized flavors for emotional ...
Tom Gayler, Corina Sas, Vaiva Kalnikaite
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Foods, 2022 A bacon-type meat analogue consists of different structural layers, such as textured protein and a fat mimetic. To obtain a coherent and appealing product, a suitable binder must glue those elements together. A mixture based on pea protein and sugar beet
Pascal Moll +4 more
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Foods, 2022 Fibers of potato protein and polysaccharides were obtained by needleless electrospinning. Mixtures of maltodextrin DE2 (dextrose equivalent) (0.8 g/mL), DE21 (0.1 g/mL), and different concentrations of potato protein (0.05, 0.1, 0.15, and 0.2 g/mL) were ...
Monika Gibis +2 more
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Future Foods, 2023 A plant-based salami-type sausage analogue was manufactured with a glucono-δ-lactone- or transglutaminase+glucono- δ -lactone-induced soy protein isolate-gel as binder to hold together fat mimetic particles and extruded proteins with fibrous structure to
Eva Herz +4 more
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Foods, 2021 Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients.
Ines Kutzli, Jochen Weiss, Monika Gibis
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Applied Sciences, 2021 The production of ultrafine fibers of proteins and polysaccharides by needleless electrospinning can be performed prior to a thermal treatment to form glycoconjugates via the first stage of the Maillard reaction.
Monika Gibis +3 more
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Biopolymers as Food Packaging Materials [PDF]
International Journal of Molecular Sciences, 2020 Oil-derived plastics are the most commonly used materials for packaging because of their features, low cost, and availability of resources for manufacturing [...]
Raffaele Porta +2 more
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Applicability of biobased packaging materials for long shelf-life food products [PDF]
, 2016 The research aim was to evaluate the applicability of biobased plastics for packing long shelf-life food products, both on laboratory and industrial scale.
De Meulenaer, Bruno +4 more
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