Publications by authors named "Kurt Herrmann"

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Effect of varying pH on solution interactions of soluble meat proteins with different plant proteins.
Monika Gibis, Linda Trabold, Sandra Ebert, Kurt Herrmann, Nino Terjung

Food Funct· January 2022

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Influence of protein and solid fat content on mechanical properties and comminution behavior of structured plant-based lipids.
Johannes Dreher, Maximilian Weißmüller, Kurt Herrmann, Nino Terjung, Monika Gibis

Food Res Int· July 2021

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Influence of phosphate chelators on white efflorescence formation in dry fermented sausages with co-extruded alginate casings.
Jonas Hilbig, Sarah Moll, Kurt Herrmann, Jochen Weiss, Monika Gibis

Food Res Int· November 2020

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Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co-extruded with alginate casings.
Jonas Hilbig, Hannes Wenzel, Kurt Herrmann, Jochen Weiss, Monika Gibis

J Food Sci· August 2020

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Influence of calcium on white efflorescence formation on dry fermented sausages with co-extruded alginate casings.
Jonas Hilbig, Katrin Hartlieb, Kurt Herrmann, Jochen Weiss, Monika Gibis

Food Res Int· May 2020

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Influence of homopolysaccharide-producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst).
Jonas Hilbig, Lisa Hildebrandt, Kurt Herrmann, Jochen Weiss, Myriam Loeffler

J Food Sci· February 2020

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Application of exopolysaccharide-forming lactic acid bacteria in cooked ham model systems.
Jonas Hilbig, Myriam Loeffler, Kurt Herrmann, Jochen Weiss

Food Res Int· May 2019

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Optimum hexametaphosphate concentration to inhibit efflorescence formation in dry fermented sausages.
Felix H Walz, Monika Gibis, Maren Fritz, Kurt Herrmann, Jörg Hinrichs

Meat Sci· May 2018

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Impact of food structure on the compatibility of heated WPI-pectin-complexes in meat dispersions.
Benjamin Zeeb, Vanessa Schöck, Nicole Schmid, Lisa Majer, Kurt Herrmann

Food Funct· March 2018

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Chemical and optical characterization of white efflorescences on dry fermented sausages under modified atmosphere packaging.
Felix H Walz, Monika Gibis, Kurt Herrmann, Jörg Hinrichs, Jochen Weiss

J Sci Food Agric· November 2017

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Inhibitory effect of phosphates on magnesium lactate efflorescence formation in dry-fermented sausages.
Felix H Walz, Monika Gibis, Pia Schrey, Kurt Herrmann, Corina L Reichert

Food Res Int· October 2017

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Meat batter production in an extended vane pump-grinder injecting curing salt solutions to reduce energy requirements: variation of curing salt amount injected with the solution.
Stefan B Irmscher, Eva-Maria Terjung, Monika Gibis, Kurt Herrmann, Reinhard Kohlus

J Sci Food Agric· January 2017

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Mixing behaviour of WPI-pectin-complexes in meat dispersions: impact of biopolymer ratios.
Benjamin Zeeb, Vanessa Schöck, Nicole Schmid, Lisa Majer, Kurt Herrmann

Food Funct· January 2017

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Extension of the Vane Pump-Grinder Technology to Manufacture Finely Dispersed Meat Batters.
Stefan B Irmscher, Monika Gibis, Kurt Herrmann, Anja Maria Oechsle, Reinhard Kohlus

J Food Sci· March 2016

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Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products.
Hanna Salminen, Kurt Herrmann, Jochen Weiss

Meat Sci· March 2013

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Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages.
Valerie Schuh, Karin Allard, Kurt Herrmann, Monika Gibis, Reinhard Kohlus

Meat Sci· February 2013

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Differential in vivo zymography: a method for observing matrix metalloproteinase activity in the zebrafish embryo.
Jonathan Y Keow, Kurt M Herrmann, Bryan D Crawford

Matrix Biol· April 2011

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