Johannes Dreher
0000-0003-4046-1058
University of Hohenheim
5 papers found
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Structuring oil to substitute palm fat in dry-fermented poultry sausages
Influence of protein and solid fat content on mechanical properties and comminution behavior of structured plant-based lipids
Varying the amount of solid fat in animal fat mimetics for plant-based salami analogues influences texture, appearance and sensory characteristics
Influence of protein content on plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue
Formation and characterization of plant‐based emulsified and crosslinked fat crystal networks to mimic animal fat tissue
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