Concepedia

Karin Allard

KA

Statistics

Publications

2

Citations

192

H-Index

2

Active since

2012

Affiliations

University of Hohenheim(Current)

Karin Allard is an author at University of Hohenheim specializing in meat emulsion formulation, agriculture, and meat emulsions.

Publications per year

2012–2016

2

Publications

2

Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages

Valerie Schuh, Karin Allard, Kurt Herrmann et al. · Meat Science · 2012 · 126 citations

, , +13

Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage models

Monika Gibis, Valerie Schuh, Karin Allard · Carbohydrate Polymers · 2016 · 66 citations

, , +15

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