High pressure freezing comes of age.

Daniel Studer, Martin Michel, Michael Müller

PubMed

Freeze-thaw CyclingIce-water SystemEngineeringAgingHigh Pressure +9

Monoglyceride self-assembly structures as delivery vehicles

Laurent Sagalowicz, Martin E. Leser, Heribert J. Watzke, +1

Trends in Food Science & Technology

EngineeringMolecular Self-assemblyPolymer ScienceSelf-assemblyPolymer Self-assembly +2

Stability of emulsions containing sodium caseinate and dextran sulfate: Relationship to complexation in solution

Laureline Jourdain, Martin E. Leser, Christophe Schmitt, +2

Food Hydrocolloids

Food ChemistrySodium CaseinateFood ColloidMicelleDextran Sulfate +4

Vitrification of articular cartilage by high‐pressure freezing

Daniel Studer, Martin Michel, M. WOHLWEND, +2

Journal of Microscopy

Tissue EngineeringEngineeringBiomedical EngineeringOrthopedic BiomechanicsOrthopaedic Surgery +14

Fat Migration in Chocolate: Diffusion or Capillary Flow in a Particulate Solid?—A Hypothesis Paper

José Miguel Aguilera, Martin Michel, Guy Mayor

Journal of Food Science

Food ColloidEngineeringLiquid-liquid FlowBulk FlowFluid Properties +15

Crystallography of dispersed liquid crystalline phases studied by cryo‐transmission electron microscopy

Laurent Sagalowicz, Martin Michel, M. Adrian, +7

Journal of Microscopy

Crystal StructureInverted CubicEngineeringMicroscopyCryo‐transmission Electron Microscopy +16

Self-assembly of polar food lipids

Martin E. Leser, Laurent Sagalowicz, Martin Michel, +1

Advances in Colloid and Interface Science

EngineeringBiochemistrySelf-assemblyPolar Food LipidsLipids +2

Dynamic Surface Tension and Adsorption Kinetics of β-Casein at the Solution/Air Interface

R. Miller, V. B. Fainerman, E.V. Aksenenko, +2

Langmuir

EngineeringProtein Phase SeparationChemistryDiffusion ModelAdsorption Layer +16

Benefits and challenges of food processing in the context of food systems, value chains and sustainable development goals

Martin Michel, Alison L. Eldridge, Christoph Hartmann, +3

Trends in Food Science & Technology

Food SustainabilityValue ChainsFood Systems Core CompetenciesSustainable Food SystemFood Systems +13

Fermentation of a skim milk concentrate with Streptococcus thermophilus and chymosin: structure, viscoelasticity and syneresis of gels

Pierre-Anton Aichinger, Martin Michel, Colin Servais, +6

Colloids and Surfaces B Biointerfaces

BiomanufacturingEngineeringFood FermentationHealth SciencesBiochemical Engineering +7