Mechthild Busch‐Stockfisch

Improved mapping of in-mouth creaminess of semi-solid dairy products by combining rheology, particle size, and tribology data

Alina Sonne, Mechthild Busch‐Stockfisch, Jörg Hinrichs · LWT · 2014 · 136 citations · Full text

Tribology Data, Nutrition, In-mouth Creaminess +13

Whey protein–pectin complexes as new texturising elements in fat-reduced yoghurt systems

A Krzemiński, Katharina Angelika Prell, Mechthild Busch‐Stockfisch et al. · International Dairy Journal · 2014 · 92 citations

Biomanufacturing, Engineering, Biochemistry +9

Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers

Maja Tomaschunas, Rebecca Zörb, Jürgen Fischer et al. · Meat Science · 2013 · 77 citations

Liver Sausages, Nutrition, Citrus Fiber +10

Relating Creamy Perception of Whey Protein Enriched Yogurt Systems to Instrumental Data by Means of Multivariate Data Analysis

A Krzemiński, Maja Tomaschunas, Ehrhard Köhn et al. · Journal of Food Science · 2013 · 71 citations

Water quality and taste sensitivity for basic tastes and metallic sensation

Karolin Hoehl, Gesa U. Schoenberger, Mechthild Busch‐Stockfisch · Food Quality and Preference · 2009 · 48 citations

Electronic Tongue, Taste Sensitivity, Environmental Engineering +6