Kurt Herrmann

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 · 124 citations

Biomanufacturing, Carboxymethyl Cellulose, Functional Characteristics +9

Varying the amount of solid fat in animal fat mimetics for plant-based salami analogues influences texture, appearance and sensory characteristics

Johannes Dreher, Maurice König, Kurt Herrmann et al. · LWT · 2021 · 75 citations

Nutrition, Solid Fat, Lipid Nutrition +7

Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products

Hanna Salminen, Kurt Herrmann · Meat Science · 2012 · 49 citations

Food Colloid, Omega-3 Fatty Acid, Microemulsion +8

Influence of exopolysaccharide-producing lactic acid bacteria on the spreadability of fat-reduced raw fermented sausages (Teewurst)

Jonas Hilbig, Julia Gisder, Roman M. Prechtl et al. · Food Hydrocolloids · 2019 · 46 citations

Food Fermentation, Food Spoilage, Food Microbiology +5

Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages

Sandra Ebert, Florence Jungblut, Kurt Herrmann et al. · European Food Research and Technology · 2022 · 29 citations · Full text

Nutrition, Engineering, Agricultural Economics +21