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Loeffler, Myriam
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1

Effect of Particle Size on the Physical Properties of PLA/P..:

Miller, Katharina ; Reichert, Corina L. ; Loeffler, Myriam.
Compounds.  4 (2024)  1 - p. 119-140 , 2024
Link: https://doi.org/10.3390/..
 
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2

Contributors:

, In: Food Engineering Innovations Across the Food Supply Chain,
Al-Shannaq, Refat ; Allen, Simon ; Anandharamakrishnan, C.... - p. xvii-xxii , 2022
Link: https://doi.org/10.1016/..
 
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3

Experience-based learning: Food solution projects:

, In: Food Engineering Innovations Across the Food Supply Chain,
Loeffler, Myriam ; van der Kamp, Maarten - p. 421-430 , 2022
Link: https://doi.org/10.1016/..
 
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4

Influence of storage temperature on the stability of heat t..:

Buecker, Stephan ; Grossmann, Lutz ; Loeffler, Myriam..
Green Chemistry.  24 (2022)  10 - p. 4174-4185 , 2022
Link: https://doi.org/10.1039/..
 
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5

High Molecular Weight λ-Carrageenan Improves the Color Stab..:

Buecker, Stephan ; Grossmann, Lutz ; Loeffler, Myriam..
Frontiers in Sustainable Food Systems.  6 (2022)  - p. , 2022
Link: https://doi.org/10.3389/..
 
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6

Thermal and acidic denaturation of phycocyanin from Arthros..:

Buecker, Stephan ; Grossmann, Lutz ; Loeffler, Myriam..
Food Chemistry.  380 (2022)  - p. 132157 , 2022
Link: https://doi.org/10.1016/..
 
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7

Physical, Chemical and Biochemical Modification Approaches ..:

Miller, Katharina ; Reichert, Corina L. ; Schmid, Markus.
Foods.  11 (2022)  18 - p. 2927 , 2022
Link: https://doi.org/10.3390/..
 
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8

Editorial: Production, downstreaming, and utilization of pr..:

Grossmann, Lutz ; Loeffler, Myriam ; Smetana, Sergiy
Frontiers in Sustainable Food Systems.  6 (2022)  - p. , 2022
Link: https://doi.org/10.3389/..
 
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9

Influence of oil content and droplet size of an oil-in-wate..:

Joeres, Eike ; Drusch, Stephan ; Töpfl, Stefan...
Innovative Food Science & Emerging Technologies.  69 (2021)  - p. 102638 , 2021
Link: https://doi.org/10.1016/..
 
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10

Emulsifying properties of lentil protein preparations obtai..:

Funke, Matthias ; Loeffler, Myriam ; Winkelmeyer, Caspar...
European Food Research and Technology.  248 (2021)  2 - p. 381-391 , 2021
Link: https://doi.org/10.1007/..
 
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11

Influence of fermentation temperature on in situ heteropoly..:

Velasco, Lina ; Loeffler, Myriam ; Torres, Isabel.
Food Science & Nutrition.  9 (2021)  3 - p. 1312-1322 , 2021
Link: https://doi.org/10.1002/..
 
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12

Influence of homopolysaccharide‐producing lactic acid bacte..:

Hilbig, Jonas ; Hildebrandt, Lisa ; Herrmann, Kurt..
Journal of Food Science.  85 (2020)  2 - p. 289-297 , 2020
Link: https://doi.org/10.1111/..
 
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13

Influence of microbial in-situ heteropolysaccharide product..:

Velasco, Lina ; Weiss, Jochen ; Loeffler, Myriam
Journal of Food Science and Technology.  58 (2020)  2 - p. 562-570 , 2020
Link: https://doi.org/10.1007/..
 
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14

Influence of Protein Type on the Antimicrobial Activity of ..:

Loeffler, Myriam ; Schwab, Verena ; Terjung, Nino..
Foods.  9 (2020)  3 - p. 270 , 2020
Link: https://doi.org/10.3390/..
 
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15

Usage of in situ exopolysaccharide‐forming lactic acid bact..:

Loeffler, Myriam ; Hilbig, Jonas ; Velasco, Lina.
Comprehensive Reviews in Food Science and Food Safety.  19 (2020)  6 - p. 2932-2954 , 2020
Link: https://doi.org/10.1111/..
 
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