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List of works by Rikke Miklos

Analysis of micro-structure in raw and heat treated meat emulsions from multimodal X-ray microtomography

Application of pork fat diacylglycerols in meat emulsions.

scientific article

Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages.

scientific article published on 23 November 2012

Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking

scientific article published on 16 September 2014

Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR.

scientific article

Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat

scientific article published on 01 February 2015

Physicochemical properties of lard-based diacylglycerols in blends with lard

scientific article published on 10 November 2012

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