| Advances in ingredient and processing systems for meat and meat products J Weiss, M Gibis, V Schuh, H Salminen Meat Science 86 (1), 196-213, 2010 | 645 | 2010 |
| Effect of plant phenolics on protein and lipid oxidation in cooked pork meat patties S Vuorela, H Salminen, M Mäkelä, R Kivikari, M Karonen, M Heinonen Journal of Agricultural and Food Chemistry 53 (22), 8492-8497, 2005 | 219 | 2005 |
| Inhibition of protein and lipid oxidation by rapeseed, camelina and soy meal in cooked pork meat patties H Salminen, M Estévez, R Kivikari, M Heinonen European Food Research and Technology 223, 461-468, 2006 | 130 | 2006 |
| Electrostatic adsorption and stability of whey protein–pectin complexes on emulsion interfaces H Salminen, J Weiss Food Hydrocolloids 35, 410-419, 2014 | 129 | 2014 |
| Influence of encapsulated functional lipids on crystal structure and chemical stability in solid lipid nanoparticles: Towards bioactive-based design of delivery systems H Salminen, C Goemmel, BH Leuenberger, J Weiss Food Chemistry 190, 928-937, 2016 | 118 | 2016 |
| Influence of co-surfactants on crystallization and stability of solid lipid nanoparticles H Salminen, T Helgason, S Aulbach, B Kristinsson, K Kristbergsson, ... Journal of Colloid and Interface Science 426, 256-263, 2014 | 95 | 2014 |
| Oat bran extract (Avena sativa L.) from food by-product streams as new natural emulsifier T Ralla, H Salminen, M Edelmann, C Dawid, T Hofmann, J Weiss Food Hydrocolloids 81, 253-262, 2018 | 86 | 2018 |
| Formation of solid shell nanoparticles with liquid ω-3 fatty acid core H Salminen, T Helgason, B Kristinsson, K Kristbergsson, J Weiss Food Chemistry 141 (3), 2934-2943, 2013 | 86 | 2013 |
| Quillaja Saponin Characteristics and Functional Properties CL Reichert, H Salminen, J Weiss Annual review of food science and technology 10 (1), 43-73, 2019 | 84 | 2019 |
| Influence of surfactant composition on physical and oxidative stability of Quillaja saponin-stabilized lipid particles with encapsulated ω-3 fish oil H Salminen, S Aulbach, BH Leuenberger, C Tedeschi, J Weiss Colloids and Surfaces B: Biointerfaces 122, 46-55, 2014 | 81 | 2014 |
| Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures J Weiss, H Salminen, P Moll, C Schmitt Advances in Colloid and Interface Science, 2019 | 68 | 2019 |
| Concentration effect of Quillaja saponin–Co-surfactant mixtures on emulsifying properties CL Reichert, H Salminen, GB Bönisch, C Schäfer, J Weiss Journal of Colloid and Interface Science 519, 71-80, 2018 | 62 | 2018 |
| Effect of pectin type on association and pH stability of whey protein—pectin complexes H Salminen, J Weiss Food Biophysics 9 (1), 29-38, 2014 | 58 | 2014 |
| Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products H Salminen, K Herrmann, J Weiss Meat Science 93 (3), 659-667, 2013 | 55 | 2013 |
| Influence of spray drying on the stability of food-grade solid lipid nanoparticles H Salminen, J Ankenbrand, B Zeeb, GB Bönisch, C Schäfer, R Kohlus, ... Food Research International 119, 741-750, 2019 | 54 | 2019 |
| Plant phenolics affect oxidation of tryptophan H Salminen, M Heinonen Journal of Agricultural and Food Chemistry 56 (16), 7472-7481, 2008 | 51 | 2008 |
| Sugar beet extract (Beta vulgaris L.) as a new natural emulsifier: emulsion formation T Ralla, H Salminen, M Edelmann, C Dawid, T Hofmann, J Weiss Journal of Agricultural and Food Chemistry 65 (20), 4153-4160, 2017 | 49 | 2017 |
| Impact of microfluidization on colloidal properties of insoluble pea protein fractions P Moll, H Salminen, C Schmitt, J Weiss European Food Research and Technology 247 (3), 545-554, 2021 | 45 | 2021 |
| Formation of transparent solid lipid nanoparticles by microfluidization: Influence of lipid physical state on appearance T Helgason, H Salminen, K Kristbergsson, DJ McClements, J Weiss Journal of Colloid and Interface Science 448, 114-122, 2015 | 40 | 2015 |
| Formation and stability of emulsions stabilised by Yucca saponin extract T Ralla, H Salminen, J Tuosto, J Weiss International Journal of Food Science & Technology 53 (6), 1381-1388, 2018 | 37 | 2018 |
