Michael Beyrer

Bio-based smart packaging: Fundamentals and functions in sustainable food systems

Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios

Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking

Low-energy short-term cold atmospheric plasma: Controlling the inactivation efficacy of bacterial spores in powders