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ArticlesPeer ReviewedFull Text
Comparison of Binding Properties of a Laccase-Treated Pea Protein–Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue
Author / Creator:Moll, Pascal ; Salminen, Hanna ; Stadtmueller, Lucie ; Schmitt, Christophe ; Weiss, Jochen
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2022-12, Vol.12 (1), p.85
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Structure Elucidation and Characterization of Novel Glycolipid Biosurfactant Produced by Rouxiella badensis DSM 100043T
Author / Creator:Harahap, Andre Fahriz Perdana ; Conrad, Jürgen ; Wolf, Mario ; Pfannstiel, Jens ; Klaiber, Iris ; Grether, Jakob ; Hiller, Eric ; Vahidinasab, Maliheh ; Salminen, Hanna ; Treinen, Chantal ; Perino, Elvio Henrique Benatto ; Hausmann, Rudolf
Publisher:Basel: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2025-04, Vol.30 (8), p.1798
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ArticlesPeer ReviewedFull Text
Ageing employees and human resource management – evidence of gender-sensitivity?
Author / Creator:Aaltio, Iiris ; Maria Salminen, Hanna ; Koponen, Sirpa
Publisher:Birmingham: Emerald Group Publishing Limited
Journal title:Equality, Diversity and Inclusion: An International Journal, 2014-01, Vol.33 (2), p.160-176
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Strategies for talent engagement and retention of Brazilian Nursing professionals
Author / Creator:Schlosser, Francine ; Azevedo, Marcia Carvalho de ; McPhee, Deborah ; Ralph, Jody ; Salminen, Hanna
Publisher:Brasília: Associação Brasileira de Enfermagem
Journal title:Revista brasileira de enfermagem, 2022-01, Vol.75 (6), p.1-6
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Turning the tide: Registered nurses' job withdrawal intentions in a Finnish university hospital
Author / Creator:Salminen, Hanna M.
Publisher:Tygervalley: African Online Scientific Information Systems (Pty) Ltd t/a AOSIS
Journal title:SA Journal of Human Resource Management, 2012-02, Vol.13 (1), p.1-e11
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ArticlesPeer ReviewedFull Text
Impact of microfluidization on colloidal properties of insoluble pea protein fractions
Author / Creator:Moll, Pascal ; Salminen, Hanna ; Schmitt, Christophe ; Weiss, Jochen
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:European food research & technology, 2021-03, Vol.247 (3), p.545-554
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ArticlesPeer ReviewedFull Text
Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues
Author / Creator:Moll, Pascal ; Salminen, Hanna ; Schmitt, Christophe ; Weiss, Jochen
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:European food research & technology, 2023-04, Vol.249 (4), p.1089-1096
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ArticlesPeer ReviewedFull Text
Effect of Pectin Type on Association and pH Stability of Whey Protein—Pectin Complexes
Author / Creator:Salminen, Hanna ; Weiss, Jochen
Publisher:Boston: Springer-Verlag
Journal title:Food biophysics, 2014-03, Vol.9 (1), p.29-38
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ArticlesPeer ReviewedFull Text
The Role of Perceived Development Opportunities on Affective Organizational Commitment of Older and Younger Nurses
Author / Creator:Salminen, Hanna ; Miettinen, Merja
Publisher:Abingdon: Routledge
Journal title:International studies of management & organization, 2019-01, Vol.49 (1), p.63-78
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Correction: Stabilization of solid lipid nanoparticles with glycyrrhizin
Author / Creator:Salminen, Hanna ; Kasapoğlu, Kadriye Nur ; Özçelik, Beraat ; Weiss, Jochen
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:European food research & technology, 2023-04, Vol.249 (4), p.1147-1147
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ArticlesPeer ReviewedFull Text
Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin
Author / Creator:Salminen, Hanna ; Sachs, Melody ; Schmitt, Christophe ; Weiss, Jochen
Publisher:New York: Springer US
Journal title:Food biophysics, 2022-09, Vol.17 (3), p.460-471
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ArticlesPeer ReviewedFull Text
Stabilization of solid lipid nanoparticles with glycyrrhizin
Author / Creator:Salminen, Hanna ; Kasapoğlu, Kadriye Nur ; Özçelik, Beraat ; Weiss, Jochen
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:European food research & technology, 2023-03, Vol.249 (3), p.787-798
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ArticlesPeer ReviewedFull Text
Impact of Concentration Ratio on the Formation and Stability of Emulsions Stabilized by Quillaja Saponin – Sodium Caseinate Mixtures
Author / Creator:Salminen, Hanna ; Bischoff, Sonja ; Weiss, Jochen
Publisher:New York: Springer US
Journal title:Food biophysics, 2019-06, Vol.14 (2), p.109-119
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ArticlesPeer ReviewedFull Text
Structure Elucidation and Characterization of Novel Glycolipid Biosurfactant Produced by Rouxiella badensis DSM 100043[sup.T]
Author / Creator:Harahap, Andre Fahriz Perdana ; Conrad, Jürgen ; Wolf, Mario ; Pfannstiel, Jens ; Klaiber, Iris ; Grether, Jakob ; Hiller, Eric ; Vahidinasab, Maliheh ; Salminen, Hanna ; Treinen, Chantal ; Perino, Elvio Henrique Benatto ; Hausmann, Rudolf
Publisher:MDPI AG
Journal title:Molecules (Basel, Switzerland), 2025-04, Vol.30 (8)
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ArticlesPeer ReviewedFull Text
Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β-carotene
Author / Creator:Salminen, Hanna ; Stübler, Anna-Sophie ; Weiss, Jochen
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:European food research & technology, 2020-03, Vol.246 (3), p.599-608
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ArticlesPeer ReviewedFull Text
Organizational Trust Dimensions as Antecedents of Organizational Commitment
Author / Creator:Vanhala, Mika ; Heilmann, Pia ; Salminen, Hanna
Publisher:Chichester: Blackwell Publishing Ltd
Journal title:Knowledge and process management, 2016-01, Vol.23 (1), p.46-61
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ArticlesPeer ReviewedFull Text
Aging as a topic in a business magazine: an opportunity or threat for management?
Author / Creator:Salminen, Hanna Maria ; Wang, Qian ; Aaltio, Iiris
Publisher:Bradford: Emerald Group Publishing Limited
Journal title:Baltic journal of management, 2019-03, Vol.14 (2), p.198-211
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ArticlesPeer ReviewedFull Text
Investigations into the Structure-Function Relationship of the Naturally-Derived Surfactant Glycyrrhizin: Emulsion Stability
Author / Creator:Ralla, Theo ; Salminen, Hanna ; Braun, Katharina ; Edelmann, Matthias ; Dawid, Corinna ; Hofmann, Thomas ; Weiss, Jochen
Publisher:New York: Springer US
Journal title:Food biophysics, 2020-09, Vol.15 (3), p.288-296
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ArticlesPeer ReviewedFull Text
The extended late career phase – examining senior nursing professionals
Author / Creator:Salminen, Hanna ; von Bonsdorff, Monika E. ; McPhee, Deborah ; Heilmann, Pia
Publisher:Bradford: Emerald Publishing Limited
Journal title:Qualitative research in organizations and management, 2022-05, Vol.17 (2), p.183-200
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ArticlesPeer ReviewedFull Text
Emulsifying Properties of Natural Extracts from Panax ginseng L
Author / Creator:Ralla, Theo ; Herz, Eva ; Salminen, Hanna ; Edelmann, Matthias ; Dawid, Corinna ; Hofmann, Thomas ; Weiss, Jochen
Publisher:New York: Springer US
Journal title:Food biophysics, 2017-12, Vol.12 (4), p.479-490
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Showing 1 to 20 of 32 results

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Comparison of Binding Properties of a Laccase-Treated Pea Protein–Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue

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Structure Elucidation and Characterization of Novel Glycolipid Biosurfactant Produced by Rouxiella badensis DSM 100043T

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Ageing employees and human resource management – evidence of gender-sensitivity?

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Strategies for talent engagement and retention of Brazilian Nursing professionals

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Turning the tide: Registered nurses' job withdrawal intentions in a Finnish university hospital

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Impact of microfluidization on colloidal properties of insoluble pea protein fractions

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Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues

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Effect of Pectin Type on Association and pH Stability of Whey Protein—Pectin Complexes

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The Role of Perceived Development Opportunities on Affective Organizational Commitment of Older and Younger Nurses

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Correction: Stabilization of solid lipid nanoparticles with glycyrrhizin

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Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin

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Stabilization of solid lipid nanoparticles with glycyrrhizin

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Impact of Concentration Ratio on the Formation and Stability of Emulsions Stabilized by Quillaja Saponin – Sodium Caseinate Mixtures

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Structure Elucidation and Characterization of Novel Glycolipid Biosurfactant Produced by Rouxiella badensis DSM 100043[sup.T]

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Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β-carotene

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Organizational Trust Dimensions as Antecedents of Organizational Commitment

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Aging as a topic in a business magazine: an opportunity or threat for management?

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Investigations into the Structure-Function Relationship of the Naturally-Derived Surfactant Glycyrrhizin: Emulsion Stability

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The extended late career phase – examining senior nursing professionals

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Emulsifying Properties of Natural Extracts from Panax ginseng L

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