Publications: Dr. Hanna Salminen

Title	Year	Literature Type	Authors
Chocolate nanoparticles as delivery system for bioactive compounds	2018	Poster	Salminen, H., Stübler A.-S., Weiss, J.
Concentration effect of Quillaja saponin – co-surfactant mixtures on emulsifying properties Journal of Colloid and Surface Science	2018	Journal contribution (peer reviewed)	Reichert, C.L, Salminen, H., Badolato Bönisch, G., Schaefer, C., Weiss, J.
Oat bran extract (Avena sativa L.) from food by-product streams as new natural emulsifier Food Hydrocolloids	2018	Journal contribution (peer reviewed)	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Plant saponins as new natural emulsifier	2018	Lecture	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Plant saponins as new natural emulsifier	2018	Lecture	Ralla, T., Salminen, H., Edelmann, M., David, C., Hofmann, T., Weiss, J.
Value addition of red beet (Beta vulgaris L.) by-products: Emulsion formation and stability International Journal of Food Science and Technology	2018	Journal contribution (peer reviewed)	Ralla, T., Salminen, H., Wolfangel, T., Edelmann, M., Dawid, C, Hofmann, T., Weiss, J.
Aging behavior of Quillaja saponin – pea protein interfaces Journal Colloid and Interface Science Communications	2017	Journal contribution (peer reviewed)	Corina Reichert, Hanna Salminen, Juergen Utz, Gabriela Badolato Bönisch, Christian Schaefer, Jochen Weiss
Emulsifying Properties of Natural Extracts from Panax ginseng L. Food Biophysics	2017	Journal contribution (peer reviewed)	Theo Ralla, Eva Herz, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Emulsion formation using oat bran extract as new natural emulsifier	2017	Poster	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Formation and stability of emulsions stabilised by Yucca saponin extract International Journal of Food Science & Technology	2017	Journal contribution (peer reviewed)	Theo Ralla, Hanna Salminen, Jessica Tuosto, Jochen Weiss
Interfacial and emulsifying properties of oat bran saponin extract	2017	Poster	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Interfacial and Emulsifying Properties of Panax Ginseng extracts	2017	Poster	Eva Herz, Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Koreanischer Ginseng als natürlicher Emulgator	2017	Poster	Eva Herz, Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Oat bran extract as new natural emulsifier: Emulsion Stability	2017	Poster	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Plant Extracts from Food By-Products as Natural Emulsifier	2017	Lecture	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Plant Saponin Extracts from Food By-Products As Natural Emulsifier	2017	Lecture	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Plant saponins as new naturally-derived emulsifiers	2017	Lecture	Salminen, H., Ralla, T., Weiss. J.
Stability of Emulsions using a New Natural Emulsifier: Sugar Beet Extract (Beta Vulgaris L.) Food Biophysics	2017	Journal contribution (peer reviewed)	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Sugar Beet Extract (Beta vulgaris L.) as New Natural Emulsifier: Emulsion Formation Journal of Agricultural and Food Chemistry	2017	Journal contribution (peer reviewed)	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Sugar Beet Extract (Beta vulgaris L.) as New Natural Emulsifier: Emulsion Stability	2017	Poster	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Sugar beet saponin extract from food by-products as new natural surfactant: Emulsion formation	2017	Poster	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Using Extracts from By-Products of Plant Stuff Processing as Natural Emulsifiers: Saponins	2017	Poster	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Concentration effect of Quillaja saponin-Na-caseinate complexes on their emulsifying properties	2016	Poster	Corina L. Reichert, Hanna Salminen, Gabriela Badolato Bönisch, Christian Schäfer, Jochen Weiss
Formation of nanostructured colloidosomes using electrostatic deposition of solid lipid nanoparticles onto an oil droplet interface Food Research International.	2016	Journal contribution (peer reviewed)	Salminen, H., Helgason, T., Kristinsson, K., Kristbergsson, K., Weiss, J.
Grenzflächen- und Emulgiereigenschaften eines Quillaja Saponinextrakts	2016	Lecture	Reichert, C., Jagic, C., Salminen, H., Badolato, G., Schäfer, C., Weiss, J.
Influence of encapsulated functional lipids on crystal structure and chemical stability in solid lipid nanoparticles: Towards bioactive-based design of delivery systems Food Chemistry	2016	Journal contribution (peer reviewed)	Salminen, H., Gömmel, C., Leuenberger, B.H., Weiss, J.
Influence of heat on miscibility of Quillaja saponins in mixtures with a co-surfactant Food Research International.	2016	Journal contribution (peer reviewed)	Reichert, C.L., Salminen, H., Leuenberger, B. H., Weiss, J.
Sprühtrocknen von lebensmitteltauglichen Solid Lipid Nanopartikeln	2016	Lecture	Salminen, H, Ankenbrand, J., Badolato, G., Weiss, J.
Sugar beet saponin extract from food by-products as new natural surfactant: Emulsion stability	2016	Poster	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Technofunktionalität der Saponine: Erfahrungen und Hintergrundwissen der letzten Jahre	2016	Lecture	Salminen, H., Ralla. T, Weiss, J
Tuning of shell thickness of solid lipid particles impacts the chemical stability of encapsulated ω-3 fish oil Journal of Colloid and Interface Science	2016	Journal contribution (peer reviewed)	Salminen, H., Helgason, T., Kristinsson, K., Kristbergsson, K., Weiss, J.
Zuckerrübensaponin als neuer natürlicher Emulgator	2016	Poster	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Bioactive ingredient -based design of delivery systems	2015	Poster	Salminen, H., Gömmel, C., Leuenberger, B.H., Weiss, J.
Formation of transparent solid lipid nanoparticles by microfluidization: Influence of lipid physical state on appearance Journal of Colloid and Interface Science	2015	Journal contribution (peer reviewed)	Helgason, T., Salminen, H., Kristbergsson, K., McClements, J.D., Weiss, J.
Influence of droplet size on the antioxidant activity of rosemary extract loaded oil-in-water emulsions in mixed systems Food & Function	2015	Journal contribution (peer reviewed)	Martin Erdmann, Benjamin Zeeb, Hanna Salminen, Monika Gibis, Ralf Lautenschläger, Jochen Weiss
Isothermal titration calorimetric analysis on solubilization of an octane oil-in-water emulsion in surfactant micelles and surfactant-anionic polymer complexes Journal of Colloid and Interface Science	2015	Journal contribution (peer reviewed)	Hui Zhang, Benjamin Zeeb, Hanna Salminen, Jochen Weiss
Miscibility of Quillaja saponins with other co-surfactants under different pH values Journal of Food Science	2015	Journal contribution (peer reviewed)	Reichert, C.L., Salminen, H., Leuenberger, B.H., Hinrichs, J., Weiss, J.
Phase behavior of Quillaja saponins and egg lecithin mixtures	2015	Poster	Reichert, C., Salminen, H., Leuenberger, B.H., Weiss, J.
Electrostatic adsorption and stability of whey protein – pectin complexes on emulsion interfaces Food Hydrocolloids	2014	Journal contribution (peer reviewed)	Salminen, H., Weiss, J.
Formation of food grade nanostructured lipid carriers with encapsulated omgea-3 fatty acids	2014	Poster	Salminen, H., Aulbach, S., Weiss, J.
Impact of Heat and Laccase on the pH and Freeze-Thaw Stability of Oil-in-Water Emulsions Stabilized by Adsorbed Biopolymer Nanoparticles Food Biophysics	2014	Journal contribution (peer reviewed)	Zeeb, B., Salminen, H., Fischer, L., Weiss, J.
Influence of co-surfactants on crystallization and stability of solid lipid nanoparticles. Journal of Colloid and Interface Scienc	2014	Journal contribution (peer reviewed)	Salminen, H., Helgason, T., Aulbach, S., Kristinsson, K., Kristbergsson, K., Weiss, J.
Influence of surfactant composition on physical and oxidative stability of Quillaja saponin-stabilized lipid particles with encapsulated omega-3 fish oil. Colloids and Surfaces B: Biointerfaces	2014	Journal contribution (peer reviewed)	Salminen, H., Aulbach, S. Leuenberger, B.H., Tedeschi, C., Weiss, J.
Miscibility properties of Quillaja sapoinins and sodium caseinate mixtures	2014	Poster	Reichert, C., Salminen, H., Weiss, J.
Nanostructured lipid carriers with omega-3 fatty acids	2014	Poster	Badolato, G., Tedeschi, C., Leuenberger, B.H., Salminen, H., Aulbach, S., Weiss, J.
Effect of pectin type on association and pH stability of whey protein – pectin complexes Food Biophysics	2013	Journal contribution (peer reviewed)	Salminen, H., Weiss, J.
Formation of solid shell lipid nanoparticles with liquid fish oil core	2013	Poster	Salminen, H., Helgason, T., Kristinsson, B., Kristbergsson, K., Weiss, J.
Formation of solid shell nanoparticles with liquid omega-3 fatty acid core Food Chemistry	2013	Journal contribution (peer reviewed)	Salminen, H., Helgason, T., Kristinsson, B., Kristbergsson, K., Weiss, J.
Impact of lauric arginate application form on its antimicrobial activity in meat emulsions. Food Biophysics	2013	Journal contribution (peer reviewed)	Terjung, N., Loeffler, M., Gibis, M., Salminen, H., Hinrichs, J., Weiss, J.
Oil-in-water emulsions as a delivery system n-3 fatty acids in meat products Meat Science	2013	Journal contribution (peer reviewed)	Salminen, H., Herrmann, K., Weiss, J.
Pectin type affects association and pH stability of whey protein-pectin complexes	2013	Poster	Salminen, H., Weiss, J.
Solubilization of octane in electrostatically-formed surfactant-polymer complexes Journal of Colloid and Interface Science	2013	Journal contribution (peer reviewed)	Zhang, H., Zeeb, B., Salminen, H., Feng, F., Weiss, J.
Deposition of biopolymer particles on emulsion interface and their stability	2012	Contribution to conference	Salminen, H., Weiss, J.
Formation of enzymatically crosslinked biopolymer nanoparticles	2012	Contribution to conference	Kurrat, J., Salminen, H., Weiss, J.
Influence of environmental stresses on enzymatically crosslinked coacervates	2012	Contribution to conference	Penning, B., Salminen, H., Weiss, J.
Formation of solid shell nanoparticles with liquid -3 fatty acid core	2011	Poster	Kristinsson, B., Helgason, T., Salminen, H., Kristbergsson, K., McClements, D.J., Weiss, J.
Advances in ingredient and processing systems for meat and meat products Meat Science	2010	Journal contribution (peer reviewed)	Weiss, J., Gibis, M., Schuh, V., Salminen, H.,
Applicability of oil-in-water emulsions as delivery system for omega-3 fatty acids incorporated in meat products	2010	Contribution to conference	Salminen, H., Herrmann, K., Weiss, J.
Oil-in-water emulsions as a delivery system for omega-3 fatty acids in meat products	2010	Contribution to conference	Salminen, H., Herrmann, K. Weiss, J.
Oil-in-water emulsions as a delivery system for omega-3 fatty acids in pork sausages	2010	Contribution to conference	Salminen, H., Herrmann, K. Weiss, J.
Antioxidant effects of berry phenolics incorporated in oilin- water emulsions with continuous phase β-lactoglobulin Journal of the American Oil Chemists’ Society	2009	Journal contribution (peer reviewed)	Salminen, H., Heinonen, M., Decker, E.A.
Effect of phenolic-rich plant materials on protein and lipid oxidation reactions EKT-series 1444	2009	Doctoral thesis	Salminen, H.
Modifications of tryptophan oxidation by phenolic-rich plant materials Journal of Agricultural and Food Chemistry	2008	Journal contribution (peer reviewed)	Salminen, H., Heinonen, M.
Plant phenolics affect oxidation of tryptophan Journal of Agricultural and Food Chemistry	2008	Journal contribution (peer reviewed)	Salminen, H., Heinonen, M.
Protein oxidation and interactions with lipids and plant phenolics	2008	Contribution to conference	Salminen, H., Heinonen, M.
Plant phenolics affect oxidation of tryptophan - oral presentation	2007	Contribution to conference	Salminen, H.
Inhibition of protein and lipid oxidation by rapeseed, camelina and soy meal in cooked pork meat patties European Food Research and Technology	2006	Journal contribution (peer reviewed)	Salminen, H.,Estévez, M., Kivikari, R., Heinonen, M.
Plant phenolics affect oxidation of tryptophan	2006	Contribution to conference	Salminen, H., Heinonen, M.
Effect of different plant extracts on lipid and protein oxidation in meat	2005	Contribution to conference	Salminen, H., Vuorela, S., Kivikari, R., Heinonen, M.
Effect of plant phenolics on protein and lipid oxidation in cooked pork meat patties Journal of Agricultural and Food Chemistry	2005	Journal contribution (peer reviewed)	Vuorela, S., Salminen, H., Mäkelä, M., Kivikari, R., Karonen, M., Heinonen, M.
Antioxidant effect of plant phenolics incorporated into liposomes	2004	Contribution to conference	Vuorela, S.; Salminen, H.; Kolunen, L.; Heinonen, M.
Protein–lipid interactions during oxidation of liposomes Tzech J. Food Sci	2004	Contribution to conference	Salminen, H.; Kivikari, R.; Heinonen, M.
Crosslinking of oat proteins with transglutaminase and oxidative enzymes	2003	Contribution to conference	Lantto, R., Niku-Paavola, M.L., Salminen, H., Reinikainen, T., Autio, K. and Buchert, J.
Modification of food proteins with cross-linking enzymes EKT-series 1256	2002	Master's thesis	Salminen, H.