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Critical Reviews in Food Science and Nutrition|August 23, 2022
Insights into characterizing and producing anisotropic food structuresDominic Oppen, Lutz Grossmann, Jochen WeissJournal of Texture Studies|September 18, 2023
Oral processing, rheology, and mechanical response: Relations in a two-phase food model with anisotropic compoundsDominic Oppen, Jochen WeissAnnual Review of Food Science and Technology|January 20, 2021
Alternative Protein Sources as Technofunctional Food IngredientsLutz Grossmann, Jochen WeissComprehensive Reviews in Food Science and Food Safety|October 9, 2022
Technologies for sustainable heat generation in food processingLutz Grossmann, Jörg Hinrichs, Jochen WeissCritical Reviews in Food Science and Nutrition|October 10, 2019
Cultivation and downstream processing of microalgae and cyanobacteria to generate protein-based technofunctional food ingredientsLutz Grossmann, Jörg Hinrichs, Jochen WeissFood Research International (Ottawa, Ont.)|February 6, 2019
Solubility and aggregation behavior of protein fractions from the heterotrophically cultivated microalga Chlorella protothecoidesLutz Grossmann, Jörg Hinrichs, Jochen WeissFood Research International (Ottawa, Ont.)|November 21, 2023
Anticipating food structure of meat products from mastication physics applying machine learningDominic Oppen, Tabea Attig, Jochen Weiss, et al.Journal of Colloid and Interface Science|January 11, 2022
Pickering emulsion stabilized by hydrolyzed starch: Effect of the molecular weightBaozhong Guo, Chengmei Liu, Lutz Grossmann, et al.Journal of Agricultural and Food Chemistry|May 18, 2019
Formation and Stability of Emulsions Prepared with a Water-Soluble Extract from the Microalga Chlorella protothecoidesLutz Grossmann, Sandra Ebert, Jörg Hinrichs, et al.Food & Function|January 23, 2019
Emulsifying properties of water-soluble proteins extracted from the microalgae Chlorella sorokiniana and Phaeodactylum tricornutumSandra Ebert, Lutz Grossmann, Jörg Hinrichs, et al.Pageof 23