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Journal of the Science of Food and Agriculture|October 13, 2019
Sensory properties of aqueous dispersions of protein-rich extracts from Chlorella protothecoides at neutral and acidic pHLutz Grossmann, Vera Wörner, Jörg Hinrichs, et al.
Food Research International (Ottawa, Ont.)|March 4, 2023
Fibrous food and particle size influence electromyography and the kinematics of oral processingDominic Oppen, Ashley K Young, Hans-Peter Piepho, et al.
Food & Function|January 7, 2021
Inert hydrophilic particles enhance the thermal properties and structural resilience of meat protein gels during heatingFelix-Alexander Katz, Lutz Grossmann, Christian Gerhards, et al.
Food Research International (Ottawa, Ont.)|August 15, 2024
Modelling of dynamic mastication physics of cheese/casein gels as function of milk-fat distribution and intensity of thermo-mechanical treatmentDominic Oppen, Florian Schmidt, Sarah Helena Braitmaier, et al.
Food Chemistry|January 25, 2022
Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with λ-carrageenan on blue color stabilityStephan Buecker, Lutz Grossmann, Myriam Loeffler, et al.
Food & Function|April 25, 2020
Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein-maltodextrin fibersInes Kutzli, Daniela Griener, Monika Gibis, et al.
Foods (Basel, Switzerland)|January 30, 2021
Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat AnalogsDavid Julian McClements, Jochen Weiss, Amanda J Kinchla, et al.
Food Chemistry|November 28, 2024
Uncovering the light absorption mechanism of the blue natural colorant allophycocyanin from Arthrospira platensis using molecular dynamicsStephan Buecker, Jeffrey M Sanders, Paul Winget, et al.
Critical Reviews in Food Science and Nutrition|April 19, 2023
Structural properties of pea proteins (Pisum sativum) for sustainable food matricesLutz Grossmann
Colloids and Surfaces. B, Biointerfaces|April 16, 2021
Surfactin from Bacillus subtilis displays promising characteristics as O/W-emulsifier for food formulationsMareen Hoffmann, Denise Mück, Lutz Grossmann, et al.
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