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Biotechnology Advances|April 28, 2024
Sustainable media feedstocks for cellular agricultureLutz GrossmannComprehensive Reviews in Food Science and Food Safety|January 9, 2025
Tenderness in meat and meat alternatives: Structural and processing fundamentalsHexiang Xie, Lutz GrossmannFood Research International (Ottawa, Ont.)|October 11, 2025
Tailoring whole seed food structures by particle filler effects in thermal and enzymatic gel matrices of Jatropha curcas proteinsKunjal Bhagat, Lutz GrossmannBiotechnology Advances|August 30, 2023
Microbial gas fermentation technology for sustainable food protein productionCarlos Woern, Lutz GrossmannComprehensive Reviews in Food Science and Food Safety|May 31, 2021
The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogsDavid Julian McClements, Lutz GrossmannNPJ Science of Food|June 4, 2021
A brief review of the science behind the design of healthy and sustainable plant-based foodsDavid Julian McClements, Lutz GrossmannCritical Reviews in Food Science and Nutrition|July 3, 2025
Plant-based eggs and egg products: a review of their composition, formation and propertiesDavid Julian McClements, Lutz GrossmannAnnual Review of Food Science and Technology|November 14, 2023
Next-Generation Plant-Based Foods: Challenges and OpportunitiesDavid Julian McClements, Lutz GrossmannAnnual Review of Food Science and Technology|December 8, 2023
Strategies to Reduce Fossil Fuel Use in Food ManufacturingLutz Grossmann, Sergiy Smetana, Serafim BakalisFoods (Basel, Switzerland)|April 13, 2023
Extraction, Composition, Functionality, and Utilization of Brewer's Spent Grain Protein in Food FormulationsBhanu Devnani, Galo Chuchuca Moran, Lutz GrossmannPageof 23