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Progress in Lipid Research|November 17, 2025
Physical and oxidative stability of lipid droplets (oleosomes) in seeds and emulsionsMarie Hennebelle, Lorenz Plankensteiner, Constantinos V NikiforidisJournal of Colloid and Interface Science|December 3, 2023
Insights into the emulsification mechanism of the surfactant-like protein oleosinLorenz Plankensteiner, Marie Hennebelle, Jean-Paul Vincken, et al.Food Chemistry|February 14, 2025
The oxidative stability of sunflower oleosomes depends on co-extracted phenolics and storage proteinsLorenz Plankensteiner, Constantinos V Nikiforidis, Jean-Paul Vincken, et al.Small (Weinheim an Der Bergstrasse, Germany)|April 11, 2024
Biosensing with Oleosin-Stabilized Liquid Crystal DropletsLawrence W Honaker, Axel Eijffius, Lorenz Plankensteiner, et al.Journal of Colloid and Interface Science|September 26, 2024
The role of oleosins and phosphatidylcholines on the membrane mechanics of oleosomesJack Yang, Lorenz Plankensteiner, Anteun de Groot, et al.Food Chemistry|July 30, 2020
Evaluation of PBN spin-trapped radicals as early markers of lipid oxidation in mayonnaiseDonny W H Merkx, Lorenz Plankensteiner, Yafei Yu, et al.Journal of Food Science|October 15, 2021
Gastrophysical and chemical characterization of structural changes in cooked squid mantleCharlotte Vinther Schmidt, Lorenz Plankensteiner, Mathias Porsmose Clausen, et al.Pageof 1