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Critical Reviews in Food Science and Nutrition|April 19, 2023
Structural properties of pea proteins (Pisum sativum) for sustainable food matricesLutz GrossmannBiotechnology 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 GrossmannAnnual Review of Food Science and Technology|January 20, 2021
Alternative Protein Sources as Technofunctional Food IngredientsLutz Grossmann, Jochen WeissBiotechnology 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 GrossmannPageof 4