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Annual 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 WeissCritical Reviews in Food Science and Nutrition|August 23, 2022
Insights into characterizing and producing anisotropic food structuresDominic Oppen, Lutz Grossmann, 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 WeissJournal 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.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 & 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.Pageof 23