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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 GrossmannBiotechnology Advances|April 28, 2024
Sustainable media feedstocks for cellular agricultureLutz GrossmannColloids 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.Comprehensive 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 GrossmannPageof 23