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Comprehensive 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 GrossmannFood Research International (Ottawa, Ont.)|December 8, 2025
Tailoring anisotropy and tenderness in high-moisture extruded plant protein structures by in-line microfoamingHexiang Xie, Carlos Woern, Keziah Lam, et al.Colloids and Surfaces. B, Biointerfaces|March 8, 2026
Insoluble and soluble pea proteins at air-water and oil-water systems: Adsorption and interfacial network formation behaviorSung Yoon Lim, Galo Chuchuca Moran, Lutz GrossmannJournal of Food Science|October 8, 2015
Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal SpeciesMonika Gibis, Jochen WeissFood Chemistry|April 5, 2017
Inhibitory effect of cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef pattiesMonika Gibis, Jochen WeissPageof 23