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Annual Review of Food Science and Technology|December 8, 2023
Strategies to Reduce Fossil Fuel Use in Food ManufacturingLutz Grossmann, Sergiy Smetana, Serafim BakalisComprehensive 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 WeissFoods (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.Journal 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.Pageof 4