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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 Grossmann
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.
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.
Comprehensive Reviews in Food Science and Food Safety|February 6, 2021
Standardized methods for testing the quality attributes of plant-based foods: Milk and cream alternativesLutz Grossmann, Amanda J Kinchla, Alissa Nolden, et al.
Foods (Basel, Switzerland)|November 14, 2023
The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (Rastrelliger kanagurta)Panumas Somjid, Manat Chaijan, Saroat Rawdkuen, et al.
Foods (Basel, Switzerland)|June 10, 2023
A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine SaltingChantira Wongnen, Worawan Panpipat, Nisa Saelee, 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 & 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.
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.
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