Katharina Schlegel

5PUBLICATIONS
1CO-AUTHORS
Food chemistry and food sensory scienceAnimal protection (incl. pests and pathogens)Industrial molecular engineering of nucleic acids and proteinsFermentationBioprocessing, bioproduction and bioproducts
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Publications (5)

|Jul 02, 2021
Contribution of S. xylosus and L. sakei ssp. carnosus Fermentation to the Aroma of Lupin Protein Isolates.

Katharina Schlegel, Eva Ortner, Andrea Buettner

|Feb 12, 2021
Fermentation of Lupin Protein Hydrolysates-Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1.

Katharina Schlegel, Norbert Lidzba, Elke Ueberham

|Jul 30, 2020
Effect of enzyme-assisted hydrolysis on protein pattern, technofunctional, and sensory properties of lupin protein isolates using enzyme combinations.

Katharina Schlegel, Katharina Sontheimer, Peter Eisner

|Dec 19, 2019
Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates.

Katharina Schlegel, Anika Leidigkeit, Peter Eisner

|Aug 21, 2019
Enzymatic hydrolysis of lupin protein isolates-Changes in the molecular weight distribution, technofunctional characteristics, and sensory attributes.

Katharina Schlegel, Katharina Sontheimer, Andrea Hickisch

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Frequent Collaborators

1 joint publications

Andrea Buettner