Hasil Pencarian - Lutz Grossmann

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  1. 1
    Editorial: Production, downstreaming, and utilization of proteins and exopolysaccharides from single cells in food matrices

    Editorial: Production, downstreaming, and utilization of proteins and exopolysaccharides from single cells in food matrices oleh Lutz Grossmann, Myriam Loeffler, Sergiy Smetana

    Diterbitkan 2022-11-01
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  2. 2
    A brief review of the science behind the design of healthy and sustainable plant-based foods

    A brief review of the science behind the design of healthy and sustainable plant-based foods oleh David Julian McClements, Lutz Grossmann

    Diterbitkan 2021-06-01
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  3. 3
    Extraction, Composition, Functionality, and Utilization of Brewer’s Spent Grain Protein in Food Formulations

    Extraction, Composition, Functionality, and Utilization of Brewer’s Spent Grain Protein in Food Formulations oleh Bhanu Devnani, Galo Chuchuca Moran, Lutz Grossmann

    Diterbitkan 2023-04-01
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  4. 4
    Proposed Methods for Testing and Comparing the Emulsifying Properties of Proteins from Animal, Plant, and Alternative Sources

    Proposed Methods for Testing and Comparing the Emulsifying Properties of Proteins from Animal, Plant, and Alternative Sources oleh David Julian McClements, Jiakai Lu, Lutz Grossmann

    Diterbitkan 2022-03-01
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  5. 5
    The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (<i>Rastrelliger kanagurta</i>)

    The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (<i>Rastrelliger kanagurta</i>) oleh Panumas Somjid, Manat Chaijan, Saroat Rawdkuen, Lutz Grossmann, Worawan Panpipat

    Diterbitkan 2023-10-01
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  6. 6
    High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions

    High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions oleh Stephan Buecker, Lutz Grossmann, Myriam Loeffler, Elena Leeb, Jochen Weiss

    Diterbitkan 2022-06-01
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  7. 7
    A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting

    A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting oleh Chantira Wongnen, Worawan Panpipat, Nisa Saelee, Saroat Rawdkuen, Lutz Grossmann, Manat Chaijan

    Diterbitkan 2023-06-01
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  8. 8
    Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs

    Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs oleh David Julian McClements, Jochen Weiss, Amanda J. Kinchla, Alissa A. Nolden, Lutz Grossmann

    Diterbitkan 2021-01-01
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  9. 9
    Functional and physical properties of commercial pulse proteins compared to soy derived protein

    Functional and physical properties of commercial pulse proteins compared to soy derived protein oleh Kai Kai Ma, Lutz Grossmann, Alissa A. Nolden, David Julian McClements, Amanda J. Kinchla

    Diterbitkan 2022-12-01
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  10. 10
    Mushroom–Legume-Based Minced Meat: Physico-Chemical and Sensory Properties

    Mushroom–Legume-Based Minced Meat: Physico-Chemical and Sensory Properties oleh Md. Anisur Rahman Mazumder, Shanipa Sukchot, Piyawan Phonphimai, Sunantha Ketnawa, Manat Chaijan, Lutz Grossmann, Saroat Rawdkuen

    Diterbitkan 2023-05-01
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  11. 11
    Utilizing the pH-Shift Method for Isolation and Nutritional Characterization of Mantis Shrimp (<i>Oratosquilla nepa</i>) Protein: A Strategy for Developing Value-Added Ingredients

    Utilizing the pH-Shift Method for Isolation and Nutritional Characterization of Mantis Shrimp (<i>Oratosquilla nepa</i>) Protein: A Strategy for Developing Value-Added Ingredients oleh Kanchanaphon Chumthong, Nisa Saelee, Worawan Panpipat, Atikorn Panya, Natthaporn Phonsatta, Sujichon Thangvichien, Wannasa Mala-in, Lutz Grossmann, Manat Chaijan

    Diterbitkan 2024-07-01
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  12. 12
    Development of seasoned green mussel (Perna viridis) with sodium reduction using stealth reduction approaches

    Development of seasoned green mussel (Perna viridis) with sodium reduction using stealth reduction approaches oleh Passakorn Kingwascharapong, Jarupat Janthueng, Peeraya Kongsorn, Sasina Sanprasert, Nantipa Pansawat, Nawaporn Wannawisan, Kanrawee Hunsakul, Ali Muhammed Moula Ali, Lutz Grossmann, Samart Sai-ut, Jaksuma Pongsetkul, Suphat Phongthai, Wanli Zhang, Saroat Rawdkuen

    Diterbitkan 2024-12-01
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