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

by Lutz Grossmann, Myriam Loeffler, Sergiy Smetana
Published 2022-11-01

A brief review of the science behind the design of healthy and sustainable plant-based foods

by David Julian McClements, Lutz Grossmann
Published 2021-06-01

Extraction, Composition, Functionality, and Utilization of Brewer’s Spent Grain Protein in Food Formulations

by Bhanu Devnani, Galo Chuchuca Moran, Lutz Grossmann
Published 2023-04-01

Proposed Methods for Testing and Comparing the Emulsifying Properties of Proteins from Animal, Plant, and Alternative Sources

by David Julian McClements, Jiakai Lu, Lutz Grossmann
Published 2022-03-01

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>)

by Panumas Somjid, Manat Chaijan, Saroat Rawdkuen, Lutz Grossmann, Worawan Panpipat
Published 2023-10-01

High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions

by Stephan Buecker, Lutz Grossmann, Myriam Loeffler, Elena Leeb, Jochen Weiss
Published 2022-06-01

A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting

by Chantira Wongnen, Worawan Panpipat, Nisa Saelee, Saroat Rawdkuen, Lutz Grossmann, Manat Chaijan
Published 2023-06-01

Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs

by David Julian McClements, Jochen Weiss, Amanda J. Kinchla, Alissa A. Nolden, Lutz Grossmann
Published 2021-01-01

Functional and physical properties of commercial pulse proteins compared to soy derived protein

by Kai Kai Ma, Lutz Grossmann, Alissa A. Nolden, David Julian McClements, Amanda J. Kinchla
Published 2022-12-01

Mushroom–Legume-Based Minced Meat: Physico-Chemical and Sensory Properties

by Md. Anisur Rahman Mazumder, Shanipa Sukchot, Piyawan Phonphimai, Sunantha Ketnawa, Manat Chaijan, Lutz Grossmann, Saroat Rawdkuen
Published 2023-05-01