Grossmann L - Search Results

1

Uncovering the light absorption mechanism of the blue natural colorant allophycocyanin from Arthrospira platensis using molecular dynamics.

Buecker S, Sanders JM, Winget P, Leeb E, Grossmann L, Gibis M, Weiss J. Buecker S, et al. Among authors: grossmann l. Food Chem. 2025 Feb 28;466:141834. doi: 10.1016/j.foodchem.2024.141834. Epub 2024 Nov 21. Food Chem. 2025. PMID: 39608111 Free article.

2

Emulsifying properties of water-soluble proteins extracted from the microalgae Chlorella sorokiniana and Phaeodactylum tricornutum.

Ebert S , Grossmann L , Hinrichs J , Weiss J . Ebert S , et al. Among authors: grossmann l. Food Funct. 2019 Feb 20;10(2):754-764. doi: 10.1039/c8fo02197j. Food Funct. 2019. PMID: 30667441

3

Solubility and aggregation behavior of protein fractions from the heterotrophically cultivated microalga Chlorella protothecoides.

Grossmann L, Hinrichs J, Weiss J. Grossmann L, et al. Food Res Int. 2019 Feb;116:283-290. doi: 10.1016/j.foodres.2018.08.037. Epub 2018 Aug 18. Food Res Int. 2019. PMID: 30716947

4

Formation and Stability of Emulsions Prepared with a Water-Soluble Extract from the Microalga Chlorella protothecoides.

Grossmann L, Ebert S, Hinrichs J, Weiss J. Grossmann L, et al. J Agric Food Chem. 2019 Jun 12;67(23):6551-6558. doi: 10.1021/acs.jafc.8b05337. Epub 2019 May 29. J Agric Food Chem. 2019. PMID: 31099556

5

Cultivation and downstream processing of microalgae and cyanobacteria to generate protein-based technofunctional food ingredients.

Grossmann L, Hinrichs J, Weiss J. Grossmann L, et al. Crit Rev Food Sci Nutr. 2020;60(17):2961-2989. doi: 10.1080/10408398.2019.1672137. Epub 2019 Oct 9. Crit Rev Food Sci Nutr. 2020. PMID: 31595777 Review.

6

Sensory properties of aqueous dispersions of protein-rich extracts from Chlorella protothecoides at neutral and acidic pH.

Grossmann L, Wörner V, Hinrichs J, Weiss J. Grossmann L, et al. J Sci Food Agric. 2020 Feb;100(3):1344-1349. doi: 10.1002/jsfa.10082. Epub 2019 Nov 21. J Sci Food Agric. 2020. PMID: 31605384

7

Influence of Energy Density on Foamability: Comparison of Three Foaming Methods.

Grossmann L, Moll P, Reichert C, Weiss J. Grossmann L, et al. Food Res Int. 2020 Mar;129:108794. doi: 10.1016/j.foodres.2019.108794. Epub 2019 Nov 21. Food Res Int. 2020. PMID: 32036880

8

Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein-maltodextrin fibers.

Kutzli I , Griener D , Gibis M , Grossmann L , Baier SK , Weiss J . Kutzli I , et al. Among authors: grossmann l. Food Funct. 2020 May 1;11(5):4049-4056. doi: 10.1039/d0fo00292e. Epub 2020 Apr 24. Food Funct. 2020. PMID: 32328603

9

Inert hydrophilic particles enhance the thermal properties and structural resilience of meat protein gels during heating.

Katz FA , Grossmann L , Gerhards C , Weiss J . Katz FA , et al. Among authors: grossmann l. Food Funct. 2021 Jan 21;12(2):862-872. doi: 10.1039/d0fo02169e. Epub 2021 Jan 7. Food Funct. 2021. PMID: 33410449

10

Alternative Protein Sources as Technofunctional Food Ingredients.

Grossmann L, Weiss J. Grossmann L, et al. Annu Rev Food Sci Technol. 2021 Mar 25;12:93-117. doi: 10.1146/annurev-food-062520-093642. Epub 2021 Jan 20. Annu Rev Food Sci Technol. 2021. PMID: 33472014 Review.

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