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

por McClements, David Julian, Grossmann, Lutz
Publicado 2021

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

por Devnani, Bhanu, Moran, Galo Chuchuca, Grossmann, Lutz
Publicado 2023

The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (Rastrelliger kanagurta)

por Somjid, Panumas, Chaijan, Manat, Rawdkuen, Saroat, Grossmann, Lutz, Panpipat, Worawan
Publicado 2023

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

por Wongnen, Chantira, Panpipat, Worawan, Saelee, Nisa, Rawdkuen, Saroat, Grossmann, Lutz, Chaijan, Manat
Publicado 2023

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

por McClements, David Julian, Weiss, Jochen, Kinchla, Amanda J., Nolden, Alissa A., Grossmann, Lutz
Publicado 2021

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

por Mazumder, Md. Anisur Rahman, Sukchot, Shanipa, Phonphimai, Piyawan, Ketnawa, Sunantha, Chaijan, Manat, Grossmann, Lutz, Rawdkuen, Saroat
Publicado 2023