Effect of high moisture extrusion cooking on protein-protein interactions of pea (Pisum sativum L.) protein isolates von Osen, Raffael, Toelstede, Simone, Eisner, Peter, Schweiggert-Weisz, Ute

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Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties von Meinlschmidt, Pia, Sussmann, Daniela, Schweiggert‐Weisz, Ute, Eisner, Peter

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Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review von Wani, Ali Abas, Singh, Preeti, Shah, Manzoor Ahmad, Schweiggert‐Weisz, Ute, Gul, Khalid, Wani, Idrees Ahmed

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Opinion Piece: New Plant‐Based Food Products Between Technology and Physiology von Schweiggert‐Weisz, Ute, Etzbach, Lara, Gola, Susanne, Kulling, Sabine E., Diekmann, Christina, Egert, Sarah, Daniel, Hannelore

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Enzymatic hydrolysis of lupin protein isolates—Changes in the molecular weight distribution, technofunctional characteristics, and sensory attributes von Schlegel, Katharina, Sontheimer, Katharina, Hickisch, Andrea, Wani, Ali Abas, Eisner, Peter, Schweiggert‐Weisz, Ute

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Effect of enzyme‐assisted hydrolysis on protein pattern, technofunctional, and sensory properties of lupin protein isolates using enzyme combinations von Schlegel, Katharina, Sontheimer, Katharina, Eisner, Peter, Schweiggert‐Weisz, Ute

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Common Trends and Differences in Antioxidant Activity Analysis of Phenolic Substances Using Single Electron Transfer Based Assays von Platzer, Melanie, Kiese, Sandra, Herfellner, Thomas, Schweiggert-Weisz, Ute, Miesbauer, Oliver, Eisner, Peter

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High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties von Osen, Raffael, Toelstede, Simone, Wild, Florian, Eisner, Peter, Schweiggert-Weisz, Ute

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Mechanisms of Interactions between Bile Acids and Plant Compounds-A Review von Naumann, Susanne, Haller, Dirk, Eisner, Peter, Schweiggert-Weisz, Ute

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Radical Scavenging Mechanisms of Phenolic Compounds: A Quantitative Structure-Property Relationship (QSPR) Study von Platzer, Melanie, Kiese, Sandra, Tybussek, Thorsten, Herfellner, Thomas, Schneider, Franziska, Schweiggert-Weisz, Ute, Eisner, Peter

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How Does the Phenol Structure Influence the Results of the Folin-Ciocalteu Assay? von Platzer, Melanie, Kiese, Sandra, Herfellner, Thomas, Schweiggert-Weisz, Ute, Eisner, Peter

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Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate von García Arteaga, Verónica, Leffler, Sophia, Muranyi, Isabel, Eisner, Peter, Schweiggert-Weisz, Ute

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Aroma Properties of Cocoa Fruit Pulp from Different Origins von Bickel Haase, Thomas, Schweiggert-Weisz, Ute, Ortner, Eva, Zorn, Holger, Naumann, Susanne

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Influence of the Isolation Method on the Technofunctional Properties of Protein Isolates from Lupinus angustifolius L von Muranyi, Isabel S., Otto, Clemens, Pickardt, Claudia, Osen, Raffael, Koehler, Peter, Schweiggert-Weisz, Ute

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Effect of Physicochemical Properties of Carboxymethyl Cellulose on Diffusion of Glucose von Miehle, Elisabeth, Bader-Mittermaier, Stephanie, Schweiggert-Weisz, Ute, Hauner, Hans, Eisner, Peter

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Recovery, Isolation, and Characterization of Food Proteins von Schweiggert-Weisz, Ute, Zannini, Emanuele

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Fermentation of Lupin Protein Hydrolysates-Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1 von Schlegel, Katharina, Lidzba, Norbert, Ueberham, Elke, Eisner, Peter, Schweiggert-Weisz, Ute

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Screening of Twelve Pea ( Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles von García Arteaga, Verónica, Kraus, Sonja, Schott, Michael, Muranyi, Isabel, Schweiggert-Weisz, Ute, Eisner, Peter

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Nutritional Composition of Beach-Cast Marine Algae from the Brazilian Coast: Added Value for Algal Biomass Considered as Waste von Mandalka, Andrea, Cavalcanti, Maria Irisvalda Leal Gondim, Harb, Talissa Barroco, Toyota Fujii, Mutue, Eisner, Peter, Schweiggert-Weisz, Ute, Chow, Fungyi

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Physicochemical and chemical properties of mung bean protein isolate affected by the isolation procedure von Wintersohle, Christina, Kracke, Inola, Ignatzy, Laura Melanie, Etzbach, Lara, Schweiggert-Weisz, Ute

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