Fraunhofer-Gesellschaft

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Hier finden Sie wissenschaftliche Publikationen aus den Fraunhofer-Instituten.
2021Formation and thermal and colloidal stability of oil‐in‐water emulsions stabilized using quinoa and lentil protein blends
Alonso-Miravalles, Loreto; Zannini, Emanuele; Bez, Jürgen; Arendt, Elke K.; O'Mahony, James A.
Zeitschriftenaufsatz
2021Formulation, pilot‐scale preparation, physicochemical characterization and digestibility of a lentil protein‐based model infant formula powder
Alonso-Miravalles, Loreto; Barone, Giovanni; Waldron, David; Bez, Jürgen; Joehnke, Marcel Skejovic; Petersen, Iben Lykke; Zannini, Emanuele; Arendt, Elke K.; O'Mahony, James A.
Zeitschriftenaufsatz
2021Life cycle assessment of animal-based foods and plant-based protein-rich alternatives: An environmental perspective
Detzel, Andreas; Krüger, Martina; Busch, Mirjam; Blanco-Gutiérrez, Irene; Varela, Consuelo; Manners, Rhys; Bez, Jürgen; Zannini, Emanuele
Zeitschriftenaufsatz
2021Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application
Boeck, Theresa; Zannini, Emanuele; Sahin, Aylin W.; Bez, Juergen; Arendt, Elke K.
Zeitschriftenaufsatz
2020Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation
Vogelsang-O’Dwyer, Martin; Petersen, Iben Lykke; Joehnke, Marcel Skejovic; Sørensen, Jens Christian; Bez, Juergen; Detzel, Andreas; Busch, Mirjam; Krueger, Martina; O’Mahony, James A.; Arendt, Elke K.; Zannini, Emanuele
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2020Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes
Hoehnel, Andrea; Bez, Jürgen; Petersen, Iben Lykke; Amarowicz, Ryszard; Júskiewicz, Jerzy; Arendt, Elke K.; Zannini, Emanuele
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2020Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications
Hoehnel, Andrea; Bez, Jürgen; Sahin, Aylin W.; Coffey, Aidan; Arendt, Elke K.; Zannini, Emanuele
Zeitschriftenaufsatz
2020Physical and flow properties of pseudocereal-based protein-rich ingredient powders
Alonso-Miravalles, Loreto; Zannini, Emanuele; Bez, Juergen; Arendt, Elke K.; O’Mahony, James A.
Zeitschriftenaufsatz
2020Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin
Vogelsang-O’Dwyer, Martin; Bez, Juergen; Petersen, Iben Lykke; Joehnke, Marcel Skejovic; Detzel, Andreas; Busch, Mirjam; Krueger, Martina; Ispiryan, Lilit; O’Mahony, James A.; Arendt, Elke K.; Zannini, Emanuele
Zeitschriftenaufsatz
2020Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins
Alonso-Miravalles, Loreto; Zannini, Emanuele; Bez, Juergen; Arendt, Elke K.; O'Mahony, James A.
Zeitschriftenaufsatz
2019Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread
Hoehnel, Andrea; Axel, Claudia; Bez, Jürgen; Arendt, Elke K.; Zannini, Emanuele
Zeitschriftenaufsatz
2019Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation
Jeske, Stephanie; Bez, Jürgen; Arendt, Elke K.; Zannini, Emanuele
Zeitschriftenaufsatz
2019Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils
Alonso-Miravalles, Loreto; Jeske, Stephanie; Bez, Jürgen; Detzel, Andreas; Busch, Mirjam; Krueger, Martina; Wriessnegger, Clara Larissa; O'Mahony, James A.; Zannini, Emanuele; Arendt, Elke K.
Zeitschriftenaufsatz
2017Sodium chloride and its influence on the aroma profile of yeasted bread
Belz, Markus C.E.; Axel, Claudia; Beauchamp, Jonathan; Zannini, Emanuele; Arendt, Elke K.; Czerny, Michael
Zeitschriftenaufsatz
2014Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2delta by HRGC/MS using stable isotope dilution assay
Axel, Claudia; Zannini, Emanuele; Arendt, Elke K.; Waters, Deborah M.; Czerny, Michael
Zeitschriftenaufsatz
2012Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts
Hager, Anna-Sophie; Wolter, Anika; Czerny, Mariko; Bez, Jürgen; Zannini, Emanuele; Arendt, Elke K.; Czerny, Michael
Zeitschriftenaufsatz