| Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae MP Caporgno, L Böcker, C Müssner, E Stirnemann, I Haberkorn, ... Innovative Food Science & Emerging Technologies 59, 102275, 2020 | 179 | 2020 |
| Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams P Bertsch, L Böcker, A Mathys, P Fischer Trends in Food Science & Technology 108, 326-342, 2021 | 104 | 2021 |
| Studying bacterial hydrophobicity and biofilm formation at liquid–liquid interfaces through interfacial rheology and pendant drop tensiometry PA Rühs, L Böcker, RF Inglis, P Fischer Colloids and Surfaces B: Biointerfaces 117, 174-184, 2014 | 99 | 2014 |
| Time-temperature-resolved functional and structural changes of phycocyanin extracted from Arthrospira platensis/Spirulina L Böcker, T Hostettler, M Diener, S Eder, T Demuth, J Adamcik, K Reineke, ... Food Chemistry 316, 126374, 2020 | 71 | 2020 |
| Effect of Arthrospira platensis microalgae protein purification on emulsification mechanism and efficiency L Böcker, P Bertsch, D Wenner, S Teixeira, J Bergfreund, S Eder, ... Journal of Colloid and Interface Science 584, 344-353, 2021 | 68 | 2021 |
| Cultivation of Chlorella protothecoides under different growth modes and its utilisation in oil/water emulsions MP Caporgno, I Haberkorn, L Böcker, A Mathys Bioresource technology 288, 121476, 2019 | 58 | 2019 |
| Hagfish slime and mucin flow properties and their implications for defense L Böni, P Fischer, L Böcker, S Kuster, PA Rühs Scientific reports 6 (1), 1-8, 2016 | 54 | 2016 |
| Biphasic short time heat degradation of the blue microalgae protein phycocyanin from Arthrospira platensis L Böcker, S Ortmann, J Surber, E Leeb, K Reineke, A Mathys Innovative Food Science & Emerging Technologies 52, 116-121, 2019 | 53 | 2019 |
| Adsorption kinetics and foaming properties of soluble microalgae fractions at the air/water interface L Buchmann, P Bertsch, L Böcker, U Krähenmann, P Fischer, A Mathys Food Hydrocolloids 97, 105182, 2019 | 49 | 2019 |
| Energy input assessment for nanosecond pulsed electric field processing and its application in a case study with Chlorella vulgaris L Buchmann, L Böcker, W Frey, I Haberkorn, M Nyffeler, A Mathys Innovative food science & emerging technologies 47, 445-453, 2018 | 33 | 2018 |
| Fiber-enforced hydrogels: hagfish slime stabilized with biopolymers including κ-carrageenan L Böcker, PA Rühs, L Böni, P Fischer, S Kuster ACS Biomaterials Science & Engineering 2 (1), 90-95, 2016 | 25 | 2016 |
| Characterization of Chlorella vulgaris (Trebouxiophyceae) associated microbial communities1 I Haberkorn, JC Walser, H Helisch, L Böcker, S Belz, M Schuppler, ... Journal of Phycology 56 (5), 1308-1322, 2020 | 21 | 2020 |
| A novel approach for the protein determination in food-relevant microalgae C Sägesser, JM Kallfelz, S Boulos, L Hammer, L Böcker, R Portmann, ... Bioresource Technology 390, 129849, 2023 | 14 | 2023 |
| Arthrospira platensis protein isolate for stabilization of fluid interfaces: Effect of physicochemical conditions and comparison to animal-based proteins P Bertsch, L Böcker, AS Palm, J Bergfreund, P Fischer, A Mathys Food Hydrocolloids, 108290, 2022 | 11 | 2022 |
| Microalgae proteins: From bulk to techno-functional proteins with benefits for nutrition and sustainability L Böcker ETH Zurich, 2020 | 1 | 2020 |
| High Throughput Sequencing Based Analysis Of Chlorella vulgaris Associated Microbial Diversity I Haberkorn, L Böcker, H Helisch, A Mathys Joint AgroSpace-MELiSSA Workshop: Current and future ways to Closed Life …, 2018 | 1 | 2018 |
| INTERFACIAL RHEOLOGY OF BACTERIAL ADHESION LAYERS AT AIR/WATER AND OIL/WATER INTERFACES PA Rühs, L Böni, L Böcker, T De Wouters, C Jans, EJ Windhab, RF Inglis, ... SASOR 2014, 13, 2014 | 1 | 2014 |
| Microalgae protein isolates as novel emulsifiers L Böcker, AS Palm, P Bertsch, J Bergfreund, P Fischer, A Mathys Jahrestreffen der ProcessNet-Fachgruppen Lebensmittelverfahrenstechnik und …, 2022 | | 2022 |
| Value creation by functionality and nutrition–microalgae proteins in extrusion, interfacial applications and stability L Böcker, A Mathys 35th EFFoST International Conference (EFFoST 2021), 2021 | | 2021 |
| Mikroalgenproteine in der Lebensmittelverarbeitung L Böcker, A Mathys INTER ICE 2021: Genuss-Vegan-Protein, 2021 | | 2021 |
Alexander MathysProfessor of Sustainable Food Processing, ETH ZurichBestätigte E-Mail-Adresse bei hest.ethz.ch