| The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs DJ McClements, L Grossmann Comprehensive reviews in food science and food safety 20 (4), 4049-4100, 2021 | 439 | 2021 |
| A brief review of the science behind the design of healthy and sustainable plant-based foods DJ McClements, L Grossmann npj Science of Food 5 (1), 17, 2021 | 251 | 2021 |
| The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs L Grossmann, DJ McClements Trends in Food Science & Technology 118, 207-229, 2021 | 163 | 2021 |
| Alternative protein sources as technofunctional food ingredients L Grossmann, J Weiss Annual Review of Food Science and Technology 12 (1), 93-117, 2021 | 144 | 2021 |
| Cultivation and downstream processing of microalgae and cyanobacteria to generate protein-based technofunctional food ingredients L Grossmann, J Hinrichs, J Weiss Critical Reviews in Food Science and Nutrition 60 (17), 2961-2989, 2020 | 128 | 2020 |
| Current insights into protein solubility: A review of its importance for alternative proteins L Grossmann, DJ McClements Food Hydrocolloids 137, 108416, 2023 | 124 | 2023 |
| Methods for testing the quality attributes of plant-based foods: Meat-and processed-meat analogs DJ McClements, J Weiss, AJ Kinchla, AA Nolden, L Grossmann Foods 10 (2), 260, 2021 | 120 | 2021 |
| Effect of precipitation, lyophilization, and organic solvent extraction on preparation of protein-rich powders from the microalgae Chlorella protothecoides L Grossmann, S Ebert, J Hinrichs, J Weiss Algal research 29, 266-276, 2018 | 116 | 2018 |
| Next-generation plant-based foods DJ McClements, L Grossmann Next-Generation Plant-Based Foods 57 (177), 198,207, 2022 | 100 | 2022 |
| Functional and physical properties of commercial pulse proteins compared to soy derived protein KK Ma, L Grossmann, AA Nolden, DJ McClements, AJ Kinchla Future Foods 6, 100155, 2022 | 64 | 2022 |
| Solubility and aggregation behavior of protein fractions from the heterotrophically cultivated microalga Chlorella protothecoides L Grossmann, J Hinrichs, J Weiss Food Research International 116, 283-290, 2019 | 63 | 2019 |
| Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with λ-carrageenan on blue color stability S Buecker, L Grossmann, M Loeffler, E Leeb, J Weiss Food Chemistry 380, 132157, 2022 | 58 | 2022 |
| Emulsifying properties of water-soluble proteins extracted from the microalgae Chlorella sorokiniana and Phaeodactylum tricornutum S Ebert, L Grossmann, J Hinrichs, J Weiss Food & function 10 (2), 754-764, 2019 | 58 | 2019 |
| Surfactin from Bacillus subtilis displays promising characteristics as O/W-emulsifier for food formulations M Hoffmann, D Mück, L Grossmann, L Greiner, P Klausmann, M Henkel, ... Colloids and Surfaces B: Biointerfaces 203, 111749, 2021 | 56 | 2021 |
| Standardized methods for testing the quality attributes of plant‐based foods: Milk and cream alternatives L Grossmann, AJ Kinchla, A Nolden, DJ McClements Comprehensive reviews in food science and food safety 20 (2), 2206-2233, 2021 | 55 | 2021 |
| Proposed methods for testing and comparing the emulsifying properties of proteins from animal, plant, and alternative sources DJ McClements, J Lu, L Grossmann Colloids and Interfaces 6 (2), 19, 2022 | 52 | 2022 |
| Production of protein-rich extracts from disrupted microalgae cells: Impact of solvent treatment and lyophilization L Grossmann, S Ebert, J Hinrichs, J Weiss Algal research 36, 67-76, 2018 | 46 | 2018 |
| Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein–maltodextrin fibers I Kutzli, D Griener, M Gibis, L Grossmann, SK Baier, J Weiss Food & function 11 (5), 4049-4056, 2020 | 40 | 2020 |
| Solubility of extracted proteins from Chlorella sorokiniana, Phaeodactylum tricornutum, and Nannochloropsis oceanica: Impact of pH-value L Grossmann, J Hinrichs, J Weiss Lwt 105, 408-416, 2019 | 40 | 2019 |
| Accessibility of transglutaminase to induce protein crosslinking in gelled food matrices-Influence of network structure L Grossmann, D Wefers, M Bunzel, J Weiss, B Zeeb LWT 75, 271-278, 2017 | 37 | 2017 |
