Katharina Schlegel

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Lehrstuhl für Aroma- und Geruchsforschung
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Journal

Contribution of s. XYLOSUS and l. Sakei ssp. carnosus fermentation to the aroma of Lupin protein isolates (2021) Schlegel K, Ortner E, Büttner A, Schweiggert-Weisz U Journal article Fermentation of Lupin Protein Hydrolysates-Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1 (2021) Schlegel K, Lidzba N, Ueberham E, Eisner P, Schweiggert-Weisz U Journal article Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates (2019) Schlegel K, Leidigkeit A, Eisner P, Schweiggert-Weisz U Journal article Effect of enzyme-assisted hydrolysis on protein pattern, technofunctional, and sensory properties of lupin protein isolates using enzyme combinations (2019) Schlegel K, Sontheimer K, Eisner P, Schweiggert-Weisz U Journal article Enzymatic hydrolysis of lupin protein isolates-Changes in the molecular weight distribution, technofunctional characteristics, and sensory attributes (2019) Schlegel K, Sontheimer K, Hickisch A, Wani AA, Eisner P, Schweiggert-Weisz U Journal article