Katharina Schlegel

Publication Activity (10 Years)

Years Active: 2019-2021
Publications (10 Years): 5

Top Topics

Gas Chromatography Mass Spectrometry

Genetic Diversity

Top Venues

Foods (Basel, Switzerland)

Food science & nutrition

This page only lists publications with an associated author ORCID identifier.

Publications

Katharina Schlegel, Eva Ortner, Andrea Buettner, Ute Schweiggert-Weisz
Contribution of S. xylosus and L. sakei ssp. carnosus Fermentation to the Aroma of Lupin Protein Isolates. Foods (Basel, Switzerland) 10 (6) (2021)
Katharina Schlegel, Norbert Lidzba, Elke Ueberham, Peter Eisner, Ute Schweiggert-Weisz
Fermentation of Lupin Protein Hydrolysates-Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1. Foods (Basel, Switzerland) 10 (2) (2021)
Katharina Schlegel, Katharina Sontheimer, Peter Eisner, Ute Schweiggert-Weisz
Effect of enzyme-assisted hydrolysis on protein pattern, technofunctional, and sensory properties of lupin protein isolates using enzyme combinations. Food science & nutrition 8 (7) (2019)
Katharina Schlegel, Anika Leidigkeit, Peter Eisner, Ute Schweiggert-Weisz
Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates. Foods (Basel, Switzerland) 8 (12) (2019)
Katharina Schlegel, Katharina Sontheimer, Andrea Hickisch, Ali Abas Wani, Peter Eisner, Ute Schweiggert-Weisz
Enzymatic hydrolysis of lupin protein isolates-Changes in the molecular weight distribution, technofunctional characteristics, and sensory attributes. Food science & nutrition 7 (8) (2019)