Langendörfer LJ - Search Results

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The Viscoelastic Behavior of Legume Protein Emulsion Gels-The Effect of Heating Temperature and Oil Content on Viscoelasticity, the Degree of Networking, and the Microstructure.

Langendörfer LJ, Guseva E, Bauermann P, Schubert A, Hensel O, Diakité M. Langendörfer LJ, et al. Foods. 2024 Nov 29;13(23):3875. doi: 10.3390/foods13233875. Foods. 2024. PMID: 39682946 Free PMC article.

Design of Plant-Based Food: Influences of Macronutrients and Amino Acid Composition on the Techno-Functional Properties of Legume Proteins.

Langendörfer LJ, Avdylaj B, Hensel O, Diakité M. Langendörfer LJ, et al. Foods. 2023 Oct 15;12(20):3787. doi: 10.3390/foods12203787. Foods. 2023. PMID: 37893680 Free PMC article.

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