M. Klost

Structure formation and rheological properties of pea protein-based gels

S. Drusch, M. Klost, 2019, Food Hydrocolloids.

Functionalisation of pea protein by tryptic hydrolysis – Characterisation of interfacial and functional properties

S. Drusch, M. Klost, 2019, Food Hydrocolloids.

Complex coacervation of pea protein and pectin: Contribution of different protein fractions to turbidity

S. Drusch, H. Kastner, Artwin Archut, 2022, Food Hydrocolloids.

Current knowledge on the interfacial behaviour limits our understanding of plant protein functionality in emulsions

S. Drusch, M. Klost, H. Kieserling, 2021, Current Opinion in Colloid & Interface Science.

Heat-induced gelation of protein from mealworm (Tenebrio molitor): influence of pH and zinc concentration

S. Drusch, M. Klost, Maria Isabel Ramirez-Huerta, 2022, Food Hydrocolloids for Health.

Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties

S. Drusch, Gerard Giménez-Ribes, M. Klost, 2020, Food Hydrocolloids.

Effect of protein aggregation on rheological properties of pea protein gels

S. Drusch, M. Klost, Celina Brzeski, 2020, Food Hydrocolloids.

Physical Properties of Substrates as a Driver for Hermetia illucens (L.) (Diptera: Stratiomyidae) Larvae Growth

C. Ulrichs, I. Mewis, Wael Yakti, 2023, Insects.