Stephanie Jeske

Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes

Stephanie Jeske, Emanuele Zannini, Elke K. Arendt · Plant Foods for Human Nutrition · 2016 · 311 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1

Emanuele Zannini, Stephanie Jeske, Kieran M. Lynch et al. · International Journal of Food Microbiology · 2018 · 134 citations

Agriculture, Food Science, Microbiology +14

Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation

Stephanie Jeske, Juergen Bez, Elke K. Arendt et al. · European Food Research and Technology · 2019 · 108 citations

Agriculture, Dairy Science, Food Science +14

Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils

Loreto Alonso‐Miravalles, Stephanie Jeske, Juergen Bez et al. · European Food Research and Technology · 2019 · 106 citations

Life Sciences, Biochemistry, Biotechnology +16

Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein isolates prepared by pilot-scale processing

Marcel Skejovic Joehnke, Stephanie Jeske, Lilit Ispiryan et al. · Food Chemistry X · 2021 · 77 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17