Monika Brückner‐Gühmann

Foods with increased protein content: A qualitative study on European consumer preferences and perceptions

Marija Banović, Anne Arvola, Kyösti Pennanen et al. · Appetite · 2018 · 132 citations

Food Choice, Nutrition, Food Marketing +9

Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation

Monika Brückner‐Gühmann, Albina Benthin, Stephan Drusch · Food Hydrocolloids · 2018 · 117 citations · Full text

Nutrition, Engineering, Food Analysis +21

Towards an increased plant protein intake: Rheological properties, sensory perception and consumer acceptability of lactic acid fermented, oat-based gels

Monika Brückner‐Gühmann, Marija Banović, Stephan Drusch · Food Hydrocolloids · 2019 · 80 citations

Food Chemistry, Nutrition, Plant Protein Intake +10

Foaming characteristics of oat protein and modification by partial hydrolysis

Monika Brückner‐Gühmann, Theresia Heiden‐Hecht, Nesli Sözer et al. · European Food Research and Technology · 2018 · 68 citations

Food Chemistry, Engineering, Biochemistry +7

Oat protein concentrate as alternative ingredient for non‐dairy yoghurt‐type product

Monika Brückner‐Gühmann, E. D. Vasil’eva, Alina Culețu et al. · Journal of the Science of Food and Agriculture · 2019 · 64 citations