David J. Andlinger

Influence of pH and ionic strength on the thermal gelation behaviour of pea protein

Caren Tanger, M.G. Müller, David J. Andlinger et al. · Food Hydrocolloids · 2021 · 155 citations

Food Chemistry, Pea Protein, Protein Chemistry +8

Microstructures of potato protein hydrogels and aerogels produced by thermal crosslinking and supercritical drying

David J. Andlinger, Alina Claire Bornkeßel, Isabella Jung et al. · Food Hydrocolloids · 2020 · 56 citations

Materials Science, Hydrogels, Biopolymer Gel +10

Influence of pH, Temperature and Protease Inhibitors on Kinetics and Mechanism of Thermally Induced Aggregation of Potato Proteins

David J. Andlinger, Pauline Röscheisen, Claudia Hengst et al. · Foods · 2021 · 55 citations · Full text

Quantification of protein-protein interactions in highly denatured whey and potato protein gels

Caren Tanger, David J. Andlinger, Annette Brümmer-Rolf et al. · MethodsX · 2021 · 44 citations · Full text

Protein–protein interactions explain the temperature-dependent viscoelastic changes occurring in colloidal protein gels

David J. Andlinger, Ulrich Kulozik · Soft Matter · 2022 · 29 citations

Protein–protein Interactions, Engineering, Molecular Biology +17