Concepedia

L. Koch

LK

Statistics

Publications

6

Citations

250

H-Index

6

Active since

2014

Affiliations

Karlsruhe Institute of Technology(Current)

L. Koch is an author at Karlsruhe Institute of Technology specializing in agriculture, food engineering, and food science.

ORCID

Publications per year

2014–2017

6

Publications

6

Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin

U. Schmidt, L. Koch, Christine Rentschler et al. · Food Biophysics · 2014 · 118 citations

, , +15

Influence of processing conditions on the formation of whey protein-citrus pectin conjugates in extrusion

L. Koch, M. Azad Emin, Heike P. Schuchmann · Journal of Food Engineering · 2016 · 50 citations

, , +11

Reaction behaviour of highly concentrated whey protein isolate under defined heat treatments

L. Koch, M. Azad Emin, Heike P. Schuchmann · International Dairy Journal · 2017 · 25 citations

, , +16

Improving the emulsifying properties of whey protein isolate-citrus pectin blends by a novel reactive extrusion approach

L. Koch, L Hummel, Heike P. Schuchmann et al. · Journal of Food Engineering · 2017 · 22 citations

, , +12

Influence of Defined Shear Rates on Structural Changes and Functional Properties of Highly Concentrated Whey Protein Isolate-Citrus Pectin Blends at Elevated Temperatures

L. Koch, L Hummel, Heike P. Schuchmann et al. · Food Biophysics · 2017 · 18 citations

, , +17

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