Martina Klost

Structure formation and rheological properties of pea protein-based gels

Martina Klost, Stephan Drusch · Food Hydrocolloids · 2019 · 133 citations

Biopolymer Gel, Engineering, Polymer Science +2

Effect of protein aggregation on rheological properties of pea protein gels

Martina Klost, C. Brzeski, Stephan Drusch · Food Hydrocolloids · 2020 · 114 citations

Biopolymer Gel, Engineering, Protein Aggregation +9

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

Martina Klost, Stephan Drusch · Food Hydrocolloids · 2018 · 101 citations

Protein Chemistry, Pea Protein, Functional Properties +5

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

Martina Klost, Gerard Giménez-Ribes, Stephan Drusch · Food Hydrocolloids · 2020 · 92 citations

Protein Chemistry, Pea Protein, Engineering +8

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

Stephan Drusch, Martina Klost, Helena Kieserling · Current Opinion in Colloid & Interface Science · 2021 · 75 citations

Food Colloid, Plant Protein Functionality, Botany +12