Patricia Maag

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Active since

2022

Affiliations

Weihenstephan-Triesdorf University of Applied Sciences(Current)

Patricia Maag is an author at Weihenstephan-Triesdorf University of Applied Sciences specializing in protein stability during drying, spray drying, and proteins in foods.

Publications per year

2022–2025

Publications

Investigation of Bioavailability and Food-Processing Properties of Arthrospira platensis by Enzymatic Treatment and Micro-Encapsulation by Spray Drying

Patricia Maag, Simon Dirr, Özlem Özmutlu Karslioglu · Foods · 2022 · 15 citations · Full text

Agriculture, Biochemistry, Food Science +15

Optimization of Protein Extraction from Duckweed Using Different Extraction Processes

Patricia Maag, Sara Cutroneo, Tullia Tedeschi et al. · Food and Bioprocess Technology · 2025 · 14 citations · Full text

Life Sciences, Plant Biology, Plant Sciences +17

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