Simone Toelstede

High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties

Raffael Osen, Simone Toelstede, Florian Wild et al. · Journal of Food Engineering · 2013 · 466 citations

Pea Protein, Biomanufacturing, Texture Properties +7

The oral bioavailability of curcumin from micronized powder and liquid micelles is significantly increased in healthy humans and differs between sexes

Christina Schiborr, Alexa Kocher, Dariush Behnam et al. · Molecular Nutrition & Food Research · 2014 · 305 citations · Full text

A Series of Kokumi Peptides Impart the Long-Lasting Mouthfulness of Matured Gouda Cheese

Simone Toelstede, Andreas Dunkel, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2009 · 249 citations

Gpc Fractions, Food Analysis, Glycobiology +16

Effect of high moisture extrusion cooking on protein–protein interactions of pea (<i>Pisum sativum</i> L.) protein isolates

Raffael Osen, Simone Toelstede, Peter Eisner et al. · International Journal of Food Science & Technology · 2015 · 224 citations

Protein–protein Interactions, Protein Alterations, Engineering +22

Sensomics Mapping and Identification of the Key Bitter Metabolites in Gouda Cheese

Simone Toelstede, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2008 · 166 citations