Patrick L. Selmair

Statistics

Publications

Citations

153

H-Index

Active since

2008

Affiliations

Leibniz-Institute for Food Systems Biology at the Technical University of Munich(Current)

Patrick L. Selmair is an author at Leibniz-Institute for Food Systems Biology at the Technical University of Munich specializing in biochemistry, food science, and lipids in foods.

Publications per year

2008–2011

Publications

Rheological properties and baking performance of rye dough as affected by transglutaminase

M. Beck, Mario Jekle, Patrick L. Selmair et al. · Journal of Cereal Science · 2011 · 62 citations

Agriculture, Biochemistry, Food Science +12

Molecular Structure and Baking Performance of Individual Glycolipid Classes from Lecithins

Patrick L. Selmair, Peter Koehler · Journal of Agricultural and Food Chemistry · 2009 · 42 citations

Agriculture, Biochemistry, Food Science +17

Baking Performance of Synthetic Glycolipids in Comparison to Commercial Surfactants

Patrick L. Selmair, Peter Koehler · Journal of Agricultural and Food Chemistry · 2008 · 32 citations

Life Sciences, Biochemistry, Food Science +15

Role of glycolipids in breadmaking

Patrick L. Selmair, Peter Koehler · Lipid Technology · 2010 · 17 citations

Life Sciences, Biochemistry, Food Science +15

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