Stephanie Bader

Influence of different organic solvents on the functional and sensory properties of lupin (Lupinus angustifolius L.) proteins

Stephanie Bader, Jesús Palomino Oviedo, C. R. Pickardt et al. · LWT · 2011 · 68 citations

Food Chemistry, Protein Chemistry, Biochemistry +7

Can protein functionalities be enhanced by high-pressure homogenization? – A study on functional properties of lupin proteins

Stephanie Bader, Juergen Bez, Peter Eisner · Procedia Food Science · 2011 · 66 citations · Full text

Food Colloid, Functional Properties, Engineering +19

Characterisation of odour‐active compounds in lupin flour

Stephanie Bader, Peter Eisner, Andrea Buettner · Journal of the Science of Food and Agriculture · 2009 · 56 citations

Food Chemistry, Lupin Flour, Agricultural Chemistry +13

Influence of polyols and bulking agents on flavour release from low-viscosity solutions

Caroline Siefarth, Oxana Tyapkova, Jonathan Beauchamp et al. · Food Chemistry · 2011 · 34 citations

Low-viscosity Solutions, Chemical Engineering, Engineering +6

Mixture design approach as a tool to study in vitro flavor release and viscosity interactions in sugar-free polyol and bulking agent solutions

Caroline Siefarth, Oxana Tyapkova, Jonathan Beauchamp et al. · Food Research International · 2011 · 15 citations

Mixture Design Approach, Engineering, Polymer Science +8