Concepedia

Author

Juergen Bez

Fraunhofer Institute for Process Engineering and Packaging

Also Known As

J. Bez, Juergen Bez

17

Publications

852

Citations

11

H-Index

43

Concepts

All Affiliations

Fraunhofer Institute for Process Engineering and PackagingUniversity College CorkAPC Microbiome InstituteUniversity of CopenhagenInstitut für Energie- und Umweltforschung Heidelberg
JB

About

Juergen Bez is an author at Fraunhofer Institute for Process Engineering and Packaging specializing in biotechnology, food processing, and engineering.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Engineering

4

4

272

2

Natural Sciences

2

2

112

3

Health Sciences

1

1

106

4

Medicine

1

1

67

5

Biochemistry

1

1

46

Juergen Bez

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12

Publications

841

Citations

11

H-Index

YearCitations

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

Martin Vogelsang-O’Dwyer, Iben Lykke Petersen, Marcel Skejovic Joehnke,

Foods

2020

259

Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation

Stephanie Jeske, Juergen Bez, Elke K. Arendt,

European Food Research and Technology

2019

106

Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils

Loreto Alonso‐Miravalles, Stephanie Jeske, Juergen Bez,

European Food Research and Technology

2019

93

Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin

Martin Vogelsang-O’Dwyer, Juergen Bez, Iben Lykke Petersen,

Foods

2020

91

Standardized counting of circulating platelet microparticles using currently available flow cytometers and scatter‐based triggering: Forward or side scatter?

Pascal Poncelet, Stéphane Robert, Tarik Bouriche,

Cytometry Part A

2015

67

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

Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application

Theresa Boeck, Emanuele Zannini, Aylin W. Sahin,

Foods

2021

47

Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties

Martin Vogelsang-O’Dwyer, Aylin W. Sahin, Francesca Bot,

European Food Research and Technology

2022

46

Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins

Loreto Alonso‐Miravalles, Emanuele Zannini, Juergen Bez,

Foods

2020

21

Physical and flow properties of pseudocereal-based protein-rich ingredient powders

Loreto Alonso‐Miravalles, Emanuele Zannini, Juergen Bez,

Journal of Food Engineering

2020

20

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