Author

Martina Klost

Observed names: Klost, Martina, Klost, Martina Stephanie, M. Klost

Institution: Technische Universität Berlin

Observed institution: Technische Universität Berlin

ORCID: 0000-0001-7131-6406

Observed ORCID: 0000-0001-7131-6406

OpenAlex ID: A5049977309

Structure formation and rheological properties of pea protein-based gels

2019 · M. Klost, S. Drusch · Food Hydrocolloids · 163

Effect of protein aggregation on rheological properties of pea protein gels

2020 · M. Klost, C. Brzeski, et al. · Food Hydrocolloids · 133

Functionalisation of pea protein by tryptic hydrolysis – Characterisation of interfacial and functional properties

2018 · M. Klost, S. Drusch · Food Hydrocolloids · 123

Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties

2020 · M. Klost, G. Giménez-Ribes, et al. · Food Hydrocolloids · 113

Current knowledge on the interfacial behaviour limits our understanding of plant protein functionality in emulsions

2021 · S. Drusch, M. Klost, et al. · Current Opinion in Colloid & Interface Science · 88

Complex coacervation of pea protein and pectin: Contribution of different protein fractions to turbidity

2022 · Artwin Archut, Martina Klost, et al. · Food Hydrocolloids · 81

Physical Properties of Substrates as a Driver for Hermetia illucens (L.) (Diptera: Stratiomyidae) Larvae Growth

2023 · Wael Yakti, Marcus Müller, et al. · Insects · 73

Heat-induced gelation of protein from mealworm (Tenebrio molitor): influence of pH and zinc concentration

2022 · Martina Klost, Maria Isabel Ramirez-Huerta, et al. · Food Hydrocolloids for Health · 16

Influence of mono- and divalent cations on heat induced gelation of protein from mealworm (Tenebrio molitor) at various structural length scales

2025 · Martina Klost, Sarah Gleisenberg, et al. · Food Hydrocolloids · 3

Fermentation-induced gelation of pea protein: molecular interactions and rheological properties

2021 · Klost, Martina Stephanie · DepositOnce · 3

Dried Porous Biomaterials from Mealworm Protein Gels: Proof of Concept and Impact of Drying Method on Structural Properties and Zinc Retention

2024 · Martina Klost, Claudia Keil, et al. · Gels · 1

Unravelling structural changes in pulse proteins during heat-induced gelation

2026 · Ingalisa Mai-Britt Alsmeier, Stephan Drusch, et al. · Food Structure

Interfacial properties of the individual fractions determine the stability of pea protein stabilised emulsions

2026 · Juliane Fox, Henrike Höber, et al. · LWT

Interplay of protein fractions influences gelation behavior of binary mixtures from soy, pea and rapeseed proteins

2026 · Fangxin Lyu, Stephan Drusch, et al. · Food Hydrocolloids

Works count: 15

Citation count: 797

H-index: 8

I10-index: 8