Author

Juergen Bez

Observed names: Bez, J., Bez, Juergen, J. Bez

Observed institutions: Fraunhofer Institute for Process Engineering and Packaging, Fraunhofer-Gesellschaft

OpenAlex ID: A5113868544

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

2020 · Martin Vogelsang-O’Dwyer, Iben Lykke Petersen, et al. · Foods · 304

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

2019 · Loreto Alonso-Miravalles, Stephanie Jeske, et al. · European Food Research and Technology · 119

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

2019 · Stephanie Jeske, Juergen Bez, et al. · European Food Research and Technology · 116

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

2020 · Martin Vogelsang-O’Dwyer, Juergen Bez, et al. · Foods · 107

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

2011 · Stephanie Bader, Juergen Bez, et al. · Procedia Food Science · 77

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

2022 · Martin Vogelsang-O’Dwyer, Aylin W. Sahin, et al. · European Food Research and Technology · 73

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

2021 · Theresa Boeck, Emanuele Zannini, et al. · Foods · 56

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

2020 · Loreto Alonso-Miravalles, Emanuele Zannini, et al. · Foods · 23

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

2020 · Loreto Alonso-Miravalles, Emanuele Zannini, et al. · Journal of Food Engineering · 21

Formulation, pilot‐scale preparation, physicochemical characterization and digestibility of a lentil protein‐based model infant formula powder

2021 · Loreto Alonso‐Miravalles, Giovanni Barone, et al. · Journal of the Science of Food and Agriculture · 19

Formation and thermal and colloidal stability of oil‐in‐water emulsions stabilized using quinoa and lentil protein blends

2021 · Loreto Alonso‐Miravalles, Emanuele Zannini, et al. · Journal of the Science of Food and Agriculture · 11

Upcycling of brewer's yeast -Application as material for encapsulating unstable liquid ingredients in the food industry

2020 · Marco Eigenfeld, Roland Kerpes, et al. · BrewingScience · 6

Costs of Segregation and Traceability Between GM and Non‐GM Supply Chains of Single Crop and Compound Food/Feed Products

2012 · K. Menrad, A. Gabriel, et al. · Wiley eBooks · 3

Empirical Analysis of Co‐Existence in Commodity Supply Chains

2012 · N. Gryson, M. Eeckhout, et al. · Wiley eBooks · 2

Protein isolates from sweet white lupin seeds : pilot production and techno-functional properties

2005 · Juergen Bez, Michael Schott, et al. · Publikationsdatenbank der Fraunhofer-Gesellschaft (Fraunhofer-Gesellschaft) · 2

Works count: 19

Citation count: 939

H-index: 11

I10-index: 11