Ute Weisz

Keyphrases

1. Lupin 100%
2. Lupinus Angustifolius 90%
3. Lupin Protein 90%
4. Enzymatic Hydrolysis 85%
5. Protein Isolate 77%
6. Techno-functional Properties 75%
7. Polyphenols 68%
8. Bile Acids 67%
9. Physicochemical Properties 67%
10. Sensory Properties 65%
11. Dietary Fiber 63%
12. Enzyme-mediated 57%
13. Pea Protein Isolate 57%
14. Functional Properties 57%
15. Aroma Compounds 56%
16. Sensory Profile 53%
17. Fermentation 52%
18. Free Fatty Acids 51%
19. Viscosity 48%
20. Isolation Method 46%
21. Lipoxygenase 45%
22. Soy Protein Isolate 45%
23. Flavor Release 45%
24. Capsicum Annuum 45%
25. Molecular Weight Distribution 42%
26. Food Ingredients 40%
27. Immobilized Lipase 37%
28. Protein Extraction 37%
29. Protein Yield 36%
30. Antioxidant Activity 36%
31. Immunoreactivity 35%
32. Jatropha Oil 35%
33. Protein Solubility 35%
34. Dark Chocolate 34%
35. Sugar-free 34%
36. L Protein 34%
37. Primary Bile Acid 34%
38. Degree of Hydrolysis 33%
39. Jatropha Curcas 32%
40. Thermal Treatment 30%
41. Crude Oil 30%
42. Bors 30%
43. Techno-functionality 29%
44. Bitterness 28%
45. Flakes 28%
46. Jatropha 28%
47. Chili Pepper 28%
48. Hydrolysate 27%
49. Isoelectric Precipitation 27%
50. In Vitro Digestion 27%