Rene Lametsch

Rene Lametsch

Associate Professor

ORCID: 0000-0002-4189-806X

Publication year:
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1 - 3 out of 3Page size: 100
  1. 2022
  2. Published

    Current progress in kokumi-active peptides, evaluation and preparation methods: a review

    Li, Qian, Zhang, L. & Lametsch, Rene, 2022, In: Critical Reviews in Food Science and Nutrition. 62, 5, p. 1230-1241

    Research output: Contribution to journal › Review › Research › peer-review

  3. E-pub ahead of print

    Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages

    Li, Qian, Liu, J., Cao, Lichuang, Zhang, Longteng, Bredie, Wender, Otte, Jeanette & Lametsch, Rene, 2022, (E-pub ahead of print) In: Food and Bioprocess Technology.

    Research output: Contribution to journal › Journal article › Research › peer-review

  4. Published

    Differences in physicochemical properties of high-moisture extrudates prepared from soy and pea protein isolates

    Wang, Hong, van der Berg, Franciscus Winfried J, Zhang, W., Czaja, Tomasz Pawel, Zhang, Longteng, Jespersen, Birthe P Møller & Lametsch, Rene, 2022, In: Food Hydrocolloids. 128, 10 p., 107540.

    Research output: Contribution to journal › Journal article › Research › peer-review

ID: 4222842