| Foods with increased protein content: A qualitative study on European consumer preferences and perceptions M Banovic, A Arvola, K Pennanen, DE Duta, M Brückner-Gühmann, ... Appetite 125, 233-243, 2018 | 133 | 2018 |
| Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation M Brückner-Gühmann, A Benthin, S Drusch Food Hydrocolloids 86, 146-153, 2019 | 120 | 2019 |
| Towards an increased plant protein intake: Rheological properties, sensory perception and consumer acceptability of lactic acid fermented, oat-based gels M Brückner-Gühmann, M Banovic, S Drusch Food Hydrocolloids 96, 201-208, 2019 | 82 | 2019 |
| Investigations into the stabilization of a volatile aroma compound using a combined emulsification and spray drying process M Brückner, M Bade, B Kunz European Food Research and Technology 226, 137-146, 2007 | 70 | 2007 |
| Foaming characteristics of oat protein and modification by partial hydrolysis M Brückner-Gühmann, T Heiden-Hecht, N Sözer, S Drusch European Food Research and Technology 244, 2095-2106, 2018 | 64 | 2018 |
| Oat protein concentrate as alternative ingredient for non‐dairy yoghurt‐type product M Brückner‐Gühmann, E Vasil'eva, A Culetu, D Duta, N Sozer, S Drusch Journal of the Science of Food and Agriculture 99 (13), 5852-5857, 2019 | 59 | 2019 |
| Influence of different oral rehydration solutions on abomasal conditions and the acid-base status of suckling calves L Bachmann, T Homeier, A Sebastian, M Brückner, HM Rawel, C Deiner, ... Journal of Dairy Science 92 (4), 1649-1659, 2009 | 51 | 2009 |
| Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules P Moser, VR Nicoletti, S Drusch, M Brückner-Gühmann Food Hydrocolloids 107, 105929, 2020 | 48 | 2020 |
| Oat protein as plant-derived gelling agent: Properties and potential of modification M Brückner-Gühmann, A Kratzsch, N Sozer, S Drusch Future Foods 4, 100053, 2021 | 36 | 2021 |
| Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step ML Taboada, T Heiden‐Hecht, M Brückner‐Gühmann, HP Karbstein, ... Journal of Food Processing and Preservation 45 (9), e15753, 2021 | 18 | 2021 |
| Thermal-mechanical treatment of blackcurrant pomace for enrichment in yoghurt LV Sankowski, R Morales-Medina, CF Arguello, AM Reißner, S Struck, ... Food Hydrocolloids 146, 109296, 2024 | 6 | 2024 |
| Towards an improved understanding of spray-dried emulsions: Impact of the emulsifying constituent combination on characteristics and storage stability T Heiden-Hecht, ML Taboada, M Brückner-Gühmann, HP Karbstein, ... International dairy journal 121, 105134, 2021 | 6 | 2021 |
| Interfacial properties of β-lactoglobulin at the oil/water interface: influence of starch conversion products with varying dextrose equivalents T Heiden-Hecht, M Ulbrich, S Drusch, M Brückner-Gühmann Food Biophysics 16, 169-180, 2021 | 6 | 2021 |
| Oat protein as plantderived gelling agent: properties and potential of modification. Future Foods 4, 100053 M Brückner-Gühmann, A Kratzsch, N Sozer, S Drusch | 5 | 2021 |
| High-fat pasty milk products - Investigation into mechanisms of structure and stability of cream cheese and cream-based spreads M Brückner, B Senge Milchwissenschaft 63 (3), 286-290, 2008 | 4 | 2008 |
| Potential of redcurrant protein-enriched fractions as emulsifier in oil–water-emulsions LV Sankowski, L Hennig, S Drusch, M Brückner-Gühmann Future Foods 7, 100232, 2023 | 3 | 2023 |
| Casein and structural changes during the rennet-induced coagulation of bulk raw milk and milk from infected udder quarters of cows M Brückner, B Senge Milchwissenschaft 62 (3), 245-249, 2007 | 2 | 2007 |
| Interfacial and emulsion properties of albumin‐rich fractions from sunflower seeds S Diekmann, S Drusch, M Brückner‐Gühmann Journal of the American Oil Chemists' Society, 2024 | 1 | 2024 |
| Investigations into Structure Formation of Dairy Products MS Brückner-Gühmann | 1 | 2011 |
| ERA-NET SUSFOOD OATPRO-Engineering von Haferproteinen: Schlussbericht: Laufzeit des Vorhabens: 01.03. 2015-28.02. 2018 (nach Laufzeitverlängerung: 31.08. 2018) M Brückner-Gühmann, S Drusch Technische Universität Berlin, 2019 | | 2019 |
