[{"_id":"12702","language":[{"iso":"eng"}],"date_updated":"2025-09-10T10:32:12Z","user_id":"85030","date_created":"2025-03-12T12:55:39Z","type":"conference_speech","status":"public","department":[{"_id":"DEP4008"},{"_id":"DEP4028"}],"conference":{"name":"2nd The Future of Oilseeds: Prospects for Plant based Proteins?","location":"Frankfurt am Main","end_date":"2025-03-11","start_date":"2025-03-10"},"year":"2025","author":[{"full_name":"Struck, Susanne","id":"85030","last_name":"Struck","first_name":"Susanne","orcid":"https://orcid.org/0000-0002-1281-5966"}],"publication_status":"published","citation":{"ieee":"S. Struck, <i>Pumpkin seed press cake a valuable source of protein</i>. 2025.","ama":"Struck S. <i>Pumpkin Seed Press Cake a Valuable Source of Protein</i>.; 2025.","apa":"Struck, S. (2025). <i>Pumpkin seed press cake a valuable source of protein</i>. 2nd The Future of Oilseeds: Prospects for Plant based Proteins?, Frankfurt am Main.","chicago":"Struck, Susanne. <i>Pumpkin Seed Press Cake a Valuable Source of Protein</i>, 2025.","van":"Struck S. Pumpkin seed press cake a valuable source of protein. 2025.","havard":"S. Struck, Pumpkin seed press cake a valuable source of protein, 2025.","bjps":"<b>Struck S</b> (2025) <i>Pumpkin Seed Press Cake a Valuable Source of Protein</i>. .","mla":"Struck, Susanne. <i>Pumpkin Seed Press Cake a Valuable Source of Protein</i>. 2025.","ufg":"<b>Struck, Susanne</b>: Pumpkin seed press cake a valuable source of protein, o. O. 2025.","short":"S. Struck, Pumpkin Seed Press Cake a Valuable Source of Protein, 2025.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Struck, Susanne</span>: <i>Pumpkin seed press cake a valuable source of protein</i>, 2025","chicago-de":"Struck, Susanne. 2025. <i>Pumpkin seed press cake a valuable source of protein</i>."},"title":"Pumpkin seed press cake a valuable source of protein"},{"date_updated":"2025-06-12T08:56:24Z","date_created":"2025-04-25T12:30:10Z","publication_identifier":{"eissn":["2304-8158"]},"publication":"Foods : open access journal","language":[{"iso":"eng"}],"keyword":["food losses","sustainability","by-product utilization","spreadability"],"citation":{"short":"H. Rohm, S. Morejón Caraballo, A. Salvador, S. Mendo, E. Llorca, S. Cattaneo, I. De Noni, S. Struck, R. Foschino, I. Hernando, Foods : Open Access Journal 14 (2025).","din1505-2-1":"<span style=\"font-variant:small-caps;\"><span style=\"font-variant:small-caps;\">Rohm, Harald</span> ; <span style=\"font-variant:small-caps;\">Morejón Caraballo, Sophie</span> ; <span style=\"font-variant:small-caps;\">Salvador, Ana</span> ; <span style=\"font-variant:small-caps;\">Mendo, Sofia</span> ; <span style=\"font-variant:small-caps;\">Llorca, Empar</span> ; <span style=\"font-variant:small-caps;\">Cattaneo, Stefano</span> ; <span style=\"font-variant:small-caps;\">De Noni, Ivano</span> ; <span style=\"font-variant:small-caps;\">Struck, Susanne</span> ; u. a.</span>: Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. In: <i>Foods : open access journal</i> Bd. 14. Basel, MDPI AG (2025), Nr. 9","chicago-de":"Rohm, Harald, Sophie Morejón Caraballo, Ana Salvador, Sofia Mendo, Empar Llorca, Stefano Cattaneo, Ivano De Noni, Susanne Struck, Roberto Foschino und Isabel Hernando. 2025. Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. <i>Foods : open access journal</i> 14, Nr. 9. doi:<a href=\"https://doi.org/10.3390/foods14091489\">10.3390/foods14091489</a>, .","van":"Rohm H, Morejón Caraballo S, Salvador A, Mendo S, Llorca E, Cattaneo S, et al. Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. Foods : open access journal. 2025;14(9).","ama":"Rohm H, Morejón Caraballo S, Salvador A, et al. Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. <i>Foods : open access journal</i>. 2025;14(9). doi:<a href=\"https://doi.org/10.3390/foods14091489\">10.3390/foods14091489</a>","ufg":"<b>Rohm, Harald u. a.</b>: Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey, in: <i>Foods : open access journal</i> 14 (2025), H. 9.","havard":"H. Rohm, S. Morejón Caraballo, A. Salvador, S. Mendo, E. Llorca, S. Cattaneo, I. De Noni, S. Struck, R. Foschino, I. Hernando, Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey, Foods : Open Access Journal. 14 (2025).","bjps":"<b>Rohm H <i>et al.</i></b> (2025) Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. <i>Foods : open access journal</i> <b>14</b>.","mla":"Rohm, Harald, et al. “Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey.” <i>Foods : Open Access Journal</i>, vol. 14, no. 9, 1489, 2025, <a href=\"https://doi.org/10.3390/foods14091489\">https://doi.org/10.3390/foods14091489</a>.","apa":"Rohm, H., Morejón Caraballo, S., Salvador, A., Mendo, S., Llorca, E., Cattaneo, S., De Noni, I., Struck, S., Foschino, R., &#38; Hernando, I. (2025). Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. <i>Foods : Open Access Journal</i>, <i>14</i>(9), Article 1489. <a href=\"https://doi.org/10.3390/foods14091489\">https://doi.org/10.3390/foods14091489</a>","ieee":"H. Rohm <i>et al.</i>, “Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey,” <i>Foods : open access journal</i>, vol. 14, no. 9, Art. no. 1489, 2025, doi: <a href=\"https://doi.org/10.3390/foods14091489\">10.3390/foods14091489</a>.","chicago":"Rohm, Harald, Sophie Morejón Caraballo, Ana Salvador, Sofia Mendo, Empar Llorca, Stefano Cattaneo, Ivano De Noni, Susanne Struck, Roberto Foschino, and Isabel Hernando. “Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey.” <i>Foods : Open Access Journal</i> 14, no. 9 (2025). <a href=\"https://doi.org/10.3390/foods14091489\">https://doi.org/10.3390/foods14091489</a>."},"volume":14,"title":"Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey","status":"public","year":"2025","author":[{"last_name":"Rohm","full_name":"Rohm, Harald","first_name":"Harald"},{"first_name":"Sophie","full_name":"Morejón Caraballo, Sophie","last_name":"Morejón Caraballo"},{"last_name":"Salvador","first_name":"Ana","full_name":"Salvador, Ana"},{"full_name":"Mendo, Sofia","first_name":"Sofia","last_name":"Mendo"},{"full_name":"Llorca, Empar","last_name":"Llorca","first_name":"Empar"},{"last_name":"Cattaneo","first_name":"Stefano","full_name":"Cattaneo, Stefano"},{"last_name":"De Noni","full_name":"De Noni, Ivano","first_name":"Ivano"},{"full_name":"Struck, Susanne","last_name":"Struck","id":"85030","first_name":"Susanne","orcid":"https://orcid.org/0000-0002-1281-5966"},{"first_name":"Roberto","full_name":"Foschino, Roberto","last_name":"Foschino"},{"first_name":"Isabel","full_name":"Hernando, Isabel","last_name":"Hernando"}],"user_id":"83781","intvolume":"        14","type":"scientific_journal_article","place":"Basel","article_number":"1489","doi":"10.3390/foods14091489","_id":"12871","publication_status":"published","publisher":"MDPI AG","department":[{"_id":"DEP4008"},{"_id":"DEP4028"}],"abstract":[{"lang":"eng","text":"Sustainability in the food chain and the prevention of food losses is an issue of increasing importance. There is a large number of processing by-products where innovative strategies are helpful for transferring these losses into a consumable state. In a step-by-step approach, this current study focused on the sensory properties of blends of sunflower press cake and whey, fermented with different consortia of microorganisms and intended for being used as a basis for a savory spread. In the first part of the work, blends fermented with six co-cultures from lactic acid bacteria and yeasts were characterized by free choice profiling and quantitative descriptive analysis. The respective results were used to modify the formulation and to select the fermentation cultures that were promising from a sensory point of view. Subsequent investigations allowed reducing sample dimensionality further, and the study was concluded by affective hedonic tests and a check-all-that-apply set-up performed by consumers. The final experiment also comprised a just-about-right approach performed for specifically evaluating spreadability. The outcome of the entire study indicates that it is possible to tailor attractive foods from by-products, provided that the need for final optimizations regarding palatability is considered."}],"issue":"9"},{"citation":{"ama":"Struck S. <i>Funktionalität von Proteinen in Der Verarbeitung Und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen</i>.; 2025.","ieee":"S. Struck, <i>Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen</i>. 2025.","ufg":"<b>Struck, Susanne</b>: Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen, o. O. 2025.","bjps":"<b>Struck S</b> (2025) <i>Funktionalität von Proteinen in Der Verarbeitung Und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen</i>. .","havard":"S. Struck, Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen, 2025.","mla":"Struck, Susanne. <i>Funktionalität von Proteinen in Der Verarbeitung Und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen</i>. 2025.","van":"Struck S. Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen. 2025.","chicago":"Struck, Susanne. <i>Funktionalität von Proteinen in Der Verarbeitung Und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen</i>, 2025.","apa":"Struck, S. (2025). <i>Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen</i>. Düsser-Hanftag mit Fachausstellung, Bad Sassendorf.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Struck, Susanne</span>: <i>Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen</i>, 2025","chicago-de":"Struck, Susanne. 2025. <i>Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen</i>.","short":"S. Struck, Funktionalität von Proteinen in Der Verarbeitung Und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen, 2025."},"title":"Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen","status":"public","conference":{"start_date":"2025-09-09","name":"Düsser-Hanftag mit Fachausstellung","location":"Bad Sassendorf"},"department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"author":[{"orcid":"https://orcid.org/0000-0002-1281-5966","id":"85030","full_name":"Struck, Susanne","last_name":"Struck","first_name":"Susanne"}],"year":"2025","date_updated":"2025-09-15T06:49:38Z","user_id":"83778","type":"conference_speech","date_created":"2025-09-10T10:34:59Z","language":[{"iso":"eng"}],"_id":"13163"},{"publication_status":"published","citation":{"ieee":"I. Weishaupt, J. Begemann, S. Struck, B. Matthäus, and J. Schneider, <i>Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung</i>. 2025.","ama":"Weishaupt I, Begemann J, Struck S, Matthäus B, Schneider J. <i>Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung</i>.; 2025.","chicago-de":"Weishaupt, Imke, Jens Begemann, Susanne Struck, Bertrand  Matthäus und Jan Schneider. 2025. <i>Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung</i>.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Weishaupt, Imke</span> ; <span style=\"font-variant:small-caps;\">Begemann, Jens</span> ; <span style=\"font-variant:small-caps;\">Struck, Susanne</span> ; <span style=\"font-variant:small-caps;\">Matthäus, Bertrand </span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: <i>Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung</i>, 2025","short":"I. Weishaupt, J. Begemann, S. Struck, B. Matthäus, J. Schneider, Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung, 2025.","chicago":"Weishaupt, Imke, Jens Begemann, Susanne Struck, Bertrand  Matthäus, and Jan Schneider. <i>Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung</i>, 2025.","apa":"Weishaupt, I., Begemann, J., Struck, S., Matthäus, B., &#38; Schneider, J. (2025). <i>Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung</i>. „Towards New Food Systems – Ernährungs- und Lebensmittelsysteme neu gedacht“, Berlin.","havard":"I. Weishaupt, J. Begemann, S. Struck, B. Matthäus, J. Schneider, Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung, 2025.","bjps":"<b>Weishaupt I <i>et al.</i></b> (2025) <i>Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung</i>. .","mla":"Weishaupt, Imke, et al. <i>Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung</i>. 2025.","ufg":"<b>Weishaupt, Imke u. a.</b>: Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung, o. O. 2025.","van":"Weishaupt I, Begemann J, Struck S, Matthäus B, Schneider J. Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung. 2025."},"title":"Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung","status":"public","department":[{"_id":"DEP4028"}],"conference":{"location":"Berlin","name":"„Towards New Food Systems – Ernährungs- und Lebensmittelsysteme neu gedacht“","start_date":"2025-10-28","end_date":"2025-10-30"},"author":[{"first_name":"Imke","last_name":"Weishaupt","id":"58425","full_name":"Weishaupt, Imke"},{"first_name":"Jens","last_name":"Begemann","full_name":"Begemann, Jens"},{"orcid":"0000-0002-1281-5966","id":"85030","full_name":"Struck, Susanne","first_name":"Susanne","last_name":"Struck"},{"first_name":"Bertrand ","full_name":"Matthäus, Bertrand ","last_name":"Matthäus"},{"last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"ddc":["570","600"],"year":"2025","date_updated":"2025-11-24T08:07:15Z","user_id":"83781","date_created":"2025-11-13T10:09:33Z","type":"conference_poster","_id":"13296","language":[{"iso":"ger"}],"has_accepted_license":"1"},{"article_type":"original","publication_status":"epub_ahead","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"abstract":[{"lang":"eng","text":"The aim of the present study was to texturise protein from sunflower press cake (SPC) for being consumed as dry snack or, in its hydrated state, as a meat analogue. In preliminary experiments, feed moisture (15–25 g 100 g−1) and extrusion temperature (180 °C–200 °C) were varied when processing commercial sunflower protein flour with a protein content of 51.8 g per 100 g dry matter using low moisture single-screw extrusion. The extrudates were analysed with regard to specific mechanical energy needs, texture properties in dry and hydrated state, colour, expansion ratio and water binding capacity. Extrusion parameters for achieving maximum expansion, textural force and minimal product moisture were found to be 180 °C and 15 g 100 g−1. Consequently, texturised protein was derived from deoiled SPC using these extrusion parameters. Initial deoiling of the press cake was necessary as it improved texturisation; a higher SME input reached led to increased cross-linking of the protein matrix. The light coloured and significantly expanded extrudates with high water binding capacity and could serve as basis for further development of snack products or meat analogues."}],"publisher":"Wiley-Blackwell","quality_controlled":"1","type":"scientific_journal_article","user_id":"83781","place":"Oxford","_id":"11891","doi":" https://doi.org/10.1111/ijfs.17513","title":"Low moisture texturised protein from sunflower press cake","citation":{"ama":"Morejon Caraballo S, Fischer SV, Masztalerz K, Lech K, Rohm H, Struck S. Low moisture texturised protein from sunflower press cake. <i>International journal of food science &#38; technology</i>. Published online 2024. doi:<a href=\"https://doi.org/ https://doi.org/10.1111/ijfs.17513\"> https://doi.org/10.1111/ijfs.17513</a>","ieee":"S. Morejon Caraballo, S. V. Fischer, K. Masztalerz, K. Lech, H. Rohm, and S. Struck, “Low moisture texturised protein from sunflower press cake,” <i>International journal of food science &#38; technology</i>, 2024, doi: <a href=\"https://doi.org/ https://doi.org/10.1111/ijfs.17513\"> https://doi.org/10.1111/ijfs.17513</a>.","van":"Morejon Caraballo S, Fischer SV, Masztalerz K, Lech K, Rohm H, Struck S. Low moisture texturised protein from sunflower press cake. International journal of food science &#38; technology. 2024;","ufg":"<b>Morejon Caraballo, Sophie u. a.</b>: Low moisture texturised protein from sunflower press cake, in: <i>International journal of food science &#38; technology</i> (2024).","bjps":"<b>Morejon Caraballo S <i>et al.</i></b> (2024) Low Moisture Texturised Protein from Sunflower Press Cake. <i>International journal of food science &#38; technology</i>.","mla":"Morejon Caraballo, Sophie, et al. “Low Moisture Texturised Protein from Sunflower Press Cake.” <i>International Journal of Food Science &#38; Technology</i>, 2024, <a href=\"https://doi.org/ https://doi.org/10.1111/ijfs.17513\">https://doi.org/ https://doi.org/10.1111/ijfs.17513</a>.","havard":"S. Morejon Caraballo, S.V. Fischer, K. Masztalerz, K. Lech, H. Rohm, S. Struck, Low moisture texturised protein from sunflower press cake, International Journal of Food Science &#38; Technology. (2024).","apa":"Morejon Caraballo, S., Fischer, S. V., Masztalerz, K., Lech, K., Rohm, H., &#38; Struck, S. (2024). Low moisture texturised protein from sunflower press cake. <i>International Journal of Food Science &#38; Technology</i>. <a href=\"https://doi.org/ https://doi.org/10.1111/ijfs.17513\">https://doi.org/ https://doi.org/10.1111/ijfs.17513</a>","chicago":"Morejon Caraballo, Sophie, Simon Vincent Fischer, Klaudia Masztalerz, Krzysztof Lech, Harald Rohm, and Susanne Struck. “Low Moisture Texturised Protein from Sunflower Press Cake.” <i>International Journal of Food Science &#38; Technology</i>, 2024. <a href=\"https://doi.org/ https://doi.org/10.1111/ijfs.17513\">https://doi.org/ https://doi.org/10.1111/ijfs.17513</a>.","short":"S. Morejon Caraballo, S.V. Fischer, K. Masztalerz, K. Lech, H. Rohm, S. Struck, International Journal of Food Science &#38; Technology (2024).","chicago-de":"Morejon Caraballo, Sophie, Simon Vincent Fischer, Klaudia Masztalerz, Krzysztof Lech, Harald Rohm und Susanne Struck. 2024. Low moisture texturised protein from sunflower press cake. <i>International journal of food science &#38; technology</i>. doi:<a href=\"https://doi.org/ https://doi.org/10.1111/ijfs.17513\"> https://doi.org/10.1111/ijfs.17513</a>, .","din1505-2-1":"<span style=\"font-variant:small-caps;\">Morejon Caraballo, Sophie</span> ; <span style=\"font-variant:small-caps;\">Fischer, Simon Vincent</span> ; <span style=\"font-variant:small-caps;\">Masztalerz, Klaudia</span> ; <span style=\"font-variant:small-caps;\">Lech, Krzysztof</span> ; <span style=\"font-variant:small-caps;\">Rohm, Harald</span> ; <span style=\"font-variant:small-caps;\">Struck, Susanne</span>: Low moisture texturised protein from sunflower press cake. In: <i>International journal of food science &#38; technology</i>. Oxford, Wiley-Blackwell (2024)"},"year":"2024","main_file_link":[{"open_access":"1","url":"https://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17513"}],"author":[{"full_name":"Morejon Caraballo, Sophie","last_name":"Morejon Caraballo","first_name":"Sophie"},{"full_name":"Fischer, Simon Vincent","first_name":"Simon Vincent","last_name":"Fischer"},{"full_name":"Masztalerz, Klaudia","first_name":"Klaudia","last_name":"Masztalerz"},{"last_name":"Lech","first_name":"Krzysztof","full_name":"Lech, Krzysztof"},{"full_name":"Rohm, Harald","last_name":"Rohm","first_name":"Harald"},{"first_name":"Susanne","id":"85030","full_name":"Struck, Susanne","last_name":"Struck","orcid":"https://orcid.org/0000-0002-1281-5966"}],"status":"public","publication":"International journal of food science & technology","publication_identifier":{"eissn":["1365-2621"],"issn":["0950-5423"]},"date_created":"2024-09-05T12:24:36Z","date_updated":"2024-12-04T13:35:53Z","oa":"1","keyword":["By-products","extrusion","meat analogue"],"language":[{"iso":"eng"}]},{"_id":"11990","language":[{"iso":"eng"}],"date_updated":"2024-12-04T13:33:39Z","user_id":"83781","date_created":"2024-10-15T07:56:32Z","type":"conference_speech","status":"public","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"conference":{"name":"10. GDL Kongress Lebensmitteltechnologie 2024","location":"Lemgo","end_date":"2024-10-12","start_date":"2024-10-10"},"author":[{"id":"85030","last_name":"Struck","full_name":"Struck, Susanne","first_name":"Susanne","orcid":"https://orcid.org/0000-0002-1281-5966"}],"year":"2024","publication_status":"published","citation":{"din1505-2-1":"<span style=\"font-variant:small-caps;\">Struck, Susanne</span>: <i>Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre</i>, 2024","chicago-de":"Struck, Susanne. 2024. <i>Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre</i>.","short":"S. Struck, Proteinbasierte Lebensmittel: Synergien Zwischen Pflanzlichen Und Tierischen Proteinen in Forschung Und Lehre, 2024.","chicago":"Struck, Susanne. <i>Proteinbasierte Lebensmittel: Synergien Zwischen Pflanzlichen Und Tierischen Proteinen in Forschung Und Lehre</i>, 2024.","apa":"Struck, S. (2024). <i>Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre</i>. 10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo.","havard":"S. Struck, Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre, 2024.","bjps":"<b>Struck S</b> (2024) <i>Proteinbasierte Lebensmittel: Synergien Zwischen Pflanzlichen Und Tierischen Proteinen in Forschung Und Lehre</i>. .","mla":"Struck, Susanne. <i>Proteinbasierte Lebensmittel: Synergien Zwischen Pflanzlichen Und Tierischen Proteinen in Forschung Und Lehre</i>. 2024.","ufg":"<b>Struck, Susanne</b>: Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre, o. O. 2024.","van":"Struck S. Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre. 2024.","ieee":"S. Struck, <i>Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre</i>. 2024.","ama":"Struck S. <i>Proteinbasierte Lebensmittel: Synergien Zwischen Pflanzlichen Und Tierischen Proteinen in Forschung Und Lehre</i>.; 2024."},"title":"Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre"},{"type":"conference_poster","date_created":"2024-10-15T07:59:42Z","date_updated":"2024-12-04T13:34:09Z","user_id":"83781","language":[{"iso":"eng"}],"_id":"11991","title":"Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung","publication_status":"published","citation":{"ufg":"<b>Morejón Caraballo, Sophie u. a.</b>: Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung, o. O. 2024.","havard":"S. Morejón Caraballo, S. Trültzsch, H. Rohm, S. 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GDL Kongress Lebensmitteltechnologie 2024, Lemgo.","chicago-de":"Morejón Caraballo, Sophie, Stephanie Trültzsch, Harald Rohm und Susanne Struck. 2024. <i>Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung</i>.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Morejón Caraballo, Sophie</span> ; <span style=\"font-variant:small-caps;\">Trültzsch, Stephanie</span> ; <span style=\"font-variant:small-caps;\">Rohm, Harald</span> ; <span style=\"font-variant:small-caps;\">Struck, Susanne</span>: <i>Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung</i>, 2024","short":"S. Morejón Caraballo, S. Trültzsch, H. Rohm, S. Struck, Trockenfraktionierung von Sonnenblumenpresskuchen Zur Proteinanreicherung, 2024.","ama":"Morejón Caraballo S, Trültzsch S, Rohm H, Struck S. <i>Trockenfraktionierung von Sonnenblumenpresskuchen Zur Proteinanreicherung</i>.; 2024.","ieee":"S. Morejón Caraballo, S. Trültzsch, H. Rohm, and S. Struck, <i>Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung</i>. 2024."},"department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"conference":{"location":"Lemgo","name":"10. GDL Kongress Lebensmitteltechnologie 2024","start_date":"2024-10-10","end_date":"2024-10-12"},"year":"2024","author":[{"last_name":"Morejón Caraballo","first_name":"Sophie","full_name":"Morejón Caraballo, Sophie"},{"first_name":"Stephanie","full_name":"Trültzsch, Stephanie","last_name":"Trültzsch"},{"last_name":"Rohm","first_name":"Harald","full_name":"Rohm, Harald"},{"first_name":"Susanne","id":"85030","last_name":"Struck","full_name":"Struck, Susanne","orcid":"https://orcid.org/0000-0002-1281-5966"}],"status":"public"},{"type":"conference_speech","date_created":"2024-10-15T08:01:58Z","user_id":"83781","date_updated":"2024-12-04T13:34:41Z","_id":"11992","language":[{"iso":"eng"}],"title":"Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation","citation":{"van":"Morejón Caraballo S, Rohm H, Struck S. Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation. 2024.","ama":"Morejón Caraballo S, Rohm H, Struck S. <i>Aufwertung von Nebenprodukten Der Öl- Und Käseherstellung Mittels Fermentation</i>.; 2024.","ufg":"<b>Morejón Caraballo, Sophie/Rohm, Harald/Struck, Susanne</b>: Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation, o. O. 2024.","havard":"S. Morejón Caraballo, H. Rohm, S. Struck, Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation, 2024.","mla":"Morejón Caraballo, Sophie, et al. <i>Aufwertung von Nebenprodukten Der Öl- Und Käseherstellung Mittels Fermentation</i>. 2024.","bjps":"<b>Morejón Caraballo S, Rohm H and Struck S</b> (2024) <i>Aufwertung von Nebenprodukten Der Öl- Und Käseherstellung Mittels Fermentation</i>. .","apa":"Morejón Caraballo, S., Rohm, H., &#38; Struck, S. (2024). <i>Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation</i>. 10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo.","ieee":"S. Morejón Caraballo, H. Rohm, and S. Struck, <i>Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation</i>. 2024.","chicago":"Morejón Caraballo, Sophie, Harald Rohm, and Susanne Struck. <i>Aufwertung von Nebenprodukten Der Öl- Und Käseherstellung Mittels Fermentation</i>, 2024.","short":"S. Morejón Caraballo, H. Rohm, S. Struck, Aufwertung von Nebenprodukten Der Öl- Und Käseherstellung Mittels Fermentation, 2024.","chicago-de":"Morejón Caraballo, Sophie, Harald Rohm und Susanne Struck. 2024. <i>Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation</i>.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Morejón Caraballo, Sophie</span> ; <span style=\"font-variant:small-caps;\">Rohm, Harald</span> ; <span style=\"font-variant:small-caps;\">Struck, Susanne</span>: <i>Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation</i>, 2024"},"publication_status":"published","author":[{"full_name":"Morejón Caraballo, Sophie","first_name":"Sophie","last_name":"Morejón Caraballo"},{"full_name":"Rohm, Harald","first_name":"Harald","last_name":"Rohm"},{"orcid":"https://orcid.org/0000-0002-1281-5966","last_name":"Struck","full_name":"Struck, Susanne","id":"85030","first_name":"Susanne"}],"year":"2024","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"conference":{"name":"10. GDL Kongress Lebensmitteltechnologie 2024","location":"Lemgo","start_date":"2024-10-10","end_date":"2024-10-12"},"status":"public"},{"_id":"11993","language":[{"iso":"eng"}],"user_id":"83781","date_updated":"2024-12-04T13:35:25Z","type":"conference_speech","date_created":"2024-10-15T08:05:25Z","status":"public","year":"2024","author":[{"last_name":"Sert Tuncer","first_name":"Deniz","full_name":"Sert Tuncer, Deniz"},{"first_name":"Susanne","last_name":"Struck","full_name":"Struck, Susanne","id":"85030","orcid":"https://orcid.org/0000-0002-1281-5966"},{"first_name":"Harald","last_name":"Rohm","full_name":"Rohm, Harald"}],"department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"conference":{"name":"3rd NIZO Plant Protein Functionality Conference","location":"Apeldoorn, NL","end_date":"2024-10-25","start_date":"2024-10-22"},"citation":{"chicago":"Sert Tuncer, Deniz, Susanne Struck, and Harald Rohm. <i>A New Approach to Mayonnaise: A Low Fat Vegan Variant Enriched with Pumpkin Seed Press Cake Derived Protein Isolate</i>, 2024.","apa":"Sert Tuncer, D., Struck, S., &#38; Rohm, H. (2024). <i>A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate</i>. 3rd NIZO Plant Protein Functionality Conference, Apeldoorn, NL.","mla":"Sert Tuncer, Deniz, et al. <i>A New Approach to Mayonnaise: A Low Fat Vegan Variant Enriched with Pumpkin Seed Press Cake Derived Protein Isolate</i>. 2024.","bjps":"<b>Sert Tuncer D, Struck S and Rohm H</b> (2024) <i>A New Approach to Mayonnaise: A Low Fat Vegan Variant Enriched with Pumpkin Seed Press Cake Derived Protein Isolate</i>. .","havard":"D. Sert Tuncer, S. Struck, H. Rohm, A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate, 2024.","ufg":"<b>Sert Tuncer, Deniz/Struck, Susanne/Rohm, Harald</b>: A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate, o. O. 2024.","van":"Sert Tuncer D, Struck S, Rohm H. A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate. 2024.","chicago-de":"Sert Tuncer, Deniz, Susanne Struck und Harald Rohm. 2024. <i>A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate</i>.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Sert Tuncer, Deniz</span> ; <span style=\"font-variant:small-caps;\">Struck, Susanne</span> ; <span style=\"font-variant:small-caps;\">Rohm, Harald</span>: <i>A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate</i>, 2024","short":"D. Sert Tuncer, S. Struck, H. Rohm, A New Approach to Mayonnaise: A Low Fat Vegan Variant Enriched with Pumpkin Seed Press Cake Derived Protein Isolate, 2024.","ieee":"D. Sert Tuncer, S. Struck, and H. Rohm, <i>A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate</i>. 2024.","ama":"Sert Tuncer D, Struck S, Rohm H. <i>A New Approach to Mayonnaise: A Low Fat Vegan Variant Enriched with Pumpkin Seed Press Cake Derived Protein Isolate</i>.; 2024."},"publication_status":"published","title":"A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate"},{"publication_status":"published","citation":{"ieee":"S. Struck, <i>Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen</i>. 2024.","ama":"Struck S. <i>Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen</i>.; 2024.","apa":"Struck, S. (2024). <i>Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen</i>. UFOP Pflanzenprotein Symposium 2024, Berlin.","chicago":"Struck, Susanne. <i>Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen</i>, 2024.","van":"Struck S. Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen. 2024.","mla":"Struck, Susanne. <i>Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen</i>. 2024.","havard":"S. Struck, Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen, 2024.","bjps":"<b>Struck S</b> (2024) <i>Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen</i>. .","ufg":"<b>Struck, Susanne</b>: Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen, o. O. 2024.","short":"S. Struck, Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen, 2024.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Struck, Susanne</span>: <i>Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen</i>, 2024","chicago-de":"Struck, Susanne. 2024. <i>Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen</i>."},"title":"Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen","status":"public","conference":{"location":"Berlin","name":"UFOP Pflanzenprotein Symposium 2024","start_date":"2024-11-26","end_date":"2024-11-26"},"department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"main_file_link":[{"url":"https://www.ufop.de/index.php/download_file/view/13849/2203/"}],"year":"2024","author":[{"id":"85030","first_name":"Susanne","full_name":"Struck, Susanne","last_name":"Struck","orcid":"https://orcid.org/0000-0002-1281-5966"}],"date_updated":"2024-12-04T11:57:56Z","user_id":"83781","type":"conference_speech","date_created":"2024-12-02T14:49:33Z","language":[{"iso":"eng"}],"_id":"12149"},{"language":[{"iso":"eng"}],"place":"Amsterdam","keyword":["Sieving","Air classification","Particle size","Water binding","Foaming","Emulsification"],"doi":"10.1016/j.lwt.2024.117148","article_number":"117148","_id":"12254","type":"scientific_journal_article","date_created":"2024-12-10T11:15:15Z","publication":"  LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)","publication_identifier":{"issn":["0023-6438"],"eissn":["1096-1127"]},"date_updated":"2024-12-11T08:25:27Z","user_id":"83781","intvolume":"       214","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"year":"2024","author":[{"last_name":"Caraballo","first_name":"Sophie Morejón","full_name":"Caraballo, Sophie Morejón"},{"last_name":"Trültzsch","full_name":"Trültzsch, Stephanie","first_name":"Stephanie"},{"first_name":"Susanne","id":"85030","last_name":"Struck","full_name":"Struck, Susanne","orcid":"https://orcid.org/0000-0002-1281-5966"},{"first_name":"Harald","last_name":"Rohm","full_name":"Rohm, Harald"}],"abstract":[{"text":"Depending on the oil production technology, at least 60% of the oilseeds input such as sunflower, pumpkin or canola remain as by-product, which is usually denoted as press cake (PC) and contains a significant amount of fiber and protein. Its further valorization in food requires knowledge on the technofunctional properties of the press cake and on possibilities for improving its value. Aim of the current study was to evaluate the effect of two separation techniques, namely targeted sieving and air classification, on composition, and physical as well as technofunctional properties of fractions of sunflower press cake previously milled to <1.0 mm or <2.0 mm. It is evident for both separation techniques that fines fractions obtained by using smaller sieves or lower air volume flow showed an increased protein content, with a protein enrichment factor of up to 1.47. Using PC < 2.0 mm as raw material, protein separation efficiency, a combined measure for protein content and yield, was higher after separation by air classification. Whereas protein solubility was not affected by the particle size distribution of the separated fractions, emulsion activity and emulsion stability were improved especially for the small particle fractions separated from PC < 2.0 mm.","lang":"eng"}],"status":"public","publisher":"Elsevier BV","title":"Dry fractionation of sunflower press cake as tool to improve its technofunctional properties","publication_status":"published","volume":214,"citation":{"din1505-2-1":"<span style=\"font-variant:small-caps;\">Caraballo, Sophie Morejón</span> ; <span style=\"font-variant:small-caps;\">Trültzsch, Stephanie</span> ; <span style=\"font-variant:small-caps;\">Struck, Susanne</span> ; <span style=\"font-variant:small-caps;\">Rohm, Harald</span>: Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. In: <i>  LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</i> Bd. 214. Amsterdam, Elsevier BV (2024)","chicago-de":"Caraballo, Sophie Morejón, Stephanie Trültzsch, Susanne Struck und Harald Rohm. 2024. Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. <i>  LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</i> 214. doi:<a href=\"https://doi.org/10.1016/j.lwt.2024.117148\">10.1016/j.lwt.2024.117148</a>, .","short":"S.M. Caraballo, S. Trültzsch, S. Struck, H. Rohm,   LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) 214 (2024).","havard":"S.M. Caraballo, S. Trültzsch, S. Struck, H. Rohm, Dry fractionation of sunflower press cake as tool to improve its technofunctional properties,   LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST). 214 (2024).","mla":"Caraballo, Sophie Morejón, et al. “Dry Fractionation of Sunflower Press Cake as Tool to Improve Its Technofunctional Properties.” <i>  LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</i>, vol. 214, 117148, 2024, <a href=\"https://doi.org/10.1016/j.lwt.2024.117148\">https://doi.org/10.1016/j.lwt.2024.117148</a>.","bjps":"<b>Caraballo SM <i>et al.</i></b> (2024) Dry Fractionation of Sunflower Press Cake as Tool to Improve Its Technofunctional Properties. <i>  LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</i> <b>214</b>.","ufg":"<b>Caraballo, Sophie Morejón u. a.</b>: Dry fractionation of sunflower press cake as tool to improve its technofunctional properties, in: <i>  LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</i> 214 (2024).","ama":"Caraballo SM, Trültzsch S, Struck S, Rohm H. Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. <i>  LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</i>. 2024;214. doi:<a href=\"https://doi.org/10.1016/j.lwt.2024.117148\">10.1016/j.lwt.2024.117148</a>","van":"Caraballo SM, Trültzsch S, Struck S, Rohm H. Dry fractionation of sunflower press cake as tool to improve its technofunctional properties.   LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST). 2024;214.","chicago":"Caraballo, Sophie Morejón, Stephanie Trültzsch, Susanne Struck, and Harald Rohm. “Dry Fractionation of Sunflower Press Cake as Tool to Improve Its Technofunctional Properties.” <i>  LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</i> 214 (2024). <a href=\"https://doi.org/10.1016/j.lwt.2024.117148\">https://doi.org/10.1016/j.lwt.2024.117148</a>.","ieee":"S. M. Caraballo, S. Trültzsch, S. Struck, and H. Rohm, “Dry fractionation of sunflower press cake as tool to improve its technofunctional properties,” <i>  LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</i>, vol. 214, Art. no. 117148, 2024, doi: <a href=\"https://doi.org/10.1016/j.lwt.2024.117148\">10.1016/j.lwt.2024.117148</a>.","apa":"Caraballo, S. M., Trültzsch, S., Struck, S., &#38; Rohm, H. (2024). Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. <i>  LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</i>, <i>214</i>, Article 117148. <a href=\"https://doi.org/10.1016/j.lwt.2024.117148\">https://doi.org/10.1016/j.lwt.2024.117148</a>"}}]