---
_id: '12702'
author:
- first_name: Susanne
  full_name: Struck, Susanne
  id: '85030'
  last_name: Struck
  orcid: https://orcid.org/0000-0002-1281-5966
citation:
  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.'
  bjps: <b>Struck S</b> (2025) <i>Pumpkin Seed Press Cake a Valuable Source of Protein</i>.
    .
  chicago: Struck, Susanne. <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>.
  din1505-2-1: '<span style="font-variant:small-caps;">Struck, Susanne</span>: <i>Pumpkin
    seed press cake a valuable source of protein</i>, 2025'
  havard: S. Struck, Pumpkin seed press cake a valuable source of protein, 2025.
  ieee: S. Struck, <i>Pumpkin seed press cake a valuable source of protein</i>. 2025.
  mla: Struck, Susanne. <i>Pumpkin Seed Press Cake a Valuable Source of Protein</i>.
    2025.
  short: S. Struck, Pumpkin Seed Press Cake a Valuable Source of Protein, 2025.
  ufg: '<b>Struck, Susanne</b>: Pumpkin seed press cake a valuable source of protein,
    o. O. 2025.'
  van: Struck S. Pumpkin seed press cake a valuable source of protein. 2025.
conference:
  end_date: 2025-03-11
  location: Frankfurt am Main
  name: '2nd The Future of Oilseeds: Prospects for Plant based Proteins?'
  start_date: 2025-03-10
date_created: 2025-03-12T12:55:39Z
date_updated: 2025-09-10T10:32:12Z
department:
- _id: DEP4008
- _id: DEP4028
language:
- iso: eng
publication_status: published
status: public
title: Pumpkin seed press cake a valuable source of protein
type: conference_speech
user_id: '85030'
year: '2025'
...
---
_id: '12871'
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.
article_number: '1489'
author:
- first_name: Harald
  full_name: Rohm, Harald
  last_name: Rohm
- first_name: Sophie
  full_name: Morejón Caraballo, Sophie
  last_name: Morejón Caraballo
- first_name: Ana
  full_name: Salvador, Ana
  last_name: Salvador
- first_name: Sofia
  full_name: Mendo, Sofia
  last_name: Mendo
- first_name: Empar
  full_name: Llorca, Empar
  last_name: Llorca
- first_name: Stefano
  full_name: Cattaneo, Stefano
  last_name: Cattaneo
- first_name: Ivano
  full_name: De Noni, Ivano
  last_name: De Noni
- first_name: Susanne
  full_name: Struck, Susanne
  id: '85030'
  last_name: Struck
  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
citation:
  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>'
  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>'
  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>.'
  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>.'
  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>,
    .'
  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'
  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).'
  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>.'
  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>.'
  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).'
  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.'
  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).'
date_created: 2025-04-25T12:30:10Z
date_updated: 2025-06-12T08:56:24Z
department:
- _id: DEP4008
- _id: DEP4028
doi: 10.3390/foods14091489
intvolume: '        14'
issue: '9'
keyword:
- food losses
- sustainability
- by-product utilization
- spreadability
language:
- iso: eng
place: Basel
publication: 'Foods : open access journal'
publication_identifier:
  eissn:
  - 2304-8158
publication_status: published
publisher: MDPI AG
status: public
title: Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey
type: scientific_journal_article
user_id: '83781'
volume: 14
year: '2025'
...
---
_id: '13163'
author:
- first_name: Susanne
  full_name: Struck, Susanne
  id: '85030'
  last_name: Struck
  orcid: https://orcid.org/0000-0002-1281-5966
citation:
  ama: Struck S. <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.
  bjps: <b>Struck S</b> (2025) <i>Funktionalität von Proteinen in Der Verarbeitung
    Und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen</i>. .
  chicago: Struck, Susanne. <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>.
  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'
  havard: S. Struck, Funktionalität von Proteinen in der Verarbeitung und Anwendung
    in Lebensmitteln – Besonderheiten von Hanfproteinen, 2025.
  ieee: S. Struck, <i>Funktionalität von Proteinen in der Verarbeitung und Anwendung
    in Lebensmitteln – Besonderheiten von Hanfproteinen</i>. 2025.
  mla: Struck, Susanne. <i>Funktionalität von Proteinen in Der Verarbeitung Und Anwendung
    in Lebensmitteln – Besonderheiten von Hanfproteinen</i>. 2025.
  short: S. Struck, Funktionalität von Proteinen in Der Verarbeitung Und Anwendung
    in Lebensmitteln – Besonderheiten von Hanfproteinen, 2025.
  ufg: '<b>Struck, Susanne</b>: Funktionalität von Proteinen in der Verarbeitung und
    Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen, o. O. 2025.'
  van: Struck S. Funktionalität von Proteinen in der Verarbeitung und Anwendung in
    Lebensmitteln – Besonderheiten von Hanfproteinen. 2025.
conference:
  location: Bad Sassendorf
  name: Düsser-Hanftag mit Fachausstellung
  start_date: 2025-09-09
date_created: 2025-09-10T10:34:59Z
date_updated: 2025-09-15T06:49:38Z
department:
- _id: DEP4028
- _id: DEP4029
language:
- iso: eng
status: public
title: Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln
  – Besonderheiten von Hanfproteinen
type: conference_speech
user_id: '83778'
year: '2025'
...
---
_id: '13296'
author:
- first_name: Imke
  full_name: Weishaupt, Imke
  id: '58425'
  last_name: Weishaupt
- first_name: Jens
  full_name: Begemann, Jens
  last_name: Begemann
- first_name: Susanne
  full_name: Struck, Susanne
  id: '85030'
  last_name: Struck
  orcid: 0000-0002-1281-5966
- first_name: 'Bertrand '
  full_name: 'Matthäus, Bertrand '
  last_name: Matthäus
- first_name: Jan
  full_name: Schneider, Jan
  id: '13209'
  last_name: Schneider
  orcid: 0000-0001-6401-8873
citation:
  ama: Weishaupt I, Begemann J, Struck S, Matthäus B, Schneider J. <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.
  bjps: <b>Weishaupt I <i>et al.</i></b> (2025) <i>Ressourceneffizientere Lebensmittelproduktion
    durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung</i>.
    .
  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.
  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'
  havard: I. Weishaupt, J. Begemann, S. Struck, B. Matthäus, J. Schneider, Ressourceneffizientere
    Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der
    Bierherstellung, 2025.
  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.
  mla: Weishaupt, Imke, et al. <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.
  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.
conference:
  end_date: 2025-10-30
  location: Berlin
  name: „Towards New Food Systems – Ernährungs- und Lebensmittelsysteme neu gedacht“
  start_date: 2025-10-28
date_created: 2025-11-13T10:09:33Z
date_updated: 2025-11-24T08:07:15Z
ddc:
- '570'
- '600'
department:
- _id: DEP4028
has_accepted_license: '1'
language:
- iso: ger
publication_status: published
status: public
title: Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts
  am Beispiel der Bierherstellung
type: conference_poster
user_id: '83781'
year: '2025'
...
---
_id: '11891'
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.
article_type: original
author:
- first_name: Sophie
  full_name: Morejon Caraballo, Sophie
  last_name: Morejon Caraballo
- first_name: Simon Vincent
  full_name: Fischer, Simon Vincent
  last_name: Fischer
- first_name: Klaudia
  full_name: Masztalerz, Klaudia
  last_name: Masztalerz
- first_name: Krzysztof
  full_name: Lech, Krzysztof
  last_name: Lech
- first_name: Harald
  full_name: Rohm, Harald
  last_name: Rohm
- first_name: Susanne
  full_name: Struck, Susanne
  id: '85030'
  last_name: Struck
  orcid: https://orcid.org/0000-0002-1281-5966
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>
  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>
  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>.
  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>.
  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)'
  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).
  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>.'
  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>.
  short: S. Morejon Caraballo, S.V. Fischer, K. Masztalerz, K. Lech, H. Rohm, S. Struck,
    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).'
  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;
date_created: 2024-09-05T12:24:36Z
date_updated: 2024-12-04T13:35:53Z
department:
- _id: DEP4028
- _id: DEP4029
doi: ' https://doi.org/10.1111/ijfs.17513'
keyword:
- By-products
- extrusion
- meat analogue
language:
- iso: eng
main_file_link:
- open_access: '1'
  url: https://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17513
oa: '1'
place: Oxford
publication: International journal of food science & technology
publication_identifier:
  eissn:
  - 1365-2621
  issn:
  - 0950-5423
publication_status: epub_ahead
publisher: Wiley-Blackwell
quality_controlled: '1'
status: public
title: Low moisture texturised protein from sunflower press cake
type: scientific_journal_article
user_id: '83781'
year: '2024'
...
---
_id: '11990'
author:
- first_name: Susanne
  full_name: Struck, Susanne
  id: '85030'
  last_name: Struck
  orcid: https://orcid.org/0000-0002-1281-5966
citation:
  ama: 'Struck S. <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.'
  bjps: '<b>Struck S</b> (2024) <i>Proteinbasierte Lebensmittel: Synergien Zwischen
    Pflanzlichen Und Tierischen Proteinen in Forschung Und Lehre</i>. .'
  chicago: 'Struck, Susanne. <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>.'
  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'
  havard: 'S. Struck, 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.'
  mla: 'Struck, Susanne. <i>Proteinbasierte Lebensmittel: Synergien Zwischen Pflanzlichen
    Und Tierischen Proteinen in Forschung Und Lehre</i>. 2024.'
  short: 'S. Struck, Proteinbasierte Lebensmittel: Synergien Zwischen Pflanzlichen
    Und Tierischen Proteinen in Forschung Und Lehre, 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.'
conference:
  end_date: 2024-10-12
  location: Lemgo
  name: 10. GDL Kongress Lebensmitteltechnologie 2024
  start_date: 2024-10-10
date_created: 2024-10-15T07:56:32Z
date_updated: 2024-12-04T13:33:39Z
department:
- _id: DEP4028
- _id: DEP4029
language:
- iso: eng
publication_status: published
status: public
title: 'Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen
  Proteinen in Forschung und Lehre'
type: conference_speech
user_id: '83781'
year: '2024'
...
---
_id: '11991'
author:
- first_name: Sophie
  full_name: Morejón Caraballo, Sophie
  last_name: Morejón Caraballo
- first_name: Stephanie
  full_name: Trültzsch, Stephanie
  last_name: Trültzsch
- first_name: Harald
  full_name: Rohm, Harald
  last_name: Rohm
- first_name: Susanne
  full_name: Struck, Susanne
  id: '85030'
  last_name: Struck
  orcid: https://orcid.org/0000-0002-1281-5966
citation:
  ama: Morejón Caraballo S, Trültzsch S, Rohm H, Struck S. <i>Trockenfraktionierung
    von Sonnenblumenpresskuchen Zur Proteinanreicherung</i>.; 2024.
  apa: Morejón Caraballo, S., Trültzsch, S., Rohm, H., &#38; Struck, S. (2024). <i>Trockenfraktionierung
    von Sonnenblumenpresskuchen zur Proteinanreicherung</i>. 10. GDL Kongress Lebensmitteltechnologie
    2024, Lemgo.
  bjps: <b>Morejón Caraballo S <i>et al.</i></b> (2024) <i>Trockenfraktionierung von
    Sonnenblumenpresskuchen Zur Proteinanreicherung</i>. .
  chicago: Morejón Caraballo, Sophie, Stephanie Trültzsch, Harald Rohm, and Susanne
    Struck. <i>Trockenfraktionierung von Sonnenblumenpresskuchen Zur Proteinanreicherung</i>,
    2024.
  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'
  havard: S. Morejón Caraballo, S. Trültzsch, H. Rohm, S. Struck, Trockenfraktionierung
    von Sonnenblumenpresskuchen zur Proteinanreicherung, 2024.
  ieee: S. Morejón Caraballo, S. Trültzsch, H. Rohm, and S. Struck, <i>Trockenfraktionierung
    von Sonnenblumenpresskuchen zur Proteinanreicherung</i>. 2024.
  mla: Morejón Caraballo, Sophie, et al. <i>Trockenfraktionierung von Sonnenblumenpresskuchen
    Zur Proteinanreicherung</i>. 2024.
  short: S. Morejón Caraballo, S. Trültzsch, H. Rohm, S. Struck, Trockenfraktionierung
    von Sonnenblumenpresskuchen Zur Proteinanreicherung, 2024.
  ufg: '<b>Morejón Caraballo, Sophie u. a.</b>: Trockenfraktionierung von Sonnenblumenpresskuchen
    zur Proteinanreicherung, o. O. 2024.'
  van: Morejón Caraballo S, Trültzsch S, Rohm H, Struck S. Trockenfraktionierung von
    Sonnenblumenpresskuchen zur Proteinanreicherung. 2024.
conference:
  end_date: 2024-10-12
  location: Lemgo
  name: 10. GDL Kongress Lebensmitteltechnologie 2024
  start_date: 2024-10-10
date_created: 2024-10-15T07:59:42Z
date_updated: 2024-12-04T13:34:09Z
department:
- _id: DEP4028
- _id: DEP4029
language:
- iso: eng
publication_status: published
status: public
title: Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung
type: conference_poster
user_id: '83781'
year: '2024'
...
---
_id: '11992'
author:
- first_name: Sophie
  full_name: Morejón Caraballo, Sophie
  last_name: Morejón Caraballo
- first_name: Harald
  full_name: Rohm, Harald
  last_name: Rohm
- first_name: Susanne
  full_name: Struck, Susanne
  id: '85030'
  last_name: Struck
  orcid: https://orcid.org/0000-0002-1281-5966
citation:
  ama: Morejón Caraballo S, Rohm H, Struck S. <i>Aufwertung von Nebenprodukten Der
    Öl- Und Käseherstellung Mittels Fermentation</i>.; 2024.
  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.
  bjps: <b>Morejón Caraballo S, Rohm H and Struck S</b> (2024) <i>Aufwertung von Nebenprodukten
    Der Öl- Und Käseherstellung Mittels Fermentation</i>. .
  chicago: Morejón Caraballo, Sophie, Harald Rohm, and Susanne Struck. <i>Aufwertung
    von Nebenprodukten Der Öl- Und Käseherstellung Mittels Fermentation</i>, 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'
  havard: S. Morejón Caraballo, H. Rohm, S. Struck, Aufwertung von Nebenprodukten
    der Öl- und Käseherstellung mittels Fermentation, 2024.
  ieee: S. Morejón Caraballo, H. Rohm, and S. Struck, <i>Aufwertung von Nebenprodukten
    der Öl- und Käseherstellung mittels Fermentation</i>. 2024.
  mla: Morejón Caraballo, Sophie, et al. <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.
  ufg: '<b>Morejón Caraballo, Sophie/Rohm, Harald/Struck, Susanne</b>: Aufwertung
    von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation, o. O. 2024.'
  van: Morejón Caraballo S, Rohm H, Struck S. Aufwertung von Nebenprodukten der Öl-
    und Käseherstellung mittels Fermentation. 2024.
conference:
  end_date: 2024-10-12
  location: Lemgo
  name: 10. GDL Kongress Lebensmitteltechnologie 2024
  start_date: 2024-10-10
date_created: 2024-10-15T08:01:58Z
date_updated: 2024-12-04T13:34:41Z
department:
- _id: DEP4028
- _id: DEP4029
language:
- iso: eng
publication_status: published
status: public
title: Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation
type: conference_speech
user_id: '83781'
year: '2024'
...
---
_id: '11993'
author:
- first_name: Deniz
  full_name: Sert Tuncer, Deniz
  last_name: Sert Tuncer
- first_name: Susanne
  full_name: Struck, Susanne
  id: '85030'
  last_name: Struck
  orcid: https://orcid.org/0000-0002-1281-5966
- first_name: Harald
  full_name: Rohm, Harald
  last_name: Rohm
citation:
  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.'
  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.'
  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>. .'
  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.'
  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'
  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.'
  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.'
  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.'
  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.'
  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.'
conference:
  end_date: 2024-10-25
  location: Apeldoorn, NL
  name: 3rd NIZO Plant Protein Functionality Conference
  start_date: 2024-10-22
date_created: 2024-10-15T08:05:25Z
date_updated: 2024-12-04T13:35:25Z
department:
- _id: DEP4028
- _id: DEP4029
language:
- iso: eng
publication_status: published
status: public
title: 'A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin
  seed press cake derived protein isolate'
type: conference_speech
user_id: '83781'
year: '2024'
...
---
_id: '12149'
author:
- first_name: Susanne
  full_name: Struck, Susanne
  id: '85030'
  last_name: Struck
  orcid: https://orcid.org/0000-0002-1281-5966
citation:
  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.
  bjps: <b>Struck S</b> (2024) <i>Ackerbohnen in Glutenfreien Backwaren - Chancen
    Und Herausforderungen</i>. .
  chicago: Struck, Susanne. <i>Ackerbohnen in Glutenfreien Backwaren - Chancen Und
    Herausforderungen</i>, 2024.
  chicago-de: Struck, Susanne. 2024. <i>Ackerbohnen in glutenfreien Backwaren - Chancen
    und Herausforderungen</i>.
  din1505-2-1: '<span style="font-variant:small-caps;">Struck, Susanne</span>: <i>Ackerbohnen
    in glutenfreien Backwaren - Chancen und Herausforderungen</i>, 2024'
  havard: S. Struck, Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen,
    2024.
  ieee: S. Struck, <i>Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen</i>.
    2024.
  mla: Struck, Susanne. <i>Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen</i>.
    2024.
  short: S. Struck, Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen,
    2024.
  ufg: '<b>Struck, Susanne</b>: Ackerbohnen in glutenfreien Backwaren - Chancen und
    Herausforderungen, o. O. 2024.'
  van: Struck S. Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen.
    2024.
conference:
  end_date: 2024-11-26
  location: Berlin
  name: UFOP Pflanzenprotein Symposium 2024
  start_date: 2024-11-26
date_created: 2024-12-02T14:49:33Z
date_updated: 2024-12-04T11:57:56Z
department:
- _id: DEP4028
- _id: DEP4029
language:
- iso: eng
main_file_link:
- url: https://www.ufop.de/index.php/download_file/view/13849/2203/
publication_status: published
status: public
title: Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen
type: conference_speech
user_id: '83781'
year: '2024'
...
---
_id: '12254'
abstract:
- lang: eng
  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.
article_number: '117148'
author:
- first_name: Sophie Morejón
  full_name: Caraballo, Sophie Morejón
  last_name: Caraballo
- first_name: Stephanie
  full_name: Trültzsch, Stephanie
  last_name: Trültzsch
- first_name: Susanne
  full_name: Struck, Susanne
  id: '85030'
  last_name: Struck
  orcid: https://orcid.org/0000-0002-1281-5966
- first_name: Harald
  full_name: Rohm, Harald
  last_name: Rohm
citation:
  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>'
  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>'
  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>.'
  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>.'
  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>,
    .'
  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)'
  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).'
  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>.'
  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>.'
  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).'
  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).'
  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.'
date_created: 2024-12-10T11:15:15Z
date_updated: 2024-12-11T08:25:27Z
department:
- _id: DEP4028
- _id: DEP4029
doi: 10.1016/j.lwt.2024.117148
intvolume: '       214'
keyword:
- Sieving
- Air classification
- Particle size
- Water binding
- Foaming
- Emulsification
language:
- iso: eng
place: Amsterdam
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:
  eissn:
  - 1096-1127
  issn:
  - 0023-6438
publication_status: published
publisher: Elsevier BV
status: public
title: Dry fractionation of sunflower press cake as tool to improve its technofunctional
  properties
type: scientific_journal_article
user_id: '83781'
volume: 214
year: '2024'
...