| Glycation of Plant Proteins via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application I Kutzli, J Weiss, M Gibis Preprints, 2020 | 94 | 2020 |
| Electrospinning of whey and soy protein mixed with maltodextrin–Influence of protein type and ratio on the production and morphology of fibers I Kutzli, M Gibis, SK Baier, J Weiss Food hydrocolloids 93, 206-214, 2019 | 94 | 2019 |
| Influence of Maillard reaction conditions on the formation and solubility of pea protein isolate-maltodextrin conjugates in electrospun fibers I Kutzli, D Griener, M Gibis, C Schmid, C Dawid, SK Baier, T Hofmann, ... Food Hydrocolloids 101, 105535, 2020 | 71 | 2020 |
| Formation of whey protein isolate (WPI)–maltodextrin conjugates in fibers produced by needleless electrospinning I Kutzli, M Gibis, SK Baier, J Weiss Journal of agricultural and food chemistry 66 (39), 10283-10291, 2018 | 51 | 2018 |
| Isolation and characterisation of a heat-resistant peptidase from Pseudomonas panacis withstanding general UHT processes C Baur, M Krewinkel, I Kutzli, B Kranz, M von Neubeck, C Huptas, ... International Dairy Journal 49, 46-55, 2015 | 40 | 2015 |
| Cell growth on electrospun nanofiber mats from polyacrylonitrile (PAN) blends D Wehlage, H Blattner, A Mamun, I Kutzli, E Diestelhorst, A Rattenholl, ... AIMS Bioengineering 7 (1), 2020 | 33 | 2020 |
| Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein–maltodextrin fibers I Kutzli, D Griener, M Gibis, L Grossmann, SK Baier, J Weiss Food & function 11 (5), 4049-4056, 2020 | 31 | 2020 |
| Fabrication and characterization of food‐grade fibers from mixtures of maltodextrin and whey protein isolate using needleless electrospinning I Kutzli, M Gibis, SK Baier, J Weiss Journal of Applied Polymer Science 135 (22), 46328, 2018 | 30 | 2018 |
| Effect of maltodextrin dextrose equivalent on electrospinnability and glycation reaction of blends with pea protein isolate I Kutzli, D Beljo, M Gibis, SK Baier, J Weiss Food biophysics 15, 206-215, 2020 | 27 | 2020 |
| Plant protein amyloid fibrils for multifunctional sustainable materials T Li, J Zhou, M Peydayesh, Y Yao, M Bagnani, I Kutzli, Z Chen, L Wang, ... Advanced Sustainable Systems 7 (4), 2200414, 2023 | 21 | 2023 |
| Formation and characterization of plant-based amyloid fibrils from hemp seed protein I Kutzli, J Zhou, T Li, SK Baier, R Mezzenga Food Hydrocolloids 137, 108307, 2023 | 14 | 2023 |
| Influence of energy density and viscosity on foam stability – A study with pea protein (Pisum Sativum L.) P Moll, L Grossmann, I Kutzli, J Weiss Journal of Dispersion Science and Technology 41 (12), 1789-1796, 2020 | 12 | 2020 |
| Influence of the protein content on fiber morphology and heat treatment of electrospun potato protein–maltodextrin fibers M Gibis, F Pribek, I Kutzli, J Weiss Applied Sciences 11 (17), 7896, 2021 | 7 | 2021 |
| Food amyloid fibrils are safe nutrition ingredients based on in-vitro and in-vivo assessment D Xu, J Zhou, WL Soon, I Kutzli, A Molière, S Diedrich, M Radiom, ... Nature Communications 14 (1), 6806, 2023 | 6 | 2023 |
| From amyloid fibrils to microfiber condensates: Tuning microfluidic coextrusion of food-grade β-lactoglobulin-pectin core-shell fibers by changes of protein structure I Kutzli, V Lutz-Bueno, M Bagnani, A Diaz, H Almohammadi, ... Food Hydrocolloids 143, 108845, 2023 | 3 | 2023 |
| Food amyloid fibrils as safe nutrition ingredients: In-vitro and in-vivo assessment D Xu, J Zhou, WL Soon, I Kutzli, A Molière, M Radiom, S Handschin, B Li, ... | 2 | 2023 |
| Struktur und Technofunktionalität elektrogesponnener Protein‐Polysaccharid‐Konjugate C Schmid, I Kutzli, M Gibis, J Weiss, C Dawid, T Hofmann Lebensmittelchemie 75, S1-025-S1-025, 2021 | | 2021 |
| Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application. Foods 2021, 10, 376 I Kutzli, J Weiss, M Gibis s Note: MDPI stays neutral with regard to jurisdictional claims in published …, 2021 | | 2021 |
| Maillard Conjugation in Electrospun Fibers to Improve Protein Technofunctionality I Kutzli Universität Hohenheim, 2020 | | 2020 |
