| High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties R Osen, S Toelstede, F Wild, P Eisner, U Schweiggert-Weisz Journal of Food Engineering 127, 67-74, 2014 | 401 | 2014 |
| Polyphenols as active ingredients for cosmetic products OV Zillich, U Schweiggert‐Weisz, P Eisner, M Kerscher International journal of cosmetic science 37 (5), 455-464, 2015 | 354 | 2015 |
| Effect of high moisture extrusion cooking on protein–protein interactions of pea (Pisum sativum L.) protein isolates R Osen, S Toelstede, P Eisner, U Schweiggert‐Weisz International Journal of Food Science & Technology 50 (6), 1390-1396, 2015 | 215 | 2015 |
| Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties P Meinlschmidt, D Sussmann, U Schweiggert‐Weisz, P Eisner Food science & nutrition 4 (1), 11-23, 2016 | 189 | 2016 |
| Functional properties and chemical composition of fractionated brown and yellow linseed meal (Linum usitatissimum L.) K Mueller, P Eisner, Y Yoshie-Stark, R Nakada, E Kirchhoff Journal of Food Engineering 98 (4), 453-460, 2010 | 147 | 2010 |
| Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates VG Arteaga, MA Guardia, I Muranyi, P Eisner, U Schweiggert-Weisz Innovative Food Science & Emerging Technologies 65, 102449, 2020 | 141 | 2020 |
| Improvement of the Aroma of Pea (Pisum sativum) Protein Extracts by Lactic Acid Fermentation S Schindler, K Zelena, U Krings, J Bez, P Eisner, RG Berger Food Biotechnology 26 (1), 58-74, 2012 | 121 | 2012 |
| The effects of pulsed ultraviolet light, cold atmospheric pressure plasma, and gamma-irradiation on the immunoreactivity of soy protein isolate P Meinlschmidt, E Ueberham, J Lehmann, K Reineke, O Schlüter, ... Innovative Food Science & Emerging Technologies 38, 374-383, 2016 | 120 | 2016 |
| In vitro model to correlate viscosity and bile acid-binding capacity of digested water-soluble and insoluble dietary fibres C Zacherl, P Eisner, KH Engel Food Chemistry 126 (2), 423-428, 2011 | 116 | 2011 |
| Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate P Meinlschmidt, E Ueberham, J Lehmann, U Schweiggert-Weisz, P Eisner Food chemistry 205, 229-238, 2016 | 113 | 2016 |
| Release and in vitro skin permeation of polyphenols from cosmetic emulsions OV Zillich, U Schweiggert‐Weisz, K Hasenkopf, P Eisner, M Kerscher International Journal of Cosmetic Science 35 (5), 491-501, 2013 | 110 | 2013 |
| Influence of process conditions during aqueous protein extraction upon yield from pre-pressed and cold-pressed rapeseed press cake A Fetzer, T Herfellner, A Stäbler, M Menner, P Eisner Industrial Crops and Products 112, 236-246, 2018 | 109 | 2018 |
| Radical scavenging mechanisms of phenolic compounds: A quantitative structure-property relationship (QSPR) study M Platzer, S Kiese, T Tybussek, T Herfellner, F Schneider, ... Frontiers in nutrition 9, 882458, 2022 | 101 | 2022 |
| Common trends and differences in antioxidant activity analysis of phenolic substances using single electron transfer based assays M Platzer, S Kiese, T Herfellner, U Schweiggert-Weisz, O Miesbauer, ... Molecules 26 (5), 1244, 2021 | 98 | 2021 |
| Rapeseed proteins–Production methods and possible application ranges D Von Der Haar, K Müller, S Bader-Mittermaier, P Eisner Ocl 21 (1), D104, 2014 | 82 | 2014 |
| Enzyme assisted degradation of potential soy protein allergens with special emphasis on the technofunctionality and the avoidance of a bitter taste formation P Meinlschmidt, U Schweiggert-Weisz, V Brode, P Eisner LWT-Food Science and Technology 68, 707-716, 2016 | 81 | 2016 |
| Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius) S Schindler, M Wittig, K Zelena, U Krings, J Bez, P Eisner, RG Berger Food chemistry 128 (2), 330-337, 2011 | 76 | 2011 |
| Influence of different organic solvents on the functional and sensory properties of lupin (Lupinus angustifolius L.) proteins S Bader, JP Oviedo, C Pickardt, P Eisner LWT-Food Science and Technology 44 (6), 1396-1404, 2011 | 76 | 2011 |
| How does the phenol structure influence the results of the Folin-Ciocalteu assay? M Platzer, S Kiese, T Herfellner, U Schweiggert-Weisz, P Eisner Antioxidants 10 (5), 811, 2021 | 71 | 2021 |
| Enzymatic hydrolysis of lupin protein isolates—Changes in the molecular weight distribution, technofunctional characteristics, and sensory attributes K Schlegel, K Sontheimer, A Hickisch, AA Wani, P Eisner, ... Food science & nutrition 7 (8), 2747-2759, 2019 | 71 | 2019 |
Markus AntoniettiMax Planck Institute of Colloids and Interfaces, DirectorVerified email at mpikg.mpg.de
