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From by-product to resource: Matrix-guided processing and protein enrichment of brewer's spent grain
Innovative Food Science & Emerging Technologies
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111
104589

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Engineered Food Matrix: Precision Processing Strategies to Enhance Bioavailability of Bioactive Phytochemicals
Comprehensive reviews in food science and food safety
2026
25
3
e70454

Scherf, Katharina Anne;Schweiggert-Weisz, Ute;Becker, Thomas;Alpers, Thekla;Foerst, Petra
Food texture engineering: linking molecular characterization, oral processing, and digestion
Current Opinion in Food Science
2026
69
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101392

Kalinke, Isabel;Unterbuchberger, Günther;Kulozik, Ulrich
Enhancing drying efficiency and temperature uniformity during microwave-assisted freeze drying: A weight-dependent microwave power approach
Journal of Food Engineering
2025
406
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Faber, Felix;Gruber, Sebastian;Foerst, Petra;Tsotsas, Evangelos;Vorhauer-Huget, Nicole
Assessment of non-isothermal pore network modeling of freeze-drying using 4D X-ray imaging
Chemical Engineering Journal
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529
172870

Xie, Shichao;Ozcelik, Mine;Becker, Thomas;Foerst, Petra
The effect of airflow velocity on dispersion and triboelectric separation of fine food powders
Powder Technology
2025
469
121882

Hilmer, Mathias;Jackermaier, Emilia;Foerst, Petra
Dynamic microwave freeze drying of particulate matter
Drying Technology
2025
1--10

Oladejo, Ayobami Olayemi;Gruber, Sebastian;Imam Harun, Ayatulla;Thalhammer, Michaela;Briesen, Heiko;Foerst, Petra
X-ray micro computed tomography investigation of microstructure and its relations with physicochemical properties of heterogeneous food product during hot air drying
LWT
2025
232
118402

Greiner, Joshua;Englet, Marina;Bollwein, Julian;Poller, Leonie;Wurzer, Stefan;Hilmer, Mathias;Foerst, Petra
Dynamic mechanical analysis of food powders: Direct determination of the mechanical properties and glass transitions in native faba bean meal at different hydration states
Food Hydrocolloids
2025
171
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Oladejo, Ayobami Olayemi;Gruber, Sebastian;Foerst, Petra
Applications of non-invasive measuring techniques of internal changes during drying of food products
Journal of Food Engineering
2025
396
112558