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Profile
| Academic position | Lecturer, Assistant Professor, Researcher |
|---|---|
| Research fields | Food Chemistry,Plant Cultivation, Plant Nutrition, Agricultural Technology |
| Keywords | Lentil protein isolate, vegetarian foods, protein modification, lentil starch |
| Honours and awards | 2025: Recognized among World's Top 2% scientists (for year 2025), according to the annual global ranking released by Stanford University 2024: Georg Forster Research Fellowship for Experienced Researchers |
Current contact address
| Country | Germany |
|---|---|
| City | Freising |
| Institution | Technische Universität München |
| Institute | School of Life Sciences |
Host during sponsorship
| Prof. Dr. Ute Weisz | School of Life Sciences, Technische Universität München, Freising |
|---|---|
| Start of initial sponsorship | 01/02/2025 |
Programme(s)
| 2024 | Georg Forster Research Fellowship Programme for Experienced Researchers |
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Publications (partial selection)
| 2027 | Atefe Rezaei Regina Bittner Lara Etzbach Thekla Alpers Thomas Becker Ute Schweiggert-Weisz Lentil protein-lentil starch interactions modulate starch gelatinization, rheological behavior, and retrogradation. In: Food Hydrocolloids, 183, 2027, |
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