Mette Lübeck

This study evaluates the stabilizing effects of clover grass proteins and their hydrolysate in fish oil-in-water emulsions, showing improved physical and oxidative stability compared to commercial proteins.

This study examines how different processing methods affect the functional properties and composition of clover grass protein prototypes.

This paper describes a two-stage membrane-based biorefinery process that selectively removes green pigments and unwanted proteins from clover-grass, resulting in a high-quality protein product with reduced allergens and increased antioxidants.