Chair holder

Prof. Dr. rer. nat. Anja Maria Wagemans (geb. Oechsle)

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Visiting address:

Hauptgebäude ZIN, room 09 Bergstr. 120

01069 Dresden

Contact via sectretary: Heike Pfennig

Details

2015	PhD in Food Material Sciences at the University of Hohenheim; Dissertation title: Formulation, Extrusion and Application of Beef and Chicken Collagen Gels
2010 - 2011	Diploma thesis at the University of Massachusetts, Amherst, USA, Department of Food Science
2006 - 2012	Study of Food Technology (Dipl.-LM-Ing.) at the University of Hohenheim

since March 2024	Professor at the Chair of Food Engineering (W3) at the Technical University of Dresden
2023 - 2024	Junior Professor (W1 with Tenure Track) in Food Biosciences at the Technical University of Berlin
2017 - 2023	Junior Professor (W1) for Food Colloids at the Technical University of Berlin
2016 - 2017	Research Associate at the Chair of Food Technology and Materials Science at the Technical University of Berlin
2015 - 2016	Guest scientist at Wageningen University, NL, Department of Physics and Physical Chemistry of Foods
2012 - 2015	Research Associate at the Chair of Food Physics and Meat Technology at the University of Hohenheim

Lead of the working group Junge Rheologie (djR) of the Deutsche
Rheologische Gesellschaft (DRG) e.V.
Frauenbeirat and AG Frauenförderplan, TU Berlin
Guest Editor in Gels: Recent Advances in Food Colloids

Berlin Science Prize (Young Researcher Award) 2022
Young Researcher Award – Teaching Category (Faculty of Process Sciences, TU Berlin) 2020
Teaching Excellence Award (Faculty of Process Sciences, TU Berlin) 2019

Research focus: Structure formation of alternative plant and microbiological biopolymers in food technology processes for the development of innovative and sustainable food products
FEI/IGF project: Combinatorial solidification approaches for the production of high-quality plant protein-based foods (01IF22862N, 2023 - 2025)
FEI/IGF project: Extruded and 3D-printed vegan support structures for cultured meat (01IF22232N, 2022 - 2025)
FEI/IGF project: Optimization of structure formation in mixed plant protein gels (01IF22270N, 2022 - 2025)
Veganz Group AG: Textured meat substitute products based on soy and pea protein (2021 - 2022)
Project Structural functionalities and phase behavior of alginate-protein-systems (2019 - 2022)
Gelita AG: Functionalization of animal proteins using transglutaminase (2018 - 2020)
DFG priority program SPP 1934 Dispersity, structure and phase changes of proteins and bio agglomerates in biotechnological processes; subproject: Impact and control of mechanical stress on protein structures during formulation in premix-emulsification (2016 - 2023)

Publications

59 Entries

Impact of advanced mixing techniques and ink composition on gelation and rheology of alginate-pea-protein-inks in 3D printing for cultivated meatWoelken, L., Bäther, S., Dehmlow, K., Agudo, J. A. R., Wu, D., Kurreck, J., Wagemans, A. M. & 1 others, Sep 2026, In: Food hydrocolloids. 178, 112694Electronic (full-text) versionResearch output: Contribution to journal > Research article
Intrinsic viscosity of uncharged polysaccharides: A comparative study of determination methodsPanetta, F. G., Bechtner, J., Furch, A., Wefers, D., Rohm, H., Jaros, D., Wagemans, A. M. & 1 others, 8 Apr 2026, In: Food hydrocolloids. 179, 112768Electronic (full-text) versionResearch output: Contribution to journal > Research article
Controlled formation of casein nanoparticles by enzymatic cross-linking: Influence of cross-linking conditionsEichelberger, K., Hirsch, M., Schmidt, C., Johani, J., Lederer, A., Wagemans, A. M., Jaros, D. & 1 others, 23 Mar 2026Research output: Contribution to conferences > Poster
How high molecular mass dextrans from Weissella cibaria affect milk gel propertiesNachtigall, C., Plebst, R., Hassler, V., Wefers, D., Wagemans, A. M., Rohm, H. & Jaros, D., 23 Mar 2026Research output: Contribution to conferences > Poster
Sequential cross-linking modulates pea protein gelation: Effect of pH and saltsKöster, E. & Wagemans, A. M., 23 Mar 2026Research output: Contribution to conferences > Poster

Rheological analysis of swelling food soils for optimized cleaning in plant-based food productionDrechsel, C., Zahn, S., Wagemans, A. M. & Rohm, H., 30 Jul 2025, In: Applied Rheology. 35, 1, 10 p., 20250052Electronic (full-text) versionResearch output: Contribution to journal > Research article
Embedded Bioprinting Enables Precise Fabrication of Cultured Meat with Authentic Structural PropertiesWu, D., Pang, S., Bäther, S., Woelken, L., Abyzova, M., Morales-Dalmau, J., Haibel, A. & 7 others, 25 Jul 2025, In: Food hydrocolloids. 171, 111795Electronic (full-text) versionResearch output: Contribution to journal > Research article
From Structure to Failure: Fracture Behaviour in Meat and Plant-Based Meat AnaloguesWagemans, A. M., Schmelzeisen, D. O., Rodríguez Agudo, J. A. & Wilhelm, E., 7 Jul 2025Research output: Contribution to conferences > Poster
Effect of solubility on the gelation of pea protein emulsions from commercial isolates using microbial transglutaminaseKöster, E. & Wagemans, A. M., 11 Jun 2025Research output: Contribution to conferences > Presentation slides
Development of a chromatographic profiling method for the analysis of heteroexopolysaccharides in yoghurtFurch, A., Nachtigall, C., Wagemans, A. M., Rohm, H., Jaros, D. & Wefers, D., 3 Jun 2025Research output: Contribution to conferences > Poster

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