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

49 Entries

Conformational state and charge determine the interfacial stabilization process of beta-lactoglobulin at preoccupied interfacesSchestkowa, H., Wollborn, T., Westphal, A., Maria Wagemans, A., Fritsching, U. & Drusch, S., 15 Feb 2019, In: Journal of colloid and interface science. 536, p. 300-309, 10 p.Electronic (full-text) versionResearch output: Contribution to journal > Research article

Modification of extruded chicken collagen films by addition of co-gelling protein and sodium chlorideOechsle, A. M., Bugbee, T. J., Gibis, M., Kohlus, R. & Weiss, J., 1 Aug 2017, In: Journal of food engineering. 207, p. 46-55, 10 p.Electronic (full-text) versionResearch output: Contribution to journal > Research article

Extension of the Vane Pump-Grinder Technology to Manufacture Finely Dispersed Meat BattersIrmscher, S. B., Gibis, M., Herrmann, K., Oechsle, A. M., Kohlus, R. & Weiss, J., 1 Mar 2016, In: Journal of Food Science. 81, 3, p. E618-E626Electronic (full-text) versionResearch output: Contribution to journal > Research article
Modulation of extruded collagen films by the addition of co-gelling proteinsOechsle, A. M., Häupler, M., Weigel, F., Gibis, M., Kohlus, R. & Weiss, J., Feb 2016, In: Journal of food engineering. 171, p. 164-173, 10 p.Electronic (full-text) versionResearch output: Contribution to journal > Research article
Microstructure and physical-chemical properties of chicken collagenOechsle, A. M., Akgün, D., Krause, F., Maier, C., Gibis, M., Kohlus, R. & Weiss, J., 1 Jan 2016, In: Food Structure. 7, p. 29-37, 9 p.Electronic (full-text) versionResearch output: Contribution to journal > Research article

Cross-linking oppositely charged oil-in-water emulsions to enhance heteroaggregate stabilityMaier, C., Oechsle, A. M. & Weiss, J., 1 Nov 2015, In: Colloids and Surfaces B: Biointerfaces. 135, p. 525-532, 8 p.Electronic (full-text) versionResearch output: Contribution to journal > Research article
Modulation of collagen by addition of Hofmeister saltsOechsle, A. M., Landenberger, M., Gibis, M., Irmscher, S. B., Kohlus, R. & Weiss, J., 1 Aug 2015, In: International journal of biological macromolecules. 79, p. 518-526, 9 p.Electronic (full-text) versionResearch output: Contribution to journal > Research article
Modulation of the rheological properties and microstructure ofcollagen by addition of co-gelling proteinsOechsle, A. M., Häupler, M., Gibis, M., Kohlus, R. & Weiss, J., 1 Jul 2015, In: Food hydrocolloids. 49, p. 118-126, 9 p.Electronic (full-text) versionResearch output: Contribution to journal > Research article

Collagen entanglement influenced by the addition of acidsOechsle, A. M., Wittmann, X., Gibis, M., Kohlus, R. & Weiss, J., Sep 2014, In: European Polymer Journal. 58, p. 144-156, 13 p.Electronic (full-text) versionResearch output: Contribution to journal > Research article

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