Projects per year
Personal profile
Research interests
Research interests
Education/Academic qualification
Food Chemistry, Master, University of Münster
Award Date: 20 Jul 2022
Food Chemistry, Bachelor, Karlsruhe Institute of Technology
Award Date: 28 Sep 2020
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
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SDG 3 Good Health and Well-being -
SDG 9 Industry, Innovation, and Infrastructure -
SDG 12 Responsible Consumption and Production
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Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
Projects
- 1 Finished
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IGF 01IF22684N - Pflanzliche Proteinfraktionen
Scherf, K. (PI), Le, H. (CoI) & Hinrichs, J. (PI)
1/06/24 → 31/10/25
Project: Research
File
Research output
- 1 Article
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Thermal denaturation and aggregation of oat proteins – Formal reaction kinetics and thermodynamics
Le, Q. H. (First Author), Schmidt, F., Verma, V., Maier, B., Hinrichs, J. & Scherf, K. A. (Last Author), Nov 2026, In: Food Hydrocolloids. 180, 112841.Research output: Contribution to journal › Article › peer-review
Open Access1 Scopus citations
Activities
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Comprehensive Kinetic Analysis of Pea Protein Denaturation to Enhance Plant-Based Food Applications
Le, H. (Speaker)
19 Nov 2025Activity: Talk or event contribution › Oral presentation
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Comprehensive Kinetic Analysis of Pea Protein Denaturation to Enhance Plant-Based Food Applications
Le, H. (Speaker)
18 Nov 2025Activity: Talk or event contribution › Poster presentation
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39th EFFoST International Conference 2025: Fostering the Transition to Sustainable Food Systems - Embracing Novelty and Overcoming Challenges
Le, H. (Participant)
17 Nov 2025 → 19 Nov 2025Activity: Participating in or organizing an event › Participating in an event
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BayBioMS 10-Year Anniversary Symposium
Le, H. (Participant)
25 Oct 2025Activity: Participating in or organizing an event › Participating in an event
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Thermisch bedingte Veränderungen der Proteine von Erbsen und Hafer für die Anwendung in pflanzlichen H-Drinks
Le, H. (Speaker)
10 Oct 2025Activity: Talk or event contribution › Invited talk