Food Biosciences

Prof. Dr. Anja Maria Wagemans (born Oechsle)

Prof. Dr.

Anja Maria Wagemans

Junior Professorship

+49 30 314-71794

Organization name Food Biosciences
Office KL-H 2
Building KL-H
Room KL-H 207
Address Königin-Luise-Str. 22
14195 Berlin

Scientific career

Since Dec. 2017Junior Professor (W1) at the chair of Food Colloids at the Technical University of Berlin
May 2019 - Apr. 2021Maternity and parental leave (part-time)
Apr. 2016 - Dec. 2017Research associate at the chair of Food Technology and Material Sciences at the Technical University of Berlin
Aug. 2015 - Jan. 2016Guest scientist at Wageningen University, NL, department of Physics and Physical Chemistry of Foods
Apr. 2012 - July 2015PhD student at the chair of Food Physics and Meat Technology at the University of Hohenheim
Title: formulation, extrusion and application of beef and chicken collagen gels
Sept. 2006 - Mar. 2012Studies of Food Technology (Dipl.-LM-Ing.) at the University of Hohenheim
Sept. 2010 - June 2011Diploma thesis at the University of Massachusetts, Amherst, USA, department of Food Science

Research projects

2022 - 2025Project leaderFEI/AiF project: Extruded and 3D-printed vegan scaffolds for cultured meat
2022 - 2025Project leaderFEI/AiF project: Optimization of structure formation in mixed plant protein gels
2021 - 2022Project leaderVeganz Group AG: Textured meat substitutes based on soy and peas
2019 - 2022Project leaderStructural functionalities and phase behavior of hydrocolloids in additive manufacturing of organ models
2016 - 2022Project leader and -workerDFG-Priority-Program SPP1934 "Dispersity, structure and phase changes of proteins and bio agglomerates in biotechnological processes", sub-project: "Impact and control of mechanical stress on protein structures during formulation in premix-emulsification"
2018 - 2020Project leaderGelita AG: Functionalization of animal proteins using transglutaminase

Prizes & awards



Miranda, Bruna M.; Almeida, Viviane O.; Terstegen, Tim; Hundschell, Christoph; Flöter, Eckhard; Silva, Flávio A.; Fernandes, Kátia F.; Wagemans, Anja; Ulbrich, Marco
The microstructure of the starch from the underutilized seed of jaboticaba (Plinia cauliflora)
Food Chemistry, 423 :136145
October 2023
ISSN: 03088146
Heyse, Anja; Gößmann, Miriam M.; Giefer, Patrick; Gäbel, Patrizia; Fritsching, Udo; Wagemans, Anja M.; Drusch, Stephan
Lipase adsorption during premix-membrane emulsification affects membrane surface properties and structural conformation of lipase
Process Biochemistry, 132 :75–85
September 2023
ISSN: 13595113
Sentoukas, Theodore; Charitou, Garoufalia; Wagner, Janine; Wagemans, Anja Maria; Moschakis, Thomas; Papagiannopoulos, Aristeidis
Formation of nanoparticles from ethanol-denatured whey proteins
Food Structure, 37 :100337
July 2023
ISSN: 22133291
Hundschell, Christoph Simon; Kieserling, Helena; Wagemans, Anja M.
Impact of the solvent properties on molecular interactions and phase behaviour of alginate-gelatin systems
656 :130455
Publisher: Elsevier BV
ISSN: 18734359


Uttinger, M. J.; Hundschell, C. S.; Lautenbach, V.; Pusara, S.; Bäther, S.; Heyn, T. R.; Keppler, J. K.; Wenzel, W.; Walter, J.; Kozlowska, M.; Wagemans, A. M.; Peukert, W.
Determination of specific and non-specific protein–protein interactions for beta-lactoglobulin by analytical ultracentrifugation and membrane osmometry experiments
Soft Matter, 18 :6739-6756
Publisher: The Royal Society of Chemistry
Hundschell, Christoph S.; Brühan, Juliane; Anzmann, Theresa; Kohlus, Reinhard; Wagemans, Anja M.
Influence of Levan on the Thermally Induced Gel Formation of β-Lactoglobulin
Gels, 8 (4)
ISSN: 2310-2861
Wollborn, Tobias; Giefer, Patrick; Kieserling, Helena; Wagemans, Anja M.; Drusch, Stephan; Fritsching, Udo
Investigation of local and temporal interfacial shear stress distribution during membrane emulsification
The Canadian Journal of Chemical Engineering, 100 (5) :1061-1078


Kieserling, Helena; Pankow, Annika; Keppler, Julia K.; Wagemans, Anja M.; Drusch, Stephan
Conformational state and charge determine the interfacial film formation and film stability of β-lactoglobulin
Food Hydrocolloids, 114 :106561
ISSN: 0268-005X