E-LIB Suche - Ergebnisse für: Keppler, Julia K.

1

Exploring Functionality Gain for (Recombinant) β-Lactoglobu..:

Hoppenreijs, Loes J. G. ; Brune, Sarah E. ; Biedendieck, Rebekka...
Food and Bioprocess Technology. , 2024

Link: https://doi.org/10.1007/..

2

Renewable methanol utilizing bacteria as future meat analog..:

Jia, Wanqing ; Pouvreau, Laurice ; van der Goot, Atze Jan...
Food Hydrocolloids. 151 (2024) - p. 109832 , 2024

Link: https://doi.org/10.1016/..

3

Casein micelle formation as a calcium phosphate phase separ..:

Antuma, Laurens J. ; Stadler, Maybritt ; Garamus, Vasil M...
Innovative Food Science & Emerging Technologies. 92 (2024) - p. 103582 , 2024

Link: https://doi.org/10.1016/..

4

Engineering artificial casein micelles for future food: Pre..:

Antuma, Laurens J. ; Braitmaier, S. Helena ; Garamus, Vasil M....
Journal of Food Engineering. 366 (2024) - p. 111868 , 2024

Link: https://doi.org/10.1016/..

5

Identification of an optimized ratio of amyloid and non-amy..:

Lux, Jacqueline ; Kieserling, Helena ; Koop, Jörg...
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 660 (2023) - p. 130849 , 2023

Link: https://doi.org/10.1016/..

6

Lipid oxidation induced protein scission in an oleogel as a..:

Meissner, Philipp M. ; Keppler, Julia K. ; Schwarz, Karin
Food Chemistry. 415 (2023) - p. 135357 , 2023

Link: https://doi.org/10.1016/..

7

Comparing electrostatic separation of soy and lupin: Effect..:

Politiek, Regina G.A. ; Dijkink, Bert H. ; van den Boogaard, Leïla M....
LWT. 187 (2023) - p. 115290 , 2023

Link: https://doi.org/10.1016/..

8

Precision fermentation as a route to modify β-lactoglobulin..:

Brune, Sarah E. ; Hoppenreijs, Loes J.G. ; Kühl, Toni...
International Dairy Journal. 147 (2023) - p. 105772 , 2023

Link: https://doi.org/10.1016/..

9

Fibrillation of β-lactoglobulin at pH 2.0: Impact of cystei..:

Hoppenreijs, Loes J.G. ; Brune, Sarah E. ; Biedendieck, Rebekka...
Food Hydrocolloids. 141 (2023) - p. 108727 , 2023

Link: https://doi.org/10.1016/..

10

Functional and flavour properties of de-oiled flours and dr..:

Politiek, Regina G.A. ; Pegiou, Eirini ; Balfoort, Lotta L....
Future Foods. 8 (2023) - p. 100274 , 2023

Link: https://doi.org/10.1016/..

11

Amyloid-like aggregation of recombinant β-lactoglobulin at ..:

Hoppenreijs, Loes J.G. ; Overbeck, Achim ; Brune, Sarah E....
International Journal of Biological Macromolecules. 242 (2023) - p. 124855 , 2023

Link: https://doi.org/10.1016/..

12

Trends and prospects in dairy protein replacement in yogurt..:

Diaz-Bustamante, Martha L. ; Keppler, Julia K. ; Reyes, Luis H..
Heliyon. 9 (2023) 6 - p. e16974 , 2023

Link: https://doi.org/10.1016/..

13

Unraveling the effects of low protein-phenol binding affini..:

Schild, Kerstin ; Sönnichsen, Frank D. ; Martin, Dierk...
Food Chemistry. 426 (2023) - p. 136496 , 2023

Link: https://doi.org/10.1016/..

14

Engineering artificial casein micelles for future food: Is ..:

Antuma, Laurens J. ; Steiner, Isabell ; Garamus, Vasil M...
Food Research International. 173 (2023) - p. 113315 , 2023

Link: https://doi.org/10.1016/..

15

Glass beads increase the formation kinetics of beta-lactogl..:

Heyn, Timon R. ; Schrader, Marcel ; Kampen, Ingo...
Food Hydrocolloids. 139 (2023) - p. 108511 , 2023

Link: https://doi.org/10.1016/..