E-LIB Suche - Ergebnisse für: Keppler, Julia Katharina

1

In vitro digestibility and solubility of phosphorus of thre..:

Wehrmaker, Ariane Maike ; de Groot, Wouter ; Jan van der Goot, Atze..
Journal of Animal Physiology and Animal Nutrition. 108 (2024) S1 - p. 24-35 , 2024

Link: https://doi.org/10.1111/..

2

Brewers' spent grain proteins: The extraction method determ..:

Chin, Yi Ling ; Keppler, Julia Katharina ; Dinani, Somayeh Taghian..
Innovative Food Science & Emerging Technologies. 94 (2024) - p. 103666 , 2024

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

3

Modification and oxidative degradation of β-lactoglobulin b..:

Fitzner, Laura ; Kühl, Toni ; Hasler, Mario...
Food Chemistry. 428 (2023) - p. 136698 , 2023

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

4

UVB pretreatment of β-lactoglobulin affects the temperature..:

Fitzner, Laura ; Hasler, Mario ; Heyn, Timon R...
Food Chemistry. 429 (2023) - p. 136898 , 2023

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

5

A novel screening method for free non-standard amino acids ..:

Ng, Daniel H. J. ; Chan, Li Yan ; Fitzner, Laura...
Analytical Methods. 15 (2023) 4 - p. 445-454 , 2023

Link: https://doi.org/10.1039/..

6

Adjustment of triple shellac coating for precise release of..:

Theismann, Eva-Maria ; Keppler, Julia Katharina ; Knipp, Jörg-Rainer...
International Journal of Pharmaceutics. 564 (2019) - p. 472-484 , 2019

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

7

Functionality of whey proteins covalently modified by allyl..:

Keppler, Julia Katharina ; Martin, Dierk ; Garamus, Vasil M....
Food Hydrocolloids. 65 (2017) - p. 130-143 , 2017

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

8

β-Lactoglobulin as nanotransporter – Part I: Binding of org..:

Wilde, Sandra Catharina ; Keppler, Julia Katharina ; Palani, Kalpana.
Food Chemistry. 197 (2016) - p. 1015-1021 , 2016

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

9

β-Lactoglobulin as nanotransporter for allicin: Sensory pro..:

Wilde, Sandra Catharina ; Keppler, Julia Katharina ; Palani, Kalpana.
Food Chemistry. 199 (2016) - p. 667-674 , 2016

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

10

Influence of fermentation on glucosinolates and glucobrassi..:

Palani, Kalpana ; Harbaum-Piayda, Britta ; Meske, Diana...
Food Chemistry. 190 (2016) - p. 755-762 , 2016

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

11

β-Lactoglobulin as nanotransporter – Part II: Characterizat..:

Wilde, Sandra Catharina ; Treitz, Christian ; Keppler, Julia Katharina...
Food Chemistry. 197 (2016) - p. 1022-1029 , 2016

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

12

Influence of mathematical models and correction factors on ..:

Keppler, Julia Katharina ; Stuhldreier, Mayra Christina ; Temps, Friedrich.
Food Biophysics. 9 (2014) 2 - p. 158-168 , 2014

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

13

Interaction of β-Lactoglobulin with Small Hydrophobic Ligan..:

Keppler, Julia Katharina ; Koudelka, Tomas ; Palani, Kalpana..
Food Biophysics. 9 (2014) 4 - p. 349-358 , 2014

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

14

Characterization of the covalent binding of allyl isothiocy..:

Keppler, Julia Katharina ; Koudelka, Tomas ; Palani, Kalpana...
Journal of Biomolecular Structure and Dynamics. 32 (2013) 7 - p. 1103-1117 , 2013

Link: https://doi.org/10.1080/..

15

Modification and oxidative degradation of β-lactoglobulin b..:

Fitzner, Laura ; Kühl, Toni ; Hasler, Mario...
https://edepot.wur.nl/634435. , 2023

Link: https://research.wur.nl/..