FG Lebensmitteltechnologie und -materialwissenschaften

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PreviewIssue DateTitleAuthor(s)Editor(s)
2021Influence of the protein structure on the stabilization of oil/water-interfacesKieserling, Helena-
einhorn-stoll_etal_2020.pdf.jpg16-Apr-2020Thermal degradation of citrus pectin in low-moisture environment – Investigation of backbone depolymerisationEinhorn-Stoll, Ulrike; Kastner, Hanna; Fatouros, Alexandra; Krähmer, Andrea; Kroh, Lothar W.; Drusch, Stephan-
27-Mar-2021Pectin - plant protein systems and their applicationEinhorn-Stoll, Ulrike; Archut, Artwin; Eichhorn, Marina; Kastner, Hanna-
klost_martina.pdf.jpg2021Fermentation-induced gelation of pea protein: molecular interactions and rheological propertiesKlost, Martina Stephanie-
Heiden-Hecht_etal_Interfacial_2020.pdf.jpg3-Dec-2020Interfacial properties of β-Lactoglobulin at the oil/water interface: influence of starch conversion products with varying dextrose equivalentsHeiden-Hecht, Theresia; Ulbrich, Marco; Drusch, Stephan; Brückner-Gühmann, Monika-
JIB_JIB605.pdf.jpg16-Mar-2020The effects of three mash separation systems on the isomerisation of hop alpha‐acidsBastgen, Nele; Becher, Tobias; Titze, Jean-
Keppler_et_al_2020.pdf.jpg7-Jul-2020Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variantsKeppler, Julia K.; Heyse, Anja; Scheidler, Eva; Uttinger, Maximilian J.; Fitzner, Laura; Jandt, Uwe; Heyn, Timon R.; Lautenbach, Vanessa; Loch, Joanna I.; Lohr, Jonas; Kieserling, Helena; Günther, Gabriele; Kempf, Elena; Grosch, Jan-Hendrik; Lewiński, Krzysztof; Jahn, Dieter; Lübbert, Christian; Peukert, Wolfgang; Kulozik, Ulrich; Drusch, Stephan; Krull, Rainer; Schwarz, Karin; Biedendieck, Rebekka-
brueckner-guehmann_etal_2018.pdf.jpg28-Aug-2018Foaming characteristics of oat protein and modification by partial hydrolysisBrückner-Gühmann, Monika; Heiden-Hecht, Theresia; Sözer, Nesli; Drusch, Stephan-
brueckner-guehmann_etal_oatghurt.pdf.jpg29-Jul-2019Oat protein concentrate as alternative ingredient for non‐dairy yoghurt‐type productBrückner-Gühmann, Monika; Vasil'eva, Elena; Culetu, Alina; Duta, Denisa; Sozer, Nesli; Drusch, Stephan-
brueckner-guehmann_etal_2019.pdf.jpg8-May-2019Towards an increased plant protein intake: Rheological properties, sensory perception and consumer acceptability of lactic acid fermented, oat-based gelsBrückner-Gühmann, Monika; Banovic, Marija; Drusch, Stephan-
brueckner-guehmann_etal_2018.pdf.jpg9-Mar-2018Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluationBrückner-Gühmann, Monika; Benthin, Albina; Drusch, Stephan-
moser_etal_2020.pdf.jpg24-Apr-2020Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsulesMoser, Poliana; Nicoletti, Vânia Regina; Drusch, Stephan; Brückner-Gühmann, Monika-
klost_etal_2020.pdf.jpg26-May-2020Effect of protein aggregation on rheological properties of pea protein gelsKlost, Martina; Brzeski, Celina; Drusch, Stephan-
foods-09-00192-v2.pdf.jpg14-Feb-2020Size-Dependent Variability in Flow and Viscoelastic Behavior of Levan Produced by Gluconobacter albidus TMW 2.1191Hundschell, Christoph; Braun, Andre; Wefers, Daniel; Vogel, Rudi; Jakob, Frank-
heyse_etal_2019.pdf.jpg14-Oct-2019The impact of lipases on the rheological behavior of colloidal silica nanoparticle stabilized Pickering emulsions for biocatalytical applicationsHeyse, Anja; Kraume, Matthias; Drews, Anja-
einhorn-stoll_etal_2018.pdf.jpg21-Feb-2018Thermal degradation of citrus pectin in low-moisture environment - Influence of acidic and alkaline pre-treatmentEinhorn-Stoll, Ulrike; Kastner, Hanna; Urbisch, Alexandra; Kroh, Lothar W.; Drusch, Stephan-
einhorn-stoll_etal_2015.pdf.jpg4-Jun-2015Modification and physico-chemical properties of citrus pectin – Influence of enzymatic and acidic demethoxylationEinhorn-Stoll, Ulrike; Kastner, Hanna; Hecht, Theresia; Zimathies, Annett; Drusch, Stephan-
einhorn-stoll_etal_2013.pdf.jpg15-Aug-2013Thermally induced degradation of citrus pectins during storage – Alterations in molecular structure, colour and thermal analysisEinhorn-Stoll, Ulrike; Kastner, Hanna; Drusch, Stephan-
klost_etal_2020.pdf.jpg24-Feb-2020Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological propertiesKlost, Martina; Giménez-Ribes, Gerard; Drusch, Stephan-
kastner_etal_2020.pdf.jpg7-Feb-2020Impact of sodium ions on material properties, gelation and storage stability of citrus pectinKastner, Hanna; Einhorn-Stoll, Ulrike; Fatouros, Alexandra; Drusch, Stephan-
Collection's Items (Sorted by Submit Date in Descending order): 1 to 20 of 31