Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Benjamin Zeeb"'
Publikováno v:
Gels, Vol 5, Iss 2, p 26 (2019)
The segregative phase separation behavior of biopolymer mixtures composed entirely of polysaccharides was investigated. First, the electrical, optical, and rheological properties of alginate, modified beet pectin, and unmodified beet pectin solutions
Externí odkaz:
https://doaj.org/article/68586b9f76cc4959b3202d45a6134df6
Publikováno v:
Food Biophysics. 15:376-385
There is an increasing interest in the food industry to use potato protein as an alternative plant protein. However, its bitter taste often limits the utilization in novel foods and beverages. Coacervation is a promising technique to mask bitterness
Autor:
Roland Adden, Aljazi Alajmi, S. Al-Assaf, Katerina Alba, V. Amar, Inge Anderson-Dekkers, Steve W. Cui, M.J. Dille, K.I. Draget, Kurt Ingar Draget, Christine A. Edwards, Hans-Ulrich Endreß, Yapeng Fang, Sebastian Förtsch, Takahiro Funami, Hongxia Gao, Ada L. Garcia, Maria P. Gonçalves, F.M. Goycoolea, Qingbin Guo, I.J. Haug, I. Higuera-Ciapara, S.E. Hill, Xiaojun Huang, Britta Hübner-Keese, Marta S. Izydorczyk, Ji Kang, Taous Khan, Matthias Knarr, Vassilis Kontogiorgos, Wei Liu, J Lizardi-Mendoza, Y.L. López-Franco, H. Maeda, Már Másson, David Julian McClements, J.R. Mitchell, A. Nakamura, Shaoping Nie, K. Nishinari, Katsuyoshi Nishinari, Catherine T. Nordgård, Marjan Nouwens-Roest, John Nsor-Atindana, A. Nussinovitch, L.M. Nwokocha, Joong Kon Park, Brigitte Peters, Glyn O. Phillips, Cristina M.R. Rocha, Matthias Roth, Beatriz Gabriela Morillo Santander, Anwesha Sarkar, G. Sason, Ana M.M. Sousa, David G. Stevenson, Lise Stouby, Y. Suzuki, Graham Sworn, M. Takemasa, S. Takigami, Catriona Thomson, R. Tuvikene, Mazhar Ul-Islam, Muhammad Wajid Ullah, Elaine Vaughan, Junqiao Wang, W. Wang, Peter A. Williams, Mingyong Xie, K. Yamatoya, Kwan-Mo You, Benjamin Zeeb, Hongbin Zhang, Fang Zhong, Liqiang Zou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ff2e11183642490c28e6e269881bf05
https://doi.org/10.1016/b978-0-12-820104-6.09989-7
https://doi.org/10.1016/b978-0-12-820104-6.09989-7
Autor:
Corina L. Reichert, Benjamin Zeeb, Jochen Weiss, Olga Martín-Belloso, María Artiga-Artigas, Laura Salvia-Trujillo
Publikováno v:
Recercat. Dipósit de la Recerca de Catalunya
instname
Recercat: Dipósit de la Recerca de Catalunya
Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio Abierto de la UdL
Universitad de Lleida
instname
Recercat: Dipósit de la Recerca de Catalunya
Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio Abierto de la UdL
Universitad de Lleida
Protein/polysaccharide complexes can be formed by electrostatic interactions and may be useful for enhancing the stability of nanoemulsions containing short-chain alkanes, which are highly prone to destabilization by Ostwald ripening. The study aimed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3037ec0accf0c962372e36aadbf6675d
https://hdl.handle.net/10459.1/69395
https://hdl.handle.net/10459.1/69395
Publikováno v:
Food Hydrocolloids. 81:60-70
Sodium caseinate was hydrolyzed with the commercial enzyme preparation Sternzym BP 25201, containing a thermolysin-like peptidase from Geobacillus stearothermophilus as the only peptidase. The hydrolysis was carried out at 65 °C with an enzyme activ
Publikováno v:
Food Hydrocolloids. 74:53-61
An unusual growth behaviour of biopolymer complexes composed of whey protein isolate (WPI) and pectin with various degrees of esterification (DE) was investigated. The formation and stability of complexes was studied at the isoelectric point (p I ) o
Autor:
Vanessa Schöck, Kurt Herrmann, Nicole Schmid, Jochen Weiss, Lisa Majer, Jörg Hinrichs, Benjamin Zeeb
Publikováno v:
Food & Function. 9:1647-1656
Process-stable complexes composed of whey protein isolate (WPI) and sugar beet pectin have great potential as structuring agents or fat replacers in foods. The current study investigates the compatibility of heated WPI : pectin complexes in different
Autor:
Benjamin Zeeb
Publikováno v:
Current Opinion in Colloid & Interface Science. 56:101524
Proteins and polysaccharides are key elements in formulated foods, cosmetics, and pharmaceuticals. Their interaction behavior mainly determines the organoleptic, optical, textural, and rheological properties of foods. Traditionally, animal-based biop
Publikováno v:
LWT - Food Science and Technology. 79:496-502
Meat products enriched with n-3 fatty acids are highly susceptible to lipid oxidation. Therefore, the purpose of this study was to retard lipid oxidation by oil-in-water emulsions (10% (w/w) Miglyol 812 N, 2% (w/w) Tween 80) loaded with rosemary extr