Zobrazeno 1 - 10
of 182
pro vyhledávání: '"Heike P． Karbstein"'
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100307- (2024)
Understanding the rheological behavior of highly concentrated proteins is critical for the development of meat analogs. To enhance their sensory appeal, plant oil is often added during extrusion. The objective of this study was to gain a better under
Externí odkaz:
https://doaj.org/article/87c435a7d305486180dfbda644109917
Autor:
Katharina Dauer, Kevin Kayser, Felix Ellwanger, Achim Overbeck, Arno Kwade, Heike P. Karbstein, Karl G. Wagner
Publikováno v:
International Journal of Pharmaceutics: X, Vol 6, Iss , Pp 100196- (2023)
Understanding of generation, extent and location of thermomechanical stress in small-scale (< 3 g) ram and twin-screw melt-extrusion is crucial for mechanistic correlations to the stability of protein particles (lysozyme and BSA) in PEG-matrices. The
Externí odkaz:
https://doaj.org/article/49d3b690b008401ab896548ce704099d
Autor:
Sebastian Höhne, Martha L. Taboada, Jewe Schröder, Carolina Gomez, Heike P. Karbstein, Volker Gaukel
Publikováno v:
Fluids, Vol 9, Iss 3, p 70 (2024)
Spray drying of oil-in-water emulsions is a widespread encapsulation technique. The oil droplet size (ODS) significantly impacts encapsulation efficiency and other powder properties. The ODS is commonly set to a specific value during homogenization,
Externí odkaz:
https://doaj.org/article/4d7f92c1e5b5438b96a05578c8863d9d
Publikováno v:
Gels, Vol 10, Iss 3, p 173 (2024)
High-moisture extrusion of plant proteins to create meat-like structures is a process that has met with increasing attention in the recent past. In the process, the proteins are thermomechanically stressed in the screw section of the extruder, and th
Externí odkaz:
https://doaj.org/article/3869a426d8ae4c22be07104af5beee3d
Publikováno v:
Future Foods, Vol 7, Iss , Pp 100222- (2023)
In plant protein-based meat substitutes, such as wheat gluten, oil is often added with the aim of improving sensory properties, like juiciness. When oil is added directly in the high moisture extrusion process, it must be homogeneously distributed an
Externí odkaz:
https://doaj.org/article/158b141b266f4cb799a02b1b79e02b01
Autor:
Davide De Angelis, Christina Opaluwa, Antonella Pasqualone, Heike P. Karbstein, Carmine Summo
Publikováno v:
Current Research in Food Science, Vol 7, Iss , Pp 100552- (2023)
A closed cavity rheometer was used to study the rheology of dry-fractionated mung bean protein –DFMB– (55% protein d.m.). Then, the high-moisture extrusion cooking at 40% and 50% moisture contents and different temperatures (115, 125, 135 and 145
Externí odkaz:
https://doaj.org/article/2a968936c7724c2abc0afa36c1ffeacf
Publikováno v:
Colloids and Interfaces, Vol 7, Iss 2, p 45 (2023)
A lot of applications for (semi-)crystalline triacylglycerol (TAG)-in-water dispersions exist in the life science and pharmaceutical industries. Unfortunately, during storage, these dispersions are often prone to changes in particle size due to unfor
Externí odkaz:
https://doaj.org/article/b86a2989eeca40f78851053aa8fcd277
Publikováno v:
Chemosensors, Vol 11, Iss 4, p 206 (2023)
Due to their nested structure, double emulsions have the potential to encapsulate value-adding substances until their application, making them of interest to various industries. However, the complex, nested structure negatively affects the stability
Externí odkaz:
https://doaj.org/article/2eaea8ff4da84a86a01ca4ed36ea639f
Autor:
Jasmin Reiner, Désirée Martin, Franziska Ott, Leon Harnisch, Volker Gaukel, Heike Petra Karbstein
Publikováno v:
Colloids and Interfaces, Vol 7, Iss 1, p 22 (2023)
Many applications for crystalline triglyceride-in-water dispersions exist in the life sciences and pharmaceutical industries. The main dispersion structures influencing product properties are the particle morphology and size distribution. These can b
Externí odkaz:
https://doaj.org/article/5484d99ef4714d3e96ee8300c9a1ccb3
Can Enzymatic Treatment of Sugar Beet Pectins Reduce Coalescence Effects in High-Pressure Processes?
Publikováno v:
Colloids and Interfaces, Vol 6, Iss 4, p 69 (2022)
While sugar beet pectins (SBPs) are well known for effectively stabilizing fine oil droplets in low-fat food and beverages, e.g., low-fat dressings and soft drinks, it often fails in products of higher oil contents. The aim of this study was to impro
Externí odkaz:
https://doaj.org/article/076d1bf463bd403081a939f9951ba193