Zobrazeno 1 - 10
of 128
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:
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
Publikováno v:
Chemosensors, Vol 10, Iss 11, p 463 (2022)
Double emulsions arouse great interest in various industries due to their ability to encapsulate value-adding ingredients. However, they tend to be unstable due to their complex structure. Several measurement techniques have already been developed to
Externí odkaz:
https://doaj.org/article/006a9e7c62f645c3850a09f99e7f14d6
Publikováno v:
Applied Sciences, Vol 12, Iss 18, p 9056 (2022)
Double emulsions show great potential for encapsulating active substances and protecting them against external influences. However, they tend to become unstable during storage. Research on double emulsions, therefore, focuses on maintaining their mic
Externí odkaz:
https://doaj.org/article/b6568099c7c24fb8854436c92c6c6ff1
Publikováno v:
Foods, Vol 10, Iss 8, p 1700 (2021)
Plant proteins in foods are becoming increasingly popular with consumers. However, their application in extruded products remains a major challenge, as the various protein-rich raw materials (e.g., from different plant origins) exhibit very different
Externí odkaz:
https://doaj.org/article/b596b0c6cb5e4a2eb2fba13761538d0d