Statistical analysis of the swelling process of casein microparticles based on single particle measurements

Autor: Jann Schulte, Thomas Pütz, Ronald Gebhardt

Publikováno v: Food Hydrocolloids for Health, Vol 1, Iss , Pp 100014- (2021)

Film drying is used for the gentle production of casein microparticles. These result from aggregates that have previously formed in solution from micellar caseins in the presence of pectin under neutral pH conditions. The particles are stabilized by

Externí odkaz: https://doaj.org/article/876155614bce47aea5ea1a8796864ebe

Effect of Transglutaminase Post-Treatment on the Stability and Swelling Behavior of Casein Micro-Particles

Autor: Ronald Gebhardt, Sahel Khanna, Jann Schulte, Md Asaduzzaman

Publikováno v: International Journal of Molecular Sciences; Volume 23; Issue 19; Pages: 11837
International journal of molecular sciences 23(19), 11837 (2022). doi:10.3390/ijms231911837 special issue: "Special Issue "Smart Biobased Polymers and Composites: Current Challenges and Opportunities" / Special Issue Editor: Prof. Dr. Vijay Kumar Thakur, Guest Editor"

International journal of molecular sciences 23(19), 11837 (2022). doi:10.3390/ijms231911837 special issue: "Special Issue "Smart Biobased Polymers and Composites: Current Challenges and Opportunities" / Special Issue Editor: Prof. Dr. Vijay Kumar Tha

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6002c2fab767c7191cf591d4132c8b5e

Statistical analysis of the swelling process of casein microparticles based on single particle measurements

Autor: Ronald Gebhardt, Jann Schulte, Thomas Pütz

Publikováno v: Food Hydrocolloids for Health 1, 100014 (2021). doi:10.1016/j.fhfh.2021.100014
Food Hydrocolloids for Health, Vol 1, Iss, Pp 100014-(2021)

Food Hydrocolloids for Health 1, 100014 (2021). doi:10.1016/j.fhfh.2021.100014
Published by Elsevier, Amsterdam

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d333ac859618b11837c387fb2587ee7
https://publications.rwth-aachen.de/record/824292

Influence of pH on the stability and structure of single casein microparticles

Autor: Manuel Stöckermann, Ronald Gebhardt, Jann Schulte

Publikováno v: Food Hydrocolloids. 105:105741

The aim of the study is to investigate the influence of pH on the structure and stability of casein microparticles prepared by depletion flocculation of casein micelles in solution followed by drying into a solid pellet. We have developed a microflui

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e3996abd80e0cd72a85c0737389eb96f
https://doi.org/10.1016/j.foodhyd.2020.105741