Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Kathleen Oehlke"'
Publikováno v:
PLoS ONE, Vol 12, Iss 2, p e0171662 (2017)
Ferulic acid (FA) and tocopherol (Toc) loaded solid lipid nanoparticles (SLN) were prepared by a hot homogenisation method. The particle size distribution, zeta potential and melting behaviour of the SLN as well as the stability, encapsulation effici
Externí odkaz:
https://doaj.org/article/5d62ea060693457eb40181152e4fb3f9
Autor:
Kathleen Oehlke, Hanna Koivula, Kirsi S. Mikkonen, Heike P. Karbstein, Verena Wiedenmann, Ulrike van der Schaaf
Publikováno v:
Journal of food science, 84 (12), 3642-3652
Protein films can be applied to improve food quality and to reduce packaging waste. To overcome their poor water barrier properties, lipids are often incorporated. The function of incorporated lipid depends on the interface between filler and matrix.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e2ce22fe8fda27ed2a76144c54ef5ae
https://doi.org/10.1111/1750-3841.14950
https://doi.org/10.1111/1750-3841.14950
Autor:
Ulrike van der Schaaf, Kathleen Oehlke, Heike P. Karbstein, Katrin Schrader, Verena Wiedenmann
Publikováno v:
Food biophysics, 14 (19), 393–402
In order to apply emulsion-based delivery systems to food, they have to be stable in a protein rich environment. This study investigated the stability of solid lipid nanoparticles (SLN) during heat treatment in the presence or absence of β-lactoglob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8404782af2d1d92452467c4f218a996
https://doi.org/10.1007/s11483-019-09588-w
https://doi.org/10.1007/s11483-019-09588-w
Autor:
Ralf Greiner, Julia K. Keppler, Johanna Milsmann, Anja Steffen-Heins, Esther Mayer-Miebach, Kathleen Oehlke
Publikováno v:
Journal of Food Engineering 247 (2019)
Journal of Food Engineering, 247, 144-151
Journal of Food Engineering, 247, 144-151
When carrier systems like solid lipid nanoparticles (SLN) are added to a protein rich food matrix adsorption of protein to the particles alters the surface properties of SLN which in turn can alter the properties of the whole system. Thus, the effect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc85b7cd741c3c46c955bee454d16838
https://doi.org/10.1016/j.jfoodeng.2018.12.005
https://doi.org/10.1016/j.jfoodeng.2018.12.005
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 558:615-622
Edible solid lipid nanoparticles (SLN) stabilized by a mixture of food grade emulsifiers (soy bean lecithin, Tween 20, sucrose stearate) were added to o/w emulsions previously stabilized by anionic SDS, non-ionic Tween 20 or cationic CTAB. The aim of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ead34bb6530bf3e2225a660fb82653cf
https://doi.org/10.1016/j.colsurfa.2017.05.073
https://doi.org/10.1016/j.colsurfa.2017.05.073
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 558:623-631
The release and partitioning of encapsulated compounds from solid lipid nanoparticles (SLN) to other matrix constituents was investigated in o/w emulsions stabilized by different surfactants (CTAB, SDS, Tween 20) by confocal laser scanning microscopy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65b360ab8923f8a151415a573f0406b8
https://doi.org/10.1016/j.colsurfa.2017.05.050
https://doi.org/10.1016/j.colsurfa.2017.05.050
Autor:
Birgit Hetzer, Ralf Greiner, Ulrike van der Schaaf, Kathleen Oehlke, Heike P. Karbstein, Verena Wiedenmann
Publikováno v:
Food Hydrocolloids. 84:498-507
Consumer demands for healthier food have been growing over the last decades. Enriching conventional food with bioactive substances is one option to fulfill these demands. Solid lipid nanoparticles (SLN) are known as carrier systems for lipophilic bio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e093025467a73f37777b0411ee3bc40
https://doi.org/10.1016/j.foodhyd.2018.06.007
https://doi.org/10.1016/j.foodhyd.2018.06.007
Autor:
Michaela Frister, Ulrike van der Schaaf, Kathleen Oehlke, Verena Wiedenmann, Heike P. Karbstein
Publikováno v:
Journal of agricultural and food chemistry. 67(34)
The influence of sucrose palmitate, Tween 20, and lecithin on the properties of heat-induced aggregates and cold-set gels of β-lactoglobulin was studied based on an experimental mixture design with a fixed total emulsifier concentration. Emulsifiers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2957f61c02e8732fa64d8aaa53f85f8e
https://pubmed.ncbi.nlm.nih.gov/31334648
https://pubmed.ncbi.nlm.nih.gov/31334648
Autor:
Esther Mayer-Miebach, Avelina Fernández, Alexandra Müller, Kathleen Oehlke, Adnane Beniaich, Mario Stahl, Ralf Greiner, Poliana Mendes de Souza
Publikováno v:
Innovative Food Science & Emerging Technologies. 32:156-164
Pasteurization of eggs has adverse effects on nutrient composition and functionality of egg proteins. UV processing is an alternative technology with potentially fewer adverse effects as it is less intrusive. Egg white, whole egg and egg yolk vitamin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::533e590e4c726e07508ea3a95a9d3732
https://doi.org/10.1016/j.ifset.2015.09.004
https://doi.org/10.1016/j.ifset.2015.09.004
Autor:
Gabriela Sanches, Victor C. Chalupe, Renata de Lima, Kathleen Oehlke, Ralf Greiner, Caroline Sayuri Nishisaka, Leonardo Fernandes Fraceto, Jhones Luis de Oliveira, Claudio Martin Jonsson, Z. Clemente, Renato Grillo, André Henrique Rosa, Estefânia Vangelie Ramos Campos
Publikováno v:
Journal of Hazardous Materials. 286:562-572
Polymeric nanoparticles have been developed for several applications, among them as carrier system of pesticides. However, few studies have investigated the fate of these materials in the environment in relation to colloidal stability and toxicity. I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b34a31ec4925a968dfe7df439df6960
https://doi.org/10.1016/j.jhazmat.2014.12.021
https://doi.org/10.1016/j.jhazmat.2014.12.021