Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Laura Fitzner"'
Autor:
Daniel H. J. Ng, Li Yan Chan, Laura Fitzner, Julia Katharina Keppler, Shareef M. Ismail, Simon Hird, Peter Hancock, Schwarz Karin, Demetrowitsch Tobias
Publikováno v:
Analytical Methods 15 (2023) 4
Analytical Methods, 15(4), 445-454
Analytical Methods, 15(4), 445-454
There are at least 500 naturally occurring amino acids, of which only 20 standard proteinogenic amino acids are used universally across all organisms in the synthesis of peptides and proteins. Non-standard amino acids can be incorporated into protein
Publikováno v:
Lebensmittelchemie. 75
Autor:
Mykhailo Azarkh, Malte Drescher, Laura Fitzner, Julia K. Keppler, Karin Schwarz, Anja Steffen-Heins, Jacqueline Lux
Publikováno v:
Food Hydrocolloids, 112
Food Hydrocolloids 112 (2021)
Food Hydrocolloids 112 (2021)
Site-directed spin labeling (SDSL) of natural β-lactoglobulin (β-lg) was established. Combined electron paramagnetic resonance (EPR) and mass spectrometric analysis following tryptic digestion demonstrated that spin labels bind site-specifically bu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d105a6f06fbe62740dd2a3e68a25b9b9
Autor:
Vanessa Lautenbach, Laura Fitzner, Uwe Jandt, Elena Kempf, Timon R. Heyn, Rebekka Biedendieck, Eva Scheidler, Krzysztof Lewiński, Jonas Lohr, Dieter Jahn, Anja Heyse, J.I. Loch, Julia K. Keppler, Karin Schwarz, Maximilian J. Uttinger, Gabriele Günther, Christian Lübbert, Wolfgang Peukert, Stephan Drusch, Ulrich Kulozik, Jan Hendrik Grosch, Helena Kieserling, Rainer Krull
Publikováno v:
Food Hydrocolloids, 110
Food Hydrocolloids 110 (2021)
Food Hydrocolloids (110): 106132 (2021-01)
Food hydrocolloids 110, 106132 (2021). doi:10.1016/j.foodhyd.2020.106132
Food Hydrocolloids 110 (2021)
Food Hydrocolloids (110): 106132 (2021-01)
Food hydrocolloids 110, 106132 (2021). doi:10.1016/j.foodhyd.2020.106132
Food hydrocolloids 110, 106132 (2021). doi:10.1016/j.foodhyd.2020.106132
Published by Elsevier, Amsterdam
Published by Elsevier, Amsterdam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2f58c4d7e3fc8464cb795b0cd9b255c
https://research.wur.nl/en/publications/towards-recombinantly-produced-milk-proteins-physicochemical-and-
https://research.wur.nl/en/publications/towards-recombinantly-produced-milk-proteins-physicochemical-and-
Autor:
L.J.G. Hoppenreijs, Remko M. Boom, Julia K. Keppler, Timon R. Heyn, Karin Schwarz, A.J. van der Goot, T. Ruhmlieb, Laura Fitzner, Anja Steffen-Heins, K. Schild
Publikováno v:
Food Hydrocolloids 124 (2022) Part A
Food Hydrocolloids, 124(Part A)
Food Hydrocolloids, 124(Part A)
Background: Depending on environmental conditions, almost all proteins can form amyloid and amyloid-like aggregates that have unique functional properties. This opens numerous applications for designed aggregates in materials, medical and food applic