Zobrazeno 1 - 10
of 101
pro vyhledávání: '"Ronald Gebhardt"'
Autor:
Calvin Hohn, Ronald Gebhardt
Publikováno v:
Colloids and Interfaces, Vol 8, Iss 4, p 45 (2024)
Caseins are a sustainable alternative to non-biodegradable materials for the production of functional microparticles. These show a characteristic swelling behavior when they are prepared from micellar casein under gentle conditions using depletion fl
Externí odkaz:
https://doaj.org/article/e1e4ff5b059d4a5cac7fb8b181b9f270
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-9 (2022)
Abstract Casein microparticles obtained from casein micelles by volume exclusion of added pectin and subsequent film drying remain stable in the acidic and neutral pH range, but swell strongly in the basic range. Calcium significantly impacts on the
Externí odkaz:
https://doaj.org/article/47e21897383f4d4f83ff4d26002eb2c3
Autor:
Md Asaduzzaman, Ronald Gebhardt
Publikováno v:
Macromolecular Materials and Engineering, Vol 308, Iss 4, Pp n/a-n/a (2023)
Abstract This study investigates the influence of exposure time and post‐treatment temperature on the stability and swelling of casein microparticles prepared by depletion flocculation and film drying. Stability experiments with sodium dodecyl sulf
Externí odkaz:
https://doaj.org/article/22bd758279e145209c7535d7569c2e38
Autor:
Ronald Gebhardt, Novin Darvishsefat
Publikováno v:
Gels, Vol 9, Iss 7, p 538 (2023)
Micellar casein fibers of defined size and internal structure can be produced by the extrusion of cold-renneted casein micelles into a warm, calcium-rich coagulation bath. Calcium phosphate contacts within the casein matrix are important for fiber st
Externí odkaz:
https://doaj.org/article/97e42afec6084e5eb7f6ea4c06a53e3e
Publikováno v:
Foods, Vol 12, Iss 13, p 2531 (2023)
Eggs are among the most nutritious foods in the world, a versatile ingredient in many food applications due to their functional attributes such as foaming, emulsifying, and coloring agents. Many studies have been reported on egg yolk fractionation an
Externí odkaz:
https://doaj.org/article/4335f33a98c444de9ce7ac1f94af8e86
Publikováno v:
Micromachines, Vol 14, Iss 3, p 678 (2023)
Solvent flows in the fL/s range across the total surface of a casein microparticle cause its expansion and shrinkage. Microparticles prepared from the milk protein casein have a porous and flexible inner structure with water-filled channels and cavit
Externí odkaz:
https://doaj.org/article/77340f217f2143c0bf182164f22b9460
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
Autor:
Sebastian Thill, Ronald Gebhardt
Publikováno v:
Colloids and Interfaces, Vol 6, Iss 2, p 17 (2022)
Regenerated fibers can be prepared from a cooled solution of renneted casein micelles in a wet spinning process. For better handling and stability of the fiber, plasticizers, network modifiers or cross-linkers are used in the production process. For
Externí odkaz:
https://doaj.org/article/1e8cb7ee4b054ab18c570738e4eead4a
Publikováno v:
Foods, Vol 4, Iss 2, Pp 229-239 (2015)
Stability, aggregation and gelation of β-Lactoglobulin are affected by high pressure and salts of the Hofmeister series. Little is known about their combined effects on structure formation processes of β-Lactoglobulin, mainly because many salts of
Externí odkaz:
https://doaj.org/article/d549766e8e9a47d5ace277df85f24d63
Publikováno v:
Chemie-Ingenieur-Technik : CIT (2023). doi:10.1002/cite.202200114
Chemie - Ingenieur - Technik : CIT (2023). doi:10.1002/cite.202200114
Published by Wiley-VCH Verl., Weinheim
Published by Wiley-VCH Verl., Weinheim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::698d736f5b9a9e5d668abfa7b31d1e9b
https://doi.org/10.1002/cite.202200114
https://doi.org/10.1002/cite.202200114