Zobrazeno 1 - 10
of 149
pro vyhledávání: '"Stephan Drusch"'
Autor:
Eduardo Morales, Marcela Quilaqueo, Rocío Morales-Medina, Stephan Drusch, Rodrigo Navia, Agnès Montillet, Mónica Rubilar, Denis Poncelet, Felipe Galvez-Jiron, Francisca Acevedo
Publikováno v:
Foods, Vol 13, Iss 18, p 2885 (2024)
A common challenge in hydrogel-based delivery systems is the premature release of low molecular weight encapsulates through diffusion or swelling and reduced cell viability caused by the low pH in gastric conditions. A second biopolymer, such as chit
Externí odkaz:
https://doaj.org/article/6246ed303a9e441f8800794b4e3c9bb4
Autor:
Said El Harkaoui, Asma El Kaourat, Hanae El Monfalouti, Badr Eddine Kartah, Abdalbasit Adam Mariod, Zoubida Charrouf, Sascha Rohn, Stephan Drusch, Bertrand Matthäus
Publikováno v:
Foods, Vol 13, Iss 7, p 1135 (2024)
With the increasing impacts of climate change, establishing more sustainable and robust plants such as desert dates (Balanites aegyptiaca) seems to be necessary. Known for its resilience in arid conditions, this tree has the potential to become a mor
Externí odkaz:
https://doaj.org/article/566d842021cc4288b5128794abc07d5f
Autor:
Eike Joeres, Stephan Drusch, Stefan Töpfl, Andreas Juadjur, Olympia Ekaterini Psathaki, Volker Heinz, Nino Terjung
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e22061- (2023)
Ohmic heating (OH) is an alternative sustainable heating technology that has demonstrated its potential to modify protein structures and aggregates. Furthermore, certain protein aggregates, namely amyloid fibrils (AF), are associated with an enhanced
Externí odkaz:
https://doaj.org/article/402da5d4cd2646ffa47dd9f212b00224
Publikováno v:
Food Hydrocolloids for Health, Vol 2, Iss , Pp 100105- (2022)
Mealworm protein has the general potential to substitute environmentally less favourable, animal derived raw-materials as a gelling biomaterial for zinc enriched wound healing ointments. However, various factors affecting heat-induced gelation of mea
Externí odkaz:
https://doaj.org/article/7b9f16abd7994b10a79c7df9b442f041
Publikováno v:
Future Foods, Vol 4, Iss , Pp 100053- (2021)
The need for finding sustainable alternatives to animal originated proteins accelerates the development of plant-based innovations. Oat proteins are potential candidates as performance ingredient for tailoring taste and texture. Therefore, the abilit
Externí odkaz:
https://doaj.org/article/a81dd31996fc4e36a0a91250ca11848f
Publikováno v:
Foods, Vol 10, Iss 10, p 2417 (2021)
The lipid oxidation of fats and oils leads to volatile organic compounds, having a decisive influence on the sensory quality of foods. To understand formation and degradation pathways and to evaluate the suitability of lipid-derived aldehydes as mark
Externí odkaz:
https://doaj.org/article/c21150d54fd5429bb61ef3f448ba9463
Publikováno v:
Foods, Vol 3, Iss 1, Pp 30-65 (2013)
The challenge in the development of infant formulas enriched with polyunsaturated fatty acids (PUFAs) is to meet the consumers’ expectations with regard to high nutritional and sensory value. In particular, PUFAs may be prone to fatty acid oxidatio
Externí odkaz:
https://doaj.org/article/9d4dc3ee0c4e48ae9fb65ceb1a359a94
Publikováno v:
Foods, Vol 7, Iss 12, p 203 (2018)
In order to evaluate by-products from food processing as alternative raw materials for pectin extraction, their amount of galacturonic acid (GalA) has to be analysed as a marker for pectin content. In the present study, significant differences in Gal
Externí odkaz:
https://doaj.org/article/1e5bccc8236d48939f57c8a2c0ade12a
Publikováno v:
Food Hydrocolloids. 142:108756
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc020b47724d969a595773241a24fe90
https://doi.org/10.1016/j.foodhyd.2023.108756
https://doi.org/10.1016/j.foodhyd.2023.108756
Autor:
Jacqueline Lux, Helena Kieserling, Jörg Koop, Stephan Drusch, Karin Schwarz, Julia K. Keppler, Anja Steffen-Heins
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 660
Colloids and Surfaces A: Physicochemical and Engineering Aspects 660 (2023)
Colloids and Surfaces A: Physicochemical and Engineering Aspects 660 (2023)
Engineered fibril solutions from whey protein beta-lactoglobulin are known for their excellent foaming capacity. These amyloid aggregates solutions (AAS) usually contain a polydisperse mixture of different protein structures. An optimized ratio of am
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3cc3cbe056c4ad6453689748bd84dd3
https://doi.org/10.1016/j.colsurfa.2022.130849
https://doi.org/10.1016/j.colsurfa.2022.130849