Zobrazeno 1 - 10 of 12 pro vyhledávání: '"Ulrike van der Schaaf"'
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Emulsifier Composition of Solid Lipid Nanoparticles (SLN) Affects Mechanical and Barrier Properties of SLN‐Protein Composite Films
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
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3
Heat Stability of Differently Stabilized Solid Lipid Nanoparticles in the Presence of Excess Bulk Phase Protein
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
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4
Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin
Autor: Pramote Khuwijitjaru, B. Bindereif, Heike P. Karbstein, Ulrike van der Schaaf, Shuji Adachi, Khwanjai Klinchongkon
Publikováno v: Food Hydrocolloids. 91:174-181
This work aimed to evaluate the feasibility of subcritical water-hydrolyzed pectin from passion fruit (Passiflora edulis) peel for improving emulsifying property of whey protein at pH near its isoelectric point. The hydrolyzed pectin with different m
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d57ded8f7ea99e55e3e980c477a9f791
https://doi.org/10.1016/j.foodhyd.2019.01.005
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5
Collagen peptide-loaded W1/O single emulsions and W1/O/W2 double emulsions: influence of collagen peptide and salt concentration, dispersed phase fraction and type of hydrophilic emulsifier on droplet stability and encapsulation efficiency
Autor: Yeon-Ji Jo, Heike P. Karbstein, Ulrike van der Schaaf
Publikováno v: Food & Function. 10:3312-3323
Bioactive peptides hold great promise as functional ingredients, but they are susceptible to hydrolysis (e.g., protease degradation) during digestion and under different physiological conditions in the human body. Thus, bioactive peptides must be enc
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7fdbef5bd467b5f352ec80847fb1ff01
https://doi.org/10.1039/c8fo02467g
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8
Effect of Conformation of Sugar Beet Pectin on the Interfacial and Emulsifying Properties
Autor: Benjamin Bindereif, Heike Karbstein, Katharina Zahn, Ulrike van der Schaaf
Publikováno v: Foods, 11 (2), Art.-Nr.: 214
Foods
Foods, Vol 11, Iss 214, p 214 (2022)
Foods; Volume 11; Issue 2; Pages: 214
The influence of the conformation of sugar beet pectin (SBP) on the interfacial and emulsifying properties was investigated. The colloidal properties of SBP, such as zeta potential and hydrodynamic diameter, were characterized at different pH levels.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d76aefa064c66b61b7b970f49811c26
https://doi.org/10.3390/foods11020214
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9
Impact of the incorporation of solid lipid nanoparticles on β-lactoglobulin gel matrices
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
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10
Enzymatic Synthesis and Characterization of Mono-, Oligo-, and Polyglucosylated Conjugates of Caffeic Acid and Gallic Acid
Autor: B. Bindereif, Anja Fischer, Daniel Wefers, Martina Hadamjetz, Tizian Klingel, Ulrike van der Schaaf
Publikováno v: Journal of agricultural and food chemistry. 67(47)
Glucansucrases can be used to glucosylate various plant-derived phenolic compounds by using sucrose as donor substrate. We applied Lactobacillus reuteri TMW 1.106 dextransucrase to glucosylate the acceptor substrates caffeic acid and gallic acid. Sub
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6e9b213bc3f3c1306902046c9215018
https://pubmed.ncbi.nlm.nih.gov/31738546
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