| Kernpublicaties |
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Protein oxidation during temperature-induced amyloid aggregation of beta-lactoglobulin
Julia K Keppler, Timon R Heyn, Philipp M Meissner, Katrin Schrader, Karin Schwarz (2019)
Food Chemistry 289, 223-231
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Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 2: Influence of the protein modification on the surface activity in an O/W system
Julia K Keppler, Anja Steffen-Heins, Claire C Berton-Carabin, Marie-Hélène Ropers, Karin Schwarz (2018)
Food Hydrocolloids 81, 286-299
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Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 1 physicochemical and antibacterial properties of native and modified whey proteins at pH 2 to 7
Julia K Keppler, Dierk Martin, Vasil M Garamus, Claire Berton-Carabin, Elia Nipoti, Tom Coenye, Karin Schwarz (2017)
Food Hydrocolloids 65, 130-143
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Differences in binding behavior of (-)-epigallocatechin gallate to ß-lactoglobulin heterodimers (AB) compared to homodimers (A) and (B)
Julia K Keppler, Dierk Martin, Vasil M. Garamus, Karin Schwarz (2015)
Journal of Molecular Recognition 28(11), 656-666
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Differences in heat stability and ligand binding among ß-lactoglobulin genetic variants A, B and C using 1H NMR and fluorescence quenching
Julia K Keppler, Frank D Sönnichsen, Peter-Christian Lorenzen, Karin Schwarz (2014)
Biochimica et Biophysica Acta (BBA)-Proteins and Proteomics 1844, 1083-1093
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