| Kernpublicaties |
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Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants
Julia K. Keppler*, Anja Heyse, Eva Scheidler, Maximilian J. Uttinger, Laura Fitzner, Uwe Jandt, Timon R. Heyn, Vanessa Lautenbach, Joanna I. Loch, Jonas Lohr, Helena Kieserling, Gabriele Günther, Elena Kempf, Jan Hendrik Grosch, Krzysztof Lewinski, Dieter Jahn, Christian Lübbert, Wolfgang Peukert, Ulrich Kulozik, Stephan DruschRainer Krull, Karin Schwarz, Rebekka Biedendieck (2021)
Food Hydrocolloids 110
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Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential
Julia K.Keppler, KarinSchwarz, Atze Jan van der Goot (2020)
Trends in Food Science and Technology 101
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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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