A5034304472- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
- Polysaccharides and Plant Cell Walls
- Pickering emulsions and particle stabilization
- Food Chemistry and Fat Analysis
- Food composition and properties
- Protein Hydrolysis and Bioactive Peptides
- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Edible Oils Quality and Analysis
- Surfactants and Colloidal Systems
- Advanced Chemical Sensor Technologies
- Advanced Cellulose Research Studies
- Fermentation and Sensory Analysis
- Enzyme Production and Characterization
- Mycotoxins in Agriculture and Food
- Botanical Research and Applications
- Probiotics and Fermented Foods
- Advanced Glycation End Products research
- Microbial Inactivation Methods
- Biochemical effects in animals
- Free Radicals and Antioxidants
- Bee Products Chemical Analysis
- Fluid Dynamics and Heat Transfer
Technische Universität Berlin
2016-2025
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2023
Inserm
2021
Université de Versailles Saint-Quentin-en-Yvelines
2021
Centre de recherche en Epidémiologie et Santé des Populations
2021
Agence Nationale de Sécurité Sanitaire de l’Alimentation, de l’Environnement et du Travail
2021
German Institute of Human Nutrition
2021
Berliner Hochschule für Technik
2011-2012
Kiel University
2001-2009
University of Milan
2007-2009
The aim of the present research was to identify principal parameters determining oxidative stability microencapsulated fish oil. Microcapsules were prepared by spray-drying using different types n-octenylsuccinate-derivatized starch, gum Arabic, sugar beet pectin, sodium caseinate, and/or glucose syrup. Two components classify microcapsules accounting for up 79% variance identified. determined physicochemical reflecting emulsifying ability encapsulant and drying behavior parent emulsion....
Despite its excellent nutritional properties, unlike other cereals oat displays poor baking properties and therefore is mainly processed in products like rolled oats or serves as raw material for the functional ingredient β-glucan. During β-glucan production, a protein-rich fraction remains by-product. Functionalisation of this oat-fraction application valuable food would improve sustainability process. In present study, protein-enriched cow's milk yoghurt was produced. The main foci were on...
The lipid oxidation of fats and oils leads to volatile organic compounds, having a decisive influence on the sensory quality foods. To understand formation degradation pathways evaluate suitability lipid-derived aldehydes as marker substances for oxidative status foods, secondary tertiary compounds was investigated with gas chromatography in rapeseed oils. After 120 min, up 65 were detected. In addition products, products such alkyl furans, ketones, aldol condensation also found. comparison...
Associative phase separation is a phenomenon behind range of undesirable and desirable changes in foods. Re-visiting the factors affecting associative between pectin proteins, it becomes obvious that enthalpic like charge density molecular ratio biopolymers, ionic strength pH are well characterized contrast to entropic weight conformation biopolymers involved. A better understanding resulting from analytical characterization on submicron level as modelling techniques will allow development...