A5028040532- Proteins in Food Systems
- Pickering emulsions and particle stabilization
- Food Chemistry and Fat Analysis
- Surfactants and Colloidal Systems
- Textile materials and evaluations
- Polymer Foaming and Composites
- Food composition and properties
- Environmental Chemistry and Analysis
- Microencapsulation and Drying Processes
- Biochemical Analysis and Sensing Techniques
- Phytase and its Applications
- Advanced Glycation End Products research
- Polysaccharides Composition and Applications
- Analytical chemistry methods development
- Fatty Acid Research and Health
University of Hohenheim
2019-2023
Abstract The upscaling of pea protein extraction from laboratory scale with a centrifuge to pilot decanter was investigated, and the efficiency dry milled pre-treated peas compared. Upscaling is possible since starch under limit detection (< 0.5%). banding pattern sodium-dodecyl-sulfate polyacrylamide gel electrophoresis confirmed that albumins globulins were extracted by alkali extraction. Protein yield increased 59.5% 67.1% for due constant quick discharge matter in centrifuge. For...
Abstract Mono- and diacylglycerol (MAG DAG) emulsifiers (E 471) are widely applied to regulate techno-functional properties in different food categories, for example, dairy products. A method the determination of MAG DAG aerosol whipping cream by high-performance thin-layer chromatography with fluorescence detection (HPTLC–FLD) after derivatization primuline was developed. For sample preparation, mixed ethanol, followed addition water liquid-liquid extraction tert -butyl methyl ether. The...
Abstract E 472b emulsifiers, defined as lactic acid esters of mono- and diacylglycerides, are food emulsifiers widely used in foamed formulations. So far, only qualitative methods for analyzing have been published. Thus, a new method was developed determining different formulations by high-performance thin-layer chromatography with fluorescence detection (HPTLC‒FLD). The proposed allows simple fast emulsifier extraction from the matrix points out an analytical approach quantifying these...
The effect of raw material properties and decanting parameters on alkaline protein extraction from yellow field pea in pilot scale were investigated this study. In general, the highest yield was obtained with small grain size. Different weir height did not increase as soluble completely dissolved. However, a longer residence time can partly counteract lower solubility larger sizes yield. Solubilisation decantation temperature affect end, an alkali process total 85% established.
Aerosol whipping cream (AWC) enables the quick and easy foaming of cream, but yields foam a lower stability than mechanically whipped (MWC). It was postulated, that this is due to different mechanisms. To verify this, MWC, blank AWC homogenised with medium chain saturated monoacylglyceride (me‑sMAG‑AWC) were foamed analysed in study. Foam stabilisation mechanisms developed by combining results particle size analysis, measurements cryo scanning electron microscopy. For known orientated...
Aerosol whipping cream (AWC) enables the quick and easy foaming of cream, but yields foam a lower stability than mechanically whipped (MWC). It was postulated, that this is due to different mechanisms. To verify this, MWC, blank AWC homogenised with medium chain saturated monoacylglyceride (me-sMAG-AWC) were foamed analysed in study. Foam stabilisation mechanisms developed by combining results particle size analysis, measurements cryo scanning electron microscopy. For known orientated...
Model aerosol whipping cream (AWC) was homogenized at homogenization pressures between 0 and 20 MPa with without addition of a saturated monoacylglyceride medium chain length (me-sMAG). Particle size distribution via static light scattering microscopy, viscosity as well overrun, foam firmness, drainage residual were analyzed. It found that processing model AWC emulsifier application is not feasible, it leads to coalescence fat globules prevents foaming, the surface active material does...