A5091072931- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Pickering emulsions and particle stabilization
- Polysaccharides and Plant Cell Walls
- Microencapsulation and Drying Processes
- Surfactants and Colloidal Systems
- Food composition and properties
- Enzyme Production and Characterization
- Hydrogels: synthesis, properties, applications
- Glycosylation and Glycoproteins Research
- Enzyme Catalysis and Immobilization
- Fermentation and Sensory Analysis
- Protein Hydrolysis and Bioactive Peptides
- Electrohydrodynamics and Fluid Dynamics
- Polyamine Metabolism and Applications
- Agriculture and Rural Development Research
- Thermodynamic and Structural Properties of Metals and Alloys
- Microbial metabolism and enzyme function
- Advanced Glycation End Products research
- Advanced Drug Delivery Systems
- Microbial Metabolites in Food Biotechnology
- Food Chemistry and Fat Analysis
- Phytochemicals and Antioxidant Activities
- Nanocomposite Films for Food Packaging
- Infant Nutrition and Health
German Institute of Food Technologies
2024
Karlsruhe Institute of Technology
2017-2023
Karlsruhe University of Education
2019-2023
The influence of the conformation sugar beet pectin (SBP) on interfacial and emulsifying properties was investigated. colloidal SBP, such as zeta potential hydrodynamic diameter, were characterized at different pH levels. Furthermore, pendant drop tensiometry quartz crystal microgravimetry used to study adsorption behavior (adsorbed mass rate) stabilizing mechanism (layer thickness tension). A more compact resulted in a faster reduction tension, higher adsorbed mass, thicker layer. In...
Sugar beet pectins (SBPs) are known for their emulsifying properties, but it is yet unknown which structural elements most important functionality. Recent results indicated that the arabinose content has a decisive influence, approach applied did not allow causality to be established. In this study, mostly intact SBP was selectively modified and obtained were analyzed molecular structure properties. De-esterification only resulted in moderate increase droplet size. The length of pectin...
Glycolipids are considered an alternative to petrochemically based surfactants because they non-toxic, biodegradable, and less harmful the environment while having comparable surface-active properties. They can be produced chemically or enzymatically in organic solvents deep eutectic (DES) from renewable resources. DES non-flammable, non-volatile, almost non-toxic. Unlike solvents, sugars easily soluble hydrophilic DES. However, highly viscous systems restricted mass transfer is likely a...
Collagen peptide-loaded double emulsions are developed by using various formulation parameters to utilize as food-grade functional ingredients with excellent droplet stability and encapsulation efficiency of collagen peptide.
Soy-based yoghurt alternatives are nowadays preferred by consumers. However, they often perceived as too firm or soft, sandy, fibrous. In order to improve this, fibres, especially in form of microgel particles (MGP), and fats added the soy matrix create a creamy mouthfeel. Both fat pectin-based MGP can interact with each other protein matrix, creating different microstructures. This influence rheological tribological properties plant-based gels. works focuses on effect droplet stabilisation...
Pectin-based microgel particles (MGPs) are encouraging sustainable emulsifying agents for food-applications. Based on polyelectrolytes, pectin-based MGPs assumed to be pH and ionic strength sensitive, in a similar manner of synthetic polymers. Besides building barrier around oil droplets, charged repulse each other. Thus the stabilisation mechanisms should both steric electrostatic. To investigate this, emulsions were homogenised with MGP concentrations ranging from 0.5 2 wt% MGPs. After...
Soy-based yoghurt alternatives were highly requested by consumers over the last few years. However, their texture does not always fulfil consumers' demands as such are often perceived too firm or soft, sandy, fibrous. In order to improve texture, fibres, for example, in form of microgel particles (MGP), can be added soy matrix. MGP expected interact with proteins, creating different microstructures and, thus, gel properties after fermentation. this study, pectin-based sizes and...
Abstract Protein films can be applied to improve food quality and 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 matrix. This study aimed tailor properties a protein–lipid film by designing oil/water see if concept inactive/active is valid. Therefore, we varied emulsifier stabilizing solid nanoparticles (SLN) promote (via β‐lactoglobulin) or minimize Tween 20)...