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Unraveling the effects of low protein-phenol binding affinity on the structural properties of beta-lactoglobulin
Unraveling the effects of low protein-phenol binding affinity on the structural properties of beta-lactoglobulin
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Unraveling the effects of low protein-phenol binding affinity on the structural properties of beta-lactoglobulin

Schild, Kerstin ; Sönnichsen, Frank D. ; Martin, Dierk ; Garamus, Vasil M. ; Van der Goot, Atze Jan ; Schwarz, Karin ; Keppler, Julia K.

Food chemistry, 2023-11, Vol.426, p.136496-136496, Article 136496 [Periódico revisado por pares]

England: Elsevier Ltd

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2
Lipid oxidation induced protein scission in an oleogel as a model food
Lipid oxidation induced protein scission in an oleogel as a model food
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Lipid oxidation induced protein scission in an oleogel as a model food

Meissner, Philipp M. ; Keppler, Julia K. ; Schwarz, Karin

Food chemistry, 2023-07, Vol.415, p.135357-135357, Article 135357 [Periódico revisado por pares]

England: Elsevier Ltd

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3
Glass beads increase the formation kinetics of beta-lactoglobulin amyloid fibrils
Glass beads increase the formation kinetics of beta-lactoglobulin amyloid fibrils
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Glass beads increase the formation kinetics of beta-lactoglobulin amyloid fibrils

Heyn, Timon R. ; Schrader, Marcel ; Kampen, Ingo ; Kwade, Arno ; Schwarz, Karin ; Keppler, Julia K.

Food hydrocolloids, 2023-05, Vol.139, p.108511, Article 108511 [Periódico revisado por pares]

Elsevier Ltd

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4
Engineering amyloid and amyloid-like morphologies of β-lactoglobulin
Engineering amyloid and amyloid-like morphologies of β-lactoglobulin
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Engineering amyloid and amyloid-like morphologies of β-lactoglobulin

Hoppenreijs, L.J.G. ; Fitzner, L. ; Ruhmlieb, T. ; Heyn, T.R. ; Schild, K. ; van der Goot, A.-J. ; Boom, R.M. ; Steffen-Heins, A. ; Schwarz, K. ; Keppler, J.K.

Food hydrocolloids, 2022-03, Vol.124, p.107301, Article 107301 [Periódico revisado por pares]

Elsevier Ltd

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5
Amyloid aggregation of spin-labeled β-lactoglobulin. Part I: Influence of spin labeling on amyloid aggregation
Amyloid aggregation of spin-labeled β-lactoglobulin. Part I: Influence of spin labeling on amyloid aggregation
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Amyloid aggregation of spin-labeled β-lactoglobulin. Part I: Influence of spin labeling on amyloid aggregation

Lux, Jacqueline ; Heyn, Timon R. ; Kampen, Ingo ; Schwarz, Karin ; Keppler, Julia K. ; Steffen-Heins, Anja

Food hydrocolloids, 2021-03, Vol.112, p.106178, Article 106178 [Periódico revisado por pares]

Elsevier Ltd

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6
Amyloid aggregation of spin-labeled β-lactoglobulin. Part II: Identification of spin-labeled protein and peptide sequences after amyloid aggregation
Amyloid aggregation of spin-labeled β-lactoglobulin. Part II: Identification of spin-labeled protein and peptide sequences after amyloid aggregation
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Amyloid aggregation of spin-labeled β-lactoglobulin. Part II: Identification of spin-labeled protein and peptide sequences after amyloid aggregation

Lux, Jacqueline ; Azarkh, Mykhailo ; Fitzner, Laura ; Keppler, Julia K. ; Schwarz, Karin ; Drescher, Malte ; Steffen-Heins, Anja

Food hydrocolloids, 2021-03, Vol.112, p.106174, Article 106174 [Periódico revisado por pares]

Elsevier Ltd

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7
Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants
Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants
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Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants

Keppler, Julia K. ; Heyse, Anja ; Scheidler, Eva ; Uttinger, Maximilian J. ; Fitzner, Laura ; Jandt, Uwe ; Heyn, Timon R. ; Lautenbach, Vanessa ; Loch, Joanna I. ; Lohr, Jonas ; Kieserling, Helena ; Günther, Gabriele ; Kempf, Elena ; Grosch, Jan-Hendrik ; Lewiński, Krzysztof ; Jahn, Dieter ; Lübbert, Christian ; Peukert, Wolfgang ; Kulozik, Ulrich ; Drusch, Stephan ; Krull, Rainer ; Schwarz, Karin ; Biedendieck, Rebekka

Food hydrocolloids, 2021-01, Vol.110, p.106132, Article 106132 [Periódico revisado por pares]

Elsevier Ltd

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8
Cooxidation of proteins and lipids in whey protein oleogels with different water amounts
Cooxidation of proteins and lipids in whey protein oleogels with different water amounts
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Cooxidation of proteins and lipids in whey protein oleogels with different water amounts

Meissner, Philipp M. ; Keppler, Julia K. ; Stöckmann, Heiko ; Schwarz, Karin

Food chemistry, 2020-10, Vol.328, p.127123-127123, Article 127123 [Periódico revisado por pares]

Elsevier Ltd

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9
Changes in Protein Fluorescence in a Lipid–Protein Co-oxidizing Oleogel
Changes in Protein Fluorescence in a Lipid–Protein Co-oxidizing Oleogel
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Changes in Protein Fluorescence in a Lipid–Protein Co-oxidizing Oleogel

Meissner, Philipp M ; Keppler, Julia K ; Stöckmann, Heiko ; Schwarz, Karin

Journal of agricultural and food chemistry, 2020-09, Vol.68 (39), p.10865-10874 [Periódico revisado por pares]

United States: American Chemical Society

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10
Protein oxidation during temperature-induced amyloid aggregation of beta-lactoglobulin
Protein oxidation during temperature-induced amyloid aggregation of beta-lactoglobulin
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Protein oxidation during temperature-induced amyloid aggregation of beta-lactoglobulin

Keppler, Julia K. ; Heyn, Timon R. ; Meissner, Philipp M. ; Schrader, Katrin ; Schwarz, Karin

Food chemistry, 2019-08, Vol.289, p.223-231 [Periódico revisado por pares]

England: Elsevier Ltd

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