Abt. Lebensmitteltechnologie

Ausgewählte Publikationen

Keppler, J.K., Schwarz, K., (2017): Increasing the emulsifying capacity of whey proteins at acidic pH values through covalent modification with allyl isothiocyanate. Colloids and Surfaces A, 522: 514-524.

Keppler, J.K., Martin, D., Garamus, V.M., Berton-Carabin, C., Coenye, T., Nipoti, E., Schwarz, K. (2016): 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. Food Hydrocolloids (in press) (http://dx.doi.org/10.1016/j.foodhyd.2016.11.016)

Keppler J.K., Martin D., Garamus V.M., Schwarz K. (2015): Differences in binding behavior of (-)-epigallocatechin gallate to ß-lactoglobulin heterodimers (AB) compared to homodimers (A) and (B). Journal of Molecular Recognition 28(11). (DOI: 10.1002/jmr.2480).

Keppler, J.K., Sönnichsen, F.D., Lorenzen, P.C., Schwarz, K. (2014): Differences in heat stability and ligand binding among β-lactoglobulin genetic variants A, B and C using 1H NMR and fluorescence quenching. Biochimica et Biophysica Acta – Proteins & Proteomics 1844(6)

Keppler J.K., Stuhldreier M.C., Temps F., Schwarz K. (2014): Influence of mathematical models and correction factors on binding results of polyphenols and retinol with beta-lactoglobulin measured with fluorescence quenching. Food Biophysics 9: 158-168. DOI: 10.1007/s11483-013-9328-x.