Abt. Lebensmitteltechnologie

Ausgewählte Publikationen

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., Koudelka T., Palani K., Tholey A., Schwarz K. (2014): Interaction of β-Lactoglobulin with small hydrophobic ligands - Influence of covalent AITC modification on β-LG tryptic cleavage. Food Biophysics 9(4):349-358. DOI: 10.1007/s11483-014-9361-4.

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.