Abt. Lebensmitteltechnologie

Ausgewählte Publikationen

Heyn, T.R.; Garamus, V. M.; Neumann, H. R.; Uttinger, M. J.; Guckeisen, T.; Heuer, M.; Selhuber-Unkel, C.; Peukert, W.; Keppler, J. K. (2019): Influence of the polydispersity of pH 2 and pH 3.5 beta-lactoglobulin amyloid fibril solutions on analytical methods, August 2019 European Polymer Journal, DOI: 10.1016/j.eurpolymj.2019.08.038

Keppler J.K, Heyn T.R, Meissner P.M, Schrader K., Schwarz K. (2019): Protein oxidation during temperature-induced amyloid aggregation of beta-lactoglobulin, March 2019 Food Chemistry, DOI: 10.1016/j.foodchem.2019.02.114

Heyn T.R., Heuer M., Lux J., Steffen‐Heins A., Schwarz K., Keppler J.K. (2018): Determination of critical process parameters for the onset of amyloid aggregation of whey protein beta‐lactoglobulin, August 2018 Chemie Ingenieur Technik, DOI: 10.1002/cite.201855441