Texturing of Soy Yoghurt Alternatives: Pectin Microgel Particles Serve as Inactive Fillers and Weaken the Soy Protein Gel Structure

por Saavedra Isusi, Gabriela Itziar, Marburger, Johannes, Lohner, Nils, van der Schaaf, Ulrike S.
Publicado 2023

Optimization of Glycolipid Synthesis in Hydrophilic Deep Eutectic Solvents

por Hollenbach, Rebecca, Bindereif, Benjamin, van der Schaaf, Ulrike S., Ochsenreither, Katrin, Syldatk, Christoph
Publicado 2020

Effect of Conformation of Sugar Beet Pectin on the Interfacial and Emulsifying Properties

por Bindereif, Benjamin, Karbstein, Heike Petra, Zahn, Katharina, van der Schaaf, Ulrike Sabine
Publicado 2022

Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent—Soy Protein vs. Pectin Microgels—On Gel Microstructure, Rheology and Tribology

por Saavedra Isusi, Gabriela Itziar, Paz Puga, Domenica, van der Schaaf, Ulrike Sabine
Publicado 2022