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Year | Number of Results |
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2019 | 2 |
2021 | 3 |
2022 | 1 |
2023 | 1 |
2024 | 0 |
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Page 1
Effect of Conformation of Sugar Beet Pectin on the Interfacial and Emulsifying Properties.
Foods. 2022 Jan 13;11(2):214. doi: 10.3390/foods11020214.
Foods. 2022.
PMID: 35053946
Free PMC article.
Influence of Arabinan Fine Structure, Galacturonan Backbone Length, and Degree of Esterification on the Emulsifying Properties of Acid-Extracted Sugar Beet Pectins.
Eichhöfer H, Bindereif B, Karbstein HP, Bunzel M, van der Schaaf US, Wefers D.
Eichhöfer H, et al. Among authors: karbstein hp.
J Agric Food Chem. 2023 Feb 1;71(4):2105-2112. doi: 10.1021/acs.jafc.2c07460. Epub 2023 Jan 20.
J Agric Food Chem. 2023.
PMID: 36668901
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Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility.
Martin A, Naumann S, Osen R, Karbstein HP, Emin MA.
Martin A, et al. Among authors: karbstein hp.
Foods. 2021 May 21;10(6):1160. doi: 10.3390/foods10061160.
Foods. 2021.
PMID: 34064064
Free PMC article.
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Linking Expansion Behaviour of Extruded Potato Starch/Rapeseed Press Cake Blends to Rheological and Technofunctional Properties.
Martin A, Osen R, Karbstein HP, Emin MA.
Martin A, et al. Among authors: karbstein hp.
Polymers (Basel). 2021 Jan 9;13(2):215. doi: 10.3390/polym13020215.
Polymers (Basel). 2021.
PMID: 33435355
Free PMC article.
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Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch.
Martin A, Osen R, Karbstein HP, Emin MA.
Martin A, et al. Among authors: karbstein hp.
Foods. 2021 Mar 14;10(3):616. doi: 10.3390/foods10030616.
Foods. 2021.
PMID: 33799433
Free PMC article.
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Collagen peptide-loaded W1/O single emulsions and W1/O/W2 double emulsions: influence of collagen peptide and salt concentration, dispersed phase fraction and type of hydrophilic emulsifier on droplet stability and encapsulation efficiency.
Jo YJ , Karbstein HP , van der Schaaf US .
Jo YJ , et al. Among authors: karbstein hp.
Food Funct. 2019 Jun 19;10(6):3312-3323. doi: 10.1039/c8fo02467g.
Food Funct. 2019.
PMID: 31095142
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Properties of β-Lactoglobulin Aggregates and Gels as Affected by Ternary Emulsifier Mixtures of Tween 20, Lecithin, and Sucrose Palmitate.
Wiedenmann V, Frister M, Oehlke K, van der Schaaf U, Karbstein HP.
Wiedenmann V, et al. Among authors: karbstein hp.
J Agric Food Chem. 2019 Aug 28;67(34):9601-9610. doi: 10.1021/acs.jafc.9b02480. Epub 2019 Aug 15.
J Agric Food Chem. 2019.
PMID: 31334648
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