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profile_subnav_publications - dr.habil. JK (Julia) Keppler

The most important publications (highlighted by the author).

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  Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential

  Julia K.Keppler, KarinSchwarz, Atze Jan van der Goot (2020) Trends in Food Science and Technology 101
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  Glass beads increase the formation kinetics of beta-lactoglobulin amyloid fibrils

  Timon R. Heyn, Marcel Schrader, Ingo Kampen, Arno Kwade, Karin Schwarz, Julia K. Keppler (2023) Food Hydrocolloids 139(34)
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  Protein oxidation during temperature-induced amyloid aggregation of beta-lactoglobulin

  Julia K Keppler, Timon R Heyn, Philipp M Meissner, Katrin Schrader, Karin Schwarz (2019) Food Chemistry 289, 223-231
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  Covalent and non-covalent modification of sunflower protein with chlorogenic Identifying the critical ratios that affect techno-functionality

  Wanqing Jia, Divjyot Singh Sethi, Atze Jan van der Goot, Julia K. Keppler (2022) Food Hydrocolloids 131
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  Towards recombinantly produced milk Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants

  Julia K. Keppler*, Anja Heyse, Eva Scheidler, Maximilian J. Uttinger, Laura Fitzner, Uwe Jandt, Timon R. Heyn, Vanessa Lautenbach, Joanna I. Loch, Jonas Lohr, Helena Kieserling, Gabriele Günther, Elena Kempf, Jan Hendrik Grosch, Krzysztof Lewinski, Dieter Jahn, Christian Lübbert, Wolfgang Peukert, Ulrich Kulozik, Stephan DruschRainer Krull, Karin Schwarz, Rebekka Biedendieck (2021) Food Hydrocolloids 110

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