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Imprint
Impact of solid lipid nanoparticles (SLN) on properties of β-lactoglobulin based gels
Project
Project code: MRI-LBV-08-1032 Nano35
Contract period: 01.11.2015
- 31.05.2019
Purpose of research: Experimental development
Keywords: SLN, solid lipid nanoparticles, interaction, chemical-physiological analysis, food processing engineering
Wiedenmann V., Oehlke K., v. d. Schaaf U., Hetzer B., Greiner R., Karbstein H.P. (2018): Impact of the incorporation of solid lipid nanoparticles on β-lactoglobulin gel matrices, Food Hydrocolloids, DOI: 10.1016/j.foodhyd.2018.06.007 Wiedenmann V., Oehlke K., v. d. Schaaf U., Schrader K., Karbstein H.P. (2019): Heat stability of differently stabilized solid lipid nanoparticles in the presence of excess bulk phase protein, Food Biophysics, DOI: 10.1007/s11483-019-09588-w Wiedenmann V., Frister M., Oehlke K., v. d. Schaaf U., Karbstein H.P. (2019): Properties of β-lactoglobulin aggregates and gels as affected by ternary emulsifier mixtures of Tween 20, lecithin and sucrose palmitate, Journal of Agricultural and Food Chemistry, DOI: 10.1021/acs.jafc.9b02480 Wiedenmann V., Oehlke K., v. d. Schaaf U., Koivula H. M., Mikkonen K. S., Karbstein H.P. (2019): Emulsifier composition of solid lipid nanoparticles (SLN) affects mechanical and barrier properties of SLN-protein composite films, Journal of Foods Science, DOI: 10.1111/1750-3841.14950 Vemmer, M.; Matthäus, B.; Wiedenmann, V.; Oehlke, K. (2017): Oleogels for application in high-fat and dry bakery goods, 15th Euro Fed Lipid Congress, Uppsala Wiedenmann, V.; Oehlke, K.; v. d. Schaaf, U.; Karbstein, H. P. (2018): Einfluss von festen Lipidnanopartikel auf coldset β-Lactoglobulin-Hydrogelen, ProcessNet Annual Meeting, Division Food Process Engineering, Berlin Wiedenmann, V.; v. d. Schaaf, U.; Karbstein, H. P.; Oehlke, K. (2018): Impact of solid lipid nanoparticles on protein gel properties and their behavior during gel preparation, 3rd IDF Symposium on Microstructure of Dairy Products, Montréal Wiedenmann, V.; Oehlke, K.; Greiner, R.; Schuchmann, H. P. (2016): Incorporation of solid lipid nanoparticles (SLN) in protein gels: Impact on water holding capacity and rheological properties, 16th Food Colloids Conference, Wageningen Wiedenmann, V.; Oehlke, K.; Greiner, R.; Schuchmann, H. P. (2017): Feste Lipidnanopartikel als active und inactive Filler in β-Lactoglobulin-Hydrogelen, ProcessNet Annual Meeting, Division Food Process Engineering, Bruchsal Wiedenmann, V.; Oehlke, K.; Karbstein, H. P.; v. d. Schaaf, U. (2018): Incorporation of solid lipid nanoparticles in β-lactoglobulin gels and their impact on the network structure, Food Colloids Conference, Leeds Wiedenmann, V.; Oehlke, K.; Karbstein, H. P.; v. d. Schaaf, U. (2018): The use of solid lipid nanoparticles to modify the properties and structure of β-lactoglobulin gels, 16th Conference of the International Association of Colloid and Interface Scientists, Rotterdam Wiedenmann, V.; Vemmer, M.; Matthäus, B.; Oehlke, K. (2018): Preparation and characterization of oleogels based on whey protein aggregate stabilized o/w emulsions, 3rd IDF Symposium on Microstructure of Dairy Products, Montréal Wiedenmann, V.; v. d. Schaaf, U. Karbstein, H. P.; Oehlke, K. (2019): Properties of β-lactoglobulin aggregates and gels as affected by ternary emulsifier mixtures, ProcessNet Annual Meeting, Division Food Process Engineering, Lausanne Wiedenmann, V., Christophliemke, C.; Sciurba E.; Oehlke K. (2019): Solid lipid nanoparticles (SLN) increase barrier properties of protein coatings during deep-frying, ProcessNet Annual Meeting, Division Food Process Engineering, Lausanne
Section overview
Subjects
- Physiology of Nutrition
- Food Chemistry
- Food Processing
- Toxicology
Framework programme
Funding programme
Excutive institution
MRI - Department of Food and Bio Process Engineering (MRI-LBV)
