Julia K. Keppler
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View article: Enhanced gelling properties of fava bean proteins via the addition of commercial oat β-glucan ingredients
Enhanced gelling properties of fava bean proteins via the addition of commercial oat β-glucan ingredients Open
View article: Chlorella sorokiniana: Exploring the techno-functional properties of microalgae fractions in a food biorefinery
Chlorella sorokiniana: Exploring the techno-functional properties of microalgae fractions in a food biorefinery Open
View article: The gelation properties of rapeseed proteins are barely affected by co-extracted phenolic compounds
The gelation properties of rapeseed proteins are barely affected by co-extracted phenolic compounds Open
View article: Mannan interference and purification efficiency in downstream processing of precision-fermented milk proteins from Komagataella phaffii
Mannan interference and purification efficiency in downstream processing of precision-fermented milk proteins from Komagataella phaffii Open
View article: Oral Microcapsule Chromocolonoscopy With Patent Blue V Improves Adenoma Detection Safely and Effectively
Oral Microcapsule Chromocolonoscopy With Patent Blue V Improves Adenoma Detection Safely and Effectively Open
Background and Objective Chromocolonoscopy significantly improves polyp/adenoma detection rates (PDR/ADR). However, its integration into routine clinical practice is hindered by its cumbersome mode of application. The objective was to deve…
View article: Protein extraction from oat: Isoelectric precipitation and water-based extraction
Protein extraction from oat: Isoelectric precipitation and water-based extraction Open
View article: Tuning the structure and coagulation behaviour of artificial casein micelles by varying the casein composition
Tuning the structure and coagulation behaviour of artificial casein micelles by varying the casein composition Open
View article: Hot or not? Modulating the functionality of artificial casein micelles with the preparation temperature
Hot or not? Modulating the functionality of artificial casein micelles with the preparation temperature Open
View article: Mix it up: Stability of oil-in-water emulsions made with commercial pea and potato protein isolate as emulsifier
Mix it up: Stability of oil-in-water emulsions made with commercial pea and potato protein isolate as emulsifier Open
View article: Assembly of artificial casein micelles with sodium hexametaphosphate
Assembly of artificial casein micelles with sodium hexametaphosphate Open
View article: Evaluating and Validating the Fluorescent Probe Methodology for Measuring the Effective Hydrophobicity of Protein, Protein Hydrolyzate, and Amino Acid
Evaluating and Validating the Fluorescent Probe Methodology for Measuring the Effective Hydrophobicity of Protein, Protein Hydrolyzate, and Amino Acid Open
The fluorescent probe method with 8-anilino-1-naphthalenesulfonic acid ammonium salt (ANSA) and 6-propionyl-2-(N,N-dimethylamino) naphthalene (PRODAN) was validated to determine the effective hydrophobicity of the whey protei…
View article: Pulsed electric field processing of edible insect slurries induces thermally-assisted microbial inactivation
Pulsed electric field processing of edible insect slurries induces thermally-assisted microbial inactivation Open
Insect-based food ingredients are emerging as sustainable protein sources, but their production requires ensuring microbial safety and inactivation of endogenous enzymes to avoid undesirable proteolysis, without compromising protein struct…
View article: Protein–phenolic interactions and reactions: Discrepancies, challenges, and opportunities
Protein–phenolic interactions and reactions: Discrepancies, challenges, and opportunities Open
Although noncovalent interactions and covalent reactions between phenolic compounds and proteins have been investigated across diverse scientific disciplines, a comprehensive understanding and identification of their products remain elusiv…
View article: High hydrostatic pressure for decontamination of soluble insect proteins prevents protein denaturation better than blanching
High hydrostatic pressure for decontamination of soluble insect proteins prevents protein denaturation better than blanching Open
View article: Exploring Functionality Gain for (Recombinant) β-Lactoglobulin Through Production and Processing Interventions
Exploring Functionality Gain for (Recombinant) β-Lactoglobulin Through Production and Processing Interventions Open
Interventions in the upstream production and further processing of recombinant food proteins affect its properties when used for food application. Often the efficiency of particular interventions is evaluated based on molecular purity and …
View article: Modulating commercial pea protein gel properties through the addition of phenolic compounds
Modulating commercial pea protein gel properties through the addition of phenolic compounds Open
The use of pea protein in dense food is limited because of the low gel strength. Commercial pea proteins were modified with phenolics under alkaline conditions (pH 9, 24 h) that favour covalent bonding. Three phenolic compounds that differ…
View article: Brewers' spent grain proteins: The extraction method determines the functional properties
Brewers' spent grain proteins: The extraction method determines the functional properties Open
View article: In vitro digestibility and solubility of phosphorus of three plant‐based meat analogues
In vitro digestibility and solubility of phosphorus of three plant‐based meat analogues Open
Interest in plant‐based meat analogues has increased and can be expected to be applied to pet foods, which necessitates the understanding of the nutrient supply in those foods. Our primary aim was to advance our understanding of the digest…
View article: Renewable methanol utilizing bacteria as future meat analogue: An explorative study on the physicochemical and texturing properties of Methylobacillus flagellatus biomass and fractions
Renewable methanol utilizing bacteria as future meat analogue: An explorative study on the physicochemical and texturing properties of Methylobacillus flagellatus biomass and fractions Open
View article: Casein micelle formation as a calcium phosphate phase separation process: Preparation of artificial casein micelles through vacuum evaporation and membrane processes
Casein micelle formation as a calcium phosphate phase separation process: Preparation of artificial casein micelles through vacuum evaporation and membrane processes Open
View article: Food proteins from yeast-based precision fermentation: Simple purification of recombinant β-lactoglobulin using polyphosphate
Food proteins from yeast-based precision fermentation: Simple purification of recombinant β-lactoglobulin using polyphosphate Open
Proteins produced through precision fermentation are often purified through chromatographic methods. Faster and more cost-effective purification methods are desired for food application. Here, we present a simple method for purification of…
View article: Engineering artificial casein micelles for future food: Preparation rate and coagulation properties
Engineering artificial casein micelles for future food: Preparation rate and coagulation properties Open
Artificial casein micelles (ACM) could play a key role in producing animal-free dairy products from recombinant casein, although their coagulation and curd functionality are currently unexplored. Moreover, efficient processes are required …
View article: Functional and flavour properties of de-oiled flours and dry-enriched protein concentrates of lupin and soy
Functional and flavour properties of de-oiled flours and dry-enriched protein concentrates of lupin and soy Open
Dry fractionation is low in energy and water use and thus a sustainable option to obtain protein-rich ingredients. Air-classification is used to remove starch from legumes, and electrostatic separation can be used to remove fibres from oth…
View article: Biorefining of liquid insect fractions by microfiltration to increase functionality
Biorefining of liquid insect fractions by microfiltration to increase functionality Open
Insects are gaining attention as sustainable protein sources, necessitating the evaluation of gentle processing techniques for decontamination and fractionation of edible insects. Microfiltration was shown to be an effective alternative to…
View article: Comparing electrostatic separation of soy and lupin: Effect of de-oiling by solvent extraction
Comparing electrostatic separation of soy and lupin: Effect of de-oiling by solvent extraction Open
Electrostatic separation is a sustainable dry separation technique based on triboelectric charging of different cellular tissue components (i.e. protein bodies and fibres). This research aimed to determine the mechanism behind the ineffect…
View article: Microfiltration for effective microbiological decontamination of edible insects – Protein hydrolysis, aggregation and pH are critical for protein recovery
Microfiltration for effective microbiological decontamination of edible insects – Protein hydrolysis, aggregation and pH are critical for protein recovery Open
During the processing of insects for food and feed applications, thermal treatments are often used for decontamination purposes. However, these treatments denature proteins comprising their functional properties. Milder methods for microbi…
View article: Precision fermentation as a route to modify β-lactoglobulin structure through substitution of specific cysteine residues
Precision fermentation as a route to modify β-lactoglobulin structure through substitution of specific cysteine residues Open
View article: Engineering artificial casein micelles for future food: Is casein phosphorylation necessary?
Engineering artificial casein micelles for future food: Is casein phosphorylation necessary? Open
View article: Effect of relative humidity on milling and air classification explained by particle dispersion and flowability
Effect of relative humidity on milling and air classification explained by particle dispersion and flowability Open
Dry fractionation of legumes is used to produce protein and starch-rich fractions with a clean label and lower environmental impact than conventional wet fractionation. Dry fractionation relies on the use of ambient air that varies in humi…
View article: UVB pretreatment of β-lactoglobulin affects the temperature-induced formation of functional amyloid-like aggregates and promotes oxidative degradation
UVB pretreatment of β-lactoglobulin affects the temperature-induced formation of functional amyloid-like aggregates and promotes oxidative degradation Open