A three-enzyme-system to degrade curcumin to natural vanillin von Esparan, Vida, Krings, Ulrich, Struch, Marlene, Berger, Ralf G

Volltext

Dynamic Moisture Sorption Characteristics of Xerogels from Water-Swellable Oligo(oxyethylene) Lignin Derivatives von Passauer, Lars, Struch, Marlene, Schuldt, Stefan, Appelt, Joern, Schneider, Yvonne, Jaros, Doris, Rohm, Harald

Volltext

Laccase-catalysed cross-linking of a yoghurt-like model system made from skimmed milk with added food-grade mediators von Struch, Marlene, Linke, Diana, Mokoonlall, Aryama, Hinrichs, Jörg, Berger, Ralf G.

Volltext

Quantitative Analysis of the Etherification Degree of Phenolic Hydroxyl Groups in Oxyethylated Lignins: Correlation of Selective Aminolysis with FTIR Spectroscopy von Passauer, Lars, Salzwedel, Katrin, Struch, Marlene, Herold, Nadine, Appelt, Jörn

Volltext

Structure modification of stirred fermented milk gel due to laccase-catalysed protein crosslinking in a post-processing step von Mokoonlall, Aryama, Pfannstiel, Jens, Struch, Marlene, Berger, Ralf Günter, Hinrichs, Jörg

Volltext

Antioxidant activity of milk suppresses laccase induced radicals and the subsequent modification of acidified milk protein gels von Mokoonlall, Aryama, Hippich, Malin, Struch, Marlene, Berger, Ralf Günter, Weiss, Jochen, Hinrichs, Jörg

Volltext

Dose dependent effects of a milk ion tolerant laccase on yoghurt gel structure von Struch, Marlene, Krahe, Nina-Katharina, Linke, Diana, Mokoonlall, Aryama, Hinrichs, Jörg, Berger, Ralf G.

Volltext