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A three-enzyme-system to degrade curcumin to natural vanillin
by
Esparan, Vida
,
Krings, Ulrich
,
Struch, Marlene
,
Berger, Ralf G
Published in
Molecules (Basel, Switzerland)
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Dynamic Moisture Sorption Characteristics of Xerogels from Water-Swellable Oligo(oxyethylene) Lignin Derivatives
by
Passauer, Lars
,
Struch, Marlene
,
Schuldt, Stefan
,
Appelt, Joern
,
Schneider, Yvonne
,
Jaros, Doris
,
Rohm, Harald
Published in
ACS applied materials & interfaces
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Laccase-catalysed cross-linking of a yoghurt-like model system made from skimmed milk with added food-grade mediators
by
Struch, Marlene
,
Linke, Diana
,
Mokoonlall, Aryama
,
Hinrichs, Jörg
,
Berger, Ralf G.
Published in
International dairy journal
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Quantitative Analysis of the Etherification Degree of Phenolic Hydroxyl Groups in Oxyethylated Lignins: Correlation of Selective Aminolysis with FTIR Spectroscopy
by
Passauer, Lars
,
Salzwedel, Katrin
,
Struch, Marlene
,
Herold, Nadine
,
Appelt, Jörn
Published in
ACS sustainable chemistry & engineering
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Structure modification of stirred fermented milk gel due to laccase-catalysed protein crosslinking in a post-processing step
by
Mokoonlall, Aryama
,
Pfannstiel, Jens
,
Struch, Marlene
,
Berger, Ralf Günter
,
Hinrichs, Jörg
Published in
Innovative food science & emerging technologies
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Antioxidant activity of milk suppresses laccase induced radicals and the subsequent modification of acidified milk protein gels
by
Mokoonlall, Aryama
,
Hippich, Malin
,
Struch, Marlene
,
Berger, Ralf Günter
,
Weiss, Jochen
,
Hinrichs, Jörg
Published in
International dairy journal
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Dose dependent effects of a milk ion tolerant laccase on yoghurt gel structure
by
Struch, Marlene
,
Krahe, Nina-Katharina
,
Linke, Diana
,
Mokoonlall, Aryama
,
Hinrichs, Jörg
,
Berger, Ralf G.
Published in
Food science & technology
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