Schwarz K - Search Results

1

Enrichment of enzymatically mineralized gellan gum hydrogels with phlorotannin-rich Ecklonia cava extract Seanol(®) to endow antibacterial properties and promote mineralization.

Douglas TE, Dokupil A, Reczyńska K, Brackman G, Krok-Borkowicz M, Keppler JK, Božič M, Van Der Voort P, Pietryga K, Samal SK, Balcaen L, van den Bulcke J, Van Acker J, Vanhaecke F, Schwarz K, Coenye T, Pamuła E. Douglas TE, et al. Among authors: schwarz k. Biomed Mater. 2016 Aug 10;11(4):045015. doi: 10.1088/1748-6041/11/4/045015. Biomed Mater. 2016. PMID: 27509486

2

Differences in heat stability and ligand binding among β-lactoglobulin genetic variants A, B and C using (1)H NMR and fluorescence quenching.

Keppler JK, Sönnichsen FD, Lorenzen PC, Schwarz K. Keppler JK, et al. Among authors: schwarz k. Biochim Biophys Acta. 2014 Jun;1844(6):1083-93. doi: 10.1016/j.bbapap.2014.02.007. Epub 2014 Feb 28. Biochim Biophys Acta. 2014. PMID: 24590114

3

Differences in binding behavior of (-)-epigallocatechin gallate to β-lactoglobulin heterodimers (AB) compared to homodimers (A) and (B).

Keppler JK, Martin D, Garamus VM, Schwarz K. Keppler JK, et al. Among authors: schwarz k. J Mol Recognit. 2015 Nov;28(11):656-66. doi: 10.1002/jmr.2480. Epub 2015 Jun 2. J Mol Recognit. 2015. PMID: 26038095

4

β-Lactoglobulin as nanotransporter--Part I: Binding of organosulfur compounds.

Wilde SC, Keppler JK, Palani K, Schwarz K. Wilde SC, et al. Among authors: schwarz k. Food Chem. 2016 Apr 15;197(Pt A):1015-21. doi: 10.1016/j.foodchem.2015.11.010. Epub 2015 Nov 9. Food Chem. 2016. PMID: 26617048

5

β-Lactoglobulin as nanotransporter for allicin: Sensory properties and applicability in food.

Wilde SC, Keppler JK, Palani K, Schwarz K. Wilde SC, et al. Among authors: schwarz k. Food Chem. 2016 May 15;199:667-74. doi: 10.1016/j.foodchem.2015.12.055. Epub 2015 Dec 11. Food Chem. 2016. PMID: 26776023

6

Covalent Whey Protein-Rosmarinic Acid Interactions: A Comparison of Alkaline and Enzymatic Modifications on Physicochemical, Antioxidative, and Antibacterial Properties.

Ali M, Keppler JK, Coenye T, Schwarz K. Ali M, et al. Among authors: schwarz k. J Food Sci. 2018 Aug;83(8):2092-2100. doi: 10.1111/1750-3841.14222. Epub 2018 Jul 14. J Food Sci. 2018. PMID: 30007045

7

Whey Protein Complexes with Green Tea Polyphenols: Antimicrobial, Osteoblast-Stimulatory, and Antioxidant Activities.

Carson M, Keppler JK, Brackman G, Dawood D, Vandrovcova M, Fawzy El-Sayed K, Coenye T, Schwarz K, Clarke SA, Skirtach AG, Douglas TEL. Carson M, et al. Among authors: schwarz k. Cells Tissues Organs. 2018;206(1-2):106-118. doi: 10.1159/000494732. Epub 2019 Jan 24. Cells Tissues Organs. 2018. PMID: 30677765

8

Protein oxidation during temperature-induced amyloid aggregation of beta-lactoglobulin.

Keppler JK, Heyn TR, Meissner PM, Schrader K, Schwarz K. Keppler JK, et al. Among authors: schwarz k. Food Chem. 2019 Aug 15;289:223-231. doi: 10.1016/j.foodchem.2019.02.114. Epub 2019 Mar 2. Food Chem. 2019. PMID: 30955606

9

Cooxidation of proteins and lipids in whey protein oleogels with different water amounts.

Meissner PM, Keppler JK, Stöckmann H, Schwarz K. Meissner PM, et al. Among authors: schwarz k. Food Chem. 2020 Oct 30;328:127123. doi: 10.1016/j.foodchem.2020.127123. Epub 2020 May 23. Food Chem. 2020. PMID: 32480261

10

Changes in Protein Fluorescence in a Lipid-Protein Co-oxidizing Oleogel.

Meissner PM, Keppler JK, Stöckmann H, Schwarz K. Meissner PM, et al. Among authors: schwarz k. J Agric Food Chem. 2020 Sep 30;68(39):10865-10874. doi: 10.1021/acs.jafc.0c02911. Epub 2020 Sep 14. J Agric Food Chem. 2020. PMID: 32865997

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