Search Results - Rawel, H.M.

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  1. 1
    Formation of conjugates between β-lactoglobulin and allyl isothiocyanate: Effect on protein heat aggregation, foaming and emulsifying properties

    Formation of conjugates between β-lactoglobulin and allyl isothiocyanate: Effect on protein heat aggregation, foaming and emulsifying properties by Rade-Kukic, K., Schmitt, C., Rawel, H.M.

    Published in Food hydrocolloids
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  2. 2
    Binding of Selected Phenolic Compounds to Proteins

    Binding of Selected Phenolic Compounds to Proteins by Rawel, Harshadrai M, Meidtner, Karina, Kroll, Jürgen

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  3. 3
    Antioxidant Activity of Protein-Bound Quercetin

    Antioxidant Activity of Protein-Bound Quercetin by Rohn, Sascha, Rawel, Harshadrai M, Kroll, Jürgen

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  4. 4
    Metabolism and fatty liver improvement trough different types of milk protein

    Metabolism and fatty liver improvement trough different types of milk protein by Csanalosi, M., Schuppelius, B., Zhang, J., Rawel, H.M., Sagu, S.T., Kabisch, S., Rohn, S., Pfeiffer, A.F.H.

    Published in Lebensmittelchemie
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  5. 5
    Reactions of Plant Phenols with Myoglobin: Influence of Chemical Structure of the Phenolic Compounds

    Reactions of Plant Phenols with Myoglobin: Influence of Chemical Structure of the Phenolic Compounds by Kroll, J., Rawel, H.M.

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  6. 6
    Interactions of apocarotenoids with thiol containing compounds

    Interactions of apocarotenoids with thiol containing compounds by Martin, M., Rawel, H.M., Sahre, J., Henze, A., Baldermann, S.

    Published in Lebensmittelchemie
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  7. 7
    Interactions of apocarotenoids with thiol containing compounds

    Interactions of apocarotenoids with thiol containing compounds by Martin, M., Rawel, H.M., Sahre, J., Henze, A., Baldermann, S.

    Published in Lebensmittelchemie
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  8. 8
    Chlorogenic Acid Moderately Decreases the Quality of Whey Proteins in Rats

    Chlorogenic Acid Moderately Decreases the Quality of Whey Proteins in Rats by Petzke, Klaus J, Schuppe, Stefanie, Rohn, Sascha, Rawel, Harshadrai M, Kroll, Jürgen

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  9. 9
    Reactions of Chlorogenic Acid with Lysozyme: Physicochemical Characterization and Proteolytic Digestion of the Derivatives

    Reactions of Chlorogenic Acid with Lysozyme: Physicochemical Characterization and Proteolytic Digestion of the Derivatives by Rawel, H.M., Kroll, J., Riese, B.

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  10. 10
    Reactions with phenolic substances can induce changes in some physico-chemical properties and activities of bromelain--the consequences for supplementary food products

    Reactions with phenolic substances can induce changes in some physico-chemical properties and activities of bromelain--the consequences for supplementary food products by Rohn, S, Rawel, H.M, Rober, M, Kroll, J

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  11. 11
    Foaming properties of modified faba bean protein isolates

    Foaming properties of modified faba bean protein isolates by Husband, F.A., Wilde, P.J., Clark, D.C., Rawel, H.M., Muschiolik, G.

    Published in Food hydrocolloids
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  12. 12
    In Vitro Enzymatic Digestion of Benzyl- and Phenylisothiocyanate-Derivatized Food Proteins

    In Vitro Enzymatic Digestion of Benzyl- and Phenylisothiocyanate-Derivatized Food Proteins by Rawel, Harshadrai M, Kroll, Jürgen, Schröder, Insa

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  13. 13
    Physicochemical and Enzymatic Properties of Benzyl Isothiocyanate Derivatized Proteinases

    Physicochemical and Enzymatic Properties of Benzyl Isothiocyanate Derivatized Proteinases by Rawel, Harshadrai M, Kroll, Jürgen, Riese-Schneider, Brigitte, Haebel, Sophie

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  14. 14
    Reactions of isothiocyanates with food proteins: Influence on enzyme activity and tryptical degradation

    Reactions of isothiocyanates with food proteins: Influence on enzyme activity and tryptical degradation by Rawel, H.M., Kroll, J., Schröder, I.

    Published in Die Nahrung
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