Search Results - Schestkowa, Helena

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  1. 1
    FTIR analysis of β-lactoglobulin at the oil/water-interface

    FTIR analysis of β-lactoglobulin at the oil/water-interface by Schestkowa, Helena, Drusch, Stephan, Wagemans, Anja Maria

    Published in Food chemistry
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  2. 2
    Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structurally Related Compounds

    Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structurally Related Compounds by Kanzler, Clemens, Haase, Paul T, Schestkowa, Helena, Kroh, Lothar W

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  3. 3
    Conformational state and charge determine the interfacial stabilization process of beta-lactoglobulin at preoccupied interfaces

    Conformational state and charge determine the interfacial stabilization process of beta-lactoglobulin at preoccupied interfaces by Schestkowa, Helena, Wollborn, Tobias, Westphal, Alexander, Maria Wagemans, Anja, Fritsching, Udo, Drusch, Stephan

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  4. 4
    Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to d‑Glucose

    Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to d‑Glucose by Kanzler, Clemens, Schestkowa, Helena, Haase, Paul T, Kroh, Lothar W

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