| Functionality of ingredients and additives in plant-based meat analogues K Kyriakopoulou, JK Keppler, AJ van Der Goot Foods 10 (3), 600, 2021 | 314 | 2021 |
| Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential JK Keppler, K Schwarz, AJ van der Goot Trends in Food Science & Technology 101, 38-49, 2020 | 120 | 2020 |
| Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof Y Serfert, C Lamprecht, CP Tan, JK Keppler, E Appel, FJ Rossier-Miranda, ... Journal of Food Engineering 143, 53-61, 2014 | 111 | 2014 |
| Influence of fermentation on glucosinolates and glucobrassicin degradation products in sauerkraut K Palani, B Harbaum-Piayda, D Meske, JK Keppler, W Bockelmann, ... Food Chemistry 190, 755-762, 2016 | 101 | 2016 |
| Targeted microbiome intervention by microencapsulated delayed-release niacin beneficially affects insulin sensitivity in humans D Fangmann, EM Theismann, K Türk, DM Schulte, I Relling, K Hartmann, ... Diabetes Care 41 (3), 398-405, 2018 | 79 | 2018 |
| Encapsulation of (─)-epigallocatechin-3-gallate (EGCG) in solid lipid nanoparticles for food applications R Shtay, JK Keppler, K Schrader, K Schwarz Journal of Food Engineering 244, 91-100, 2019 | 76 | 2019 |
| Assessing functional properties of rapeseed protein concentrate versus isolate for food applications W Jia, E Rodriguez-Alonso, M Bianeis, JK Keppler, AJ van der Goot Innovative Food Science & Emerging Technologies 68, 102636, 2021 | 70 | 2021 |
| Techno-functional properties of edible insect proteins and effects of processing M Mishyna, JK Keppler, J Chen Current Opinion in Colloid & Interface Science 56, 101508, 2021 | 65 | 2021 |
| Covalent whey protein–rosmarinic acid interactions: a comparison of alkaline and enzymatic modifications on physicochemical, antioxidative, and antibacterial properties M Ali, JK Keppler, T Coenye, K Schwarz Journal of Food Science 83 (8), 2092-2100, 2018 | 64 | 2018 |
| Protein oxidation during temperature-induced amyloid aggregation of beta-lactoglobulin JK Keppler, TR Heyn, PM Meissner, K Schrader, K Schwarz Food Chemistry 289, 223-231, 2019 | 63 | 2019 |
| Mixtures of Quillaja saponin and beta-lactoglobulin at the oil/water-interface: Adsorption, interfacial rheology and emulsion properties S Böttcher, JK Keppler, S Drusch Colloids and Surfaces A: Physicochemical and Engineering Aspects 518, 46-56, 2017 | 61 | 2017 |
| Characterization of the covalent binding of allyl isothiocyanate to β-lactoglobulin by fluorescence quenching, equilibrium measurement, and mass spectrometry JK Keppler, T Koudelka, K Palani, MC Stuhldreier, F Temps, A Tholey, ... Journal of Biomolecular Structure and Dynamics 32 (7), 1103-1117, 2014 | 61 | 2014 |
| Differences in heat stability and ligand binding among β-lactoglobulin genetic variants A, B and C using 1H NMR and fluorescence quenching JK Keppler, FD Sönnichsen, PC Lorenzen, K Schwarz Biochimica et Biophysica Acta (BBA)-Proteins and Proteomics 1844 (6), 1083-1093, 2014 | 60 | 2014 |
| Application of whey protein isolate in bone regeneration: Effects on growth and osteogenic differentiation of bone-forming cells TEL Douglas, M Vandrovcová, N Kročilová, JK Keppler, J Zárubová, ... Journal of dairy science 101 (1), 28-36, 2018 | 56 | 2018 |
| Rapeseed protein concentrate as a potential ingredient for meat analogues W Jia, N Curubeto, E Rodríguez-Alonso, JK Keppler, AJ van der Goot Innovative Food Science & Emerging Technologies 72, 102758, 2021 | 51 | 2021 |
| Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 1 physicochemical and antibacterial properties of native and modified whey proteins at pH 2 to 7 JK Keppler, D Martin, VM Garamus, C Berton-Carabin, E Nipoti, T Coenye, ... Food Hydrocolloids 65, 130-143, 2017 | 51 | 2017 |
| Influence of mathematical models and correction factors on binding results of polyphenols and retinol with β-lactoglobulin measured with fluorescence quenching JK Keppler, MC Stuhldreier, F Temps, K Schwarz Food Biophysics 9, 158-168, 2014 | 45 | 2014 |
| Influence of the polydispersity of pH 2 and pH 3.5 beta-lactoglobulin amyloid fibril solutions on analytical methods TR Heyn, VM Garamus, HR Neumann, MJ Uttinger, T Guckeisen, ... European Polymer Journal 120, 109211, 2019 | 38 | 2019 |
| Alternatives to meat and dairy K Kyriakopoulou, JK Keppler, AJ van der Goot, RM Boom Annual Review of Food Science and Technology 12, 29-50, 2021 | 37 | 2021 |
| Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants JK Keppler, A Heyse, E Scheidler, MJ Uttinger, L Fitzner, U Jandt, ... Food Hydrocolloids 110, 106132, 2021 | 34 | 2021 |
Atze Jan van der GootAssociate Professor Food Process Engineering, Wageningen UniversityVerifierad e-postadress på wur.nl
