Ulrike van der Schaaf
4PUBLICATIONS
5CO-AUTHORS
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Publications (4)
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|Aug 14, 2025
pH-Controlled Yeast Protein Precipitation from Saccharomyces cerevisiae: Acid-Induced Denaturation for Improved Emulsion Stability.Laura Riedel, Nico Leister, Ulrike S van der Schaaf
|Jun 27, 2023
Texturing of Soy Yoghurt Alternatives: Pectin Microgel Particles Serve as Inactive Fillers and Weaken the Soy Protein Gel Structure.Gabriela Itziar Saavedra Isusi, Johannes Marburger, Nils Lohner
|Feb 15, 2022
Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent-Soy Protein vs. Pectin Microgels-On Gel Microstructure, Rheology and Tribology.Gabriela Itziar Saavedra Isusi, Domenica Paz Puga, Ulrike Sabine van der Schaaf
|Nov 28, 2019
Emulsifier Composition of Solid Lipid Nanoparticles (SLN) Affects Mechanical and Barrier Properties of SLN-Protein Composite Films.Verena Wiedenmann, Kathleen Oehlke, Ulrike van der Schaaf
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