B. Bindereif

Polymer or microgel particle: Differences in emulsifying properties of pectin as microgel or as individual polymer chains

H. Karbstein, G. I. S. Isusi, U. V. D. Schaaf, 2020 .

Effect of Conformation of Sugar Beet Pectin on the Interfacial and Emulsifying Properties

H. Karbstein, U. S. van der Schaaf, B. Bindereif, 2022, Foods.

Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin

S. Adachi, H. Karbstein, Pramote Khuwijitjaru, 2019, Food Hydrocolloids.

Optimization of Glycolipid Synthesis in Hydrophilic Deep Eutectic Solvents

K. Ochsenreither, C. Syldatk, R. Hollenbach, 2020, Frontiers in Bioengineering and Biotechnology.

Arabinan side-chains strongly affect the emulsifying properties of acid-extracted sugar beet pectins

M. Bunzel, D. Wefers, H. Karbstein, 2021 .

Sugar beet pectins for the formulation of dressings and soft drinks: Understanding the complexity of charged hydrocolloids in industrial food emulsions

H. Karbstein, U. S. van der Schaaf, B. Bindereif, 2022, Food Hydrocolloids.

Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics

D. Wefers, H. Karbstein, U. V. D. Schaaf, 2018, Food Hydrocolloids.

Enzymatic Synthesis and Characterization of Mono-, Oligo-, and Polyglucosylated Conjugates of Caffeic Acid and Gallic Acid.

D. Wefers, A. Fischer, Tizian Klingel, 2019, Journal of Agricultural and Food Chemistry.

Influence of Arabinan Fine Structure, Galacturonan Backbone Length, and Degree of Esterification on the Emulsifying Properties of Acid-Extracted Sugar Beet Pectins.

M. Bunzel, D. Wefers, H. Karbstein, 2023, Journal of agricultural and food chemistry.