Search results for: Benjamin Zeeb

Items from 1 to 20 out of 30 results

article

Growth phenomena in biopolymer complexes composed of heated WPI and pectin

Benjamin Zeeb, Lee Mi-Yeon, Monika Gibis, Jochen Weiss

Food Hydrocolloids > 2018 > 74 > C > 53-61

An unusual growth behaviour of biopolymer complexes composed of whey protein isolate (WPI) and pectin with various degrees of esterification (DE) was investigated. The formation and stability of complexes was studied at the isoelectric point (pI) of the protein since most likely hydrophobic rather than electrostatic interaction forces dominate the complexation process. As such, biopolymer particles...

article

Impact of laccase on the colour stability of structured oil-in-water emulsions

Catherine K.Y. Chan, Benjamin Zeeb, David Julian McClements, Jochen Weiss

Food Research International > 2017 > 97 > Complete > 223-230

The optical properties of food emulsions play a key role in determining their perceived quality because they are the first sensory cue that many consumers receive. The purpose of the current study was to investigate the impact of a cross-linking enzyme (laccase) on the appearance of structured oil-in-water emulsions containing a lipophilic model colorant (Nile red). A layer-by-layer electrostatic...

article

Effect of differently sized O/W emulsions loaded with rosemary extract on lipid oxidation in cooked emulsion-type sausages rich in n-3 fatty acids

Martin E. Erdmann, Ralf Lautenschlaeger, Benjamin Zeeb, Monika Gibis, more

LWT - Food Science and Technology > 2017 > 79 > C > 496-502

Meat products enriched with n-3 fatty acids are highly susceptible to lipid oxidation. Therefore, the purpose of this study was to retard lipid oxidation by oil-in-water emulsions (10% (w/w) Miglyol 812 N, 2% (w/w) Tween 80) loaded with rosemary extract and to evaluate the impact of droplet size (d₄₃ = 190–5700 nm) in cooked emulsion-type sausages containing 1% encapsulated fish oil (10% (w/w) oil,...

article

Influence of droplet size on the antioxidant efficacy of oil-in-water emulsions loaded with rosemary in raw fermented sausages

Martin E. Erdmann, Ralf Lautenschlaeger, Heinar Schmidt, Benjamin Zeeb, more

European Food Research and Technology > 2017 > 243 > 8 > 1415-1427

The oxidative stability of raw fermented sausages containing differently sized oil-in-water emulsions loaded with rosemary extract was studied. For this purpose, rosemary oleoresin was dissolved in Miglyol 812 N (an oxidatively stable triglyceride mixture of caprylic, capric and lauric acid) to a concentration of 100 g/kg, and homogenized using a high shear blender and a high shear blender + high-pressure...

article

Accessibility of transglutaminase to induce protein crosslinking in gelled food matrices - Influence of network structure

Lutz Grossmann, Daniel Wefers, Mirko Bunzel, Jochen Weiss, more

LWT - Food Science and Technology > 2017 > 75 > C > 271-278

Microbial transglutaminase (mTG) catalyzes the crosslinking of bulk and interfacial proteins, thereby influencing the physical properties of food dispersions. However, little is known about the impact of the spatial distribution of proteins in a gelled matrix on the enzymatic crosslinking. In this study, free and incorporated emulsions were subjected to mTG to induce crosslinking of emulsion interfaces...

article

A non-invasive method for the characterisation of milk protein foams by image analysis

Jacob Ewert, Wolfgang Claaßen, Claudia Glück, Benjamin Zeeb, more

International Dairy Journal > 2016 > 62 > C > 1-9

An apparatus for the investigation of milk protein foams was introduced based on three jacket columns and exclusively image analysis. The method had a repetition coefficient <10%, and offered a high sample throughput and an expandable design. Sodium caseinate, micellar casein concentrate, whey protein isolate and whey protein concentrate foams were analysed as an application. Foaming properties...

article

Osmotic Dehydration of Liposomal Dispersions: Influence of Particle Size and Electrostatic Deposition of Cold Water Fish Skin Gelatin

Ragnhildur Einarsdottir, Monika Gibis, Benjamin Zeeb, Kristberg Kristbergsson, more

Food Biophysics > 2016 > 11 > 4 > 417-428

Liposomes are a promising delivery system for bioactives in food and nutraceuticals. Their practical application is limited by their physical and chemical instability caused by extrinsic factors. The physical stability of liposomes of three different sizes coated with cold water fish skin gelatin was assessed during osmotic dehydration at 2, 21 and 70 °C. Soy lecithin was used to prepare 1 % liposomal...

article

Formation of concentrated particles composed of oppositely charged biopolymers for food applications – impact of processing conditions

Benjamin Zeeb, Catrin Stenger, Jörg Hinrichs, Jochen Weiss

Food Structure > 2016 > 10 > C > 10-20

Associative complexation approaches are promising tools to generate mixed biopolymer particles with tailor-made physicochemical properties. However, association of oppositely charged biopolymers typically occurs under acidic conditions and low biopolymer concentrations. The present study aims to investigate intrinsic and extrinsic parameters to generate concentrated biopolymer dispersions which could...

article

Initial Droplet Size Impacts pH‐Induced Structural Changes in Phase‐Separated Polymer Dispersions

Chutima Thongkaew, Benjamin Zeeb, Monika Gibis, Jörg Hinrichs, more

Journal of Food Science > 81 > 5 > E1124 - E1129

The effect of pH change on the morphology of whey protein isolate (WPI)–pectin dispersions obtained from phase‐separated systems after mild shear was studied. The purpose of this study was to examine the impact of mixing speed on the initial particle size of biopolymer complexes and their structure morphology after sequentially changing the pH. Therefore, solutions of WPI and pectin were combined...

article

Accessibility of Transglutaminase to Induce Protein Crosslinking in Gelled Food Matrices - Impact of Membrane Structure

Benjamin Zeeb, Lutz Grossmann, Jochen Weiss

Food Biophysics > 2016 > 11 > 2 > 176-183

Enzymes can be used as crosslinking agents to modify the physicochemical properties of food dispersions. However, little is known about the influence of complex interfacial structures on the enzymatic crosslinking rate, particularly in gelled network systems. In the current study, emulsions stabilized by different interfacial membranes (single protein vs. complex coacervates) were incorporated into...

article

Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic deposition

Amir Hossein Saberi, Benjamin Zeeb, Jochen Weiss, David Julian McClements

Journal of Colloid And Interface Science > 2015 > 455 > Complete > 172-178

Nanoemulsions can be formed spontaneously from surfactant–oil–water systems using low energy methods. In this work, we showed that the droplets in oil–in–water nanoemulsions fabricated by spontaneous emulsification could be coated with an anionic biopolymer (beet pectin) using electrostatic deposition. Nanoemulsions were formed by titrating oil (medium chain triglycerides) and surfactant (polyoxyethylene...

article

Corrections to “Isothermal titration calorimetric analysis on solubilization of an octane oil-in-water emulsion in surfactant micelles and surfactant–anionic polymer complexes” [J. Colloid Interface Sci. 438 (2015) 7–13]

Hui Zhang, Benjamin Zeeb, Hanna Salminen, Jochen Weiss

Journal of Colloid and Interface Science > 2015 > 452 > C > 1

article

Formation and characterization of filled hydrogel beads based on calcium alginate: Factors influencing nanoemulsion retention and release

Benjamin Zeeb, Amir Hossein Saberi, Jochen Weiss, David Julian McClements

Food Hydrocolloids > 2015 > 50 > Complete > 27-36

Filled hydrogel particles fabricated from natural lipids and biopolymers can be utilized as tailor-made encapsulation and delivery systems. In the present study, the impact of nanoemulsion fabrication method (low energy versus high energy) on the retention and release of a lipophilic bioactive component (curcumin) and of lipid droplets from calcium alginate beads was investigated. Initially, curcumin...

article

Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsions

Benjamin Zeeb, Jochen Weiss, David Julian McClements

Food Chemistry > 2015 > 180 > C > 257-264

In this study, membrane properties were modulated using layer-by-layer electrostatic depositioning in combination with salt and/or enzyme treatment to control the gastrointestinal fate of emulsified oils. Lipid droplets coated by a single-layer of biopolymers (gelatin) were prepared by high pressure homogenization. Lipid droplets coated by a double-layer of biopolymers (gelatin–pectin) were prepared...

article

Solubilization of octane in cationic surfactant–anionic polymer complexes: Effect of polymer concentration and temperature

Hui Zhang, Lingli Deng, Benjamin Zeeb, Jochen Weiss

Journal of Colloid and Interface Science > 2015 > 450 > C > 332-338

Polymers may alter the ability of oppositely charged surfactant micelles to solubilize hydrophobic molecules depending on surfactant–polymer interactions. This study was conducted to investigate the effects of polymer concentration and temperature on the solubilization thermodynamics of an octane oil-in-water emulsion in mixtures of an anionic polymer (carboxymethyl cellulose) and cationic cetyltrimethylammonium...

article

Reprint of: Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions

Benjamin Zeeb, Eva Herz, David Julian McClements, Jochen Weiss

Journal of Colloid and Interface Science > 2015 > 449 > C > 13-20

Nanoemulsions are increasingly being used for encapsulation, protection, and delivery of bioactive lipids, however, their formation from natural emulsifiers is still challenging. We investigated the impact of alcohol on the formation and stability of protein-stabilized oil-in-water nanoemulsions prepared by high-pressure homogenization. The influence of different alcohols (ethanol, 1-propanol, and...

article

Controlling lipid digestion using enzyme-induced crosslinking of biopolymer interfacial layers in multilayer emulsions

Benjamin Zeeb, Cynthia Lyliam Lopez-Pena, Jochen Weiss, David Julian McClements

Food Hydrocolloids > 2015 > 46 > Complete > 125-133

There is considerable interest in using structural design principles to control the rate and extent of lipid digestion within the human gastrointestinal tract (GIT) so as to develop functional foods to combat overweight and obesity. The purpose of this study was to examine the impact of a polysaccharide crosslinking enzyme (laccase) on the lipolysis of multilayered oil-in-water emulsions using a static...

article

Isothermal titration calorimetric analysis on solubilization of an octane oil-in-water emulsion in surfactant micelles and surfactant–anionic polymer complexes

Hui Zhang, Benjamin Zeeb, Hanna Salminen, Jochen Weiss

Journal of Colloid and Interface Science > 2015 > 438 > C > 7-13

Polymers may alter the ability of surfactant micelles to solubilize hydrophobic molecules depending on surfactant–polymer interactions. In this study, isothermal titration calorimetry (ITC) was used to investigate the solubilization thermodynamics of an octane oil-in-water emulsion in anionic sodium dodecylsulphate (SDS), nonionic polyoxyethylene sorbitan monooleate (Tween 80), cationic cetyltrimethylammonium...

article

Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions

Benjamin Zeeb, Eva Herz, David Julian McClements, Jochen Weiss

Journal of Colloid and Interface Science > 2014 > 433 > C > 196-203

article

Formation, characterization, and stability of encapsulated hibiscus extract in multilayered liposomes

Monika Gibis, Benjamin Zeeb, Jochen Weiss

Food Hydrocolloids > 2014 > 38 > Complete > 28-39

Transparent liposomes (1, 2 and 5%w/w soy lecithin) containing anthocyanin-rich hibiscus extract (Hibiscus sabdariffa) (0.2, 0.4 and 0.8%w/v) were prepared by high pressure homogenization (microfluidization) at 22,500psi in acetate buffer (0.25mol/L, pH 3.5). Liposomes containing extract had mean particle diameters of less than 46nm, similar to control liposomes (32–46nm). The encapsulated amount...

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article (29)
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Keywords

LACCASE (6)
CROSSLINKING (5)
OIL-IN-WATER EMULSION (5)
MULTILAYERED EMULSIONS (4)
PECTIN (4)
PROTEIN (4)
SUGAR BEET PECTIN (4)
NANOEMULSION (3)
SOLUBILIZATION (3)
TRANSGLUTAMINASE (3)
WHEY PROTEIN ISOLATE (3)
ACCESSIBILITY (2)
AGGREGATION (2)
ALCOHOL (2)
ALGINATE (2)
COACERVATES (2)
DIGESTION (2)
DROPLET SIZE (2)
FILLED HYDROGEL BEADS (2)
HIGH-PRESSURE HOMOGENIZER (2)
LIPID OXIDATION (2)
LIPOSOMES (2)
MULTILAYER (2)
OIL-IN-WATER EMULSIONS (2)
OSTWALD RIPENING (2)
PH-STAT METHOD (2)
ROSEMARY EXTRACT (2)
STABILITY (2)
SURFACTANT MICELLES (2)
SURFACTANT–POLYMER COMPLEXES (2)
ACETATE BUFFER (1)
ADSORPTION (1)
APPEARANCE (1)
BIOPOLYMER (1)
BIOPOLYMER COMPLEXES (1)
BIOPOLYMER PARTICLES (1)
BIOPOLYMERS AND RENEWABLE POLYMERS (1)
CHITOSAN (1)
CITRATE BUFFER (1)
COATINGS (1)
COLLOIDS (1)
COLOUR (1)
COMPLEX COACERVATES (1)
COMPLEX COACERVATION (1)
CONCENTRATED COMPLEXES (1)
CONFOCAL LASER SCANNING MICROSCOPY (1)
COOKED SAUSAGES (1)
CRITICAL CONCENTRATION (1)
DEBYE SCREENING LENGTH (1)
DEGREE OF ESTERIFICATION (1)
DEHYDRATION (1)
DROPLET NETWORK (1)
ELECTROSTATIC ATTRACTION (1)
ELECTROSTATIC INTERACTIONS (1)
EMULSIFIER (1)
ENZYME (1)
FISH GELATIN (1)
FREE FATTY ACID (1)
FREE FATTY ACIDS (1)
GELATIN (1)
GPS NAVIGATION (1)
HETEROAGGREGATE (1)
HEXANAL (1)
HIBISCUS EXTRACT (1)
HYDROGEL BEADS (1)
HYDROPHOBIC INTERACTIONS (1)
IONIC STRENGTH (1)
ISOTHERMAL TITRATION CALORIMETER (1)
ISOTHERMAL TITRATION CALORIMETRY (1)
LANDMARKS (1)
LAURIC ARGINATE (1)
LAYER DENSITY (1)
LAYER THICKNESS (1)
LAYER-BY-LAYER DEPOSITION (1)
LAYER-BY-LAYER DEPOSITIONING (1)
LAYER-BY-LAYER ELECTROSTATIC DEPOSITION METHOD (1)
LAYER-BY-LAYER ELECTROSTATIC DEPOSITIONING (1)
LIPIDS (1)
LOW ENERGY EMULSIFICATION (1)
MICROFLUIDIZATION (1)
MULTILAYER EMULSION (1)
MULTILAYERING (1)
PARTICLE SIZE (1)
PH (1)
RELEASE (1)
ROUTING SYSTEM (1)
SALT (1)
SPONTANEOUS EMULSIFICATION (1)
STRUCTURE (1)
SURFACTANT (1)
SURFACTANT–POLYMER COMPLEX (1)
SURFACTANT–POLYMER INTERACTION (1)
WATER‐IN‐WATER DISPERSION (1)
WPI (1)
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Elsevier (22)
Springer (4)
Wiley (2)
ACS (1)
ieee (1)

Journal

Food Hydrocolloids (5)
Journal of Colloid and Interface Science (5)
Food Biophysics (3)
Food Research International (3)
Journal of Colloid And Interface Science (3)
LWT - Food Science and Technology (2)
Colloids and Surfaces B: Biointerfaces (1)
European Food Research and Technology (1)
Food Chemistry (1)
Food Structure (1)
International Dairy Journal (1)
Journal of Agricultural and Food Chemistry (1)
Journal of Applied Polymer Science (1)
Journal of Food Science (1)
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INFONA - science communication portal

Search results for: Benjamin Zeeb

Growth phenomena in biopolymer complexes composed of heated WPI and pectin

Impact of laccase on the colour stability of structured oil-in-water emulsions

Effect of differently sized O/W emulsions loaded with rosemary extract on lipid oxidation in cooked emulsion-type sausages rich in n-3 fatty acids

Influence of droplet size on the antioxidant efficacy of oil-in-water emulsions loaded with rosemary in raw fermented sausages

Accessibility of transglutaminase to induce protein crosslinking in gelled food matrices - Influence of network structure

A non-invasive method for the characterisation of milk protein foams by image analysis

Osmotic Dehydration of Liposomal Dispersions: Influence of Particle Size and Electrostatic Deposition of Cold Water Fish Skin Gelatin

Formation of concentrated particles composed of oppositely charged biopolymers for food applications – impact of processing conditions

Initial Droplet Size Impacts pH‐Induced Structural Changes in Phase‐Separated Polymer Dispersions

Accessibility of Transglutaminase to Induce Protein Crosslinking in Gelled Food Matrices - Impact of Membrane Structure

Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic deposition

Corrections to “Isothermal titration calorimetric analysis on solubilization of an octane oil-in-water emulsion in surfactant micelles and surfactant–anionic polymer complexes” [J. Colloid Interface Sci. 438 (2015) 7–13]

Formation and characterization of filled hydrogel beads based on calcium alginate: Factors influencing nanoemulsion retention and release

Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsions

Solubilization of octane in cationic surfactant–anionic polymer complexes: Effect of polymer concentration and temperature

Reprint of: Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions

Controlling lipid digestion using enzyme-induced crosslinking of biopolymer interfacial layers in multilayer emulsions

Isothermal titration calorimetric analysis on solubilization of an octane oil-in-water emulsion in surfactant micelles and surfactant–anionic polymer complexes

Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions

Formation, characterization, and stability of encapsulated hibiscus extract in multilayered liposomes

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