Baier SK - Search Results

1

Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein-maltodextrin fibers.

Kutzli I , Griener D , Gibis M , Grossmann L , Baier SK , Weiss J . Kutzli I , et al. Among authors: baier sk. Food Funct. 2020 May 1;11(5):4049-4056. doi: 10.1039/d0fo00292e. Epub 2020 Apr 24. Food Funct. 2020. PMID: 32328603

2

The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)-dextran conjugates in fibers produced by needleless electrospinning after annealing.

Turan D, Gibis M, Gunes G, Baier SK, Weiss J. Turan D, et al. Among authors: baier sk. Food Funct. 2018 Apr 25;9(4):2193-2200. doi: 10.1039/C7FO02041D. Food Funct. 2018. PMID: 29543295

3

Formation of Whey Protein Isolate (WPI)-Maltodextrin Conjugates in Fibers Produced by Needleless Electrospinning.

Kutzli I, Gibis M, Baier SK, Weiss J. Kutzli I, et al. Among authors: baier sk. J Agric Food Chem. 2018 Oct 3;66(39):10283-10291. doi: 10.1021/acs.jafc.8b02104. Epub 2018 Sep 24. J Agric Food Chem. 2018. PMID: 30207710

4

Enabling the Rational Design of Low-Fat Snack Foods: Insights from In Vitro Oral Processing.

Boehm MW, Yakubov GE, Delwiche JF, Stokes JR, Baier SK. Boehm MW, et al. Among authors: baier sk. J Agric Food Chem. 2019 Aug 14;67(32):8725-8734. doi: 10.1021/acs.jafc.9b02121. Epub 2019 Aug 5. J Agric Food Chem. 2019. PMID: 31295997

5

Combined influence of NaCl and sucrose on heat-induced gelation of bovine serum albumin.

Baier SK, McClements DJ. Baier SK, et al. J Agric Food Chem. 2003 Dec 31;51(27):8107-12. doi: 10.1021/jf034249m. J Agric Food Chem. 2003. PMID: 14690404

6

Influence of hydration and starch digestion on the transient rheology of an aqueous suspension of comminuted potato snack food.

Boehm MW, Warren FJ, Moore JE, Baier SK, Gidley MJ, Stokes JR. Boehm MW, et al. Among authors: baier sk. Food Funct. 2014 Nov;5(11):2775-82. doi: 10.1039/c4fo00573b. Food Funct. 2014. PMID: 25250900

7

Impact of preferential interactions on thermal stability and gelation of bovine serum albumin in aqueous sucrose solutions.

Baier S, McClements DJ. Baier S, et al. J Agric Food Chem. 2001 May;49(5):2600-8. doi: 10.1021/jf001096j. J Agric Food Chem. 2001. PMID: 11368642

8

Ring Shear Tester as an in-vitro testing tool to study oral processing of comminuted potato chips.

Deshmukh OS, Dhital S, Olarte Mantilla SM, Smyth HE, Boehm MW, Baier SK, Stokes JR. Deshmukh OS, et al. Among authors: baier sk. Food Res Int. 2019 Sep;123:208-216. doi: 10.1016/j.foodres.2019.04.037. Epub 2019 May 7. Food Res Int. 2019. PMID: 31284970

9

Influence of Cosolvent Systems on the Gelation Mechanism of Globular Protein: Thermodynamic, Kinetic, and Structural Aspects of Globular Protein Gelation.

Baier SK, McClements DJ. Baier SK, et al. Compr Rev Food Sci Food Saf. 2005 Jul;4(3):43-54. doi: 10.1111/j.1541-4337.2005.tb00072.x. Compr Rev Food Sci Food Saf. 2005. PMID: 33430555

10

The role of saliva in oral processing: Reconsidering the breakdown path paradigm.

Boehm MW, Yakubov GE, Stokes JR, Baier SK. Boehm MW, et al. Among authors: baier sk. J Texture Stud. 2020 Feb;51(1):67-77. doi: 10.1111/jtxs.12411. Epub 2019 May 26. J Texture Stud. 2020. PMID: 31087645

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