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Scopus Author ID: 56682106700
SciProfiles: 1400761

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Works (10)

Influence of the Protein Content on Fiber Morphology and Heat Treatment of Electrospun Potato Protein–Maltodextrin Fibers

Applied Sciences
2021-08 | Journal article | Author
DOI: 10.3390/app11177896
Contributors: Monika Gibis; Franziska Pribek; Ines Kutzli; Jochen Weiss
Source: check_circle
Multidisciplinary Digital Publishing Institute

Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

Foods
2021-02 | Journal article | Author
DOI: 10.3390/foods10020376
Contributors: Ines Kutzli; Jochen Weiss; Monika Gibis
Source: check_circle
Multidisciplinary Digital Publishing Institute

Effect of Maltodextrin Dextrose Equivalent on Electrospinnability and Glycation Reaction of Blends with Pea Protein Isolate

Food Biophysics
2020 | Journal article
DOI: 10.1007/s11483-019-09619-6
EID:

2-s2.0-85076594166

Part of ISBN:

15571866 15571858
Contributors: Kutzli, I.; Beljo, D.; Gibis, M.; Baier, S.K.; Weiss, J.
Source: Self-asserted source
Ines Kutzli via Scopus - Elsevier

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

Food and Function
2020 | Journal article
DOI: 10.1039/d0fo00292e
EID:

2-s2.0-85085534675

Part of ISBN:

2042650X 20426496
Contributors: Kutzli, I.; Griener, D.; Gibis, M.; Grossmann, L.; Baier, S.K.; Weiss, J.
Source: Self-asserted source
Ines Kutzli via Scopus - Elsevier

Influence of Maillard reaction conditions on the formation and solubility of pea protein isolate-maltodextrin conjugates in electrospun fibers

Food Hydrocolloids
2020 | Journal article
DOI: 10.1016/j.foodhyd.2019.105535
EID:

2-s2.0-85075494617

Part of ISBN:

0268005X
Contributors: Kutzli, I.; Griener, D.; Gibis, M.; Schmid, C.; Dawid, C.; Baier, S.K.; Hofmann, T.; Weiss, J.
Source: Self-asserted source
Ines Kutzli via Scopus - Elsevier

Electrospinning of whey and soy protein mixed with maltodextrin – Influence of protein type and ratio on the production and morphology of fibers

Food Hydrocolloids
2019 | Journal article
DOI: 10.1016/j.foodhyd.2019.02.028
EID:

2-s2.0-85062730155

Part of ISBN:

0268005X
Contributors: Kutzli, I.; Gibis, M.; Baier, S.K.; Weiss, J.
Source: Self-asserted source
Ines Kutzli via Scopus - Elsevier

Influence of energy density and viscosity on foam stability–A study with pea protein (Pisum Sativum L.)

Journal of Dispersion Science and Technology
2019 | Journal article
DOI: 10.1080/01932691.2019.1635028
EID:

2-s2.0-85069040826

Part of ISBN:

15322351 01932691
Contributors: Moll, P.; Grossmann, L.; Kutzli, I.; Weiss, J.
Source: Self-asserted source
Ines Kutzli via Scopus - Elsevier

Fabrication and characterization of food-grade fibers from mixtures of maltodextrin and whey protein isolate using needleless electrospinning

Journal of Applied Polymer Science
2018 | Journal article
DOI: 10.1002/app.46328
EID:

2-s2.0-85042640889

Part of ISBN:

10974628 00218995
Contributors: Kutzli, I.; Gibis, M.; Baier, S.K.; Weiss, J.
Source: Self-asserted source
Ines Kutzli via Scopus - Elsevier

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

Journal of Agricultural and Food Chemistry
2018 | Journal article
DOI: 10.1021/acs.jafc.8b02104
EID:

2-s2.0-85054126393

Part of ISBN:

15205118 00218561
Contributors: Kutzli, I.; Gibis, M.; Baier, S.K.; Weiss, J.
Source: Self-asserted source
Ines Kutzli via Scopus - Elsevier

Isolation and characterisation of a heat-resistant peptidase from Pseudomonas panacis withstanding general UHT processes

International Dairy Journal
2015 | Journal article
DOI: 10.1016/j.idairyj.2015.04.009
EID:

2-s2.0-84930959263

Part of ISBN:

09586946
Contributors: Baur, C.; Krewinkel, M.; Kutzli, I.; Kranz, B.; von Neubeck, M.; Huptas, C.; Wenning, M.; Scherer, S.; Stoeckel, M.; Hinrichs, J. et al.
Source: Self-asserted source
Ines Kutzli via Scopus - Elsevier
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