Ulrike Sabine van der Schaaf (Ulrike S van der Schaaf, Ulrike van der Schaaf)

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 5

Top Topics

Hyaluronic Acid

Protein Protein

Gold Nanoparticles

Top Venues

Gels (Basel, Switzerland)

Foods (Basel, Switzerland)

Journal of food science

This page only lists publications with an associated author ORCID identifier.

Publications

Gabriela Itziar Saavedra Isusi, Johannes Marburger, Nils Lohner, Ulrike Sabine van der Schaaf
Texturing of Soy Yoghurt Alternatives: Pectin Microgel Particles Serve as Inactive Fillers and Weaken the Soy Protein Gel Structure. Gels (Basel, Switzerland) 9 (6) (2023)
Gabriela Itziar Saavedra Isusi, Johannes Marburger, Nils Lohner, Ulrike Sabine van der Schaaf
Texturing of Soy Yoghurt Alternatives: Pectin Microgel Particles Serve as Inactive Fillers and Weaken the Soy Protein Gel Structure. Gels (Basel, Switzerland) 9 (6) (2023)
Gabriela Itziar Saavedra Isusi, Johannes Marburger, Nils Lohner, Ulrike Sabine van der Schaaf
Texturing of Soy Yoghurt Alternatives: Pectin Microgel Particles Serve as Inactive Fillers and Weaken the Soy Protein Gel Structure. Gels (Basel, Switzerland) 9 (6) (2023)
Gabriela Itziar Saavedra Isusi, Domenica Paz Puga, Ulrike Sabine van der Schaaf
Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent-Soy Protein vs. Pectin Microgels-On Gel Microstructure, Rheology and Tribology. Foods (Basel, Switzerland) 11 (3) (2022)
Verena Wiedenmann, Kathleen Oehlke, Ulrike Sabine van der Schaaf, Hanna M Koivula, Kirsi S Mikkonen, Heike Petra Karbstein
Emulsifier Composition of Solid Lipid Nanoparticles (SLN) Affects Mechanical and Barrier Properties of SLN-Protein Composite Films. Journal of food science 84 (12) (2019)