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Mariella Hannß
Mariella Hannß
Dresden University of Technology
Maillard reaction
Casein
Glycation
Chemistry
Lactose
4
Papers
12
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Peptization control of composite materials containing water glass for spray drying of catalysts
2021
Chemical Engineering & Technology
Andres Carrasco
Markus Seifert
Mariella Hannß
Thomas Henle
Mai Lê Anh
Oliver Busse
Jan J. Weigand
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Acid-Induced Gelation of Enzymatically and Nonenzymatically Cross-Linked Caseins-Texture Properties, and Microstructural Insights.
2020
Journal of Agricultural and Food Chemistry
Mariella Hannß
Wendelin Böhm
Sabine Drichel
Thomas Henle
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Association of enzymatically and non-enzymatically functionalized caseins analyzed by size-exclusion chromatography and light scattering techniques
2020
Journal of Agricultural and Food Chemistry
Mariella Hannß
Raffaele Andrea Abbate
Eva Mitzenheim
Mahmoud Alkhalaf
Wendelin Böhm
Albena Lederer
Thomas Henle
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Acid-Induced Gelation of Caseins Glycated with Lactose: Impact of Maillard Reaction-Based Glycoconjugation and Protein Cross-Linking
2018
Journal of Agricultural and Food Chemistry
Mariella Hannß
Natalie Hubbe
Thomas Henle
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Citations (7)
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