Bild DM Laura Riedel

M.Sc. Désirée Martin

  • Postanschrift: Kaiserstr. 12
    Liefer- und Besucheranschrift: Gotthard-Franz-Straße 3
    Geb. 50.31, 4. OG
    D-76131 Karlsruhe

About myself

After graduating from highschool in Thuringia, I immediately began to study Life Science Engineering at KIT in Karlsruhe. My interest in food process engineering had already been spiked during my bachelor's degree. Accordingly, I completed my bachelor's thesis at Food Process Engineering (LVT) in the field of double emulsions. During my Master studies, I had the chance to gain further experience in the field of emulsification technology as a student assistant. I did my six-month industrial internship at Beiersdorf AG in Hamburg. Here, I investigated the use of solid lipid nanoparticles (SLNs) in the cosmetics industry. My master's thesis focussed on melt emulsions: I investigated the influence of the molecular structure of the emulsifier and the process control on the crystallisation behaviour of emulsified triglycerides.

Since October 2021, I have been working on my doctorate as a research assistant in the emulsification technology group.

Research focus

Structuring and texture modification of vegan yoghurt alternatives

Biopolymers, such as pectins, are used in food products to create textures and gels (e.g. in jams and marmalades). However, the gelling properties of pectins can also be used to synthesise microgel particles. Microgel particles are colloids, each consisting of a gelled polymer network. As such, microgel particles combine the properties of particles, gel networks, and the polymer chains used for microgel formation. For this reason, microgel particles are of great interest to the food industry. They can be used as texturisers and emulsifiers in various applications. The main focus of my research is the usage of pectin-based microgel particeles for structuring and texture modification of vegan yoghurt alternatives.

Molecular structure – function relationships of gum arabic

The focus here is on the influence of the molecular composition of gum arabic on the stabilisation of flavour and beverage emulsions. The aim is to investigate the causes for the different emulsification behaviour of various gum Arabic samples. The relationship between the structure and the emulsifying and emulsion-stabilising properties is being investigated.

Methods

Structuring and texture modification of vegan yoghurt alternatives

Microgel formation is composed of a mixing step and of a droplet/gel breakup step which correspond to the processes occurring during the emulsification of fluids. For this reason, the machines used for emulsification (high-pressure homogenization, rotor-stator system, etc.) can also be employed for microgel formation. Optical and rheological methods are used for the characterization of microgel particles, these include light microscopy, (interfacial) rheology and particle size measurement techniques.

Molecular structure – function relationships of gum arabic

The interfacial and emulsifying properties can be investigated, among other things, by measuring the interfacial tension, the interfacial rheology and the drop size distribution of emulsions.

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Publications


2023
Influence of the Triglyceride Composition, Surfactant Concentration and Time–Temperature Conditions on the Particle Morphology in Dispersions
Reiner, J.; Martin, D.; Ott, F.; Harnisch, L.; Gaukel, V.; Karbstein, H. P.
2023. Colloids and Interfaces, 7 (1), 22. doi:10.3390/colloids7010022

Presentations


2024
Texturmodulation pflanzlicher Joghurtalternativen mit hohem Proteingehalt: Zugabe von Mikrogelpartikeln und Öl
Martin, D.; Müller, E.; Karbstein, H.; Schaaf, U. van der
2024, February. Jahrestreffen der DECHEMA/VDI-Fachgruppe Lebensmittelverfahrenstechnik (2024), Quakenbrück, Germany, February 27–28, 2024

Posters


2023
Investigation of the effect of pectin-based microgel particles on texture properties of a pea-based yogurt
Martin, D.; Karbstein, H.; Schaaf, U. van der
2023, November. 37th EFFoST International Conference (2023), Valencia, Spain, November 6–8, 2023
Use of pectin-based microgel particles and oil to modulate the texture of vegan high-protein yogurt alternatives
Martin, D.; Karbstein, H.; van der Schaaf, U. S.
2023, September. 37th European Colloid & Interface Society Conference (ECIS 2023), Naples, Italy, September 3–8, 2023
Verwendung pektinbasierter Mikrogelpartikel mit bimodaler Verteilung zur Modulierung der Textur veganer Joghurtalternativen
Martin, D.; Karbstein, H.; van der Schaaf, U. S.
2023. Jahrestreffen der DECHEMA-Fachgruppen Hochdruckverfahrenstechnik (2023), Bochum, Germany, March 13–15, 2023
2022
Emulsions stabilised with pectin-based microgels: Investigations into the effect of pH and microgel particle concentrations on emulsion stability
Saavedra Isusi, G. I.; Weilandt, M.; Majollari, I.; Martin, D.; Karbstein, H. P.; Schaaf, U. S. van der
2022, June 27. 18th European Student Colloid Conference (ESC 2022), Szeged, Hungary, June 26–30, 2022
Emulsionsstabilisierung mit pektinbasierten Mikrogelen: Einfluss des pH-Wertes und der Ionenstärke auf die Emulsionsstabilität
Martin, D.; Saavedra Isusi, G. I.; Weilandt, M.; Majollari, I.; Karbstein, H. P.; Schaaf, U. S. van der
2022, March 10. Jahrestreffen der ProcessNet-Fachgruppen Lebensmittelverfahrenstechnik und Trocknungstechnik (2022), Frankfurt am Main, Germany, March 10–11, 2022
Kristallisations- und Schmelzverhalten emulgierter Triglyceride in Abhängigkeit von der Prozessführung
Reiner, J.; Martin, D.; Karbstein, H. P.
2022, March 10. Jahrestreffen der ProcessNet-Fachgruppen Lebensmittelverfahrenstechnik und Trocknungstechnik (2022), Frankfurt am Main, Germany, March 10–11, 2022
At interfaces absorbed microgel particles stabilize emulsions
Saavedra Isusi, G. I.; Weilandt, M.; Majollari, I.; Martin, D.; Karbstein, H. P.; Schaaf, U. S. van der
2022. 36th Conference of the European Colloid and Interface (ECIS 2022), Chania, Greece, September 4–9, 2022