Prof. Dr.-Ing. Ulrike van der Schaaf
- KIT Junior Research Group Leader
- group:
Emulgiertechnik
- room: 402.3
- phone: +49 721 608 42497
- fax: +49 721 608 45967
- ulrike schaaf ∂does-not-exist.kit edu
Gotthard-Franz-Str. 3
Geb. 50.31, 4. OG
D-76131 Karlsruhe
Publications
2024
Producing food from CO2 using microorganisms: Lots to do, little to lose!
Minden, S.; Grünberger, A.; van der Schaaf, U.; Neumann, A.; Rösch, C.; Sauer, J.; Kaster, A.-K.
2024. Trends in Food Science & Technology, 154, Article no: 104778. doi:10.1016/j.tifs.2024.104778
Minden, S.; Grünberger, A.; van der Schaaf, U.; Neumann, A.; Rösch, C.; Sauer, J.; Kaster, A.-K.
2024. Trends in Food Science & Technology, 154, Article no: 104778. doi:10.1016/j.tifs.2024.104778
2023
Influence of Arabinan Fine Structure, Galacturonan Backbone Length, and Degree of Esterification on the Emulsifying Properties of Acid-Extracted Sugar Beet Pectins
Eichhöfer, H.; Bindereif, B.; Karbstein, H. P.; Bunzel, M.; van der Schaaf, U. S.; Wefers, D.
2023. Journal of Agricultural and Food Chemistry, 71 (4), 2105–2112. doi:10.1021/acs.jafc.2c07460
Eichhöfer, H.; Bindereif, B.; Karbstein, H. P.; Bunzel, M.; van der Schaaf, U. S.; Wefers, D.
2023. Journal of Agricultural and Food Chemistry, 71 (4), 2105–2112. doi:10.1021/acs.jafc.2c07460
Sugar beet pectins for the formulation of dressings and soft drinks: Understanding the complexity of charged hydrocolloids in industrial food emulsions
Bindereif, B.; Karbstein, H. P.; van der Schaaf, U. S.
2023. Food Hydrocolloids, 135, Art.-Nr.: 108054. doi:10.1016/j.foodhyd.2022.108054
Bindereif, B.; Karbstein, H. P.; van der Schaaf, U. S.
2023. Food Hydrocolloids, 135, Art.-Nr.: 108054. doi:10.1016/j.foodhyd.2022.108054
2022
Can Enzymatic Treatment of Sugar Beet Pectins Reduce Coalescence Effects in High-Pressure Processes?
Bindereif, B.; Karbstein, H. P.; van der Schaaf, U. S.
2022. Colloids and Interfaces, 6 (4), Art.Nr. 69. doi:10.3390/colloids6040069
Bindereif, B.; Karbstein, H. P.; van der Schaaf, U. S.
2022. Colloids and Interfaces, 6 (4), Art.Nr. 69. doi:10.3390/colloids6040069
Effect of Conformation of Sugar Beet Pectin on the Interfacial and Emulsifying Properties
Bindereif, B.; Karbstein, H. P.; Zahn, K.; Schaaf, U. S. van der
2022. Foods, 11 (2), Art.-Nr.: 214. doi:10.3390/foods11020214
Bindereif, B.; Karbstein, H. P.; Zahn, K.; Schaaf, U. S. van der
2022. Foods, 11 (2), Art.-Nr.: 214. doi:10.3390/foods11020214
2021
Arabinan side-chains strongly affect the emulsifying properties of acid-extracted sugar beet pectins
Bindereif, B.; Eichhöfer, H.; Bunzel, M.; Karbstein, H. P.; Wefers, D.; Schaaf, U. S.
2021. Food hydrocolloids, 121, Art.-Nr.: 106968. doi:10.1016/j.foodhyd.2021.106968
Bindereif, B.; Eichhöfer, H.; Bunzel, M.; Karbstein, H. P.; Wefers, D.; Schaaf, U. S.
2021. Food hydrocolloids, 121, Art.-Nr.: 106968. doi:10.1016/j.foodhyd.2021.106968
Emulsions stabilised with pectin-based microgels: Investigations into the break-up of droplets in the presence of microgels
Saavedra Isusi, G. I.; Lohner, N.; Karbstein, H. P.; Schaaf, U. S. van der
2021. Journal of Food Engineering, 294, Art. Nr.: 110421. doi:10.1016/j.jfoodeng.2020.110421
Saavedra Isusi, G. I.; Lohner, N.; Karbstein, H. P.; Schaaf, U. S. van der
2021. Journal of Food Engineering, 294, Art. Nr.: 110421. doi:10.1016/j.jfoodeng.2020.110421
Emulsions stabilised with pectin-based microgels: investigations into the effect of pH and ionic strength on emulsion stability
Saavedra Isusi, G. I.; Weilandt, M.; Majollari, I.; Karbstein, H. P.; Schaaf, U. S. van der
2021. Food & function, 12 (16), 7227–7238. doi:10.1039/D1FO00891A
Saavedra Isusi, G. I.; Weilandt, M.; Majollari, I.; Karbstein, H. P.; Schaaf, U. S. van der
2021. Food & function, 12 (16), 7227–7238. doi:10.1039/D1FO00891A
2020
Wheat gluten stabilized emulsions: Influence of homogenization process, pH, and ethanol concentration on droplet breakup and stabilization
Schaaf, U. S. van der; Schreck, J.; Pietsch, V. L.; Karbstein, H. P.
2020. Journal of food engineering, 287, Art. Nr.: 110136. doi:10.1016/j.jfoodeng.2020.110136
Schaaf, U. S. van der; Schreck, J.; Pietsch, V. L.; Karbstein, H. P.
2020. Journal of food engineering, 287, Art. Nr.: 110136. doi:10.1016/j.jfoodeng.2020.110136
Polymer or microgel particle: Differences in emulsifying properties of pectin as microgel or as individual polymer chains
Saavedra Isusi, G. I.; Bindereif, B.; Karbstein, H. P.; Schaaf, U. S. van der
2020. Colloids and surfaces / A, 598, Art.-Nr.: 124793. doi:10.1016/j.colsurfa.2020.124793
Saavedra Isusi, G. I.; Bindereif, B.; Karbstein, H. P.; Schaaf, U. S. van der
2020. Colloids and surfaces / A, 598, Art.-Nr.: 124793. doi:10.1016/j.colsurfa.2020.124793
Optimization of glycolipid synthesis in hydrophilic deep eutectic solvents
Hollenbach, R.; Bindereif, B.; Van Der Schaaf, U. S.; Ochsenreither, K.; Syldatk, C.
2020. Frontiers in Bioengineering and Biotechnology, 8, Art.-Nr.: 382. doi:10.3389/fbioe.2020.00382
Hollenbach, R.; Bindereif, B.; Van Der Schaaf, U. S.; Ochsenreither, K.; Syldatk, C.
2020. Frontiers in Bioengineering and Biotechnology, 8, Art.-Nr.: 382. doi:10.3389/fbioe.2020.00382
Microstructures and conformational arrangement in emulsions caused by concentration ratios of pectin-based microgels and oil
Saavedra Isusi, G. I.; Madlindl, L. B.; Karbstein, H. P.; Schaaf, U. S. van der
2020. Colloids and surfaces / A, 602, Article: 125166. doi:10.1016/j.colsurfa.2020.125166
Saavedra Isusi, G. I.; Madlindl, L. B.; Karbstein, H. P.; Schaaf, U. S. van der
2020. Colloids and surfaces / A, 602, Article: 125166. doi:10.1016/j.colsurfa.2020.125166
2019
Emulsifier Composition of Solid Lipid Nanoparticles (SLN) Affects Mechanical and Barrier Properties of SLN‐Protein Composite Films
Wiedenmann, V.; Oehlke, K.; Schaaf, U. der; Koivula, H. M.; Mikkonen, K. S.; Karbstein, H. P.
2019. Journal of food science, 84 (12), 3642–3652. doi:10.1111/1750-3841.14950
Wiedenmann, V.; Oehlke, K.; Schaaf, U. der; Koivula, H. M.; Mikkonen, K. S.; Karbstein, H. P.
2019. Journal of food science, 84 (12), 3642–3652. doi:10.1111/1750-3841.14950
Microgel particle formation: Influence of mechanical properties of pectin-based gels on microgel particle size distribution
Saavedra Isusi, G. I.; Karbstein, H. P.; Schaaf, U. S. van der
2019. Food hydrocolloids, 94, 105–113. doi:10.1016/j.foodhyd.2019.02.053
Saavedra Isusi, G. I.; Karbstein, H. P.; Schaaf, U. S. van der
2019. Food hydrocolloids, 94, 105–113. doi:10.1016/j.foodhyd.2019.02.053
Properties of β-Lactoglobulin Aggregates and Gels as Affected by Ternary Emulsifier Mixtures of Tween 20, Lecithin, and Sucrose Palmitate
Wiedenmann, V.; Frister, M.; Oehlke, K.; Schaaf, U. van der; Karbstein, H. P.
2019. Journal of agricultural and food chemistry, 67 (34), 9601–9610. doi:10.1021/acs.jafc.9b02480
Wiedenmann, V.; Frister, M.; Oehlke, K.; Schaaf, U. van der; Karbstein, H. P.
2019. Journal of agricultural and food chemistry, 67 (34), 9601–9610. doi:10.1021/acs.jafc.9b02480
Enzymatic synthesis and characterization of mono-, oligo-, and polyglucosylated conjugates of caffeic acid and gallic acid
Klingel, T.; Bindereif, B.; Hadamjetz, M.; Fischer, A.; Van Der Schaaf, U. S.; Wefers, D.
2019. Journal of agricultural and food chemistry, 67 (47), 13108–13118. doi:10.1021/acs.jafc.9b04495
Klingel, T.; Bindereif, B.; Hadamjetz, M.; Fischer, A.; Van Der Schaaf, U. S.; Wefers, D.
2019. Journal of agricultural and food chemistry, 67 (47), 13108–13118. doi:10.1021/acs.jafc.9b04495
Collagen peptide-loaded W
Jo, Y.-J.; Karbstein, H. P.; Van Der Schaaf, U. S.
2019. Food & function, 10 (6), 3312–3323. doi:10.1039/c8fo02467g
Jo, Y.-J.; Karbstein, H. P.; Van Der Schaaf, U. S.
2019. Food & function, 10 (6), 3312–3323. doi:10.1039/c8fo02467g
Heat Stability of Differently Stabilized Solid Lipid Nanoparticles in the Presence of Excess Bulk Phase Protein
Wiedenmann, V.; Oehlke, K.; Schaaf, U. van der; Schrader, K.; Karbstein, H. P.
2019. Food biophysics, 14 (19), 393–402. doi:10.1007/s11483-019-09588-w
Wiedenmann, V.; Oehlke, K.; Schaaf, U. van der; Schrader, K.; Karbstein, H. P.
2019. Food biophysics, 14 (19), 393–402. doi:10.1007/s11483-019-09588-w
Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin
Klinchongkon, K.; Khuwijitjaru, P.; Adachi, S.; Bindereif, B.; Karbstein, H. P.; Schaaf, U. S. van der
2019. Food hydrocolloids, 91, 174–181. doi:10.1016/j.foodhyd.2019.01.005
Klinchongkon, K.; Khuwijitjaru, P.; Adachi, S.; Bindereif, B.; Karbstein, H. P.; Schaaf, U. S. van der
2019. Food hydrocolloids, 91, 174–181. doi:10.1016/j.foodhyd.2019.01.005
2018
Investigations on the relationship between interfacial and single droplet experiments to describe instability mechanisms in double emulsions
Neumann, S. M.; Schaaf, U. S. van der; Karbstein, H. P.
2018. Colloids and surfaces / A, 553, 464–471. doi:10.1016/j.colsurfa.2018.05.087
Neumann, S. M.; Schaaf, U. S. van der; Karbstein, H. P.
2018. Colloids and surfaces / A, 553, 464–471. doi:10.1016/j.colsurfa.2018.05.087
Investigations on the influence of osmotic active substances on the structure of water in oil emulsions for the application as inner phase in double emulsions
Neumann, S. M.; Scherbej, I.; Schaaf, U. S. van der; Karbstein, H. P.
2018. Colloids and surfaces / A, 538, 56–62. doi:10.1016/j.colsurfa.2017.10.073
Neumann, S. M.; Scherbej, I.; Schaaf, U. S. van der; Karbstein, H. P.
2018. Colloids and surfaces / A, 538, 56–62. doi:10.1016/j.colsurfa.2017.10.073
Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics
Wefers, D.; Bindereif, B.; Karbstein, H. P.; Schaaf, U. S. van der
2018. Food hydrocolloids, 85, 257–266. doi:10.1016/j.foodhyd.2018.06.030
Wefers, D.; Bindereif, B.; Karbstein, H. P.; Schaaf, U. S. van der
2018. Food hydrocolloids, 85, 257–266. doi:10.1016/j.foodhyd.2018.06.030
Impact of the incorporation of solid lipid nanoparticles on β-lactoglobulin gel matrices
Wiedenmann, V.; Oehlke, K.; Schaaf, U. van der; Hetzer, B.; Greiner, R.; Karbstein, H. P.
2018. Food hydrocolloids, 84, 498–507. doi:10.1016/j.foodhyd.2018.06.007
Wiedenmann, V.; Oehlke, K.; Schaaf, U. van der; Hetzer, B.; Greiner, R.; Karbstein, H. P.
2018. Food hydrocolloids, 84, 498–507. doi:10.1016/j.foodhyd.2018.06.007
Interactions in water in oil in water double emulsions: Systematical investigations on the interfacial properties and emulsion structure of the outer oil in water emulsion
Neumann, S. M.; Wittstock, N.; Schaaf, U. S. van der; Karbstein, H. P.
2018. Colloids and surfaces / A, 537, 524–531. doi:10.1016/j.colsurfa.2017.10.070
Neumann, S. M.; Wittstock, N.; Schaaf, U. S. van der; Karbstein, H. P.
2018. Colloids and surfaces / A, 537, 524–531. doi:10.1016/j.colsurfa.2017.10.070
2017
The Diffusion and Coalescence Time Analyzer (DCTA) : A novel experimental setup for investigating instability phenomena in double emulsions
Neumann, S. M.; Schaaf, U. S. van der; Schuchmann, H. P.
2017. Food structure, 12, 103–112. doi:10.1016/j.foostr.2017.02.002
Neumann, S. M.; Schaaf, U. S. van der; Schuchmann, H. P.
2017. Food structure, 12, 103–112. doi:10.1016/j.foostr.2017.02.002
Structure stability and crystallization behavior of water in oil in water (WOW) double emulsions during their characterization by differential scanning calorimetry (DSC)
Neumann, S. M.; Schaaf, U. S. van der; Karbstein, H. P.
2017. Journal of thermal analysis and calorimetry, 133 (3), 1499–1508. doi:10.1007/s10973-017-6723-4
Neumann, S. M.; Schaaf, U. S. van der; Karbstein, H. P.
2017. Journal of thermal analysis and calorimetry, 133 (3), 1499–1508. doi:10.1007/s10973-017-6723-4
Interfacial and emulsifying properties of citrus pectin: Interaction of pH, ionic strength and degree of esterification
Schmidt, U. S.; Schuetz, L.; Schuchmann, H. P.
2017. Food hydrocolloids, 62, 288–298. doi:10.1016/j.foodhyd.2016.08.016
Schmidt, U. S.; Schuetz, L.; Schuchmann, H. P.
2017. Food hydrocolloids, 62, 288–298. doi:10.1016/j.foodhyd.2016.08.016
2016
Influence of the degree of esterification on the emulsifying performance of conjugates formed between whey protein isolate and citrus pectin
Schmidt, U. S.; Pietsch, V. L.; Rentschler, C.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
2016. Food hydrocolloids, 56, 1–8. doi:10.1016/j.foodhyd.2015.11.015
Schmidt, U. S.; Pietsch, V. L.; Rentschler, C.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
2016. Food hydrocolloids, 56, 1–8. doi:10.1016/j.foodhyd.2015.11.015
Determination of physical emulsion stabilization mechanisms of wood hemicelluloses via rheological and interfacial characterization
Mikkonen, K. S.; Merger, D.; Kilpeläinen, P.; Murtomäki, L.; Schmidt, U. S.; Wilhelm, M.
2016. Soft matter, 12 (42), 8690–8700. doi:10.1039/C6SM01557C
Mikkonen, K. S.; Merger, D.; Kilpeläinen, P.; Murtomäki, L.; Schmidt, U. S.; Wilhelm, M.
2016. Soft matter, 12 (42), 8690–8700. doi:10.1039/C6SM01557C
2015
Pectins of different origin and their performance in forming andstabilizing oil-in-water-emulsions
Schmidt, U. S.; Schmidt, K.; Kurz, T.; Endress, H.-U.; Schuchmann, H. P.
2015. Food hydrocolloids, 46, 59–66. doi:10.1016/j.foodhyd.2014.12.012
Schmidt, U. S.; Schmidt, K.; Kurz, T.; Endress, H.-U.; Schuchmann, H. P.
2015. Food hydrocolloids, 46, 59–66. doi:10.1016/j.foodhyd.2014.12.012
Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin
Schmidt, U. S.; Koch, L.; Rentschler, C.; Kurz, T.; Endreß, H. U.; Schuchmann, H. P.
2015. Food biophysics, 10 (2), 217–227. doi:10.1007/s11483-014-9380-1
Schmidt, U. S.; Koch, L.; Rentschler, C.; Kurz, T.; Endreß, H. U.; Schuchmann, H. P.
2015. Food biophysics, 10 (2), 217–227. doi:10.1007/s11483-014-9380-1
Investigation and application of measurement techniques for the determination of the encapsulation efficiency of O/W/O multiple emulsions stabilized by hydrocolloid gelation
Schmidt, U. S.; Bernewitz, R.; Guthausen, G.; Schuchmann, H. P.
2015. Colloids and surfaces / A, 475, 55–61. doi:10.1016/j.colsurfa.2014.12.040
Schmidt, U. S.; Bernewitz, R.; Guthausen, G.; Schuchmann, H. P.
2015. Colloids and surfaces / A, 475, 55–61. doi:10.1016/j.colsurfa.2014.12.040
2014
Structure of and Diffusion in O/W/O Double Emulsions by CLSM and NMR – Comparison with W/O/W, J. Colloids and Surfaces A: Physicochemical and Engineering Aspects
Bernewitz, R.; Schmidt, U. S.; Schuchmann, H. P.; Guthausen, G.
2014. Colloids and surfaces / A, 458 (1), 10–18. doi:10.1016/j.colsurfa.2014.01.002
Bernewitz, R.; Schmidt, U. S.; Schuchmann, H. P.; Guthausen, G.
2014. Colloids and surfaces / A, 458 (1), 10–18. doi:10.1016/j.colsurfa.2014.01.002
2012
Coalescence of oil droplets in plasticized starch matrix in simple shear flow
Emin, M. A.; Schmidt, U.; Goot, A. J. van der; Schuchmann, H. P.
2012. Journal of Food Engineering, 113 (3), 453–460. doi:10.1016/j.jfoodeng.2012.06.015
Emin, M. A.; Schmidt, U.; Goot, A. J. van der; Schuchmann, H. P.
2012. Journal of Food Engineering, 113 (3), 453–460. doi:10.1016/j.jfoodeng.2012.06.015
Scope of duties
- KIT junior research group leader "Interfacial properties of pectin-based biopolymers"
- Management of the research group and supervision of PhD students
- Participation in the decision making processes of the Chair of Food Process Engineering
- Acquisition and management of third party funding
- University teaching as well as supervision of B.Sc. and M.Sc. students
Research topics
- Relationship between molecular structure of pectins and their emulsifying and emulsion stabilizing properties
- Polysaccharide-based microgel particles - preparation, application as well as investigation of their technofunctional properties
- Investigation of the adsorption properties of hydrocolloid emulsifiers at liquid-liquid and solid-liquid interfaces
- Upcycling of side and waste streams of the food industry
- Stabilization, structuring and texturing of emulsion-based food products
- Rheology and tribology of disperse food products
- Encapsulation and targeted release of active ingredients using double emulsions
Teaching
- Lecture "Additives and active substances"
- Team project "Development of an innovative food product"
- "Seminar of food processing in practice with excursion"
- Seminar "Food Process Engineering"
- Seminar for PhD students
- Seminar "Current research in emulsification technology"
Prizes/Awards
- KaTe-Prize 2017 (KATech Katharina Hahn & Partner GmbH)
Prize for pioneering food research (successor of the G. C. Hahn research prize for young scientists) - GNT Young Scientist Award 2016 (2nd Prize) of the GNT Group
Prize for outstanding scientific achievements in the field of food technology related to fruit and vegetable valorization; awarded at the 30th EFFoST International Conference 2016 in Vienna - Julius Maggi Research Award 2016 (2nd place)
10th European PhD workshop on Food Engineering and Technology - Presentations of selected national PhD students at European level
Curriculum vitae
| Since October 2020 | KIT Junior Research Group Leader |
| Since March 2016 |
Senior Research Fellow/"Habilitandin" Institute of Process Engineering in Life Sciences - Food Process Engineering (KIT) |
| 22nd February 2016 |
PhD with distinction ("summa cum laude") "Citrus pectin as a hydrocolloid emulsifier: Emulsifying and emulsion stabilizing properties" |
| Feb. 2013 - July 2013 |
Research stay Department of Food Science, Food Chemistry Section, Universität Kopenhagen, Dänemark |
| Dec. 2010 - Feb. 2016 |
Research Associate Institute of Process Engineering in Life Sciences - Food Process Engineering (KIT) |
| June 2010 - Nov. 2010 |
Diploma thesis Food Process Engineering Group, Wageningen University and Research Centre, Netherlands and Institute of Process Engineering in Life Sciences - Food Process Engineering (KIT) |
| Oct. 2005 - Nov. 2010 |
Studies of Life Science Engineering (Dipl-Ing.) Department of Chemical and Process Engineering (KIT) |
| Aug. 1996 - May 2005 |
Abitur ("A-levels") Johann-Gottfried-Herder-Oberschule, Berlin |