On-going research focuses on:
- Biopolymers based on natural and modified pectins with regard to their emulsifying and stabilizing properties: influence of production conditions with focus on extraction; identification of relevant molecule groups with regard to molecule design
- Micro-gel particles based on pectins: production pathways and their influence on micro-gel characteristics, application in food systems
- Characterization of the structure and dynamics of fluid-fluid interfaces stabilized with biopolymers
Our research is motivated by the chance to create emulsions with specific morphology, stability and release properties only by using natural biopolymers as additives. We develop analytical tools to understand and investigate stabilization mechanisms of pectin-based biopolymers and micro-gel particles on a fundamental level. We use this knowledge to propose molecular modifications within relevant legislation frameworks to create food-grade ingredients with targeted texturizing, stabilzation and encapsulation functionality. Furthermore, we develop emulsification processes that are designed to cope with challenges posed by the use of these biopolymers. Besides structure and stability analysis of emulsions, the methods involved comprise (interfacial) rheological characterization techniques as well as chemical preparative and analytical techniques. Our main cooperation partners are within polymer and material science as well as food chemistry with applications in the food, pharmaceutical, cosmetic and chemical industry.
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
Texturing of Soy Yoghurt Alternatives: Pectin Microgel Particles Serve as Inactive Fillers and Weaken the Soy Protein Gel Structure
Saavedra Isusi, G. I.; Marburger, J.; Lohner, N.; van der Schaaf, U. S.
2023. Gels, 9 (6), Art.-Nr.: 473. doi:10.3390/gels9060473
Saavedra Isusi, G. I.; Marburger, J.; Lohner, N.; van der Schaaf, U. S.
2023. Gels, 9 (6), Art.-Nr.: 473. doi:10.3390/gels9060473
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
Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent—Soy Protein vs. Pectin Microgels—On Gel Microstructure, Rheology and Tribology
Saavedra Isusi, G. I.; Paz Puga, D.; Schaaf, U. S. van der
2022. Foods, 11 (3), 294. doi:10.3390/foods11030294
Saavedra Isusi, G. I.; Paz Puga, D.; Schaaf, U. S. van der
2022. Foods, 11 (3), 294. doi:10.3390/foods11030294
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
Prof. Dr.-Ing. Ulrike van der Schaaf
KIT Junior Research Group Leader
KIT Junior Research Group Leader
+49 721 608 42497
ulrike schaaf ∂does-not-exist.kit edu
Gotthard-Franz-Str. 3
Geb. 50.31, 4. OG
D-76131 Karlsruhe