Hanna Kastner

Structure formation in sugar containing pectin gels – Influence of Ca2+ on the gelation of low-methoxylated pectin at acidic pH

Hanna Kastner, Ulrike Einhorn-Stoll, B. Senge · Food Hydrocolloids · 2011 · 133 citations

Biopolymer Gel, Biochemistry, Glycobiology +5

Pectin - Plant protein systems and their application

Ulrike Einhorn-Stoll, Artwin Archut, Marina Eichhorn et al. · Food Hydrocolloids · 2021 · 78 citations

Plant Molecular Biology, Biosynthesis, Engineering +8

Structure formation in sugar containing pectin gels – Influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin

Hanna Kastner, K. Kern, Roland De Wilde et al. · Food Chemistry · 2013 · 72 citations

Food Chemistry, Biopolymer Gel, Tartaric Acid Content +8

Complex coacervation of pea protein and pectin: Contribution of different protein fractions to turbidity

Artwin Archut, Martina Klost, Stephan Drusch et al. · Food Hydrocolloids · 2022 · 62 citations

Protein Chemistry, Pea Protein, Biochemistry +7

Thermal degradation of citrus pectin in low-moisture environment - Influence of acidic and alkaline pre-treatment

Ulrike Einhorn-Stoll, Hanna Kastner, Alexandra Urbisch et al. · Food Hydrocolloids · 2018 · 57 citations

Food Chemistry, Citrus Pectin, Engineering +9