Timon R. Heyn

Protein oxidation during temperature-induced amyloid aggregation of beta-lactoglobulin

Julia K. Keppler, Timon R. Heyn, Philipp M. Meissner et al. · Food Chemistry · 2019 · 71 citations · Full text

Protein Chemistry, Biochemistry, Protein Folding +2

Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants

Julia K. Keppler, Anja Heyse, Eva Scheidler et al. · Food Hydrocolloids · 2020 · 64 citations · Full text

Engineering amyloid and amyloid-like morphologies of β-lactoglobulin

Loes J.G. Hoppenreijs, Laura Fitzner, Therese Ruhmlieb et al. · Food Hydrocolloids · 2021 · 61 citations · Full text

Influence of the polydispersity of pH 2 and pH 3.5 beta-lactoglobulin amyloid fibril solutions on analytical methods

Timon R. Heyn, Vasil M. Garamus, Hendrikje R. Neumann et al. · European Polymer Journal · 2019 · 56 citations · Full text

Biochemistry, Bioanalysis, Protein Misfolding +4

The threshold of amyloid aggregation of beta-lactoglobulin: Relevant factor combinations

Timon R. Heyn, Julian Mayer, Hendrikje R. Neumann et al. · Journal of Food Engineering · 2020 · 37 citations · Full text