Project Details
Description
The project investigates mechanisms of mouthfeel and its contribution in food flavor perception at cellular and molecular levels using biophysical approaches. This knowledge helps modifying food composition to develop healthier products while maintaining sensory qualities and consumer acceptance.
Funder
Leibniz Association
Funding programme
Leibniz Junior Research Group
| Title | Mouthfeel - How texture makes flavor: Probing an manipulating nanobiophysical properties of mouthfeel in flavor perception |
|---|---|
| Status | Active |
| Effective start/end date | 15/06/22 → 14/06/27 |
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Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
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Nutzung alternativer Proteinquellen zur Optimierung des Mundgefühls: Ackerbohnen-Protein-Nanofibrillen modulieren Zellmembranen für biomolekulare Interaktionen
Translated title of the contribution :Fava Bean Protein Nanofibrils Modulate Cell Membrane Interfaces for Biomolecular Interactions as Unveiled by Atomic Force Microscopy Research output: Contribution to journal › Article
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Fava Bean Protein Nanofibrils Modulate Cell Membrane Interfaces for Biomolecular Interactions as Unveiled by Atomic Force Microscopy
Karanth, S. (First Author), Wiesenfarth, M. (Co-Author), Benthin, J. (Co-Author) & Koehler, M. (Co-Author), Nov 2024, In: Foods. 13, 21, 3411.Research output: Contribution to journal › Article › peer-review
Open Access4 Scopus citations -
Mechanische Eigenschaften von Ackerbohnen Protein Nanofibrillen und deren potenzieller Einfluss auf die Texturwahrnehmung untersucht in einer oralen Modellzelllinie
Karanth, S. (First Author), Wiesenfarth, M. (Co-Author), Benthin, J. (Co-Author) & Köhler, M. (Co-Author), 16 Sep 2024, Lebensmittelchemie: Abstracts der Vorträge, Posterflashtalks und Poster von den 52. Deutschen Lebensmittelchemietagen 2024. S3 ed. Wiley, Vol. 78.Research output: Chapter in Book/Report/Conference proceeding › Conference contribution
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Maximizing Flavor: Leveraging nano-biophysical methods for studying flavor active chemo- and mechanosensors
Köhler, M. (Speaker)
24 Apr 2025Activity: Talk or event contribution › Poster presentation
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TUM European Talent Academy
Köhler, M. (Participant)
27 Feb 2025 → 25 Nov 2025Activity: Participating in or organizing an event › Participating in an event
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Maximizing Flavor: Leveraging Nano-biophysical Methods in Food Perception and Formulation Research
Köhler, M. (Speaker)
2 Feb 2025Activity: Talk or event contribution › Oral presentation