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Emulsions stabilised with pectin-based microgels: investigations into the effect of pH and ionic strength on emulsion stability

Food & function, 2021-08, Vol.12 (16), p.7227-7238

2021

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Einsatz von pektinbasierten Oleogelen als Butterersatz in Sandkuchen

Lebensmittelchemie, 2023-08, Vol.77 (S3), p.S3-169-S3-169

2023

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Arabinan side-chains strongly affect the emulsifying properties of acid-extracted sugar beet pectins

Food hydrocolloids, 2021-12, Vol.121, p.106968, Article 106968

2021

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Sugar beet pectins for the formulation of dressings and soft drinks: Understanding the complexity of charged hydrocolloids in industrial food emulsions

Food hydrocolloids, 2023-02, Vol.135, p.108054, Article 108054

2023

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Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics

Food hydrocolloids, 2018-12, Vol.85, p.257-266

2018

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Polymer or microgel particle: Differences in emulsifying properties of pectin as microgel or as individual polymer chains

Colloids and surfaces. A, Physicochemical and engineering aspects, 2020-08, Vol.598, p.124793, Article 124793

2020

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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

Colloids and surfaces. A, Physicochemical and engineering aspects, 2018-01, Vol.537, p.524-531

2018

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Emulsions stabilised with pectin-based microgels: Investigations into the break-up of droplets in the presence of microgels

Journal of food engineering, 2021-04, Vol.294, p.110421, Article 110421

2021

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Investigations on the relationship between interfacial and single droplet experiments to describe instability mechanisms in double emulsions

Colloids and surfaces. A, Physicochemical and engineering aspects, 2018-09, Vol.553, p.464-471

2018

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Microgel particle formation: Influence of mechanical properties of pectin-based gels on microgel particle size distribution

Food hydrocolloids, 2019-09, Vol.94, p.105-113

2019

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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

Colloids and surfaces. A, Physicochemical and engineering aspects, 2018-02, Vol.538, p.56-62

2018

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Wheat gluten stabilized emulsions: Influence of homogenization process, pH, and ethanol concentration on droplet breakup and stabilization

Journal of food engineering, 2020-12, Vol.287, p.110136, Article 110136

2020

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Microstructures and conformational arrangement in emulsions caused by concentration ratios of pectin-based microgels and oil

Colloids and surfaces. A, Physicochemical and engineering aspects, 2020-10, Vol.602, p.125166, Article 125166

2020

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Limiting factors and optimization of glycolipid synthesis in deep eutectic solvents

Chemie ingenieur technik, 2020-09, Vol.92 (9), p.1339-1339

2020

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The Diffusion and Coalescence Time Analyzer (DCTA): A novel experimental setup for investigating instability phenomena in double emulsions

Food Structure, 2017-04, Vol.12, p.103-112

2017

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Hydrodynamics and gas–liquid mass transfer in a horizontal rotating foam stirrer reactor

Chemical engineering journal (Lausanne, Switzerland : 1996), 2013-02, Vol.217, p.10-21

2013

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Auswirkungen spezifischer Strukturmodifikationen auf die Emulgiereigenschaften von säureextrahierten Zuckerrübenpektinen

Lebensmittelchemie, 2023-03, Vol.77 (S1), p.S1-123-S1-123

2023

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Bromocriptine does not alter speed-accuracy tradeoff

Frontiers in neuroscience, 2012-01, Vol.6, p.126-126

2012

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Pektine als Emulgatoren – Gezielte Extraktion und Untersuchung von Struktur‐Eigenschafts‐Beziehungen

Lebensmittelchemie, 2021-08, Vol.75 (S2), p.S092-S092

2021

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Child psychiatric learning goals for general psychiatric training: a Delphi study

Tijdschrift voor psychiatrie, 2022, Vol.64 (10), p.637-642

2022

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Zuckerrübenpektin ‐ Zusammenhänge zwischen Extraktionsparametern, molekularer Struktur und emulgierenden Eigenschaften

Lebensmittelchemie, 2021-03, Vol.75 (S1), p.S1-082-S1-082

2021

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New Precise Measurement of the Pion Weak Form Factors in π + → e + ν γ Decay

Physical review letters, 2009-07, Vol.103 (5), Article 051802

2009

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Thermal- and photoinduced ring-opening metathesis polymerization (ROMP)/(PROMP): an efficient tool in polymer chemistry

Progress in organic coatings, 1997-12, Vol.32 (1), p.89-96

1997

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New precise measurement of the pion weak form factors in pi+-->e+ nugamma decay

Physical review letters, 2009-07, Vol.103 (5), p.051802-051802

2009

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Search for the decay μ+ → e +e +e

Nuclear physics. B, 1988-03, Vol.299 (1), p.1-6

1988

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Emulsions stabilised with pectin-based microgels: investigations into the effect of pH and ionic strength on emulsion stability

Einsatz von pektinbasierten Oleogelen als Butterersatz in Sandkuchen

Arabinan side-chains strongly affect the emulsifying properties of acid-extracted sugar beet pectins

Sugar beet pectins for the formulation of dressings and soft drinks: Understanding the complexity of charged hydrocolloids in industrial food emulsions

Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics

Polymer or microgel particle: Differences in emulsifying properties of pectin as microgel or as individual polymer chains

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

Emulsions stabilised with pectin-based microgels: Investigations into the break-up of droplets in the presence of microgels

Investigations on the relationship between interfacial and single droplet experiments to describe instability mechanisms in double emulsions

Microgel particle formation: Influence of mechanical properties of pectin-based gels on microgel particle size distribution

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

Wheat gluten stabilized emulsions: Influence of homogenization process, pH, and ethanol concentration on droplet breakup and stabilization

Microstructures and conformational arrangement in emulsions caused by concentration ratios of pectin-based microgels and oil

Limiting factors and optimization of glycolipid synthesis in deep eutectic solvents

The Diffusion and Coalescence Time Analyzer (DCTA): A novel experimental setup for investigating instability phenomena in double emulsions

Hydrodynamics and gas–liquid mass transfer in a horizontal rotating foam stirrer reactor

Auswirkungen spezifischer Strukturmodifikationen auf die Emulgiereigenschaften von säureextrahierten Zuckerrübenpektinen

Bromocriptine does not alter speed-accuracy tradeoff

Pektine als Emulgatoren – Gezielte Extraktion und Untersuchung von Struktur‐Eigenschafts‐Beziehungen

Child psychiatric learning goals for general psychiatric training: a Delphi study

Zuckerrübenpektin ‐ Zusammenhänge zwischen Extraktionsparametern, molekularer Struktur und emulgierenden Eigenschaften

New Precise Measurement of the Pion Weak Form Factors in π + → e + ν γ Decay

Thermal- and photoinduced ring-opening metathesis polymerization (ROMP)/(PROMP): an efficient tool in polymer chemistry

New precise measurement of the pion weak form factors in pi+-->e+ nugamma decay

Search for the decay μ+ → e +e +e

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