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Food Processing at a Crossroad

Frontiers in nutrition (Lausanne), 2019-06, Vol.6, p.85-85

2019

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Reinventing R&D in an Open Innovation Ecosystem

Journal of food science, 2011-03, Vol.76 (2), p.R62-R68

2011

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The Nutrient Balance Concept: A New Quality Metric for Composite Meals and Diets

PloS one, 2015-07, Vol.10 (7), p.e0130491-e0130491

2015

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Self-assembly of polar food lipids

Advances in colloid and interface science, 2006-11, Vol.123, p.125-136

2006

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Competition between Lipases and Monoglycerides at Interfaces

Langmuir, 2008-07, Vol.24 (14), p.7400-7407

2008

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Improved Oil Solubilization in Oil/Water Food Grade Microemulsions in the Presence of Polyols and Ethanol

Journal of agricultural and food chemistry, 2001-05, Vol.49 (5), p.2552-2562

2001

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Influence of Surfactants on Lipase Fat Digestion in a Model Gastro-intestinal System

Food biophysics, 2008-12, Vol.3 (4), p.370-381, Article 370

2008

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Study of Liquid Crystal Space Groups Using Controlled Tilting with Cryogenic Transmission Electron Microscopy

Langmuir, 2007-11, Vol.23 (24), p.12003-12009

2007

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Lipase reaction at interfaces as self-limiting processes

Comptes rendus. Chimie, 2009-01, Vol.12 (1), p.163-170

2009

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Impact of processing on bioavailability examples of minerals in foods

Trends in Food Science & Technology, 1998-08, Vol.9 (8), p.320-327

Watzke, Heribert J

1998

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Reversible Phase Transitions in Emulsified Nanostructured Lipid Systems

Langmuir, 2004-06, Vol.20 (13), p.5254-5261

2004

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Novel silica-biopolymer nanocomposites: the silica sol-gel process in biopolymer organogels

Advances in colloid and interface science, 1994-05, Vol.50, p.1-14

1994

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Interfacial mechanism of lipolysis as self-regulated process

Biophysical chemistry, 2010-04, Vol.147 (3), p.93-103

2010

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Lipases at Interfaces: Unique Interfacial Properties as Globular Proteins

Langmuir, 2008-07, Vol.24 (13), p.6812-6819

2008

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Pressure Effects on Whey Protein–Pectin Mixtures

Food science & technology, 2001-02, Vol.34 (1), p.41-52

2001

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Lipase-catalyzed Reactions at Interfaces of Two-phase Systems and Microemulsions

Applied biochemistry and biotechnology, 2009-09, Vol.158 (3), p.706-721

2009

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Lipases at interfaces

Advances in colloid and interface science, 2009, Vol.147-148, p.237

2009

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Configurational changes accompanying vesiculation of mixed single-chain amphiphiles

Langmuir, 1993-01, Vol.9 (1), p.36-38

1993

Volltextzugriff (PDF)

Competition with lipases and monoglycerides at interfaces

Langmuir, 2008, Vol.24 (14), p.7400

2008

Volltextzugriff (PDF)

Adsorption of polar lipids at the oil-water interface

Langmuir, 2008, Vol.24 (11), p.5781

2008

Volltextzugriff (PDF)

Self-assembly of polar food lipids

Advances in colloid and interface science, 2006, Vol.123-26, p.125-136

2006

Volltextzugriff (PDF)

Lipase reaction at interfaces as self-limiting processes : Matière molle et chimie: un mélange fructueux

Comptes rendus. Chimie, 2009, Vol.12 (1-2), p.163-170

2009

Volltextzugriff (PDF)

Bioinformatics and data knowledge: the new frontiers for nutrition and foods

Trends in food science & technology, 2001-07, Vol.12 (7), p.215-229

2001

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The Elusiveness of Coffee Aroma: New Insights from a Non-empirical Approach

Journal of agricultural and food chemistry, 2003-05, Vol.51 (10), p.3092-3096

2003

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Solubilization of Hydrophilic Compounds in Copolymer Aggregates

Journal of colloid and interface science, 2000-05, Vol.225 (1), p.16-24

2000

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Food Processing at a Crossroad

Reinventing R&D in an Open Innovation Ecosystem

The Nutrient Balance Concept: A New Quality Metric for Composite Meals and Diets

Self-assembly of polar food lipids

Competition between Lipases and Monoglycerides at Interfaces

Improved Oil Solubilization in Oil/Water Food Grade Microemulsions in the Presence of Polyols and Ethanol

Influence of Surfactants on Lipase Fat Digestion in a Model Gastro-intestinal System

Study of Liquid Crystal Space Groups Using Controlled Tilting with Cryogenic Transmission Electron Microscopy

Lipase reaction at interfaces as self-limiting processes

Impact of processing on bioavailability examples of minerals in foods

Reversible Phase Transitions in Emulsified Nanostructured Lipid Systems

Novel silica-biopolymer nanocomposites: the silica sol-gel process in biopolymer organogels

Interfacial mechanism of lipolysis as self-regulated process

Lipases at Interfaces: Unique Interfacial Properties as Globular Proteins

Pressure Effects on Whey Protein–Pectin Mixtures

Lipase-catalyzed Reactions at Interfaces of Two-phase Systems and Microemulsions

Lipases at interfaces

Configurational changes accompanying vesiculation of mixed single-chain amphiphiles

Competition with lipases and monoglycerides at interfaces

Adsorption of polar lipids at the oil-water interface

Self-assembly of polar food lipids

Lipase reaction at interfaces as self-limiting processes : Matière molle et chimie: un mélange fructueux

Bioinformatics and data knowledge: the new frontiers for nutrition and foods

The Elusiveness of Coffee Aroma: New Insights from a Non-empirical Approach

Solubilization of Hydrophilic Compounds in Copolymer Aggregates

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