Physikochemische, strukturelle und zellbiologische Charakterisierung von Nanoplastik‐Protein‐Komplexen.
- Published in:
- Lebensmittelchemie, 2025, v. 79, p. S1-050, doi. 10.1002/lemi.202551021
- By:
- Publication type:
- Article
Works by Drusch, Stephan
Results: 28
1
2
Solid Fat Content Determination of Dispersed Lipids by Time‐Domain NMR.
- Published in:
- European Journal of Lipid Science & Technology, 2018, v. 120, n. 4, p. 1, doi. 10.1002/ejlt.201700132
- By:
- Publication type:
- Article
3
Advances of plant-based structured food delivery systems on the in vitro digestibility of bioactive compounds.
- Published in:
- 2022
- By:
- Publication type:
- Literature Review
4
Pickering emulsions in foods - opportunities and limitations.
- Published in:
- 2018
- By:
- Publication type:
- journal article
5
Investigation of local and temporal interfacial shear stress distribution during membrane emulsification.
- Published in:
- Canadian Journal of Chemical Engineering, 2022, v. 100, n. 5, p. 1061, doi. 10.1002/cjce.24186
- By:
- Publication type:
- Article
6
Pectin–Chitosan Hydrogel Beads for Delivery of Functional Food Ingredients.
- Published in:
- Foods, 2024, v. 13, n. 18, p. 2885, doi. 10.3390/foods13182885
- By:
- Publication type:
- Article
7
Chemical Composition and Geographic Variation of Cold Pressed Balanites aegyptiaca Kernel Oil.
- Published in:
- Foods, 2024, v. 13, n. 7, p. 1135, doi. 10.3390/foods13071135
- By:
- Publication type:
- Article
8
Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil.
- Published in:
- Foods, 2021, v. 10, n. 10, p. 2417, doi. 10.3390/foods10102417
- By:
- Publication type:
- Article
9
Towards By-Product Utilisation of Pea Hulls: Isolation and Quantification of Galacturonic Acid.
- Published in:
- Foods, 2018, v. 7, n. 12, p. 203, doi. 10.3390/foods7120203
- By:
- Publication type:
- Article
10
Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids.
- Published in:
- European Journal of Lipid Science & Technology, 2015, v. 117, n. 12, p. 1960, doi. 10.1002/ejlt.201400574
- By:
- Publication type:
- Article
11
Fate of deoxynivalenol in contaminated wheat grain during preparation of Egyptian 'balila'.
- Published in:
- International Journal of Food Sciences & Nutrition, 2007, v. 58, n. 3, p. 169, doi. 10.1080/09637480601040997
- By:
- Publication type:
- Article
12
Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step.
- Published in:
- Journal of Food Processing & Preservation, 2021, v. 45, n. 9, p. 1, doi. 10.1111/jfpp.15753
- By:
- Publication type:
- Article
13
Interaction of proteins and amino acids with iso-α-acids during wort preparation in the brewhouse.
- Published in:
- European Food Research & Technology, 2022, v. 248, n. 3, p. 741, doi. 10.1007/s00217-021-03926-4
- By:
- Publication type:
- Article
14
Influence of mechanical and thermal treatment on particle structure, leaching of alcohol insoluble substances and water binding properties of pectin-rich orange fibre.
- Published in:
- European Food Research & Technology, 2019, v. 245, n. 6, p. 1251, doi. 10.1007/s00217-019-03249-5
- By:
- Publication type:
- Article
15
Foaming characteristics of oat protein and modification by partial hydrolysis.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 12, p. 2095, doi. 10.1007/s00217-018-3118-0
- By:
- Publication type:
- Article
16
Orange pulp and peel fibres: pectin-rich by-products from citrus processing for water binding and gelling in foods.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 2, p. 235, doi. 10.1007/s00217-017-2950-y
- By:
- Publication type:
- Article
17
Sensory, physicochemical and microbiological properties of dry-cured formed ham: comparison of four different binding systems.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 8, p. 1379, doi. 10.1007/s00217-016-2641-0
- By:
- Publication type:
- Article
18
Oat protein concentrate as alternative ingredient for non‐dairy yoghurt‐type product.
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 13, p. 5852, doi. 10.1002/jsfa.9858
- By:
- Publication type:
- Article
19
Pektin: Vom klassischen Biorecycling zum funktionellen Lebensmittelinhaltsstoff.
- Published in:
- Berichte aus dem Julius Kühn-Institut, 2016, n. 183, p. 29
- By:
- Publication type:
- Article
20
Usability and Technological Opportunities for a Higher Isomerization Rate of α-Acids: A Review.
- Published in:
- Journal of the American Society of Brewing Chemists, 2021, v. 79, n. 1, p. 17, doi. 10.1080/03610470.2020.1840893
- By:
- Publication type:
- Article
21
Interfacial and emulsion properties of albumin‐rich fractions from sunflower seeds.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 10, p. 997, doi. 10.1002/aocs.12815
- By:
- Publication type:
- Article
22
Impact of Phenolic Acid Derivatives on β-Lactoglobulin Stabilized Oil-Water-Interfaces.
- Published in:
- Food Biophysics, 2022, v. 17, n. 4, p. 508, doi. 10.1007/s11483-022-09737-8
- By:
- Publication type:
- Article
23
Impact of Saturation of Fatty Acids of Phosphatidylcholine and Oil Phase on Properties of β-Lactoglobulin at the Oil/Water Interface.
- Published in:
- Food Biophysics, 2022, v. 17, n. 2, p. 171, doi. 10.1007/s11483-021-09705-8
- By:
- Publication type:
- Article
24
Partitioning Behavior and Interfacial Activity of Phenolic Acid Derivatives and their Impact on β-Lactoglobulin at the Oil-Water Interface.
- Published in:
- Food Biophysics, 2021, v. 16, n. 2, p. 191, doi. 10.1007/s11483-020-09663-7
- By:
- Publication type:
- Article
25
Interfacial Properties of β-Lactoglobulin at the Oil/Water Interface: Influence of Starch Conversion Products with Varying Dextrose Equivalents.
- Published in:
- Food Biophysics, 2021, v. 16, n. 2, p. 169, doi. 10.1007/s11483-020-09658-4
- By:
- Publication type:
- Article
26
Re-Designing Clouds to Increase Turbidity in Beverage Emulsions.
- Published in:
- Food Biophysics, 2018, v. 13, n. 1, p. 91, doi. 10.1007/s11483-018-9515-x
- By:
- Publication type:
- Article
27
Factors Affecting Foamed Emulsions Prepared with an Extract from Quillaja saponaria Molina: Oil Droplet Size, pH and Presence of Beta-Lactoglobulin.
- Published in:
- Food Biophysics, 2017, v. 12, n. 2, p. 250, doi. 10.1007/s11483-017-9481-8
- By:
- Publication type:
- Article
28
Interfacial Properties of Saponin Extracts and Their Impact on Foam Characteristics.
- Published in:
- Food Biophysics, 2016, v. 11, n. 1, p. 91, doi. 10.1007/s11483-015-9420-5
- By:
- Publication type:
- Article