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Original work (peer-reviewed) from 2018 onwards
Influence of Levan on the Thermally Induced Gel Formation of β-lactoglobulin. Hundschell, C. S., Brühan, J., Anzmann, T. Kohlus, R., Wagemans, A. M. (2022). gels, V. 8, p. 228.
Investigation of local and temporal interfacial shear stress distribution during membrane emulsification. Wollborn, T., Giefer, P., Kieserling, Wagemans, A.M., Drusch, S., Fritsching, U. (2021). The Canadian Journal of Chemical Engineering.
Structure and adsorption behavior of hydrostatic high pressure-treated β-lactoglobulin. Kieserling, H., Giefer, P., Uttinger, M.J., Lautenbach, V., Nguyen, T., Sevenich, R., Lübbert, C., Rauh, C., Peukert, W., Fritsching, U., Drusch, S., Wagemans, A.M. (2021). Journal of Colloid and Interface Science.
Interfacial film formation and film stability of high hydrostatic pressure-treated β-lactoglobulin. Kieserlin, H., Alsmeier, I.M., Steffen-Heins, A., Keppler, J.K., Sevenich, R., Rauh, C., Wagemans, A.M., Drusch, S. (2021). Food Hydrocolloids. 
Conformational state and charge determine the interfacial film formation and film stability of β-lactoglobulin. Kieserling, H., Pankow, A., Keppler, J.K., Wagemans, A.M., Drusch, S. (2021). Food Hydrocolloids. 
Molecular weight dependent structure of the exopolysaccharide levan. Hundschell, C.S., Jakob, F., Wagemans, A.M. (2020). International Journal of Biological Macromolecules.
Osmometric and viscometric study of levan, β-lactoglobulin and their mixtures. Hundschell, C.S., Bäther, S., Drusch, S., Wagemans, A.M. (2020). Food Hydrocolloids.
A comprehensive Brownian Dynamics approach for the determination of non-ideality parameters from analytical ultracentrifugation. Maximilian J Uttinger, Simon E Wawra, Tobias Guckeisen, Johannes Walter, Andreas Bear, Thaseem Thajudeen, Peter J Sherwood, Ana Smith, Anja M Wagemans, Walter F Stafford, Wolfgang Peukert  (2019). Langmuir.
FTIR analysis of b-lactoglobulin at oil/water-interfaces. Schestkowa, H., Drusch, S., Wagemans, A.M. (2019). Food Chemistry.
Rheology of Common Uncharged Exopolysaccharides for Food Applications. Hundschell, C.S., Wagemans, A. M. (2019). Current Opinion in Food Science.
Conformational State and Charge Determine the Interfacial Stabilization Process of Beta-Lactoglobulin at Preoccupied Interfaces. Schestkowa, H., Wollborn, T., Westphal, A., Wagemans, A.M., Fritsching, U., & Drusch, S. (2018). Journal of Colloid and Interface Science.



Lectures/conference contributions
Impact of solvent properties on molecular interactions and phase behaviour in alginate-gelatin systems. Bäther, S., Hundschell, C. S., Wagemans, A. M. (2022). 18th Food Colloids Conference in Lund, P22, Online. (Poster).
Structure analysis of proteins at interfaces. Kieserling, H., Wagemans, A. M, Drusch, S., Rohn, S. (2021). XXI EuroFoodChem, Online.
Analytical investigation of the three interfacial stabilization stages of beta-lactoglobulin. Schestkowa, H., Wagemans, A. M., Drusch, S.  (2019). Delivery of Functionality, Porto, Portugal.
The interfacial behavior of high-pressure treated proteins. Schestkowa, H., Nguyen, T., Sevenich, R., Rauh, C., Drusch, S, Wagemans, A. M.  (2019). Deutscher Lebensmittelchemiker-Tag, Dresden, Germany.
Structural characterization and molecular interactions of β-lactoglobulin, levan and their mixtures. Hundschell C. S., Drusch S., Wagemans A. M. (2019). 20th Gums & Stabilisers for the Food Industry Conference, San Sebastian, Spain.
Surface activity of proteins: Comparison of foam stability and emulsifying ability. Koop, J., Schestkowa, H., Wollborn, T., Oechsle, A. M., Schembecker, G., Fritsching, U., Drusch, S., Merz, J. (2018). ProcessNet-Tagung, Aachen, Germany.
Importance of the phase interface in emulsification. Schestkowa, H., Wagemans, A. M., Drusch, S. (2018). GDL-Emulgiersymposium, Gerlingen, Germany.
Characterization of the premix membrane emulsification process of protein-stabilized emulsions. Schestkowa, H., Kaufmes, N., Heyse, A., Oechsle, A. M., Drusch, S. (2018). Deutscher Lebensmittelchemiker Tag, Berlin, Germany.
Rheology and microstructure of collagen in the extrusion process. Oechsle, A. M. (2018). Anton Paar Anwenderseminar, Potsdam, Germany.
Molecular structure and polymer density of exopolysaccharide levan as function of molecular weight. Hundschell C. S., Jakob F., Oechsle A. M. (2018). 3rd Food Structure and Functionality Forum Symposium and 3rd IDF Symposium on Microstructure of Dairy Products, Montreal, Canada.
FTIR-analysis of stress-sensitive proteins at oil/water-interfaces. Schestkowa, H., Drusch, S., Oechsle, A. M. (2018). Structure and Functionality Forum Symposium, Montreal, Canada.
Adsorption behavior of β-lactoglobulin at partially covered phase interfaces in the premix membrane emulsification process. Schestkowa, H., Wollborn, T., Oechsle, A. M., Fritsching, U, Drusch, S. (2018). ProcessNet-Jahrestreffen, Berlin, Germany.
Downstream processing: Premix membrane emulsification process of protein-stabilized oil/water emulsions. Schestkowa, H., Wollborn, T., Oechsle, A. M., Fritsching, U, Drusch, S. (2018). ProcessNet-Tagung, Halle/Merseburg, Germany.
Performance of exopolysaccharides in protein-rich multiphase systems. Oechsle, A. M., Hundschell, C. (2017). 3rd Latin-America Symposium on Microsencapsulation, Pucon, Chile.
Rheologie und Mikrostruktur von Kollagen im Extrusionsprozess. Oechsle, A. M. (2017). Anton Paar Anwenderseminar, Berlin, Germany.
Functionalization of insoluble by-products of gelatin extraction by mechanical methods. Oechsle, A. M., Franz, G., Drusch, S. (2017). Processnet-Jahresteffen, Bruchsal, Germany.
FTIR analysis of β-lactoglobulin at oil/water interfaces. Schestkowa, H., Oechsle, A. M., Drusch, S. (2017). Deutscher Lebensmittelchemikertag, Würzburg, Germany.

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Department of Food Colloids
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