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TU Berlin

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Publications

Original papers (peer-reviewed) from 2018
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.
doi.org/10.1002/cjce.24186
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.
doi.org/10.1016/j.jcis.2021.03.051
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. 
doi.org/10.1016/j.foodhyd.2021.106746 
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. 
doi.org/10.1016/j.foodhyd.2020.106561 
Molecular weight dependent structure of the exopolysaccharide levan. Hundschell, C.S., Jakob, F., Wagemans, A.M. (2020). International Journal of Biological Macromolecules.
doi.org/10.1016/j.ijbiomac.2020.06.019
Osmometric and viscometric study of levan, β-lactoglobulin and their mixtures. Hundschell, C.S., Bäther, S., Drusch, S., Wagemans, A.M. (2020). Food Hydrocolloids.
doi.org/10.1016/j.foodhyd.2019.105580
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.
doi.org/10.1021/acs.langmuir.9b01916
FTIR analysis of b-lactoglobulin at oil/water-interfaces. Schestkowa, H., Drusch, S., Wagemans, A.M. (2019). Food Chemistry.
doi.org/10.1016/j.foodchem.2019.125349
Rheology of Common Uncharged Exopolysaccharides for Food Applications. Hundschell, C.S., Wagemans, A. M. (2019). Current Opinion in Food Science.
doi.org/10.1016/j.cofs.2019.02.011
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.
doi.org/10.1016/J.JCIS.2018.10.043

 

 

Lectures/conference contributions
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.
Das Grenzflächenverhalten hochdruckbehandelter Proteine. 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.
Bedeutung der Phasengrenzfläche beim Emulgieren. Schestkowa, H., Wagemans, A. M., Drusch, S. (2018). GDL-Emulgiersymposium, Gerlingen, Germany.
Charakterisierung des Premix-Membranemulgierprozesses proteinstabilisierter Emulsionen. Schestkowa, H., Kaufmes, N., Heyse, A., Oechsle, A. M., Drusch, S. (2018). Deutscher Lebensmittelchemiker Tag, Berlin, Germany.
Rheologie und Mikrostruktur von Kollagen im Extrusionsprozess. 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.
Adsorptionsverhalten von β -Lactoglobulin an partiell belegten Phasengrenzflächen im Premix-Membranemulgierprozess. Schestkowa, H., Wollborn, T., Oechsle, A. M., Fritsching, U, Drusch, S. (2018). ProcessNet-Jahrestreffen, Berlin, Germany.
Downstream-Processing: Premix-Membranemulgierprozess proteinstabilisierter Öl/Wasser-Emulsionen. 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.
Funktionalisierung von unlöslichen Nebenprodukten der Gelatineextraktion durch mechanische Verfahren. Oechsle, A. M., Franz, G., Drusch, S. (2017). Processnet-Jahresteffen, Bruchsal, Germany.
FTIR-Analyse von β-Lactoglobulin an Öl/Wasser-Grenzflächen. Schestkowa, H., Oechsle, A. M., Drusch, S. (2017). Deutscher Lebensmittelchemikertag, Würzburg, Germany.

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Department of Food Colloids
sec. KL-H2
Königin-Luise-Str. 22
14195 Berlin