Inhalt des Dokuments
Publikationen [1]
| 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. $this->_build_link_list($this->linkCount++, "https://doi.org/10.3390/gels8040228", "doi.org/10.3390/gels8040228 [2]") |
| 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. $this->_build_link_list($this->linkCount++, "https://doi.org/10.1002/cjce.24186", "doi.org/10.1002/cjce.24186 [3]") |
| 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. $this->_build_link_list($this->linkCount++, "https://doi.org/10.1016/j.jcis.2021.03.051", "doi.org/10.1016/j.jcis.2021.03.051 [4]") |
| 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. $this->_build_link_list($this->linkCount++, "https://doi.org/10.1016/j.foodhyd.2021.106746", "doi.org/10.1016/j.foodhyd.2021.106746 [5]") |
| 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. $this->_build_link_list($this->linkCount++, "https://doi.org/10.1016/j.foodhyd.2020.106561", "doi.org/10.1016/j.foodhyd.2020.106561 [6]") |
| Molecular weight dependent structure
of the exopolysaccharide levan. Hundschell, C.S., Jakob, F., Wagemans,
A.M. (2020). International Journal of Biological Macromolecules. $this->_build_link_list($this->linkCount++, "https://doi.org/10.1016/j.ijbiomac.2020.06.019", "doi.org/10.1016/j.ijbiomac.2020.06.019 [7]") |
| Osmometric and viscometric study of
levan, β-lactoglobulin and their mixtures. Hundschell, C.S.,
Bäther, S., Drusch, S., Wagemans, A.M. (2020). Food Hydrocolloids. $this->_build_link_list($this->linkCount++, "https://doi.org/10.1016/j.foodhyd.2019.105580", "doi.org/10.1016/j.foodhyd.2019.105580 [8]") |
| 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. $this->_build_link_list($this->linkCount++, "https://doi.org/10.1021/acs.langmuir.9b01916", "doi.org/10.1021/acs.langmuir.9b01916 [9]") |
| FTIR analysis of b-lactoglobulin
at oil/water-interfaces. Schestkowa, H., Drusch, S., Wagemans,
A.M. (2019). Food Chemistry. $this->_build_link_list($this->linkCount++, "https://doi.org/10.1016/j.foodchem.2019.125349", "doi.org/10.1016/j.foodchem.2019.125349 [10]") |
| Rheology of Common Uncharged Exopolysaccharides for Food
Applications. Hundschell, C.S., Wagemans, A. M. (2019). Current
Opinion in Food Science. $this->_build_link_list($this->linkCount++, "https://doi.org/10.1016/j.cofs.2019.02.011", "doi.org/10.1016/j.cofs.2019.02.011 [11]") |
| 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. $this->_build_link_list($this->linkCount++, "https://doi.org/10.1016/J.JCIS.2018.10.043", "doi.org/10.1016/J.JCIS.2018.10.043 [12]") |
| 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. |
| Das Grenzflächenverhalten
hochdruckbehandelter Proteine. Schestkowa, H., Nguyen,
T., Sevenich, R., Rauh, C., Drusch, S, Wagemans, A. M. (2019).
Deutscher Lebensmittelchemiker-Tag, Dresden,
Deutschland. |
| 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, Spanien. |
| 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, Deutschland. |
| Bedeutung der Phasengrenzfläche beim Emulgieren.
Schestkowa, H., Wagemans, A. M., Drusch, S. (2018).
GDL-Emulgiersymposium, Gerlingen, Deutschland. |
| Charakterisierung des
Premix-Membranemulgierprozesses proteinstabilisierter Emulsionen.
Schestkowa, H., Kaufmes, N., Heyse, A., Oechsle, A. M., Drusch, S.
(2018). Deutscher Lebensmittelchemiker Tag, Berlin,
Deutschland. |
| Rheologie und Mikrostruktur von Kollagen im
Extrusionsprozess. Oechsle, A. M. (2018). Anton Paar Anwenderseminar,
Potsdam, Deutschland. |
| 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, Kanada. |
| FTIR-analysis of stress-sensitive
proteins at oil/water-interfaces. Schestkowa, H., Drusch, S., Oechsle,
A. M. (2018). Structure and Functionality Forum Symposium, Montreal,
Kanada. |
| 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,
Deutschland. |
| Downstream-Processing: Premix-Membranemulgierprozess
proteinstabilisierter Öl/Wasser-Emulsionen. Schestkowa, H., Wollborn,
T., Oechsle, A. M., Fritsching, U, Drusch, S. (2018).
ProcessNet-Tagung, Halle/Merseburg, Deutschland. |
| 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,
Deutschland. |
| Funktionalisierung von unlöslichen Nebenprodukten der
Gelatineextraktion durch mechanische Verfahren. Oechsle, A. M., Franz,
G., Drusch, S. (2017). Processnet-Jahresteffen, Bruchsal,
Deutschland. |
| FTIR-Analyse von β-Lactoglobulin an
Öl/Wasser-Grenzflächen. Schestkowa, H., Oechsle, A. M., Drusch, S.
(2017). Deutscher Lebensmittelchemikertag, Würzburg,
Deutschland. |
anfrage/parameter/minhilfe/id/192852/?no_cache=1&as
k_mail=Yrg07gAMjYVrQHv9lpmKPm2M4NOcwXxMlZl6M7J8SIw%3D&a
mp;ask_name=Ansprechpartner
Zusatzinformationen / Extras
Direktzugang
Schnellnavigation zur Seite über Nummerneingabe
Hilfsfunktionen
Copyright TU Berlin 2008