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Zeitschriftenartikel (217)
1.
Zeitschriftenartikel
23, 100278 (2020)
Soft gels from bovine colostrum. International Journal of Gastronomy and Food Science 2.
Zeitschriftenartikel
9 (3), 327 (2020)
Comparative Study on Mixing Behavior of Binary Mixtures of Cocoa Butter/Tristearin (CB/TS) and Cocoa Butter/Coconut Oil (CB/CO). Foods 3.
Zeitschriftenartikel
19 (2020), 100192 (2019)
The physics of the mouthfeel of caviar and other fish roe. International Journal of Gastronomy and Food Science 4.
Zeitschriftenartikel
1, S. 31 - 42 (2019)
Effect of cysteine addition and heat treatment on the properties and microstructure of a calcium-induced whey protein cold-set gel. Current Research in Food Science 5.
Zeitschriftenartikel
8 (10), 483 (2019)
Milk emulsions: Structure and stability. Foods 6.
Zeitschriftenartikel
16, 100135 (2019)
Soft matter physics meets the culinary arts: From polymers to jellyfish. International Journal of Gastronomy and Food Science 7.
Zeitschriftenartikel
89, S. 302 - 310 (2019)
Alteration of the structural properties of inulin gels. Food Hydrocolloids 8.
Zeitschriftenartikel
237, S. 69 - 77 (2018)
Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation. Journal of Food Engineering 9.
Zeitschriftenartikel
21, S. 39 - 45 (2018)
Fractals in crystallizing food systems. Current Opinion in Food Science 10.
Zeitschriftenartikel
529, S. 197 - 204 (2018)
Soybean oleosomes studied by small angle neutron scattering (SANS). Journal of Colloid and Interface Science 11.
Zeitschriftenartikel
373 (1), 1600147 (2017)
Dynamic Mechanical Response of Hybrid Physical Covalent Networks - Molecular Dynamics Simulation. Macromolecular Symposia 12.
Zeitschriftenartikel
25 (6), S. 518 - 523 (2016)
Scaling Laws of Bottle-Brush Polymers in Dilute Solutions. Macromolecular Theory and Simulations 13.
Zeitschriftenartikel
49 (5), 054001 (2016)
Microencapsulation of soybean oil by spray drying using oleosomes. Journal of Physics D: Applied Physics 14.
Zeitschriftenartikel
56, S. 180 - 188 (2016)
Pre-gelatinized tapioca starch and its mixtures with xanthan gum and iota-carrageenan. Food Hydrocolloids 15.
Zeitschriftenartikel
5-6, S. 33 - 40 (2016)
The valence of food in pictures and on the plate: impacts on brain and body. International Journal of Gastronomy and Food Science 16.
Zeitschriftenartikel
49 (11), 110401 (2016)
The physics of food. Journal of Physics D: Applied Physics 17.
Zeitschriftenartikel
13 (123), 20160677 (2016)
Label-free in situ imaging of oil body dynamics and chemistry in germination. Journal of the Royal Society Interface 18.
Zeitschriftenartikel
94, S. 372 - 387 (2016)
Deformation-induced damage and recovery in model hydrogels - A molecular dynamics simulation. Journal of the Mechanics and Physics of Solids 19.
Zeitschriftenartikel
11 (1), S. 34 - 42 (2016)
Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss. Food Biophysics 20.
Zeitschriftenartikel
9 (3), S. 291 - 299 (2015)
A statistical mechanical approach to the Payne effect in filled rubbers. Express Polymer Letters