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Benjamin Zeeb

Showing results (1-10 of 24) with videos related to

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Journal of Agricultural and Food Chemistry|September 6, 2011
Cross-linking of interfacial layers affects the salt and temperature stability of multilayered emulsions consisting of fish gelatin and sugar beet pectinBenjamin Zeeb, Lutz Fischer, Jochen Weiss
Colloids and Surfaces. B, Biointerfaces|April 1, 2014
Investigations into aggregate formation with oppositely charged oil-in-water emulsions at different pH valuesChristiane Maier, Benjamin Zeeb, Jochen Weiss
Food & Function|January 16, 2014
Stabilization of food dispersions by enzymesBenjamin Zeeb, Lutz Fischer, Jochen Weiss
Food Chemistry|March 14, 2015
Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsionsBenjamin Zeeb, Jochen Weiss, David Julian McClements
Annual Review of Food Science and Technology|January 10, 2017
Enzyme-Based Strategies for Structuring Foods for Improved FunctionalityBenjamin Zeeb, David Julian McClements, Jochen Weiss
Journal of Colloid and Interface Science|September 11, 2012
Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsionsBenjamin Zeeb, Monika Gibis, Lutz Fischer, et al.
Journal of Colloid and Interface Science|December 3, 2014
Isothermal titration calorimetric analysis on solubilization of an octane oil-in-water emulsion in surfactant micelles and surfactant-anionic polymer complexesHui Zhang, Benjamin Zeeb, Hanna Salminen, et al.
Journal of Colloid and Interface Science|May 7, 2018
Corrections to "Isothermal titration calorimetric analysis on solubilization of an octane oil-in-water emulsion in surfactant micelles and surfactant-anionic polymer complexes" [J. Colloid Interface Sci. 438 (2015) 7-13]Hui Zhang, Benjamin Zeeb, Hanna Salminen, et al.
Journal of Colloid and Interface Science|April 5, 2015
Solubilization of octane in cationic surfactant-anionic polymer complexes: effect of polymer concentration and temperatureHui Zhang, Lingli Deng, Benjamin Zeeb, et al.
Journal of Colloid and Interface Science|August 18, 2014
Impact of alcohols on the formation and stability of protein-stabilized nanoemulsionsBenjamin Zeeb, Eva Herz, David Julian McClements, et al.
Pageof 3

Showing results (1-10 of 24) with videos related to

Sort By:
Pageof 3
Journal of Agricultural and Food Chemistry|September 6, 2011
Cross-linking of interfacial layers affects the salt and temperature stability of multilayered emulsions consisting of fish gelatin and sugar beet pectinBenjamin Zeeb, Lutz Fischer, Jochen Weiss
Colloids and Surfaces. B, Biointerfaces|April 1, 2014
Investigations into aggregate formation with oppositely charged oil-in-water emulsions at different pH valuesChristiane Maier, Benjamin Zeeb, Jochen Weiss
Food & Function|January 16, 2014
Stabilization of food dispersions by enzymesBenjamin Zeeb, Lutz Fischer, Jochen Weiss
Food Chemistry|March 14, 2015
Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsionsBenjamin Zeeb, Jochen Weiss, David Julian McClements
Annual Review of Food Science and Technology|January 10, 2017
Enzyme-Based Strategies for Structuring Foods for Improved FunctionalityBenjamin Zeeb, David Julian McClements, Jochen Weiss
Journal of Colloid and Interface Science|September 11, 2012
Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsionsBenjamin Zeeb, Monika Gibis, Lutz Fischer, et al.
Journal of Colloid and Interface Science|December 3, 2014
Isothermal titration calorimetric analysis on solubilization of an octane oil-in-water emulsion in surfactant micelles and surfactant-anionic polymer complexesHui Zhang, Benjamin Zeeb, Hanna Salminen, et al.
Journal of Colloid and Interface Science|May 7, 2018
Corrections to "Isothermal titration calorimetric analysis on solubilization of an octane oil-in-water emulsion in surfactant micelles and surfactant-anionic polymer complexes" [J. Colloid Interface Sci. 438 (2015) 7-13]Hui Zhang, Benjamin Zeeb, Hanna Salminen, et al.
Journal of Colloid and Interface Science|April 5, 2015
Solubilization of octane in cationic surfactant-anionic polymer complexes: effect of polymer concentration and temperatureHui Zhang, Lingli Deng, Benjamin Zeeb, et al.
Journal of Colloid and Interface Science|August 18, 2014
Impact of alcohols on the formation and stability of protein-stabilized nanoemulsionsBenjamin Zeeb, Eva Herz, David Julian McClements, et al.
Pageof 3