Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Benjamin Zeeb

Showing results (11-20 of 24) with videos related to

Pageof 3
Sort By:
Journal of Colloid and Interface Science|April 14, 2015
Reprint of: Impact of alcohols on the formation and stability of protein-stabilized nanoemulsionsBenjamin Zeeb, Eva Herz, David Julian McClements, et al.
Gels (Basel, Switzerland)|May 16, 2019
Segregation Behavior of Polysaccharide⁻Polysaccharide Mixtures-A Feasibility StudyBenjamin Zeeb, Theresa Jost, David Julian McClements, et al.
Journal of Food Science|April 11, 2016
Initial Droplet Size Impacts pH-Induced Structural Changes in Phase-Separated Polymer DispersionsChutima Thongkaew, Benjamin Zeeb, Monika Gibis, et al.
Food & Function|August 28, 2013
Influence of layer thickness and composition of cross-linked multilayered oil-in-water emulsions on the release behavior of luteinJohanna Beicht, Benjamin Zeeb, Monika Gibis, et al.
Journal of Colloid and Interface Science|January 11, 2014
Solubilization of octane in electrostatically-formed surfactant-polymer complexesHui Zhang, Benjamin Zeeb, Hanna Salminen, et al.
Soft Matter|February 4, 2015
Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pHBenjamin Zeeb, Amir Hossein Saberi, Jochen Weiss, et al.
Journal of Colloid and Interface Science|June 13, 2015
Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic depositionAmir Hossein Saberi, Benjamin Zeeb, Jochen Weiss, et al.
Food Research International (Ottawa, Ont.)|June 5, 2017
Impact of laccase on the colour stability of structured oil-in-water emulsionsCatherine K Y Chan, Benjamin Zeeb, David Julian McClements, et al.
Food & Function|January 15, 2015
Influence of droplet size on the antioxidant activity of rosemary extract loaded oil-in-water emulsions in mixed systemsMartin E Erdmann, Benjamin Zeeb, Hanna Salminen, et al.
Food & Function|February 23, 2018
Impact of food structure on the compatibility of heated WPI-pectin-complexes in meat dispersionsBenjamin Zeeb, Vanessa Schöck, Nicole Schmid, et al.
Pageof 3

Showing results (11-20 of 24) with videos related to

Sort By:
Pageof 3
Journal of Colloid and Interface Science|April 14, 2015
Reprint of: Impact of alcohols on the formation and stability of protein-stabilized nanoemulsionsBenjamin Zeeb, Eva Herz, David Julian McClements, et al.
Gels (Basel, Switzerland)|May 16, 2019
Segregation Behavior of Polysaccharide⁻Polysaccharide Mixtures-A Feasibility StudyBenjamin Zeeb, Theresa Jost, David Julian McClements, et al.
Journal of Food Science|April 11, 2016
Initial Droplet Size Impacts pH-Induced Structural Changes in Phase-Separated Polymer DispersionsChutima Thongkaew, Benjamin Zeeb, Monika Gibis, et al.
Food & Function|August 28, 2013
Influence of layer thickness and composition of cross-linked multilayered oil-in-water emulsions on the release behavior of luteinJohanna Beicht, Benjamin Zeeb, Monika Gibis, et al.
Journal of Colloid and Interface Science|January 11, 2014
Solubilization of octane in electrostatically-formed surfactant-polymer complexesHui Zhang, Benjamin Zeeb, Hanna Salminen, et al.
Soft Matter|February 4, 2015
Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pHBenjamin Zeeb, Amir Hossein Saberi, Jochen Weiss, et al.
Journal of Colloid and Interface Science|June 13, 2015
Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic depositionAmir Hossein Saberi, Benjamin Zeeb, Jochen Weiss, et al.
Food Research International (Ottawa, Ont.)|June 5, 2017
Impact of laccase on the colour stability of structured oil-in-water emulsionsCatherine K Y Chan, Benjamin Zeeb, David Julian McClements, et al.
Food & Function|January 15, 2015
Influence of droplet size on the antioxidant activity of rosemary extract loaded oil-in-water emulsions in mixed systemsMartin E Erdmann, Benjamin Zeeb, Hanna Salminen, et al.
Food & Function|February 23, 2018
Impact of food structure on the compatibility of heated WPI-pectin-complexes in meat dispersionsBenjamin Zeeb, Vanessa Schöck, Nicole Schmid, et al.
Pageof 3