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Food & Function|August 16, 2022
Wax based oleogels and their application in sponge cakesTill Wettlaufer, Eckhard FlöterFood & Function|June 25, 2021
Improving the nutritional profile of culinary products: oleogel-based bouillon cubesValentina Conty, Sophia Theierl, Eckhard FlöterCarbohydrate Polymers|January 1, 2020
The supporting effect of ultrasound on the acid hydrolysis of granular potato starchMarco Ulbrich, Yang Bai, Eckhard FlöterJournal of the Science of Food and Agriculture|November 24, 2017
Effect of quality and origin of technical sucrose solutions on the inclusion of colourants into the sugar crystal matrixKarl Schlumbach, Maria Scharfe, Eckhard FlöterGels (Basel, Switzerland)|September 22, 2022
An Attempt to Relate Oleogel Properties to Wax Ester Chemical StructuresHenriette Brykczynski, Birgit Hetzer, Eckhard FlöterJournal of Food Biochemistry|January 13, 2022
Effect of pre-swelling and freezing/thawing cycles on the structure of molecular, morphological, and functional properties of potato starchSaeed A Asiri, Marco Ulbrich, Eckhard FlöterCarbohydrate Polymers|June 2, 2019
Acid hydrolysis of corn starch genotypes. I. Impact on morphological and molecular propertiesMarco Ulbrich, Jana Maria Daler, Eckhard FlöterSoft Matter|May 19, 2025
On the relevance of inhomogeneity in saturated fatty acid compositions for the crystallization kinetics of fat blendsJulia Seilert, Tim Hoffmann, Michael Rappolt, et al.Molecules (Basel, Switzerland)|April 3, 2021
Oleogels-Their Applicability and Methods of CharacterizationEckhard Flöter, Till Wettlaufer, Valentina Conty, et al.Journal of Chromatography. A|July 25, 2003
Comprehensive two-dimensional liquid chromatography x gas chromatography: evaluation of the applicability for the analysis of edible oils and fatsHans-Gerd Janssen, Wibo Boers, Herrald Steenbergen, et al.Pageof 2