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Langmuir : the ACS Journal of Surfaces and Colloids|June 11, 2020
Crystallization-Induced Network Formation of Tri- and Monopalmitin at the Middle-Chain Triglyceride Oil/Air InterfaceKim Mishra, Jotam Bergfreund, Pascal Bertsch, et al.Physical Review Letters|November 13, 2007
Alternating vorticity bands in a solution of wormlike micellesVishweshwara Herle, Joachim Kohlbrecher, Bruno Pfister, et al.Advances in Colloid and Interface Science|June 2, 2009
Continuous flow structuring of anisotropic biopolymer particlesPhilipp Erni, Carsten Cramer, Irene Marti, et al.Langmuir : the ACS Journal of Surfaces and Colloids|August 4, 2012
Simultaneous control of pH and ionic strength during interfacial rheology of β-lactoglobulin fibrils adsorbed at liquid/liquid InterfacesPatrick A Rühs, Nathalie Scheuble, Erich J Windhab, et al.Food & Function|July 23, 2019
Chia seed mucilage - a vegan thickener: isolation, tailoring viscoelasticity and rehydrationLinda Brütsch, Fiona J Stringer, Simon Kuster, et al.Biomacromolecules|October 16, 2008
Extensional properties of hydroxypropyl ether guar gum solutionsManuela R Duxenneuner, Peter Fischer, Erich J Windhab, et al.Plos One|January 26, 2016
Gelation of Soy Milk with Hagfish Exudate Creates a Flocculated and Fibrous Emulsion- and Particle GelLukas Böni, Patrick A Rühs, Erich J Windhab, et al.Food & Function|May 11, 2018
Tailoring rice flour structure by rubbery milling for improved gluten-free baked goodsLinda Brütsch, Liliane Tribolet, Stéphane Isabettini, et al.Current Research in Food Science|April 23, 2021
Crust treatments to reduce bread stalingYi Chen, Theodoros Gavaliatsis, Simon Kuster, et al.Current Research in Food Science|May 27, 2024
Enzymatic degradation of pea fibers changes pea protein concentrate functionalityJoël I Zink, Olivia Zehnder-Wyss, Dylan Dällenbach, et al.Pageof 6