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Langmuir : the ACS Journal of Surfaces and Colloids|February 26, 2026
When the Disperse Phase Crystallizes: How Surfactant Structure Shapes Interfacial PropertiesKerstin Risse, Stephan Drusch
Journal of Colloid and Interface Science|February 2, 2025
Tuning interfacial properties of phospholipid stabilised oil-water interfaces by changing the phospholipid headgroup or fatty acyl chainKerstin Risse, Jean-Luc Bridot, Jack Yang, et al.
Journal of Colloid and Interface Science|November 29, 2025
Regulating the heat stability of protein-phospholipid stabilised oil-water emulsions by changing the phospholipid headgroup or fatty acyl chainKerstin Risse, Constantinos V Nikiforidis, Imogen Morris, et al.
Advances in Colloid and Interface Science|August 13, 2025
Advances in large amplitude oscillatory dilatational surface rheology - A reviewKerstin Risse, Jack Yang, Anteun de Groot, et al.
Critical Reviews in Food Science and Nutrition|April 18, 2017
Pickering emulsions in foods - opportunities and limitationsChristina Linke, Stephan Drusch
Advances in Colloid and Interface Science|March 14, 2017
Saponins - Self-assembly and behavior at aqueous interfacesSandra Böttcher, Stephan Drusch
Foods (Basel, Switzerland)|December 15, 2018
Towards By-Product Utilisation of Pea Hulls: Isolation and Quantification of Galacturonic AcidFriederike Gutöhrlein, Stephan Drusch, Sebastian Schalow
Food Chemistry|August 24, 2019
FTIR analysis of β-lactoglobulin at the oil/water-interfaceHelena Schestkowa, Stephan Drusch, Anja Maria Wagemans
Critical Reviews in Food Science and Nutrition|March 29, 2021
Advances of plant-based structured food delivery systems on the in vitro digestibility of bioactive compoundsTalita A Comunian, Stephan Drusch, André Brodkorb
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