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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.Food Chemistry|July 18, 2024
Stability of anthocyanin extracts from chokeberry, grape, hibiscus, and purple sweet potato in ω-3-fatty acid rich oil-in-water emulsionsEvelyn Klinger, Hanna Salminen, Karola Bause, et al.Carbohydrate Polymers|January 1, 2017
Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage modelsMonika Gibis, Valerie Schuh, Karin Allard, et al.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.Critical Reviews in Food Science and Nutrition|December 13, 2025
Post-translational modifications of proteins and their effect on techno-functional properties for food applicationsTheresa Scheuerer, Eva Herz, Sathaporn Srichuwong, et al.Journal of Microencapsulation|March 17, 2017
Advanced characterisation of encapsulated lipid powders regarding microstructure by time domain-nuclear magnetic resonanceAnnika Linke, Theresa Anzmann, Jochen Weiss, et al.Journal of Food Protection|March 13, 2018
Morphological and Dose-Dependent Study on the Effect of Methyl, Hexyl, and Dodecyl Rosmarinate on Staphylococcus carnosus LTH1502: Use of the Weibull ModelSarisa Suriyarak, Herbert Schmidt, Pierre Villeneuve, 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.Journal of Agricultural and Food Chemistry|September 13, 2018
Formation of Whey Protein Isolate (WPI)-Maltodextrin Conjugates in Fibers Produced by Needleless ElectrospinningInes Kutzli, Monika Gibis, Stefan K Baier, et al.Pageof 23