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Food Research International (Ottawa, Ont.)|June 24, 2019
Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strengthPhilipp L Fuhrmann, Guido Sala, Markus Stieger, et al.Journal of Colloid and Interface Science|November 10, 2022
Structure-rheology relationship in monoolein liquid crystalsShweta Mistry, Philipp L Fuhrmann, Auke de Vries, et al.Journal of Colloid and Interface Science|September 11, 2021
Rheological behaviour of attractive emulsions differing in droplet-droplet interaction strengthPhilipp L Fuhrmann, Swantje Breunig, Guido Sala, et al.Frontiers in Chemistry|December 4, 2024
Di-[trioctyl-(8-phenyloctyl)-phosphonium] pamoate: synthesis and characterization of a novel, highly hydrophobic ionic liquid for the extraction of scandium, thorium and uraniumAndreas Gradwohl, Jakob Windisch, Alexander Rosner, et al.Foods (Basel, Switzerland)|February 27, 2026
Effect of Non-Covalent Interactions on Arabinoxylan-Protein Cross-Linking and Gluten-Free Batter StabilityUlrich Sukop, Katharina Feist, Katharina Hoefler, et al.Pageof 1