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Food & Function|February 27, 2014
Simulation of the shape and size of casein micelles in a film stateRonald Gebhardt, Ulrich KulozikGels (Basel, Switzerland)|July 28, 2023
Regenerated Fibers from Rennet-Treated Casein Micelles during AcidificationRonald Gebhardt, Novin DarvishsefatScientific Reports|October 10, 2025
Kinetic description of changes in the size of casein microparticles under simulated gastric conditionsRonald Gebhardt, Calvin HohnInternational Journal of Molecular Sciences|July 12, 2025
Tuning the Gel Network Structure and Rheology of Acid-Induced Casein Gels via Thiol BlockingThomas Pütz, Ronald GebhardtFoods (Basel, Switzerland)|July 14, 2023
Physical Characteristics of Egg Yolk Granules and Effect on Their FunctionalityBeatrice Mofoluwaso Oladimeji, Ronald GebhardtScientific Reports|November 2, 2022
Citrate effect on the swelling behaviour and stability of casein microparticlesMd Asaduzzaman, Thomas Pütz, Ronald GebhardtFood Chemistry|April 23, 2024
Stabilizing interactions of casein microparticles after a thermal post-treatmentRonald Gebhardt, Calvin Hohn, Md AsaduzzamanMicromachines|March 29, 2023
Nearly Reversible Expansion and Shrinkage of Casein Microparticles Triggered by Extreme pH ChangesRonald Gebhardt, Thomas Pütz, Jann SchulteLangmuir : the ACS Journal of Surfaces and Colloids|April 17, 2009
Characterization of the boundary zone of a cast protein drop: fibroin beta-sheet and nanofibril formationRonald Gebhardt, Charlotte Vendrely, Manfred Burghammer, et al.Biophysical Journal|August 18, 2010
In situ muGISAXS: I. Experimental setup for submicron study of protein nucleation and growthRonald Gebhardt, Eugenia Pechkova, Christian Riekel, et al.Pageof 3