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Stephan Drusch

Showing results (1-10 of 39) with videos related to

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Critical Reviews in Food Science and Nutrition|April 18, 2017
Pickering emulsions in foods - opportunities and limitationsChristina Linke, Stephan Drusch
Langmuir : the ACS Journal of Surfaces and Colloids|August 10, 2024
(Non)linear Interfacial Rheology of Tween, Brij and Span Stabilized Oil-Water Interfaces: Impact of the Molecular Structure of the Surfactant on the Interfacial Layer StabilityKerstin Risse, Stephan Drusch
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
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
Food Research International (Ottawa, Ont.)|September 9, 2022
Confined flow behavior under high shear rates and stability of oil/water high internal phase emulsions (HIPEs) stabilized by whey protein isolate: Role of protein concentration and pHBeibei Zhou, Stephan Drusch, Sean A Hogan
Analytica Chimica Acta|January 28, 2010
Nanofibrous membrane based tyrosinase-biosensor for the detection of phenolic compoundsAlessandra Arecchi, Matteo Scampicchio, Stephan Drusch, et al.
Journal of Colloid and Interface Science|August 1, 2024
Cysteines in β-lactoglobulin affects its interfacial adsorption and protein film stabilizationPatrick Giefer, Anja Heyse, Stephan Drusch, et al.
Pageof 4

Showing results (1-10 of 39) with videos related to

Sort By:
Pageof 4
Critical Reviews in Food Science and Nutrition|April 18, 2017
Pickering emulsions in foods - opportunities and limitationsChristina Linke, Stephan Drusch
Langmuir : the ACS Journal of Surfaces and Colloids|August 10, 2024
(Non)linear Interfacial Rheology of Tween, Brij and Span Stabilized Oil-Water Interfaces: Impact of the Molecular Structure of the Surfactant on the Interfacial Layer StabilityKerstin Risse, Stephan Drusch
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
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
Food Research International (Ottawa, Ont.)|September 9, 2022
Confined flow behavior under high shear rates and stability of oil/water high internal phase emulsions (HIPEs) stabilized by whey protein isolate: Role of protein concentration and pHBeibei Zhou, Stephan Drusch, Sean A Hogan
Analytica Chimica Acta|January 28, 2010
Nanofibrous membrane based tyrosinase-biosensor for the detection of phenolic compoundsAlessandra Arecchi, Matteo Scampicchio, Stephan Drusch, et al.
Journal of Colloid and Interface Science|August 1, 2024
Cysteines in β-lactoglobulin affects its interfacial adsorption and protein film stabilizationPatrick Giefer, Anja Heyse, Stephan Drusch, et al.
Pageof 4