U. S. van der Schaaf
U. S. van der Schaaf
Karlsruhe Institute of Technology - Food Process Engineering
Bestätigte E-Mail-Adresse bei kit.edu
Titel
Zitiert von
Zitiert von
Jahr
Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions
US Schmidt, K Schmidt, T Kurz, HU Endreß, HP Schuchmann
Food Hydrocolloids 46, 59-66, 2015
622015
Interfacial and emulsifying properties of citrus pectin: Interaction of pH, ionic strength and degree of esterification
US Schmidt, L Schütz, HP Schuchmann
Food Hydrocolloids 62, 288-298, 2017
562017
Effect of molecular weight reduction, acetylation and esterification on the emulsification properties of citrus pectin
US Schmidt, L Koch, C Rentschler, T Kurz, HU Endreß, HP Schuchmann
Food biophysics 10 (2), 217-227, 2015
472015
Influence of the degree of esterification on the emulsifying performance of conjugates formed between whey protein isolate and citrus pectin
US Schmidt, VL Pietsch, C Rentschler, T Kurz, HU Endreß, ...
Food Hydrocolloids 56, 1-8, 2016
382016
Structure of and diffusion in O/W/O double emulsions by CLSM and NMR–comparison with W/O/W
R Bernewitz, US Schmidt, HP Schuchmann, G Guthausen
Colloids and Surfaces A: Physicochemical and Engineering Aspects 458, 10-18, 2014
312014
Determination of physical emulsion stabilization mechanisms of wood hemicelluloses via rheological and interfacial characterization
KS Mikkonen, D Merger, P Kilpeläinen, L Murtomäki, US Schmidt, ...
Soft Matter 12 (42), 8690-8700, 2016
262016
Investigation and application of measurement techniques for the determination of the encapsulation efficiency of O/W/O multiple emulsions stabilized by hydrocolloid gelation
US Schmidt, R Bernewitz, G Guthausen, HP Schuchmann
Colloids and Surfaces A: Physicochemical and Engineering Aspects 475, 55-61, 2015
222015
Interactions in water in oil in water double emulsions: Systematical investigations on the interfacial properties and emulsion structure of the outer oil in water emulsion
SM Neumann, N Wittstock, US van der Schaaf, HP Karbstein
Colloids and Surfaces A: Physicochemical and Engineering Aspects 537, 524-531, 2018
192018
Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics
D Wefers, B Bindereif, HP Karbstein, US van der Schaaf
Food Hydrocolloids 85, 257-266, 2018
142018
Investigations on the influence of osmotic active substances on the structure of water in oil emulsions for the application as inner phase in double emulsions
SM Neumann, I Scherbej, US Van der Schaaf, HP Karbstein
Colloids and Surfaces A: Physicochemical and Engineering Aspects 538, 56-62, 2018
102018
Coalescence of oil droplets in plasticized starch matrix in simple shear flow
MA Emin, U Schmidt, AJ Van Der Goot, HP Schuchmann
Journal of food engineering 113 (3), 453-460, 2012
102012
Impact of the incorporation of solid lipid nanoparticles on β-lactoglobulin gel matrices
V Wiedenmann, K Oehlke, U van der Schaaf, B Hetzer, R Greiner, ...
Food Hydrocolloids 84, 498-507, 2018
92018
Fabrication of nanoemulsions by rotor-stator emulsification
US van der Schaaf, HP Karbstein
Nanoemulsions, 141-174, 2018
82018
Microgel particle formation: Influence of mechanical properties of pectin-based gels on microgel particle size distribution
GIS Isusi, HP Karbstein, US van der Schaaf
Food Hydrocolloids 94, 105-113, 2019
52019
Investigations on the relationship between interfacial and single droplet experiments to describe instability mechanisms in double emulsions
SM Neumann, US van der Schaaf, HP Karbstein
Colloids and Surfaces A: Physicochemical and Engineering Aspects 553, 464-471, 2018
52018
Structure stability and crystallization behavior of water in oil in water (WOW) double emulsions during their characterization by differential scanning calorimetry (DSC)
SM Neumann, US van der Schaaf, HP Karbstein
Journal of Thermal Analysis and Calorimetry 133 (3), 1499-1508, 2018
52018
The Diffusion and Coalescence Time Analyzer (DCTA): A novel experimental setup for investigating instability phenomena in double emulsions
SM Neumann, US van der Schaaf, HP Schuchmann
Food structure 12, 103-112, 2017
52017
Collagen peptide-loaded W 1/O single emulsions and W 1/O/W 2 double emulsions: influence of collagen peptide and salt concentration, dispersed phase fraction and type of …
YJ Jo, HP Karbstein, US van der Schaaf
Food & function 10 (6), 3312-3323, 2019
42019
Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin
K Klinchongkon, P Khuwijitjaru, S Adachi, B Bindereif, HP Karbstein, ...
Food Hydrocolloids 91, 174-181, 2019
32019
Optimization of glycolipid synthesis in hydrophilic deep eutectic solvents
R Hollenbach, B Bindereif, US Van Der Schaaf, K Ochsenreither, ...
Frontiers in Bioengineering and Biotechnology 8, 382, 2020
22020
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