Food Colloids

M. Sc. Christoph Hundschell

Research projects

2016 - 2022Project workerPhase behavior and intermolecular interactions of complex biopolymer systems

Prizes & awards

Publikationen

2022

Hundschell, Christoph S.; Brühan, Juliane; Anzmann, Theresa; Kohlus, Reinhard; Wagemans, Anja M.
Influence of Levan on the Thermally Induced Gel Formation of β-Lactoglobulin
Gels, 8 (4)
2022
ISSN: 2310-2861

2020

Hundschell, C.S.; Jakob, F.; Wagemans, A.M.
Molecular weight dependent structure of the exopolysaccharide levan
International Journal of Biological Macromolecules, 161 :398-405
2020
ISSN: 0141-8130
Hundschell, C.S.; Bäther, S.; Drusch, S.; Wagemans, A.M.
Osmometric and viscometric study of levan, β-lactoglobulin and their mixtures
Food Hydrocolloids, 101 :105580
2020
ISSN: 0268-005X
Hundschell, Christoph S.; Braun, Andre; Wefers, Daniel; Vogel, Rudi F.; Jakob, Frank
Size-Dependent Variability in Flow and Viscoelastic Behavior of Levan Produced by Gluconobacter albidus TMW 2.1191
Foods, 9 (2)
2020
ISSN: 2304-8158

2019

Hundschell, Christoph Simon; Wagemans, Anja Maria
Rheology of common uncharged exopolysaccharides for food applications
Current Opinion in Food Science, 27 :1-7
2019
ISSN: 2214-7993