Lebensmitteltechnologie und -materialwissenschaften

Publikationen des Fachgebietes


A. Archut, M. Klost, S. Drusch and H. Kastner, "Complex coacervation of pea protein and pectin: Contribution of different protein fractions to turbidity" , Food Hydrocolloids, vol. 134, no. June 2022, pp. 108032, 2023. Elsevier Ltd.
E. Joeres, S. Drusch, S. Töpfl, A. Juadjur, U. Bindrich, T. Völker, V. Heinz and N. Terjung, "Ohmic vs. conventional heating: Influence of moderate electric fields on properties of potato protein isolate gels" , Innovative Food Science and Emerging Technologies, vol. 85, pp. 103333, 2023.
M. Eichhorn, H. Kastner, J. Weissbrodt and S. Drusch, "Food Hydrocolloids Impact of process conditions and type of protein on conjugate formation with pectin by vacuum drying" , Food Hydrocolloids, vol. 139, no. November 2022, pp. 108517, 2023. Elsevier Ltd.
A. Archut, C. Rolin, S. Drusch and H. Kastner, "Interaction of sugar beet pectin and pea protein: Impact of neutral sugar side chains and acetyl groups" , Food Hydrocolloids, vol. 138, no. October 2022, pp. 108454, 2023. Elsevier Ltd.
J. Lux, H. Kieserling, J. Koop, S. Drusch, K. Schwarz, J. K. Keppler and A. Steffen-Heins, "Identification of an optimized ratio of amyloid and non-amyloid fractions in engineered fibril solutions from whey protein isolate for improved foaming" , Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol. 660, no. November 2022, 2023.


A. Bock, H. Kieserling, S. Rohn, U. Steinhäuser and S. Drusch, "Impact of Phenolic Acid Derivatives on β-Lactoglobulin Stabilized Oil-Water-Interfaces" , Food Biophysics, vol. 17, no. 4, pp. 508–522, Dez. 2022. Springer.
T. A. Comunian, A. Archut, L. G. Gomez-Mascaraque, A. Brodkorb and S. Drusch, "The type of gum arabic affects interactions with soluble pea protein in complex coacervation" , Carbohydrate Polymers, vol. 295, Okt. 2022. Elsevier Ltd.
B. Zhou, S. Drusch and S. A. Hogan, "Rheological fingerprinting and tribological assessment of high internal phase emulsions stabilized by whey protein isolate: Effects of protein concentration and pH" , Food Hydrocolloids, vol. 131, Okt. 2022. Elsevier B.V..
C. S. Hundschell, J. Brühan, T. Anzmann, R. Kohlus and A. M. Wagemans, "Influence of Levan on the Thermally Induced Gel Formation of β-Lactoglobulin" , Gels, vol. 8, Apr. 2022. MDPI.
M. Klost, M. I. Ramirez-Huerta and S. Drusch, "Heat-induced gelation of protein from mealworm (Tenebrio molitor): influence of pH and zinc concentration" , Food Hydrocolloids for Health, vol. 2, no. September, pp. 100105, 2022. Elsevier B.V..
T. Heiden-Hecht and S. Drusch, "Impact of saturation of fatty acids of phosphatidylcholine and oil phase on properties of β-Lactoglobulin at the oil/water interface" , Food Biophys., vol. 17, no. 2, pp. 171–180, 2022. Springer US.
B. Zhou, S. Drusch and S. A. Hogan, "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 pH" , Food Research International, vol. 160, no. June, 2022.
N. Gänz, T. Becher, S. Drusch and J. Titze, "Interaction of proteins and amino acids with iso-α-acids during wort preparation in the brewhouse" , Eur. Food Res. Technol., vol. 248, no. 3, pp. 741–750, 2022. Springer Berlin Heidelberg.
T. Wollborn, P. Giefer, H. Kieserling, A. M. Wagemans, S. Drusch and U. Fritsching, "Investigation of local and temporal interfacial shear stress distribution during membrane emulsification" , Can. J. Chem. Eng., vol. 100, no. 5, pp. 1061–1078, 2022.
E. Joeres, H. Schölzel, S. Drusch, S. Töpfl, V. Heinz and N. Terjung, "Ohmic vs. conventional heating: Influence of moderate electric fields on properties of egg white protein gels" , Food Hydrocolloids, vol. 127, pp. 107519, 2022.
A. Archut, S. Drusch and H. Kastner, "Complex coacervation of pea protein and pectin: Effect of degree and pattern of free carboxyl groups on biopolymer interaction" , Food Hydrocolloids, vol. 133, pp. 107884, 2022. Elsevier B.V..
R. Morales-Medina, S. Drusch, F. Acevedo, A. Castro, A. Benie, D. Poncelet, M. Dragosavac, M. V. Defain, P. Löwenstein, V. Yonaha, R. Iturralde, R. G. Peter and P. Vos, "Structure, controlled release mechanisms and health benefits of pectins as encapsulation material for bioactive food components" , Food & Function, 2022.
T. A. Comunian, S. Drusch and A. Brodkorb, "Advances of plant-based structured food delivery systems on the in vitro digestibility of bioactive compounds" , Critical Reviews in Food Science and Nutrition, vol. 62, no. 23, pp. 6485–6504, 2022. Taylor & Francis.
M. Maares, C. Keil, L. Pallasdies, M. Schmacht, M. Senz, J. Nissen, H. Kieserling, S. Drusch and H. Haase, "Zinc availability from zinc-enriched yeast studied with an in vitro digestion/Caco-2 cell culture model" , Journal of Trace Elements in Medicine and Biology, vol. 71, no. January, 2022.


H. Kieserling, A. Pankow, J. K. Keppler, A. M. Wagemans and S. Drusch, "Conformational state and charge determine the interfacial film formation and film stability of β-lactoglobulin" , Food Hydrocolloids, vol. 114, pp. 106561, Mai 2021.

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