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, Jan. 2023. Elsevier B.V..


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.
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..
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, Okt. 2022. Elsevier B.V..
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.
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.
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.
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. 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.


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.
U. Einhorn-Stoll, A. Archut, M. Eichhorn and H. Kastner, "Pectin - plant protein systems and their application" , Food Hydrocolloids, pp. 106783, Mä. 2021. Elsevier.
T. Heiden-Hecht, M. Ulbrich, S. Drusch and M. Brückner-Gühmann, "Interfacial properties of β-Lactoglobulin at the oil/water interface: influence of starch conversion products with varying dextrose equivalents" , Food Biophys., vol. 16, no. 2, pp. 169–180, 2021. Food Biophysics.
N. Bastgen, T. Becher, S. Drusch and J. Titze, "Usability and Technological Opportunities for a Higher Isomerization Rate of α-Acids: A Review" , Journal of the American Society of Brewing Chemists, vol. 79, no. 1, pp. 17–25, Jan. 2021.
T. Heiden-Hecht, M. L. Taboada, M. Brückner-Gühmann, H. P. Karbstein, V. Gaukel and S. Drusch, "Towards an improved understanding of spray-dried emulsions: Impact of the emulsifying constituent combination on characteristics and storage stability" , Int. Dairy J., vol. 121, pp. 105134, 2021. Elsevier Ltd.
H. Kieserling, P. Giefer, M. J. Uttinger, V. Lautenbach, T. Nguyen, R. Sevenich, C. Lübbert, C. Rauh, W. Peukert, U. Fritsching, S. Drusch and A. Maria Wagemans, "Structure and adsorption behavior of high hydrostatic pressure-treated β-lactoglobulin" , J. Colloid Interface Sci., vol. 596, pp. 173–183, 2021. Elsevier Inc..
M. L. Taboada, T. Heiden-Hecht, M. Brückner-Gühmann, H. P. Karbstein, S. Drusch and V. Gaukel, "Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step" , J. Food Process. Preserv., vol. 45, no. 9, pp. 1–10, 2021.
A. Bock, U. Steinhäuser and S. Drusch, "Partitioning Behavior and Interfacial Activity of Phenolic Acid Derivatives and their Impact on β-Lactoglobulin at the Oil-Water Interface" , Food Biophysics, Jan. 2021.
M. Brückner-Gühmann, A. Kratzsch, N. Sözer and S. Drusch, "Oat protein as plant-derived gelling agent: Properties and potential of modification" , Futur. Foods, vol. 4, no. May, 2021.
J. K. Keppler, A. Heyse, E. Scheidler, M. J. Uttinger, L. Fitzner, U. Jandt, T. R. Heyn, V. Lautenbach, J. I. Loch, J. Lohr, H. Kieserling, G. Günther, E. Kempf, J. Grosch, K. Lewiński, D. Jahn, C. Lübbert, W. Peukert, U. Kulozik, S. Drusch, R. Krull, K. Schwarz and R. Biedendieck, "Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants" , Food Hydrocolloids, vol. 110, pp. 106132, Jan. 2021.

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