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Lebensmitteltechnologie und -materialwissenschaftenab 2012

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Publikationen ab 2012

  

ORIGINALARBEITEN (PEER-REVIEWED)

  • Schröder, J., Kleinhans, A., Serfert, Y., Drusch, S., Schuchmann, H.P., Gaukel, V., 2012: Viscosity ratio: a key factor for control of drop size distribution by effervescent atomization of oil-in-water emulsions. J. Food Eng., in press.

  • Tamm, F., Sauer, G., Scampicchio, M., Drusch, S., 2012: Pendant drop tensiometry for the evaluation of the foaming properties of milk-derived proteins. Food Hydrocolloids, 27, 371-377.

  • Plate, S., Diekmann, S., Steinhäuser, U., Drusch, S., 2012: Determination of the degree of hydrolysis of commercial samples of octenylsuccinate-derivatised starch. LWT Lebensmittel Wissenschaft Technologie, 46, 580-582.

  • Drusch, S., Serfert, Y., Berger, A., Shaikh, M.Q., Rätzke, K., Zaporojtchenko, V., Schwarz, K., 2012: New insights into the microencapsulation properties of sodium caseinate and hydrolysed protein. Food Hydrocolloids, 27, 332-338.

  • Kastner, H., Einhorn-Stoll, U., Senge, B., 2012: Structure formation in sugar containing pectin gels - Influence of Ca2+ on the gelation of low-methoxylated pectin at acidic pH. Food Hydrocolloids, 27, 42-49.

  • Einhorn-Stoll, U., Hatakeyama, H., Hatakeyama, T., 2012: Influence of pectin modification on water binding properties. Food Hydrocolloids, in press.

  • Drusch, S., Hamann, S., Berger, A., Serfert, Y., Schwarz, K., 2011: Surface accumulation of milk proteins and milk protein hydrolysates at the air-water interface on a time-scale relevant for spray-drying. Food Research International, im Druck.

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BUCHKAPITEL

  • Drusch, S., 2012: Quark: A traditional German fresh cheese. In: Kristbergsson, K.: Triology on Traditional Foods. Springer Verlag, Hamburg, New York, Tokio, in press.

  • Drusch, S., 2012: . In: Garti,N., McClements, J. (eds.): Encapsulation technologies and delivery systems for food ingredients and nutraceuticals. Woodhead Publishing., in press

  • Einhorn-Stoll, U., Kastner, H., Senge, B., 2012: Comparison of molecular parameters, materials properties and gelling behaviour of commercial citrus pectins. Gums and Stabilisers for the Food Industry 16, RSC Publishing, Cambridge, pp. 199-206.

  • Kastner, H., Einhorn-Stoll, U., Senge, B., 2012: New parameters for the examination of the pectin gelation process. Gums and Stabilisers for the Food Industry 16, RSC Publishing, Cambridge, pp. 191-197.

  • Drusch, S., Regier, M. & Bruhn, M., 2012: Recent advances in the micro encapsulation of oils high in polyunsaturated fatty acids. In: McElhatton et al. (Eds.) Novel technologies in food science - their impact on products, consumer trends and environment. Springer Verlag, New York, Dordrecht, Heidelberg, London, pp. 159-181.

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VORTRÄGE / KONGRESSBEITRÄGE

  • Drusch, S., 2012: Structure-function-relationship in microencapsulation systems for food ingredients. Anuga FoodTec, 27.03.2012, Köln.

  • Drusch, S., 2012: Spray drying technologies and applications. 15th Industrial Symposium and 6th Trade Fair on Microencapsulation, 20-22.03.2012, Archamps, Schweiz.

 

 

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Publikationen bis 2011

Publikationen des Fachgebietes

Publikationen von Prof. Dr. Stephan Drusch

 

 

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