TU Berlin

Lebensmitteltechnologie und -materialwissenschaftenPublikationen

Ein rotes Dreieck, darunter drei orangen senkrechten Balken als Symbol für Fakultät 3. Das Symbol befindet sich innerhalb des kreisförmigen Schriftzuges: Prozesswissenschaften.

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2022

  • Joeres, E., Schölzel, H., Drusch, S., Töpfl, S., Terjung, N., 2021: Influence of moderate electric fields on properties of egg white protein gels. Food Hydrocolloids. 127, 107519. doi.org/10.1016/j.foodhyd.2022.107519.
  • Maares, M., Keil, C., Pallasdies, L., Schmacht, M., Senz, M., Nissen, J., Kieserling, H., Drusch, S., Haase, H., 2021: 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, 71, 126934. doi.org/10.1016j.jtemb.2022.126934

2021

  • Heiden-Hecht, T., Drusch, S., 2021: Impact of saturation of fatty acids of phosphatidylcholine and oil phase on properties of β-lactoglobulin at the oil/water interface. Food Biophysics, doi.org/10.1007/s11483-021-09705-8
  • Gänz, N., Becher, Tietze, Drusch, S., 2021: Interaction of proteins and amino acids with iso-α-acids during wort preparation in the brewhouse. European Food Research and Technology, doi.org/10.1007/s00217-021-03926-4
  • Grebenteuch, S., Kroh, L.W., Drusch, S., Rohn, S., 2021. Formation of secondary and tertiary volatile compounds resulting from the lipid oxidation of rapeseed oil. Foods, 10, 2417. doi.org 10.3390/foods10102417 
  • Drusch., S., Klost, M., Kieserling, H., 2021: Current knowledge on the interfacial behaviour limits our understanding of plant protein functionality in emulsions. Current Opinion in Colloid and Interface Science. doi.org/10.1016/j.cocis.2021.101503.
  • Fatouros, A., Einhorn-Stoll, U., Kastner, H., Drusch, S., Kroh, L., 2021: Influence of the Carboxylic Function on the Degradation of D-Galacturonic Acid and its Polymers. J. Agric. Food Chem, 69, 9376-9382
  • Brückner-Gühmann, M., Kratzsch, A., Sozer, N. and Drusch, S., 2021: Oat protein as plant-derived gelling agent: properties and potential of modification. Future Foods, 4, 100053. doi.org/10.1016/j.fufo.2021.100053
  • Taboada, M.L., Heiden-Hecht, T., Brückner-Gühmann, M., Karbstein, H.P., Drusch, S. and Gaukel, V., 2021: Spray-drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step. J Food Proc. Preservation, 45, 9, e15753, doi.org/10.1111/jfpp.15753
  • Wollborn, T., Giefer, P., Schestkowa, H., Wagemans, A.M., Drusch, S, Fritsching, U., 2021: Investigation of local and temporal interfacial shear stress distribution during membrane emulsification. Canadian J. Chem. Eng., 1-18. 10.1002/cjce.24186
  • Heiden-Hecht, T., Taboada, M.L., Brückner-Gühmann, M., Karbstein, H., Gaukel, V., Drusch, S., 2021: Towards an improved understanding of spray-dried emulsions: impact of the emulsifying constituent combination on characteristics and storage stability. Int Dairy. J., 121, 1
  • Kieserling, H., Giefer, P., Uttinger, M.J., Lautenbach, V., Nguyen, T., Sevenich, R., Rauh, C., Peukert, W., Fritsching, U., Drusch, S., Wagemans, A.M., 2021: Structure and adsorption behavior of hydrostatic high pressure treated b-lactoglobulin, J. Colloid Interface Science, 596, 173-183. doi.org/10.1016/j.jcis.2021.03.051
  • Comunian, T., Drusch, S., Brodkorb, A., 2020: Advances in plant-based structured delivery systems towards in vitro digestibility of bioactive compounds. Crit. Rev. Food Sci. Nutr., doi.org/10.1080/10408398.2021.1902262
  • Kieserling, H., Alsmeier, I., Steffen-Heins, A., Keppler, J., Sevenich, R., Rauh, C., Wagemans, A.M., Drusch,S., 2021: Interfacial film formation and film stability of hydrostatic high pressure-treated beta-lactoglobulin. Food Hydrocolloids, doi.org/10.1016/j.foodhyd.2021.106746
  • Joeres, E., Drusch, S., Töpfl, S., Loeffler, M., Witte, F., Heinz, V., Terjung, N., 2021: Influence of oil content and droplet size of an oil-in-water emulsion on heat development in an Ohmic heating process. Innovative Food Science and Emerging Technolo-gies, 69, 102638.
  • Kieserling, H., Pankow, A., Keppler, J. K., Wagemans, A. M., Drusch, S., 2021: Conformational state and charge determine the interfacial film formation and film stability of beta-lactoglobulin. Food Hydrocolloids, 106561. doi.org/10.1016/j.foodhyd.2021.106561
  • Einhorn-Stoll, U., Archut, A., Eichhorn, M., Kastner, H., 2021: Pectin - plant protein systems and their application. Food Hydrocolloids, 35th Anniversary Special Issue, 106783, DOI: 10.1016/j.foodhyd.2021.106783
  • Zhou, B., Tobin, J.T., Drusch, S., Hogan, A., 2021: Dynamic adsorption and interfacial rheology of whey protein isolate at oil-water interfaces: effects of protein concentration, pH and heat treatment. Food Hydrocolloids, 116, 106640, DOI; 10.1016/j.cis.2021.106640
  • Kieserling, H., Pankow, A., Keppler, J. K., Wagemans, A. M., Drusch, S., 2021: Conformational state and charge determine the interfacial film formation and film stability of beta-lactoglobulin. Food Hydrocolloids, 106561. DOI: 10.1016/j.foodhyd.2021.106561
  • Zhou, B., Tobin, J.T., Drusch, S., Hogan, S., 2021: Interfacial properties of food proteins at air/water and oil/water interfaces: effects of protein concentration, pH, ions and temperature: a review. Advances in Colloid and Interface Science, 102347, DOI: 10.1016/j.cis.2020.102347
  • Bock, A., Steinhäuser, U., Drusch, S., 2021: Partitioning behaviour and interfacial activity of phenolic acid derivatives and their impact on beta-lactoglobulin at the oil-water interface. Food Biophysics, DOI: 10.1007/s11483-020-09663-7
  • Bastgen, N., Becher, T., Drusch, S., Titze, J., 2021: Usability and technological opportunities for a higher isomerization rate of alpha acids – a review. Journal of the American Society of Brewing Chemists, 79, 17-25. DOI: 10.1080/03610470.2020.1840893
  • Keppler, J.. Heyse, A., Scheidler, E., Uttinger, M.J., Fitzner, L., Jandt, U., Heyn, T.R., Lautenbach, V., Loch, J.I., Lohr, J., Kieserling, H., Günther, G., Kempf, E., Grosch, J.-H., Lewinski, K., Jahn, D., Lübbert, C., Peukert, W., Kulozik, U., Drusch, S., Krull, R., Schwarz, K., Biedendieck, R., 2021: Towards recombinantly produced dairy products: Physicochemical properties of engineered whey protein beta-lactoglobulin variants. Food Hydrocolloids, 110, 106132. DOI: 10.1016/j.foodhyd.2020.106132
  • Heiden-Hecht, T., Brückner-Gühmann, M., Drusch., S., 2021: Interfacial properties of beta-lactoglobulin at the oil-water-interface: influence of starch conversion with varying dextrose equivalent. Food Biophysics, 16, 169-180. doi.org/10.1007/s11483-020-09658-4

2020

  • Klost, M., Brzeski, C., Drusch, S., 2020: Effect of protein aggregation on rheological properties of pea protein. Food Hydrocolloids, 108, 106036. DOI: 10.106/j.foodhyd.2020.106036
  • Kastner, H., Einhorn-Stoll, U., Fatouros, A., Drusch, S., 2020: Impact of sodium ions on material properties, gelation and storage stability of citrus pectin. Food Hydrocolloids, 104, 105750. DOI: 10.1016/j.foodhyd.2020.105750
  • Gutöhrlein, F., Schalow, S., Drusch, S., 2020: Extraction of low methoxylated pectin from pea hulls via RSM. Food Hydrocolloids, 102, 105609. DOI:10.1016/j.foodhyd.2019.105609
  • Einhorn-Stoll, U., Kastner, H., Fatouros, A., Krähmer, A., Kroh, L.W., Drusch, S., 2020: Thermal degradation of citrus pectin in low-moisture environment – Investigation of backbone depolymerisation. Food Hydrocolloids, 107, 105937, DOI: 10.1016/j.foodhyd.2020.105937
  • Hundschell, C. S., Bäther, S., Drusch, S., Wagemans, A. M., 2020: Osmometric and viscometric study of levan, β-lactoglobulin and their mixtures. Food Hydrocolloids, 101, 105580. DOI: 10.1016/j.foodhyd.2019.105580
  • Morales-Medina, R., Dong, D., Schalow, S., Drusch, S., 2020: Impact of microfluidisation on the microstructure and functional properties of pea hull fibre. Food Hydrocolloids, 103, 105660. DOI: 10.1016/j.foodhyd.2020.105660
  • Klost, M., Giménez-Ribes, G., Drusch, S., 2020: Interactions and protein fractions involved in fermentation induced pea protein gels and their influence on rheological properties. Food Hydrocolloids, 105, 105793. DOI: 10.1016/j.foodhyd.2020.105793
  • Moser, P., Nicoletti, V.R., Drusch, S., Brückner-Gühmann, M., 2020: Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules. Food Hydrocolloids, 107, 105929. DOI: 10.1016/j.foodhyd.2020.105929
  • Gutöhrlein, F., Morlaes-Medina, R., Boje, A., Drusch, S., Schalow, S., 2020: Modulating the hydration properties of pea hull fibre by its composition as affected by mechanical processing and various extraction procedures. Food Hydrocolloids, 107, 105958. DOI: 10.1016/j.foodhyd.2020.105958
  • Schestkowa, H., Drusch, S. and Wagemans, A., 2020: FTIR analysis of β-lactoglobulin at the oil/water-interface. Food Chemistry, 302, 125349. DOI: 10.1016/j.foodchem.2019.125349

2019

  • Klost, M., Drusch, S., 2019: Structure formation and rheological properties of pea protein-based gels. Food Hydrocolloids, 94, 622-630. DOI: 10.1016/j.foodhyd.2019.03.030
  • Brückner-Gühmann, M., Banovic, M., Drusch, S., 2019: Towards an increased plant protein intake: Rheological properties, sensory perception and consumer acceptability of lactic acid fermented, oat-based gels. Food Hydrocolloids, 96, 201–208. DOI:10.1016/j.foodhyd.2019.05.016
  • Brückner-Gühmann, M., Vasil’eva, E., Culetu, A., Duta, D., Sözer, N., Drusch, S., 2019: Oat protein concentrate as alternative ingredient for non-dairy yoghurt-type product. Journal of the Science of Food and Agriculture,  99, 5852-5857. DOI:10.1002/jsfa.9858
  • Kieserling, K., Vu, M.T., Drusch, S. Schalow, S., 2019: Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt. Food Hydrocolloids, 94, 152-163. DOI: 10.1016/j.foodhyd.2019.02.051
  • Kieserling, K., Meyer, L., Drusch, S., Schalow, S., 2019: Influence of mechanical and thermal treatment on particle structure, leaching of alcohol insoluble substances and water binding properties of pectin-rich orange fibre. European Food Research and Technology, 245, 1251-1262. DOI: 10.1007/s00217-019-03249-5
  • Kastner, H., Einhorn-Stoll, U., Drusch, S., 2019: Influence of enzymatic and acidic demethoxylation on structure formation in sugar containing citrus pectin gels. Food Hydrocolloids, 89, 207-215. DOI: 10.1016/j.foodhyd.2018.10.031
  • Schestkowa, H., Wollborn, T., Westphal, A., Wagemans, A., Fritsching, U., Drusch. S., 2019: Conformational state and charge determine the interfacial stabilization process of beta-lactoglobulin at preoccupied interfaces. Journal of Colloid and Interface Science, 536, 300-309. DOI: 10.1016/j.jcis.2018.10.043
  • Brückner-Gühmann, M., Benthin, A., Drusch, S., 2019: Enrichment of yoghurt with oat protein fractions: structure formation, textural properties and sensory evaluation. Food Hydrocolloids, 86, 146-153. DOI: 10.1016/j.foodhyd.2018.03.019 
  • Klost, M., Drusch, S., 2019: Functionalisation of pea protein by tryptic hydrolysis – characterisation of interfacial and functional properties. Food Hydrocolloids, 86, 134-140. DOI: 10.1016/j.foodhyd.2018.03.013
  • Einhorn-Stoll, U., Kastner, H., Urbisch, A., Kroh, L., Drusch, S., 2019: Thermal degradation of citrus pectin - Influence of acidic and alkaline pre-treatment. Food Hydrocolloids, 86, 104-115. DOI: 10.1016/j.foodhyd.2018.02.030

2018

  • Urbisch, A., Einhorn-Stoll, U., Kastner, H., Drusch, S. and Kroh, L., 2018: Formation of phenolic compounds from D-galacturonic acid. Journal of Agricultural and Food Chemistry, 66, 11407-11413. DOI: 10.1021/acs.jafc.8b04158
  • Gutöhrlein, F., Schalow, S. und Drusch, S., 2018: Towards by-product utilisation of pea hulls: isolation and quantification of galacturonic acid content. Foods, 7, 203, DOI:10.3390/foods7120203   
  • Kieserling, K., Schalow, S. and Drusch, S., 2018: Method development and validation of tribological measurements for differentiation of food in a rheometer. Biotribology,16, 25-34. DOI: 10.1016/j.biotri.2018.09.002
  • Brückner-Gühmann,M., Heiden-Hecht, T., Sözer, N., Drusch, S., 2018: Foaming characteristics of oat protein and modification by partial hydrolysis. European Food Research and Technology, 244, 2095-2106. DOI: 10.1007/s00217-018-3118-0
  • Linke, C., Drusch, S., 2018: Re-designing clouds to increase turbidity in beverage emulsions. Food Biophysics, 13, 91-101. DOI:10.1007/s11483-018-9515-x
  • Linke, C., Guthausen, G., Flöter, E., Drusch. S., 2018: Solid fat content determination of dispersions with high water content by time-domain NMR. European Journal of Lipid Science and Technology, 120, 1700132. DOI: 10.1002/ejlt.201700132
  • Linke, C., Drusch, S., 2018: Pickering emulsions in foods - opportunities and limitations. Critical Reviews in Food Science and Nutrition. 58, 1971-1985. DOI: 10.1080/10408398.2017.1290578
  • Banovic, M., Lähteenmäki, L., Arvola, A., Pennanen, K., Duta, D.E., Brückner-Gühmann, M., Grunert, K.G., 2018: Foods with increased protein content: a qualitative study on European consumer preferences and perceptions. Appetite, 125, 233-243. DOI: 10.1016/j.appet.2018.01.034
  • Sadeghi-Mehr, A., Raudsepp, P, Brüggemann, D.A., Lautenschläger, R., Drusch, S., 2018: Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems. Food Hydrocolloids, 77, 937-944. DOI: 10.1016/j.foodhyd.2017.11.041
  • Schalow, S., Baloufaud, M., Cottancin, T., Fischer, Drusch, S., 2018: Orange pulp and peel fibres: pectin-rich by-products from citrus processing for water binding and gelling in foods. European Food Research and Technology, 244, 235-244. DOI: 10.1007/s00217-017-2950-y

2017

  • Kastner, H., Einhorn-Stoll, U, Drusch, S., 2017: Structure formation in sugar containing pectin gels - Influence of gel composition and cooling rate on the gelation of non-amidated and amidated low-methoxylated pectin. Food Hydrocolloids, 73, 13-20. DOI: 10.1016/j.foodhyd.2017.06.023
  • Böttcher, S., Eichhorn, M., Drusch, S., 2017: Factors affecting foamed emulsions prepared with an extract from Quillaja saponaria Molina: oil droplet size, pH and presence of beta-lactoglobulin. Food Biophysics, 12, 250-260. DOI: 10.1007/s11483-017-9481-8
  • Böttcher, S., Drusch, S., 2017: Saponins — Self-assembly and behavior at aqueous interfaces. Advances in Colloid and Interface Science, 243, 105-113. DOI: 10.1016/j.cis.2017.02.008
  • Böttcher, S., Keppler, J., Drusch, S., 2017: Mixtures of Quillaja saponin and beta-lactoglobulin at the oil/water-interface: Adsorption, interfacial rheology and emulsion properties. Colloids and Surfaces A, 518, 46-56. DOI: 10.1016/j.colsurfa.2016.12.041
  • Tippel, J., Gies, K., Harbaum-Piyaida, B., Steffen-Heins, A., Drusch, S., 2017: Lipid oxidation in saponin-based emulsions. Food Chemistry, 221, 386-394. DOI: 10.1016/j.foodchem.2016.10.055
  • Tamm, F., Drusch, S., 2017: Impact of enzymatic hydrolysis on the interfacial rheology of whey protein/pectin interfacial layers at the oil/water-interface. Food Hydrocolloids. 63, 8-18. DOI: 10.1016/j.foodhyd.2016.08.013

2016

  • Linke, C. and Drusch, S., 2016: Turbidity in oil-in-water -emulsions - key factors and visual perception. Food Research International, 89, 202-210. DOI: 10.1016/j.foodres.2016.07.019
  • Böttcher, S., von Heymann, H., Scampicchio, M. and Drusch, S., 2016: Mixtures of saponins and b-lactoglobulin differ from classical protein-surfactant systems at the air-water-interface. Colloids and Surfaces A., 506, 765-773. DOI: 10.1016/j.colsurfa.2016.07.057  
  • Tippel, J., Reim, V., Rohn, S. and Drusch, S., 2016: Colour stability of lutein esters in liquid and spray dried delivery systems based on Quillaja saponins. Food Research International, 87, 68-75. DOI: 10.1016/j.foodres.2016.06.014
  • Tamm, F., Härter, C., Brodkorb, A., Drusch, S., 2016: Functional and antioxidant properties of whey protein hydrolysate/pectin complexes in emulsions and spray-dried microcapsules. LWT, 53, 524-527. DOI: 10.1016/j.lwt.2016.06.053
  • Tippel, J., Lehmann, M., von Klitzing, R. and Drusch, S., 2016: Interfacial properties of Quillaja saponins and its use for micellisation of lutein esters.  Food Chemistry, 212, 35-42. DOI: 10.1016/j.foodchem.2016.05.130
  • Kape, A., Ruick, B, Drusch, S., 2016: Characterisation of the work of adhesion of food grade coating materials on a maltodextrin model surface. Chemical Engineering Research and Design, 110, 152-159. DOI: 10.1016/j.cherd.2016.01.023
  • Böttcher, S. and Drusch, S., 2016: Interfacial properties of saponin extracts and their impact on foam characteristics. Food Biophysics. 11, 91-100. DOI: 10.1007/s11483-015-9420-5
  • Sadeghi-Mehr, A., Lautenschläger, R. and Drusch, S., 2016: Sensory, physicochemical and microbiological properties of dry-cured formed ham: comparison of different binding systems. European Food Research and Technology, 242,1379-1391. DOI: 10.1007/s00217-016-2641-0
  • Sadeghi-Mehr, A., Lautenschläger, R. and Drusch, S., 2016: Behavior of Salmonella spp. and Listeria monocytogenes throughout the manufacture and shelf-life of dry-cured formed ham. Food Control, 64, 22-28. DOI: 0.1016/j.foodcont.2015.12.023
  • Tamm, F., Herbst, S., Brodkorb, A. and Drusch, S., 2016: Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules. Food Research International. 58, 204-214. DOI: 10.1016/j.foodhyd.2016.02.032
  • Morales-Medina, R., Tamm, F., Guadix, A.M., Guadix, E.M., Drusch, S., 2016: Functional and antioxidant properties of hydrolysates of sardine (S. pilchardus) and horse mackerel (T. mediterraneus) for the microencapsulation of fish oil by spray-drying. Food Chemistry, 194, 1208-1216. DOI: 10.1016/j.foodchem.2015.08.122

2015

  • Einhorn-Stoll, U. and Drusch, S., 2015: Methods for investigation of diffusion processes and biopolymer physics in food gels. Current Opinion in Food Science, 3:118-124. DOI: 10.1016/j.cofs.2015.07.002
  • Tamm, F., Gies, K., Diekmann, S., Serfert, Y., Strunskus, T., Brodkorb, A., Drusch, S., 2015: Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids. European Journal of Lipid Science and Technology. 117, 1960-1970. DOI: 10.1002/ejlt.201400574
  • Einhorn-Stoll, U., Kastner, H., Hecht, T., Zimathies, A., Drusch, S., 2015: Modification and physic-chemical properties of citrus pectin - Influence of enzymatic and acidic demethoxylation. Food Hydrocolloids, 51, 338-345. DOI: 10.1016/j.foodhyd.2015.05.031
  • Einhorn-Stoll, U., Benthin, A., Zimathies, A., Görke, O., Drusch, S., 2015: Pectin-water interactions: Comparison of different analytical methods and influence of storage. Food Hydrocolloids, 43, 577-583. DOI: 10.1016/j.foodhyd.2014.07.013
  • Böttcher, S., Steinhäuser, U., Drusch, S., 2015: Off-flavour masking of secondary lipid oxidation products by pea dextrin. Food Chemistry, 169, 492-498. DOI: 10.1016/j.foodchem.2014.05.006

2014

  • Serfert, Y. Lamprecht, C., Tan, C.-P., Keppler, J.K., Appel, E., Rossier-Miranda, F.J., Schroen, K., Boom, R.M., Gorb, S., Sellhuber-Unkel, C., Drusch, S., Schwarz, K., 2014: Characterisation and use of b-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof. Journal of Food Engineering, 143, 53-61. DOI: 10.1016/j.jfoodeng.2014.06.026
  • Siefarth, C., Serfert, Y., Drusch, S. and Buettner, A., 2014: Comparative evaluation of diagnostic tools for oxidative deterioration of polyunsaturated fatty acid-enriched infant formulas during storage. Foods, 3, 30-65. DOI: 10.3390/foods3010030
  • Einhorn-Stoll, U., Kastner, H. and Drusch, S., 2014: Thermally induced degradation of citrus pectins during storage - Alterations in molecular structure, colour and thermal analysis. Food Hydrocolloids, 35, 565-575. DOI: 10.1016/j.foodhyd.2013.07.020
  • Kastner, H., Kern, K., Wilde, R., Berthold, A., Einhorn-Stoll, U. and Drusch, S., 2014: Structure formation in sugar containing pectin gels - Influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin. Food Chemistry, 144, 44-49. DOI: 10.1016/j.foodchem.2013.06.127

2013

  • Serfert Y., Schröder, J., Mescher, A., Laackmann, J., Rätzke, K., Shaikh, M.Q., Gaukel, V., Schuchmann, H.P., Walzel, P., Moritz, H.U., Schwarz, K. and Drusch, S., 2013: Functionality and spray-drying behavior of emulsions with beta-lactoglobulin/pectin interfacial-stabilised interface. Food Hydrocolloids, 31, 438-445. DOI: 10.1016/j.foodhyd.2012.11.037
  • Serfert, Y., Schröder, J., Mescher, A., Laackmann, J., Shaikh, M.Q., Rätzke, K., Gaukel, V.,Schuchmann, H.P., Walzel, P., Moritz, H.-U., Drusch. S. und Schwarz, K., 2013: Charaterisation of the spray-drying behavior of emulsions containing oil droplets with a structured interface. J. Microencapsulation. 30, 4, 325-334. DOI: 10.3109/02652048.2012.726282

2012

  • Scampicchio, M., Mimmo, T., Capici, C., Huck, C., Innocente, N., Drusch, S. and Cesco, S., 2012: Identification of milk origin and process-induced changes in milk by stable isotope ratio mass spectrometry. Journal of Agricultural and Food Chemistry, 60, 11268-11273.
  • 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. Journal of Food Engineering, 111, 265-271. DOI: 10.1016/j.jfoodeng.2012.02.023
  • 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. DOI: 10.1016/j.foodhyd.2011.10.013
  • 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. DOI: 10.1016/j.lwt.2011.12.014
  • 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. DOI: 10.1016/j.foodhyd.2011.10.001
  • 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. DOI: 10.1016/j.foodhyd.2011.09.001
  • Einhorn-Stoll, U., Hatakeyama, H., Hatakeyama, T., 2012: Influence of pectin modification on water binding properties. Food Hydrocolloids, 27, 494-502. DOI: 10.1016/j.foodhyd.2011.08.019
  • Drusch, S., Hamann, S., Berger, A., Serfert, Y., Schwarz, K., 2012: 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, 47, 140-145. DOI: 10.1016/j.foodres.2011.04.037

Nach oben

BÜCHER / BUCHKAPITEL
  • Kroh, Mattissek, Drusch (Hrsg.), 2020: Angewandte instrumentelle Lebensmittelanalytik. Behrs Verlag, ISBN:978-3-95468-651-3
  • Drusch, S., 2017: Protective performance of delivery systems in production, shelf life and digestion. In Roos, Y., Livney, Y.D. (eds.): Engineering foods for bioactives stability and delivery. Springer Verlag, New York, 285-307, ISBN 978‑1‑4939‑6595‑3
  • Drusch, S., Serfert, Y., Tamm, F., Kastner, H. and Schwarz, K., 2016: Interfacial engineering for the microencapsulation of lipophilic ingredients by spray-drying. In Fritsching, U. (eds.). Tailored powder particles in spray-processes. Springer Ltd., 53-88, ISBN 978‑3‑319‑32368‑8
  • Drusch, S., 2016: Quark: A traditional German fresh cheese. In: Mc Elhatton, A. and  Missbah El Idrissi, M. (eds.) Modernization of Traditional Food Processes and Products. Springer Verlag, Hamburg, New York, Tokio, 21-30, ISBN 978‑1‑4899‑7669‑7
  • Roos, Y. and Drusch, S., 2016: Phase transition in foods. Academic Press, Oxford, Waltham MA, ISBN 978-0-12-408086-7
  • Drusch, S. and Diekmann, S., 2015: Microencapsulation by spray drying. In: Mishra, M (ed.): Handbook of Encapsulation and controlled release. CRC Press, London, 35-46, ISBN 978‑1‑4822‑3232‑5
  • Drusch, S. 2012: An industry perspective on the advantages and disadvantages of different fish oil delivery systems. In Garti, N., McClements, J.: Encapsulation technologies and delivery systems for food ingredients and nutraceuticals. Woodhead Publishing Ltd., 488-504, ISBN 978‑0‑85709‑124‑6
  • Drusch, S., Regier, M. and Bruhn, M., 2012: Recent advances in the microencapsulation 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, Hamburg, Tokio, New York. 159-183, ISBN 978‑1‑4419‑7879‑0.
  • 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.
 

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VORTRÄGE / KONGRESSBEITRÄGE
  • Morales-Medina, R., Dong, D., Schalow, S., Drusch, S., 2020: Interplay between physicochemical composition, size and functionality of microfluidized pea hull fibre gels. Jahrestreffen der ProcessNet-Fachgruppen Lebensmittelverfahrenstechnik, Mischvorgänge, Grenzflächenbestimmte Systeme und Prozesse. Würzburg, 26.-27.03.20, Konferenz wurde abgesagt.
  • Schestkowa, H., Nguyen, T., Sevenich, R., Rauh, C., Drusch, S., Wagemans, A., 2020: Einfluss einer Hochdruckbehandlung auf Struktur und Grenzflächenverhalten von β-Lactoglobulin. Jahrestreffen der ProcessNet-Fachgruppen Lebensmittelverfahrenstechnik, Mischvorgänge, Grenzflächenbestimmte Systeme und Prozesse. Würzburg, 26.-27.03.20, Konferenz wurde abgesagt.
  • Archut, A., Kastner, H., Drusch, S., 2020: Einfluss der chemischen Struktur von Pektin auf die komplexe Koazervation mit Erbsenprotein. Jahrestreffen der ProcessNet-Fachgruppen Lebensmittelverfahrenstechnik, Mischvorgänge, Grenzflächenbestimmte Systeme und Prozesse. Würzburg, 26.-27.03.20, Konferenz wurde abgesagt.
  • Heiden-Hecht, T., Brückner-Gühmann, M., Drusch, S., 2020: Zusammenhang der Stabilität sprühgetrockneter Emulsionen und der formulierungsabhängigen Grenzflächeneigenschaften von β-Lactoglobulin. Jahrestreffen der ProcessNet-Fachgruppen Lebensmittelverfahrenstechnik, Mischvorgänge, Grenzflächenbestimmte Systeme und Prozesse. Würzburg, 26.-27.03.20, Konferenz wurde abgesagt.
  • Jäger, D. A., Grebenteuch, S., Doert, M., Drusch, S., 2020: Methylketone – neue Erkenntnisse aus der Lipidoxidation. Gemeinsame Arbeitstagung der Regionalverbände Nord und Nordost Lebensmittelchemische Gesellschaft, Berlin, 16./17.03.20
  • Schefer, S., Syring, N., Morales-Medina, R., Drusch, S., Rohn, S., 2020: Untersuchung von Proteinen und Nicht-Stärke-Polysacchariden in Erbsenfasern mittels Dünnschichtchromatographie und Massenspektrometrie. Gemeinsame Arbeitstagung der Regionalverbände Nord und Nordost Lebensmittelchemische Gesellschaft, Berlin, 16./17.03.20
  • Doert, M., Kroh, L.W., Drusch, S., 2020: Phospholipide als Antioxidantien – Stabilisierung von Vitamin E. Gemeinsame Arbeitstagung der Regionalverbände Nord und Nordost Lebensmittelchemische Gesellschaft, Berlin, 16./17.03.20
  • Pfeif, S., Grebenteuch, S. Keil, C., Kröncke, N., Benning, R., Haase, H., Drusch, S., 2020:  Einfluss verschiedener Trocknungsverfahren auf die volatilen Komponenten der Tenebrio-molitor-Larven. Gemeinsame Arbeitstagung der Regionalverbände Nord und Nordost Lebensmittelchemische Gesellschaft, Berlin, 16./17.03.20
  • Bock, A, Steinhäuser, U., Drusch, S., 2020: Grenzflächenaktivität von phenolischen Verbindungen und deren Einfluss auf β-Lactoglobulin an der Öl-Wasser-Phasengrenze. Gemeinsame Arbeitstagung der Regionalverbände Nord und Nordost Lebensmittelchemische Gesellschaft, Berlin, 16./17.03.20   
  • Drusch, S., Brückner-Gühmann, M., 2019:  Anreicherung von Joghurt mit Haferprotein - Auswirkungen auf Struktur, Textur und sensorische Wahrnehmung. 15. Oranienburger Milchforum, Oranienburg, 14.-15.11.2019
  • Drusch, S., Klost, M., Brückner-Gühmann, M., 2019: Engineering plant protein-based yoghurt products for nutrition and health. ICEF13 International Conference on Engineering and Food. Melbourne, 23.-26.09.2019
  • Drusch, S., Brückner-Gühmann, M., 2019: Einsatz von Pflanzenproteinen zur Verkapselung. GdL-Symposium „Pflanzliche Proteine“, Gerlingen, 24.-25.09.2019
  • Brückner-Gühmann, M., Drusch S., 2019: Haferprotein: Gewinnung und Einsatzmöglichkeiten in Lebensmitteln. GdL-Symposium „Pflanzliche Proteine“, Gerlingen, 24.-25.09.2019
  • Heiden-Hecht, T., Brückner-Gühmann, M., Drusch, S., 2019: Towards an improved stability of spray-dried emulsions: impact of formulation on interfacial properties of β-lactoglobulin at the oil/water interface. 11th Nizo Dairy Conference, Papendal, 08.-11.2019.
  • Archut, A., Kastner, H., Drusch, S., 2019: Influence of pectin modification on turbidity by complex coacervation with pea protein. 26th International Conference on Bioencapsulation, Strasbourg, 27.-29.08.2019
  • Schestkowa, H, Nguyen, T., Sevenich, R., Rauh, C., Drusch, S., Wagemans, A., 2019: Das Grenzflächenverhalten hochdruckbehandelter Proteine. 48. Deutscher Lebensmittelchemikertag, 16-18.09.2019.
  • Schestkowa, H., Wagemans, A.M., Drusch, S., 2019: Analytical Investigation of the three interfacial stabilization stages of beta-lactoglobulin. 8th International Symposium on Delivery of Functionality in Complex Food Systems. Porto, 07.-10.07.2019.
  • Dong, D., Morales Medina, R., Schalow, S., Drusch, S., 2019: Impact of microfluidizatiom on the microstructure and functional properties of pea hull fibre. The 20th Gums & Stabilisers for the Food Industry Conference, San Sebastian, Spain, 11.-14.06.2019
  • Hundschell, C., Drusch, S., Wagemans, A.M., 2019: Structural characterization and molecular interactions of b-lactoglobulin, levan and their mixtures. The 20th Gums & Stabilisers for the Food Industry Conference, San Sebastian, Spain, 11.-14.06.2019
  • Klost, M., Drusch, S., 2019: Structure formation and gel-properties in pea-protein based yoghurt alternatives. The 20th Gums & Stabilisers for the Food Industry Conference, San Sebastian, Spain, 11.-14.06.2019
  • Brückner-Gühmann, M. und Drusch, S., 2019: Bewertung der Schaum- und Grenzflächeneigenschaften: Haferprotein als funktioneller Inhaltsstoff. GDL – Symposium Lebensmittelschäume, Quakenbrück, Deutschland, 4./5.06.2019
  • Drusch, S.:  Gelation and coacervation. 11th Microencapsulation Training School, Loughborough, UK, 09.-12.04.2019
  • Brückner-Gühmann, M., Klost, M., Braunwarth, M., Drusch, S., 2019: Strategies to improve consumer acceptance of plant-based yoghurt alternatives. Processnet Jahrestreffen des Fachausschusses Lebensmittelverfahrenstechnik, Lausanne, Switzerland, 05.-07.03.2019
  • Manthei, A., Morales Medina, R., Schalow, S., Drusch, S., 2019: Impact of enzymatic and mechanical treatment on techno-functional properties of pea hull fibre. Processnet Jahrestreffen des Fachausschusses Lebensmittelverfahrenstechnik, Lausanne, Switzerland, 05.-07.03.2019
  • Schestkowa, H., Oechsle, A., Drusch, S., 2018: Bedeutung der Phasengrenzfläche in Emulsionen. GdL-Symposium Emulgiertechnologie, Gerlingen, Deutschland, 07./08.12.2018
  • Drusch, S., 2018: Interfacial properties and impact on functionality in spray-dried emulsions. Symposium de tecnologias de Micro y Nanoencapsulacion par el desarrollo de productos. Temuco, Chile, 27.12.2018
  • Drusch, S., 2018:  Interfacial properties and impact on functionality in spray-dried emulsions. Teagasc Food Innovation Gateways Conference, 21.11.2018
  • Drusch, S., 2018: Produktgestaltung zur Umsetzung der nutriact-Emfehlungen. 2. Nutriact Jahrestagung, Potsdam, 08.12.2018
  • Diekmann, S., Sankowski, F.C., Brückner-Gühmann, M., Drusch, S., 2018: Funktionelle Eigenschaften von Albuminfraktionen aus Sonnenblumenkernen. GdL-Jahrestagung, Bremerhaven, 10.-13.10.2018
  • Einhorn-Stoll, U., Kastner, H., Drusch, S., 2018: Impact of monovalent cations on pectin powder structure and techno-functional properties. 3rd Food Strucutre Design Congress, Debrecen, 20.-22.09.2018
  • Drusch, S., 2018: Nicht nur die Chemie muss stimmen- Einsatz von sekundären Pflanzenstoffen bei der Stabilisierung disperser Systeme. 47. Deutscher Lebensmittelchemikertag, Berlin, Deutschland, 17.-19.09.2018
  • Böhm, L. et al., 2018: Partikelcharakterisierung und -messtechniken in lebensmittel- und biotechnologischen Systemen. DECHEMAProcessNet-Jahrestagung und 33. DECHEMA-Jahrestagung der Biotechnologen 2018, Aachen, Deutschland, 11.-13.09.18
  • Brückner-Gühmann, M., Härter, C., Norderhus, M., Drusch, S., 2018: Fermentation of oat protein concentrate: sensory and textural properties of oat protein enriched products. 5thInternational ISEKI-Food Conference, Hohenheim, Deutschland, 03.-05.07.2018.
  • Schestkowa, H., Oechsle, A. und Drusch S., 2018: FT-IR analysis of stress-sensitive proteins at the oil/water-interface. 3rd Food Structure and Functionality Forum Symposium, Montréal, Kanada, 03.-06.06.2018.
  • Schalow, S., Boje, A., Gutöhrlein, F., Drusch, S., 2018: Hydration properties of pea pea hull fibres as affected by extraction procedure, composition and particle size. 14th International Hydrocolloids Conference, Nanchang, China, 21.-25.05.2018
  • Drusch, S., 2018: Strategies for the optimisation of microencapsulation by spray-drying. 21st Industrial Microencapsulation Convention, Montréal, Kanada, 21.-24.05.2018
  • Drusch, S., 2018: Materials used in encapsulating bioactives. 17th Microencapsulation Workshop. Biocactives World, Hamburg, 17.05.2018
  • Kastner, H., Einhorn-Stoll, U. und Drusch, S., 2018: Effects of depolymerisation and demethoxylation on the techno-functional properties of pectin. 17th Food Colloids Conference : Application of Soft Matter Concepts, Leeds, UK, 08.-11.04.2018
  • Drusch, S., 2018. Produktgestaltung mit Pflanzenproteinen am Beispiel Hafer. 55. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung, Hohenheim, 07.-09.03.2018
  • Klost, M. und Drusch, S., 2018: Fermentative Gelbildung von Erbsenproteinen. Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, Berlin, 05.-06.03.2018
  • Kastner, H. und Drusch, S., 2018: Techno-funktionelle Eigenschaften von Pektinen und deren Modifizierung. Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, Berlin, 05.-06.03.2018
  • Drusch, S., 2017: Material properties of saponins and their use in encapsulation. 3rd Latin-American Symposium on Microencapsulation, Pucon, 26-28.11.2017
  • Drusch, S., 2017: Hydrogels and coacervation. 9th Training school on Microencapsulation, Berlin, Germany, 11.-14.09.2017.
  • Drusch, S., 2017: Material science aspects of particle design by spray-drying. XXVth International Conference on Bioencapsulation, La Chapelle sur Edre, 03-06.07.2017
  • Brückner-Gühmann, M., Benthin, A., Drusch, S., 2017: Oat protein-enriched fractions support structure formation in yoghurt. Gums and Stabilisers for the Food Industry 19, Berlin, 27.-30.06.2017
  • Kieserling, K., Schalow, S., Drusch, S., 2017: Food tribology - a promising and challenging tool for the determination of food friction properties. Gums and Stabilisers for the Food Industry 19, Berlin, 27.-30.06.2017
  • Gutöhrlein, F., Schalow, S., Drusch, S., 2017: Composition and functionality of pectic polysaccharides from pea hull. Gums and Stabilisers for the Food Industry 19, Berlin, 27.-30.06.2017
  • Klost, M., Drusch, S., 2017: Functionalization of pea protein by tryptic hydrolysis - characterisation of interfacial and functional properties. Gums and Stabilisers for the Food Industry 19, Berlin, 27.-30.06.2017
  • Einhorn-Stoll., U., Kastner, H., Urbisch, A., Drusch, S., 2017: Thermal degradation of citrus pectin - Influence of acidic and alkaline pre-treatment. Gums and Stabilisers for the Food Industry 19, Berlin, 27.-30.06.2017
  • Drusch, S., 2017: Funktionelle Lebensmittelzutaten als Nebenprodukte aus Öl- und Eiweißpflanzen. Sommertagung der Abteilung Öl- und Eiweißpflanzen, Gemeinschaft zur Förderung von Pflanzeninnovationen e.V., Berlin, 31.05.-01.06.17.
  • Drusch, S., Schalow, S., Gutöhrlein, F., 2016: Funktionelle Lebensmittelzutaten als Nebenprodukte der Leguminosenverarbeitung. Kongress „Hülsenfrüchte-Wegweiser für eine nachhaltige Landwirtschaft, Berlin, 03.-04.11.2016
  • Klost, M., Drusch, S. (2016) Funktionalisierung von Erbsenprotein durch Hydrolyse: Charakterisierung und Grenzflächeneigenschaften. GdL Kongress Lebensmitteltechnologie, Lemgo, 20.-22.10.2016.
  • Gutöhrlein, F., Drusch, S. (2016) Erbsenschalen: Vom Nebenprodukt zur alternativen Pektinquelle. GdL Kongress Lebensmitteltechnologie, Lemgo, 20.-22.10.2016.
  • Hecht, T., Brückner-Gühmann, M., Drusch, S. (2016) Das Potential von Haferproteinisolat und -hydrolysat in Lebensmittelschäumen. GdL Kongress Lebensmitteltechnologie, Lemgo, 20.-22.10.2016.
  • Drusch, S., 2016: Improving the functional performance of spray-dried microcapsules. XXIVth International Conference on Bioencapsulation, Lissabon, 21.-23.09.2016
  • Böttcher, S. and Drusch, S., 2016: Quillaja saponin - a promising natural surfactant. 30th Conference of the European Colloid and Interface Society, Rome, 04.-09.09.2016
  • Böttcher, S. and Drusch, S., 2016: Quillaja saponin: An emulsifier unlike common low-molecular weight surfactants. Soft matter at aqueous interfaces (SOMATAI) conference, Crete, 30.05.-03.06.2016
  • Schalow, S., Baloufaud, M., Cottancin, T., Fischer, J., Drusch, S., 2016: Orange pulp and peel fibres: minimally processed by-products for water-binding and gelling in foods, 4th ISEKI Food Conference, Wien, 06-08.07.2016
  • Gutöhrlein, F., Schalow, S., Drusch, S., 2016: Pectin extraction as a new approach in by-product valorisation of pea hulls. 4th ISEKI Food Conference, Wien, 06-08.07.2016
  • Brückner-Gühmann, M., Drusch, S., 2016: Oat protein as an alternative protein source for semi-solid foods. 4th ISEKI Food Conference, Wien, 06-08.07.2016
  • Drusch, S., 2016: Interfacial engineering to improve the functional performance of protein-stabilized encapsulation systems. 4th ISEKI Food Conference, Wien, 06-08.07.2016
  • Linke, C., Weißbrodt, J., Drusch, S., 2016: Creating turbidity through oil-in-water emulsions - key factors and sensory perception. 4th ISEKI Food Conference, Wien, 06-08.07.2016
  • Drusch, S., 2016: Spray drying for microencapsulation of functional food ingredients. BRG Training School on Microencapsulation, Cork, 30.05.-02.06.2016
  • Drusch, S., 2016: Encapsulation, phase behaviour and complex coacervation. Trieste Nanotechnology School, Trieste, 08.04.2016
  • Schalow, S., Gutöhrlein, F., Drusch, S., 2016: Pektin: Vom klassischen Biorecycling zum funktionellen Lebensmittelinhaltsstoff. Deutsche Gesellschaft für Quaitätsforschung, 50. Vortragstagung, Berlin, 14.-15-03.2016.
  • Drusch, S., 2015: The influence of material characteristics: Discussing how a material's properties affect the functionality of the final product. Workshop Continous Granulation, TTC Glatt, Weimar, 22-24.09.2015.
  • Drusch, S., 2015: Water and ist role in microencapsulation of food ingredients. 3rd International Conference on Frontiers in Water Biophysics, Erice, Italien, 7.-12.09.2015.
  • Morales-Medina, R., Tamm, F., Guadix, A.M., Guadix, E.M., Drusch, S., 2015: Fish protein hydrolysate efficiently stabilises microencapsulated nutritional oils, 13th Euro Fed Lipid Conference, Florenz, Italien, 27.-30.09.15
  • Kape, A., Ruick, B., Drusch, S., 2015: Characterisation of the work of adhesion of food grade coating materials on a maltodextrin model surface. 7th International Granulation Workshop, Sheffield, 29-30.06.2015
  • Drusch, S., 2015: PUFA deliver systems in food and drinks. Lipid Forum Academy, Reykjavik, Island, 01.06.2015
  • Drusch, S., 2015: Spray-drying, spray-granulation and extrusion for encapsulation of nutritional oils. DLG/GdL-Forum Mikroverkapselung, Anuga Food Tec, Köln, 24.03.2015
  • Drusch, S., 2015: Grenzflächenstrukturierung zur Erhöhung der Funktionalität von O/W-Emulsionen. Fachausschuss Lebensmittelverfahrenstechnik, Jahrestagung VDI/Process-Net, Magdeburg, 20.03.2015
  • Drusch, S., 2014: Impact of physical structure on the stability of microencapsulated lipophilic ingredients. University of Minnesota, Illinois, 08.12.2014
  • Drusch, S., 2014: Physikalische Veränderungen in Trockenmilcherzeugnissen und deren Einfluss auf die Produktfunktionalität. 8. Ideenbörse des Milchindustrieverbands, Fulda, 12-13.11.2014
  • Drusch S., 2014: Encapsulation of nutritional oils: powders and aqueous applications. 2nd Latin-American Symposium on Microencapsulation , Joao Pessoa, Brasilien, 24-27.09.2014
  • Tippel, S., Drusch, S., 2014: Spray-drying for microencapsulation of lutein-loaded micelles. 2nd Latin-American Symposium on Microencapsulation , Joao Pessoa, Brasilien, 24-27.09.2014
  • Brückner-Gühmann, M., Kern, K., Drusch, S., 2014: Functional properties of different types of octenylsuccinate-derivatised starch. 2nd Latin-American Symposium on Microencapsulation , Joao Pessoa, Brasilien, 24-27.09.2014
  • Drusch, S., 2014: The influence of material characteristics: Discussing how a material's properties affect the functionality of the final product. Workshop Continous Granulation, TTC Glatt, Weimar, 23-25.09.2014
  • Tamm, F., Gies, K., Serfert, Y., Strunskus, T., Brodkorb, A., Drusch, S., 2014: Impact of enzymatic hydrolysis of β-lactoglobulin on lipid oxidation of microencapsulated fish oil. 7th International Whey Conference, Rotterdam, Niederlande, 07-09.09.2014
  • Kastner, H., Rapp, L., Drusch, S., 2014: Impact of atomization and drying on the functionality of emulsions stabilised with bilayers of beta-lactoglobulin and pectin. ILASS – Europe 2014, 26th Annual Conference on Liquid Atomization and Spray Systems, Bremen, 08.-10.09. 2014
  • Keppler, J., Serfert, Y. Drusch, S., Schwarz, K., 2014: Natural and ligand-modified ß-LG fibrils for functional emulsions. Kiel Food Science Symposium, Kiel, 20.-21.05.2014
  • Böttcher, S., Steinhäuser, U., Drusch, S., 2014: Off-flavor masking of secondary lipid oxidation products by pea dextrin. 3rd ISEKI Food Conference, Athen, Griechenland, 21-23.05.2014
  • Drusch, S., 2014: Microencapsulation for stabilization of oils rich in (poly)unsaturated fatty acids.  Greek Lipid Forum, Athen, Griechenland, 20.05.2014
  • Drusch, S., 2014: Spray drying for microencapsulation of lipophilic food ingredients. VIth Training School on Microencapsulation. Nha Trang, Vietnam, 05.-08.03.2014
  • Drusch, S., 2014: Quality planning tools and their use in the processing of dried dairy products. Free University of Bozen, Italy, 13.01.2014
  • Drusch, S., 2013: Micro- and nanostrutural aspects in encapsulation and coatings in food applications. 4th School of Nanotechnology in the Food Chain, Coimbra, Portugal, 04-05.09.2013
  • Najmabadi, M., Tamm, F., Klaiber, M., Baroud, Y., Drusch, S. and Simon, S., 2013: Real-time determination of interfacial tension from the shape of a pendant drop based on embedded image processing. ILASS – Europe 2013, 25th European Conference on Liquid Atomization and Spray Systems, Chania, Griechenland, 01.-04.09.2013
  • Tippel, J., Gohde, L. and Drusch, S., 2013: Saponin-based micelles as carrier for lutein: Effect of pH and presence of glucose syrup. XXI. International Conference on Bioencapsulation, Berlin, 28.-30.08.2013
  • Tamm, F., Serfert, Y., Gies, K. and Drusch, S., 2013: Influence of a limited enzymatic hydrolysis on the functional properties of b-lactoglobulin for microencapsulation. XXI. International Conference on Bioencapsulation, Berlin, 28.-30.08.2013
  • Kape, A., Ruick, B. and Drusch, S., 2013: Investigations of contact angle and adhesion properties of food grade coating solutions on maltodextrin model surfaces. XXI. International Conference on Bioencapsulation, Berlin, 28.-30.08.2013
  • Drusch, S., 2013: Sprühtrocknung von Emulsionen mit modifizierter Phasengrenze. Karlsruher Institut für Technologie (KIT), Institut für Bio- und Lebensmitteltechnik, Bereich I: Lebensmittelverfahrenstechnik, Karlsruhe, 13.06.2013
  • Serfert, Y., Tan, C.-P., Lamprecht, C., Sellhuber-Unkel, C., Drusch, S. und Schwarz, K., 2013: Einsatz von beta-Lactoglobulin-Fibrillen zur Herstellung mikrostrukturierter Trägersysteme. 6. Symposium zur Produktgestaltung in der Partikeltechnologie, 13.-14.06.2013. Clausthal-Zellerfeld.
  • Einhorn-Stoll, U., Prinz, C. and Drusch, S., 2013: Influence of storage on the water-binding pectin: determination by DSC. 17th Gums & Stabilisers for the Food Industry Conference, 25-28.06.2013, Wrexham, U.K.
  • Drusch, S., 2013: Spray drying for encapsulation: food and feed applications. Vth International Training School on Microencapsulation, 09.-12.04.2013, Nantes, Frankreich.
  • Drusch, S., 2013: Food structure-function relationships with emphasis on spray-drying. Workshop on biosensitives advanced stabilisation – formulation and design for food structure and stability. 07.03.2013, Cork, Irland.
  • Drusch, S., 2013: Sprühtrocknung von Emulsionen mit modifizierter Phasengrenze. Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, 25.-27.02.2013, Quakenbrück.
  • Siefarth, C., Drusch, S., Serfert, Y. und Buettner, A., 2012: Sensorische Charakterisierung und Optimierung von ω-3-Fettsäure angereicherter Säuglingsmilchnahrung. Sensorik 2.0 – Genuss ist Trumpf, 22.-23-11-2012, Freising
  • Diekmann, S., Tamm, F., Drusch, S.: Auswirkungen einer enzymatischen Hydrolyse auf die Grenzflächenaktivität und -rheologie von ß-Lactoglobulin. Jahrestagung der Gesellschaft der Deutschen Lebensmitteltechnologen e.V., 27-29.09.2012, Dresden
  • Ruick, B., Einhorn-Stoll, U., Drusch, S., 2012: Gewinnung von pflanzlicher Pektinmethylesterase. Jahrestagung der Gesellschaft der Deutschen Lebensmitteltechnologen e.V., 27-29.09.2012, Dresden
  • Kastner, H., Wilde, R., Schütze, A., Drusch, S., 2012: Multivariate Datenanalyse von Pektineigenschaften. Jahrestagung der Gesellschaft der Deutschen Lebensmitteltechnologen e.V., 27-29.09.2012, Dresden
  • Drusch, S., 2012: Micro- and nanostructural aspects in encapsulation and coating for food applications. Second School of Nanotechnology, Univeristät für Bodenkultur, 27.-28.09.2012, Wien, Österreich.
  • Tippel, J., Drusch, S., 2012: Saponin-based micelles for the solubilisation of lipophilic food ingredients. XXth International Conference on Bioencapsulation,  22.-24.09.2012, Orilla, Canada
  • Serfert, Y., Laackmann, J., Mescher, A., Schröder, J., Drusch, S., Schwarz, K., 2012: Spray drying behaviour and functionality of beta-lactoglobulin-/pectin-stabilized o/w-emulsions. 12th Triennial International Conference on Liquid Atomization and Spray Systems, 02.-06.09.2012, Heidelberg.
  • Drusch, S., 2012: The role of water in encapsulation of food ingredients. 7th International Conference on Water in Food, 03.-05.06.2012, Helsinki, Finland.
  • Kastner, H., Einhorn-Stoll, U., Kern, K., Drusch, S., 2012: Structure formation in sugar-containing pectin gels – Influence of pH on the gelation of high-methoxylated pectin. 7th International Conference on Water in Food, 03.-05.06.2012, Helsinki, Finland
  • Serfert, Y., Heisler, J., Orth, C., Rätzke, K., Haramus, V., Drusch, S., Schwarz, K., 2012: Enzymatisch induzierte Grenzflächenstrukturierung bei der Mikroverkapselung von lipophilen Wirkstoffen mittels Sprühtrocknung. Spray 2012, 21..22.05.2012, Berlin.
  • 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.
  • Drusch, S., Serfert, Y, Schwarz, K., 2011: Impact of milk proteins on the physical structure of spray-dried microparticles and their functionality. EFFoST Annual Meeting - Process-Structure-Function relationships, 09.-11.11.2011, Berlin.
  • Tamm, F., Sauer, G., Scampicchio, M., Drusch, S., 2011: Pendant drop tensiometry for the evaluation of the foaming properties of milk-derived proteins. EFFoST Annual Meeting - Process-Structure-Function relationships, 09.-11.11.2011, Berlin.
  • Drusch, S., Serfert, Y., Schwarz, K., 2011: New insights into the microencapsulation properties of milk proteins. XIX. International Conference on Bioencapsulation, Amboise, Frankreich. 
  • Drusch, S., 2011: Nutzung von Milchproteinen bei der Verkapselung von funktionellen Lebensmittelinhaltsstoffen. 19. Oranienburger Milchforum. 10.-11.11.2011, Oranienburg
  • Drusch, S., 2011: Micro- and nanostructural aspects in encapsulation and coating for food applications. First School of Nanotechnology, Università degli Studi di Milan, Italien, 30.08.2011
  • Serfert, Y., Schröder, J., Mescher, A., Laackmann, J., Drusch, S., Schwarz, K., 2011: Charaterization of spray-dried lyer-by-layer emulsions. 11th International Congress on Engineering and Food ICEF, Athen, 22.-26.05.11.  
  • Drusch, S., Steckel, H., Hamann, S., Serfert, Y., Berger, A., Schwarz, K., 2011: Strukturcharaktersierung sprühgetrockneter proteinhaltiger Matrixpartikel zur Mikroverkapselung. 5. Symposium Produktgestaltung in der Partikeltechnologie, Fraunhofer ICT, Pfinztal, 19-20.05.2011
  • Drusch, S., 2011: Dynamische Tropfenkonturanalyse und deren Nutzen bei der Charakterisierung amorpher Verkapselungssysteme. Symrise AG, Holzminden, 25.03.2011

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