Search Results - "Zeeb, Benjamin" :: K.UTB vyhledávací portál

Formation and characterization of filled hydrogel beads based on calcium alginate: Factors influencing nanoemulsion retention and release

by Zeeb, Benjamin, Saberi, Amir Hossein, Weiss, Jochen, McClements, David Julian
Published in Food hydrocolloids (01.08.2015)

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Theoretical and practical considerations in electrostatic depositioning of charged polymers

by Zeeb, Benjamin, Thongkaew, Chutima, Weiss, Jochen
Published in Journal of applied polymer science (05.04.2014)

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Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions

by Zeeb, Benjamin, Herz, Eva, McClements, David Julian, Weiss, Jochen
Published in Journal of colloid and interface science (01.11.2014)

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Segregation Behavior of Polysaccharide⁻Polysaccharide Mixtures-A Feasibility Study

by Zeeb, Benjamin, Jost, Theresa, McClements, David Julian, Weiss, Jochen
Published in Gels (13.05.2019)

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Interaction between components of plant-based biopolymer systems

by Zeeb, Benjamin
Published in Current opinion in colloid & interface science (01.12.2021)

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Formation, characterization, and stability of encapsulated hibiscus extract in multilayered liposomes

by Gibis, Monika, Zeeb, Benjamin, Weiss, Jochen
Published in Food hydrocolloids (01.07.2014)

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Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pH

by Zeeb, Benjamin, Saberi, Amir Hossein, Weiss, Jochen, McClements, David Julian
Published in Soft matter (21.03.2015)

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Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsions

by Zeeb, Benjamin, Weiss, Jochen, McClements, David Julian
Published in Food chemistry (01.08.2015)

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Growth phenomena in biopolymer complexes composed of heated WPI and pectin

by Zeeb, Benjamin, Mi-Yeon, Lee, Gibis, Monika, Weiss, Jochen
Published in Food hydrocolloids (01.01.2018)

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Enzyme-Based Strategies for Structuring Foods for Improved Functionality

by Zeeb, Benjamin, McClements, David Julian, Weiss, Jochen
Published in Annual review of food science and technology (28.02.2017)

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Cross-Linking of Interfacial Layers Affects the Salt and Temperature Stability of Multilayered Emulsions Consisting of Fish Gelatin and Sugar Beet Pectin

by Zeeb, Benjamin, Fischer, Lutz, Weiss, Jochen
Published in Journal of agricultural and food chemistry (12.10.2011)

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Investigations into aggregate formation with oppositely charged oil-in-water emulsions at different pH values

by Maier, Christiane, Zeeb, Benjamin, Weiss, Jochen
Published in Colloids and surfaces, B, Biointerfaces (01.05.2014)

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Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions

by Zeeb, Benjamin, Gibis, Monika, Fischer, Lutz, Weiss, Jochen
Published in Journal of colloid and interface science (01.12.2012)

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Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: Characterization and pH-stability

by Zeeb, Benjamin, Gibis, Monika, Fischer, Lutz, Weiss, Jochen
Published in Food hydrocolloids (01.05.2012)

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Accessibility of transglutaminase to induce protein crosslinking in gelled food matrices - Influence of network structure

by Grossmann, Lutz, Wefers, Daniel, Bunzel, Mirko, Weiss, Jochen, Zeeb, Benjamin
Published in Food science & technology (01.01.2017)

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Influence of spray drying on the stability of food-grade solid lipid nanoparticles

by Salminen, Hanna, Ankenbrand, Juliane, Zeeb, Benjamin, Badolato Bönisch, Gabriela, Schäfer, Christian, Kohlus, Reinhard, Weiss, Jochen
Published in Food research international (01.05.2019)

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Stabilization of food dispersions by enzymes

by Zeeb, Benjamin, Fischer, Lutz, Weiss, Jochen
Published in Food & function (01.02.2014)

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Controlling lipid digestion using enzyme-induced crosslinking of biopolymer interfacial layers in multilayer emulsions

by Zeeb, Benjamin, Lopez-Pena, Cynthia Lyliam, Weiss, Jochen, McClements, David Julian
Published in Food hydrocolloids (01.04.2015)

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Reprint of: Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions

by Zeeb, Benjamin, Herz, Eva, McClements, David Julian, Weiss, Jochen
Published in Journal of colloid and interface science (01.07.2015)

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Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic deposition

by Saberi, Amir Hossein, Zeeb, Benjamin, Weiss, Jochen, McClements, David Julian
Published in Journal of colloid and interface science (01.10.2015)

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