| Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions US Schmidt, K Schmidt, T Kurz, HU Endreß, HP Schuchmann Food Hydrocolloids 46, 59-66, 2015 | 145 | 2015 |
| Interfacial and emulsifying properties of citrus pectin: Interaction of pH, ionic strength and degree of esterification US Schmidt, L Schütz, HP Schuchmann Food Hydrocolloids 62, 288-298, 2017 | 129 | 2017 |
| Effect of molecular weight reduction, acetylation and esterification on the emulsification properties of citrus pectin US Schmidt, L Koch, C Rentschler, T Kurz, HU Endreß, HP Schuchmann Food biophysics 10, 217-227, 2015 | 111 | 2015 |
| Influence of the degree of esterification on the emulsifying performance of conjugates formed between whey protein isolate and citrus pectin US Schmidt, VL Pietsch, C Rentschler, T Kurz, HU Endreß, ... Food Hydrocolloids 56, 1-8, 2016 | 82 | 2016 |
| Determination of physical emulsion stabilization mechanisms of wood hemicelluloses via rheological and interfacial characterization KS Mikkonen, D Merger, P Kilpeläinen, L Murtomäki, US Schmidt, ... Soft Matter 12 (42), 8690-8700, 2016 | 53 | 2016 |
| Structure of and diffusion in O/W/O double emulsions by CLSM and NMR–comparison with W/O/W R Bernewitz, US Schmidt, HP Schuchmann, G Guthausen Colloids and Surfaces A: Physicochemical and Engineering Aspects 458, 10-18, 2014 | 51 | 2014 |
| Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics D Wefers, B Bindereif, HP Karbstein, US Van Der Schaaf Food Hydrocolloids 85, 257-266, 2018 | 48 | 2018 |
| Interactions in water in oil in water double emulsions: Systematical investigations on the interfacial properties and emulsion structure of the outer oil in water emulsion SM Neumann, N Wittstock, US van der Schaaf, HP Karbstein Colloids and Surfaces A: Physicochemical and Engineering Aspects 537, 524-531, 2018 | 47 | 2018 |
| Arabinan side-chains strongly affect the emulsifying properties of acid-extracted sugar beet pectins B Bindereif, H Eichhöfer, M Bunzel, HP Karbstein, D Wefers, ... Food Hydrocolloids 121, 106968, 2021 | 44 | 2021 |
| Investigation and application of measurement techniques for the determination of the encapsulation efficiency of O/W/O multiple emulsions stabilized by hydrocolloid gelation US Schmidt, R Bernewitz, G Guthausen, HP Schuchmann Colloids and Surfaces A: Physicochemical and Engineering Aspects 475, 55-61, 2015 | 38 | 2015 |
| Investigations on the influence of osmotic active substances on the structure of water in oil emulsions for the application as inner phase in double emulsions SM Neumann, I Scherbej, US Van Der Schaaf, HP Karbstein Colloids and Surfaces A: Physicochemical and Engineering Aspects 538, 56-62, 2018 | 31 | 2018 |
| Collagen peptide-loaded W 1/O single emulsions and W 1/O/W 2 double emulsions: influence of collagen peptide and salt concentration, dispersed phase fraction and type of … YJ Jo, HP Karbstein, US van der Schaaf Food & function 10 (6), 3312-3323, 2019 | 30 | 2019 |
| Fabrication of nanoemulsions by rotor-stator emulsification US van der Schaaf, HP Karbstein Nanoemulsions, 141-174, 2018 | 26 | 2018 |
| Optimization of glycolipid synthesis in hydrophilic deep eutectic solvents R Hollenbach, B Bindereif, US Van der Schaaf, K Ochsenreither, ... Frontiers in Bioengineering and Biotechnology 8, 382, 2020 | 25 | 2020 |
| Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin K Klinchongkon, P Khuwijitjaru, S Adachi, B Bindereif, HP Karbstein, ... Food hydrocolloids 91, 174-181, 2019 | 21 | 2019 |
| Polymer or microgel particle: Differences in emulsifying properties of pectin as microgel or as individual polymer chains GIS Isusi, B Bindereif, HP Karbstein, US Van der Schaaf Colloids and Surfaces A: Physicochemical and Engineering Aspects 598, 124793, 2020 | 20 | 2020 |
| Microgel particle formation: Influence of mechanical properties of pectin-based gels on microgel particle size distribution GIS Isusi, HP Karbstein, US Van Der Schaaf Food hydrocolloids 94, 105-113, 2019 | 20 | 2019 |
| Investigations on the relationship between interfacial and single droplet experiments to describe instability mechanisms in double emulsions SM Neumann, US van der Schaaf, HP Karbstein Colloids and Surfaces A: Physicochemical and Engineering Aspects 553, 464-471, 2018 | 20 | 2018 |
| Fabrication and characterization of double (W1/O/W2) emulsions loaded with bioactive peptide/polysaccharide complexes in the internal water (W1) phase for controllable release … YJ Jo, US van der Schaaf Food Chemistry 344, 128619, 2021 | 19 | 2021 |
| Impact of the incorporation of solid lipid nanoparticles on β-lactoglobulin gel matrices V Wiedenmann, K Oehlke, U van der Schaaf, B Hetzer, R Greiner, ... Food hydrocolloids 84, 498-507, 2018 | 16 | 2018 |
Heike P Karbstein, also known as Heik...Full Professor for Food Process Engineering, KITBestätigte E-Mail-Adresse bei kit.edu
