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Inta Scherze

University of Jena

9

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512

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Stability and release properties of double-emulsions stabilised by caseinate–dextran conjugates

2007 Food Hydrocolloids
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Multiple Emulsions - Preparation and Stability

2006
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Effect of emulsification method on the properties of lecithin- and PGPR-stabilized water-in-oil-emulsions

2006 Journal of Dispersion Science and Technology
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Automated image analysis as a control tool for multiple emulsions

2005 Food Hydrocolloids
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Stability of water-in-oil-emulsions containing phosphatidylcholine-depleted lecithin

2005 Food Hydrocolloids
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Effect of lipid type on water‐in‐oil‐emulsions stabilized by phosphatidylcholine‐depleted lecithin and polyglycerol polyricinoleate

2005 European Journal of Lipid Science and Technology
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Polysaccharide gel with multiple emulsion

2005 Food Hydrocolloids
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Physico-chemical characteristics of oil-in-water emulsions based on whey protein-phospholipid mixtures.

2001 Colloids and Surfaces B: Biointerfaces
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Citations (37)