Search Results - "Drusch, S."

Turbidity in oil-in-water-emulsions — Key factors and visual perception by Linke, C., Drusch, S.

“…The aim of the present study is to systematically describe the factors affecting turbidity in beverage emulsions and to get a better understanding of visual…”
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Extractable oil in microcapsules prepared by spray-drying: Localisation, determination and impact on oxidative stability by Drusch, S., Berg, S.

“…Aim of the present study was to investigate the localisation of the extractable oil in spray-dried microencapsulated fish oil prepared under different…”
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Functional and antioxidant properties of hydrolysates of sardine (S. pilchardus) and horse mackerel (T. mediterraneus) for the microencapsulation of fish oil by spray-drying by Morales-Medina, R., Tamm, F., Guadix, A.M., Guadix, E.M., Drusch, S.

“…•Fish protein hydrolysates (FPH) are suitable for physical stabilization of emulsions.•Spray drying results in microparticles with high encapsulation…”
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Chemical stabilisation of oils rich in long-chain polyunsaturated fatty acids during homogenisation, microencapsulation and storage by Serfert, Y., Drusch, S., Schwarz, K.

“…The aim of this study was to systematically investigate the impact of chemical stabilisation on the autoxidation of microencapsulated oils rich in long-chain…”
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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 by Kastner, H., Einhorn-Stoll, U., Drusch, S.

“…Gel structure formation and gel properties of low-methoxyl pectin (LMP) and low-methoxyl amidated pectin (LMAP) with similar degree of methoxylation have been…”
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Sensory odour profiling and lipid oxidation status of fish oil and microencapsulated fish oil by Serfert, Y., Drusch, S., Schwarz, K.

“…The aim of the present study was to evaluate the suitability of defined odour attributes for the sensory evaluation of bulk fish oil and reconstituted…”
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Thermally induced degradation of citrus pectins during storage – Alterations in molecular structure, colour and thermal analysis by Einhorn-Stoll, U., Kastner, H., Drusch, S.

“…Commercial citrus pectins (17 samples from 3 different suppliers) were stored at 60 °C and 80% humidity for two weeks. Molecular parameters (galacturonan…”
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Off-flavour masking of secondary lipid oxidation products by pea dextrin by Böttcher, S., Steinhäuser, U., Drusch, S.

“…•Pea dextrin efficiently masks propanal, 1-penten-3-one, hexanal and (E,E)-2,4-heptadienal.•Off-flavour in emulsions was significantly reduced by pea…”
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Pendant drop tensiometry for the evaluation of the foaming properties of milk-derived proteins by Tamm, F., Sauer, G., Scampicchio, M., Drusch, S.

“…Aim of the present study was to investigate the relationship between parameters derived from pendant drop tensiometry and foaming properties of milk-derived…”
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Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof by Serfert, Y., Lamprecht, C., Tan, C.-P., Keppler, J.K., Appel, E., Rossier-Miranda, F.J., Schroen, K., Boom, R.M., Gorb, S., Selhuber-Unkel, C., Drusch, S., Schwarz, K.

“…•Fibrillar assemblies of food grade proteins are receiving increasing attention.•Fibril formation at different pH-values.•Increased interfacial dilatational…”
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Mycotoxins in fruits, fruit juices, and dried fruits by Drusch, S, Ragab, W

“…This review gives an overview of the presence of mycotoxins in fruits. Although several mycotoxins occur in nature, very few (aflatoxins, ochratoxin A,…”
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Structure formation in sugar containing pectin gels – Influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin by Kastner, H., Kern, K., Wilde, R., Berthold, A., Einhorn-Stoll, U., Drusch, S.

“…•Typical structuring temperatures describe the pectin gelation process.•Higher cooling rates delayed gelation start and reduce gel strength.•Medium acid…”
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Koadsorptions‐ und Verdrängungsverhalten von Phenolsäurederivaten an Protein‐stabilisierten Öl‐Wasser‐Phasengrenzen und deren Wechselwirkungen by Bock, A., Steinhäuser, U., Drusch, S., Rohn, S., Kieserling, H.

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Microencapsulation properties of two different types of n-octenylsuccinate-derivatised starch by Drusch, S, Schwarz, K

“…Aim of the present study was to evaluate the suitability of two different types of n-octenylsuccinate-derivatised starch, which significantly differed in…”
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Characterisation of the work of adhesion of food grade coating materials on a maltodextrin model surface by Kape, A., Ruick, B., Drusch, S.

“…•Maltodextrin surfaces are suitable for characterisation of particle–liquid interactions.•Surface energy determination varies depending on the reference…”
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Charakterisierung enzymatisch‐mechanisch hergestellter Ballaststoffpräparate aus Karottentrester by Schmidt, R. E., Steffan, J., Keller, J., Morales‐Medina, R., Drusch, S., Bunzel, M.

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Stability of patulin in a juice-like aqueous model system in the presence of ascorbic acid by Drusch, S., Kopka, S., Kaeding, J.

“…In the present study, the stability of patulin in an aqueous juice-like model system was investigated. At acidic pH, the presence of ascorbic acid reduced the…”
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Potential of redcurrant protein-enriched fractions as emulsifier in oil–water-emulsions by Sankowski, L.V., Hennig, L., Drusch, S., Brückner-Gühmann, M.

“…•Redcurrant pomace seeds represent a source for functional plant protein.•Berry protein can be used as emulsifier in oil–water-emulsions.•Emulsions are…”
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Der Einfluss von Phenolsäurederivaten auf die Grenzflächen ‐eigenschaften von Proteinfilmen by Bock, A., Kieserling, H., Drusch, S., Rohn, S.

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Food quality and safety––consumer perception and public health concern by Röhr, A., Lüddecke, K., Drusch, S., Müller, M.J., Alvensleben, R.v.

“…Food safety has become an important food quality attribute within the last decade. In 2002, we conducted a consumer survey with 449 subjects in Kiel to…”
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