| 18 The Future of Foods HJ Watzke, JB German Personalized Nutrition: Principles and Applications, 261, 2007 | 2 | 2007 |
| Adsorption kinetics of proteins at the solution/air interfaces with controlled bulk convection VB Fainerman, SV Lylyk, JK Ferri, R Miller, H Watzke, ME Leser, M Michel Colloids and Surfaces A: Physicochemical and Engineering Aspects 282, 217-221, 2006 | 19 | 2006 |
| Adsorption of polar lipids at the water− oil interface P Reis, R Miller, M Leser, H Watzke, VB Fainerman, K Holmberg Langmuir 24 (11), 5781-5786, 2008 | 65 | 2008 |
| Advanced electron microscopy methods to characterise food colloids L Sagalowicz, M Michel, HJ Watzke, M Adrian Science Technology and Education of Microscopy: an overview, 2003 | 2 | 2003 |
| An Integrated Approach to New Food Product Development HJ Watzke, JB German | 2 | 2009 |
| Application of Self-assembly Principles in Foods M Michel, PA Aichinger, E Kolodziejczyk, L Sagalowicz, E Hughes, ... | | |
| Bioguided processing: A paradigm change in food production RE Ward, HJ Watzke, R Jiménez-Flores, JB German Food Technology 58 (5), 44, 2004 | 27 | 2004 |
| Bioinformatics and data knowledge: the new frontiers for nutrition and foods F Desiere, B German, H Watzke, A Pfeifer, S Saguy Trends in Food Science & Technology 12 (7), 215-229, 2001 | 61 | 2001 |
| C7F15+ NHÀ 4+ Na C7H15 0-5 MV Aggregates, S Szönyi¹, A Cambon¹, HJ Watzke, P Schurtenberger, ... The Structure and Conformation of Amphiphilic Membranes: Proceedings of the …, 2013 | | 2013 |
| Coffee aroma emulsion O Chmiel, H Traitler, H Watzke, SA Westfall Trends in Food Science & Technology 12 (8), 425, 1997 | | 1997 |
| Coffee aroma emulsion formulations O Chmiel, H Traitler, H Watzke, SA Westfall US Patent 5,576,044, 1996 | 25 | 1996 |
| Competition between lipases and monoglycerides at interfaces P Reis, K Holmberg, R Miller, J Krägel, DO Grigoriev, ME Leser, ... Langmuir 24 (14), 7400-7407, 2008 | 113 | 2008 |
| Composite structure formation in whey protein stabilized O/W emulsions. I. Influence of the dispersed phase on viscoelastic properties CK Reiffers-Magnani, JL Cuq, HJ Watzke Food Hydrocolloids 13 (4), 303-316, 1999 | 65 | 1999 |
| Composition for controlling lipase catalyzed reactions PMNG Da Silva, M Leser, HJ Watzke US Patent App. 12/681,038, 2011 | 2 | 2011 |
| Composition for controlling lipase catalyzed reactions P Reis, M Leser, H Watzke, K Holmberg, P Reis, M Leser, H Watzke, ... | | 2007 |
| Configurational changes accompanying vesiculation of mixed single-chain amphiphiles M Ambuehl, F Bangerter, PL Luisi, P Skrabal, HJ Watzke Langmuir 9 (1), 36-38, 1993 | 54 | 1993 |
| Crystallography of dispersed liquid crystalline phases studied by cryo‐transmission electron microscopy L Sagalowicz, M Michel, M Adrian, P Frossard, M Rouvet, HJ Watzke, ... Journal of microscopy 221 (2), 110-121, 2006 | 142 | 2006 |
| Delivery Of Functional Ingredients J Wang, R Bertholet, H Watzke, P Ducret, P Bucheli US Patent App. 10/598,909, 2007 | 10 | 2007 |
| Depletion flocculation and thermodynamic incompatibility in whey protein stabilised O/W emulsions CK Reiffers-Magnani, JL Cuq, HJ Watzke Food Hydrocolloids 14 (6), 521-530, 2000 | 79 | 2000 |
| Digestion and colloids The way forward in advanced nutrient delivery M Michel, H Watzke, L Sagalowicz, E Kolodziejczyk, M Leser 13th World Congress of Food Science & Technology 2006, 1370-1370, 2006 | | 2006 |
