| Collagen entanglement influenced by the addition of acids AM Oechsle, X Wittmann, M Gibis, R Kohlus, J Weiss European polymer journal 58, 144-156, 2014 | 49 | 2014 |
| Modulation of the rheological properties and microstructure of collagen by addition of co-gelling proteins AM Oechsle, M Häupler, M Gibis, R Kohlus, J Weiss Food Hydrocolloids 49, 118-126, 2015 | 48 | 2015 |
| Microstructure and physical–chemical properties of chicken collagen AM Oechsle, D Akgün, F Krause, C Maier, M Gibis, R Kohlus, J Weiss Food Structure 7, 29-37, 2016 | 43 | 2016 |
| FTIR analysis of β-lactoglobulin at the oil/water-interface H Schestkowa, S Drusch, AM Wagemans Food chemistry 302, 125349, 2020 | 41 | 2020 |
| Conformational state and charge determine the interfacial stabilization process of beta-lactoglobulin at preoccupied interfaces H Schestkowa, T Wollborn, A Westphal, AM Wagemans, U Fritsching, ... Journal of colloid and interface science 536, 300-309, 2019 | 41 | 2019 |
| Rheology of common uncharged exopolysaccharides for food applications CS Hundschell, AM Wagemans Current Opinion in Food Science 27, 1-7, 2019 | 34 | 2019 |
| Conformational state and charge determine the interfacial film formation and film stability of β-lactoglobulin H Kieserling, A Pankow, JK Keppler, AM Wagemans, S Drusch Food Hydrocolloids 114, 106561, 2021 | 31 | 2021 |
| Molecular weight dependent structure of the exopolysaccharide levan CS Hundschell, F Jakob, AM Wagemans International Journal of Biological Macromolecules 161, 398-405, 2020 | 29 | 2020 |
| Modification of extruded chicken collagen films by addition of co-gelling protein and sodium chloride AM Oechsle, TJ Bugbee, M Gibis, R Kohlus, J Weiss Journal of Food Engineering 207, 46-55, 2017 | 26 | 2017 |
| Interfacial film formation and film stability of high hydrostatic pressure-treated β-lactoglobulin H Kieserling, IM Alsmeier, A Steffen-Heins, JK Keppler, R Sevenich, ... Food Hydrocolloids 119, 106746, 2021 | 25 | 2021 |
| Modulation of extruded collagen films by the addition of co-gelling proteins AM Oechsle, M Häupler, F Weigel, M Gibis, R Kohlus, J Weiss Journal of Food Engineering 171, 164-173, 2016 | 25 | 2016 |
| Modulation of collagen by addition of Hofmeister salts AM Oechsle, M Landenberger, M Gibis, SB Irmscher, R Kohlus, J Weiss International journal of biological macromolecules 79, 518-526, 2015 | 24 | 2015 |
| Structure and adsorption behavior of high hydrostatic pressure-treated β-lactoglobulin H Kieserling, P Giefer, MJ Uttinger, V Lautenbach, T Nguyen, R Sevenich, ... Journal of Colloid and Interface Science 596, 173-183, 2021 | 23 | 2021 |
| Osmometric and viscometric study of levan, β-lactoglobulin and their mixtures CS Hundschell, S Bäther, S Drusch, AM Wagemans Food Hydrocolloids 101, 105580, 2020 | 15 | 2020 |
| Cross-linking oppositely charged oil-in-water emulsions to enhance heteroaggregate stability C Maier, AM Oechsle, J Weiss Colloids and Surfaces B: Biointerfaces 135, 525-532, 2015 | 13 | 2015 |
| A comprehensive Brownian dynamics approach for the determination of non-ideality parameters from analytical ultracentrifugation MJ Uttinger, SE Wawra, T Guckeisen, J Walter, A Bear, T Thajudeen, ... Langmuir 35 (35), 11491-11502, 2019 | 9 | 2019 |
| Investigation of local and temporal interfacial shear stress distribution during membrane emulsification T Wollborn, P Giefer, H Kieserling, AM Wagemans, S Drusch, U Fritsching The Canadian Journal of Chemical Engineering 100 (5), 1061-1078, 2022 | 6 | 2022 |
| Molecular weight dependent structure and polymer density of the exopolysaccharide levan CS Hundschell, F Jakob, AM Wagemans arXiv preprint arXiv:1909.07737, 2019 | 6 | 2019 |
| Formation of nanoparticles from ethanol-denatured whey proteins T Sentoukas, G Charitou, J Wagner, AM Wagemans, T Moschakis, ... Food Structure 37, 100337, 2023 | 4 | 2023 |
| Influence of Levan on the Thermally Induced Gel Formation of β-Lactoglobulin CS Hundschell, J Brühan, T Anzmann, R Kohlus, AM Wagemans Gels 8 (4), 228, 2022 | 4 | 2022 |
Jochen WeissUniversity of Hohenheim在 uni-hohenheim.de 的电子邮件经过验证
Jochen WeissUniversity of Hohenheim在 uni-hohenheim.de 的电子邮件经过验证