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	11	Foaming of Acid-Hydrolyzed Insoluble Microalgae Proteins from Chlorella protothecoides Enthalten in Food biophysics 14.4.2020: 1-8
	12	Protein/Polysaccharide Complexes to Stabilize Decane-in-Water Nanoemulsions Enthalten in Food biophysics 30.1.2020: 1-11
	13	Investigations into the Structure-Function Relationship of the Naturally-Derived Surfactant Glycyrrhizin: Emulsion Stability Enthalten in Food biophysics 18.1.2020: 1-9
	14	Effect of Maltodextrin Dextrose Equivalent on Electrospinnability and Glycation Reaction of Blends with Pea Protein Isolate Enthalten in Food biophysics 11.12.2019: 1-10
	15	Impact of Concentration Ratio on the Formation and Stability of Emulsions Stabilized by Quillaja Saponin – Sodium Caseinate Mixtures Enthalten in Food biophysics 3.1.2019: 1-11
	16	Knowledge-Driven Developments in the Bioeconomy Cham : Springer International Publishing, 2017, 1st edition 2017
	17	Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system Enthalten in European journal of lipid science and technology Bd. 119, 2017, Nr. 11. 11 S.
	18	Influence of different drying rates on mass transport of efflorescence-causing substances in thin caliber salamis during refrigerated storage in N2/CO2 MAP In: European food research and technology 13.10.2017: 1-12
	19	Stability of Emulsions Using a New Natural Emulsifier: Sugar Beet Extract (Beta vulgaris L.) In: Food biophysics 14.5.2017: 1-10
	20	Influence of droplet size on the antioxidant efficacy of oil-in-water emulsions loaded with rosemary in raw fermented sausages In: European food research and technology 7.4.2017: 1-13

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