Concepedia

Birgitta I. Zielbauer

BI

Statistics

Publications

11

Citations

574

H-Index

11

Active since

2013

Affiliations

Max Planck Institute for Polymer Research(Current)

Max Planck Society

Johannes Gutenberg University Mainz

Technische Universität Berlin

Birgitta I. Zielbauer is an author at Max Planck Institute for Polymer Research specializing in engineering, food chemistry, and biotechnology.

Top concepts

EngineeringBiotechnologyFood ChemistryBiochemistryBiomolecular EngineeringHealthMedicineRheologyBiophysicsSoft Matter

Publications per year

2013–2020

11

Publications

11

Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss

Birgitta I. Zielbauer, Johannes Franz, B. Viezens et al. · Food Biophysics · 2015 · 132 citations

Food Chemistry, Water Loss, Engineering +12

The Role of Intact Oleosin for Stabilization and Function of Oleosomes

Sania Maurer, Gustav Waschatko, Denise Schach et al. · The Journal of Physical Chemistry B · 2013 · 105 citations

Lipid Storage, Engineering, Molecular Biology +20

Pre-gelatinized tapioca starch and its mixtures with xanthan gum and ι-carrageenan

Natalie Russ, Birgitta I. Zielbauer, Marta Ghebremedhin et al. · Food Hydrocolloids · 2015 · 69 citations

Food Chemistry, Pre-gelatinized Tapioca Starch, Food Biophysics +5

Influence of Nongelling Hydrocolloids on the Gelation of Agarose

Natalie Russ, Birgitta I. Zielbauer, Kaloian Koynov et al. · Biomacromolecules · 2013 · 65 citations

Materials Science, Biopolymer Gel, Engineering +12

Impact of sucrose and trehalose on different agarose-hydrocolloid systems

Natalie Russ, Birgitta I. Zielbauer, Thomas A. Vilgis · Food Hydrocolloids · 2014 · 46 citations

Different Agarose-hydrocolloid Systems, Engineering, Biochemical Engineering +3

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