Christine Rentschler

A new process for the combined recovery of pectin and phenolic compounds from apple pomace

Andreas Schieber, Petra Hilt, Petra Streker et al. · Innovative Food Science & Emerging Technologies · 2003 · 276 citations

Agriculture, Biochemistry, Food Science +11

Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin

U. Schmidt, L. Koch, Christine Rentschler et al. · Food Biophysics · 2014 · 118 citations

Agriculture, Biochemistry, Food Science +15

Influence of the degree of esterification on the emulsifying performance of conjugates formed between whey protein isolate and citrus pectin

U. Schmidt, Valerie L. Pietsch, Christine Rentschler et al. · Food Hydrocolloids · 2015 · 77 citations

Agriculture, Biochemistry, Food Science +13

Improved processes for the conversion of mango peel into storable starting material for the recovery of functional co-products

Andreas Nagel, Sybille Neidhart, Tim Anders et al. · Industrial Crops and Products · 2014 · 26 citations

Engineering, Materials Engineering, Food Processing +6

Processes involving selective precipitation for the recovery of purified pectins from mango peel

Andreas Nagel, Carina Winkler, Reinhold Carle et al. · Carbohydrate Polymers · 2017 · 21 citations

Agriculture, Food Science, Bioseparations +9