Philipp L. Fuhrmann

Rheological behaviour of attractive emulsions differing in droplet-droplet interaction strength

Philipp L. Fuhrmann, Swantje Breunig, Guido Sala et al. · Journal of Colloid and Interface Science · 2021 · 86 citations · Full text

Engineering, Materials Science, Colloid Science +16

A tribological approach to astringency perception and astringency prevention

Raisa E.D. Rudge, Philipp L. Fuhrmann, R. Scheermeijer et al. · Food Hydrocolloids · 2021 · 58 citations · Full text

Dentistry, Oral Biology, Food Rheology +14

Clustering of oil droplets in o/w emulsions enhances perception of oil-related sensory attributes

Philipp L. Fuhrmann, L.C.M. Kalisvaart, Guido Sala et al. · Food Hydrocolloids · 2019 · 51 citations · Full text

Agriculture, Chemical Engineering, Food Science +17

Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength

Philipp L. Fuhrmann, Guido Sala, Markus Stieger et al. · Food Research International · 2019 · 44 citations · Full text

Engineering, Biochemistry, Food Science +16

Effect of oil droplet inhomogeneity at different length scales on mechanical and sensory properties of emulsion-filled gels: Length scale matters

Philipp L. Fuhrmann, Guido Sala, Markus Stieger et al. · Food Hydrocolloids · 2019 · 40 citations · Full text

Agriculture, Food Science, Materials Science +17