Theresia Heiden‐Hecht

Foaming characteristics of oat protein and modification by partial hydrolysis

Monika Brückner‐Gühmann, Theresia Heiden‐Hecht, Nesli Sözer et al. · European Food Research and Technology · 2018 · 68 citations

Food Chemistry, Engineering, Biochemistry +7

Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step

Martha L. Taboada, Theresia Heiden‐Hecht, Monika Brückner‐Gühmann et al. · Journal of Food Processing and Preservation · 2021 · 23 citations · Full text

Food Chemistry, Food Colloid, Spray Drying +12

New insights into protein stabilized emulsions captured via neutron and X-ray scattering: An approach with β-lactoglobulin at triacylglyceride-oil/water interfaces

Theresia Heiden‐Hecht, Baohu Wu, Kuno Schwärzer et al. · Journal of Colloid and Interface Science · 2023 · 15 citations

Impact of Saturation of Fatty Acids of Phosphatidylcholine and Oil Phase on Properties of β-Lactoglobulin at the Oil/Water Interface

Theresia Heiden‐Hecht, Stephan Drusch · Food Biophysics · 2021 · 14 citations · Full text

Abstract Oil, Lipid Analysis, Food Colloid +16

Interfacial Properties of β-Lactoglobulin at the Oil/Water Interface: Influence of Starch Conversion Products with Varying Dextrose Equivalents

Theresia Heiden‐Hecht, M. Ulbrich, Stephan Drusch et al. · Food Biophysics · 2020 · 11 citations · Full text