Yvonne Serfert

Impact of Physicochemical Characteristics on the Oxidative Stability of Fish Oil Microencapsulated by Spray-Drying

Stephan Drusch, Yvonne Serfert, Matteo Scampicchio et al. · Journal of Agricultural and Food Chemistry · 2007 · 187 citations

Food Chemistry, Chemical Engineering, Engineering +15

Chemical stabilisation of oils rich in long-chain polyunsaturated fatty acids during homogenisation, microencapsulation and storage

Yvonne Serfert, Stephan Drusch, Karin Schwarz · Food Chemistry · 2008 · 185 citations

Food Chemistry, Health Sciences, Micro-encapsulation +5

Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose

Stephan Drusch, Yvonne Serfert, Annick van den Heuvel et al. · Food Research International · 2006 · 167 citations

Food Chemistry, Chemical Engineering, Edible Packaging +6

Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof

Yvonne Serfert, Constanze Lamprecht, Chin Ping Tan et al. · Journal of Food Engineering · 2014 · 130 citations · Full text

Engineering, Biochemistry, Biotechnology +6

Microencapsulation of fish oil with <b> <i>n‐</i> </b> octenylsuccinate‐derivatised starch: Flow properties and oxidative stability

Stephan Drusch, Yvonne Serfert, Karin Schwarz · European Journal of Lipid Science and Technology · 2006 · 102 citations

Lipid Analysis, Food Colloid, Food Packaging +25