Concepedia
Statistics
Publications
6
Citations
481
H-Index
Active since
2011
Affiliations
Technische Universität Berlin(Current)
Teagasc - The Irish Agriculture and Food Development Authority
F. Tamm is an author at Technische Universität Berlin specializing in food chemistry, biomolecular engineering, and food engineering.
Top concepts
HealthFood ChemistryFood EngineeringBiomolecular EngineeringEngineeringFood ProcessingRheologyBiochemistryBiotechnologyFood Technology
Publications per year
2011–2016
Functional and antioxidant properties of hydrolysates of sardine (S. pilchardus) and horse mackerel (T. mediterraneus) for the microencapsulation of fish oil by spray-drying
R. Morales‐Medina, F. Tamm, Antonio Guadix et al. · Food Chemistry · 2015 · 140 citations
Food Chemistry, Horse Mackerel, T. Mediterraneus +6
Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules
F. Tamm, S. Herbst, André Brodkorb et al. · Food Hydrocolloids · 2016 · 127 citations
Food Chemistry, Pea Protein, Biomanufacturing +7
Impact of enzymatic hydrolysis on the interfacial rheology of whey protein/pectin interfacial layers at the oil/water-interface
F. Tamm, Stephan Drusch · Food Hydrocolloids · 2016 · 76 citations
Interfacial Layers, Engineering, Food Biophysics +7
Pendant drop tensiometry for the evaluation of the foaming properties of milk-derived proteins
F. Tamm, Glenn R. Sauer, Matteo Scampicchio et al. · Food Hydrocolloids · 2011 · 66 citations
Engineering, Foaming Properties, Mechanical Engineering +9
Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids
F. Tamm, Katharina Gies, Sabrina Diekmann et al. · European Journal of Lipid Science and Technology · 2015 · 40 citations
Food Colloid, Nutrition, Encapsulation Capacity +17
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