Concepedia

F. Tamm

FT

6

Publications

481

Citations

6

H-Index

2011

Active since

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

6

Publications

6

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

Rows per page

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