Marta Ghebremedhin

Physics of agarose fluid gels: Rheological properties and microstructure

Marta Ghebremedhin, Sebastian Seiffert, Thomas A. Vilgis · Current Research in Food Science · 2021 · 114 citations · Full text

Pre-gelatinized tapioca starch and its mixtures with xanthan gum and ι-carrageenan

Natalie Russ, Birgitta I. Zielbauer, Marta Ghebremedhin et al. · Food Hydrocolloids · 2015 · 69 citations

Food Chemistry, Pre-gelatinized Tapioca Starch, Food Biophysics +5

Soybean oleosomes studied by small angle neutron scattering (SANS)

Birgitta I. Zielbauer, Andrew Jackson, Sania Maurer et al. · Journal of Colloid and Interface Science · 2018 · 44 citations

Soybean Oleosomes, Food Biophysics, Structural Biology +2

Interaction of xanthan gums with galacto- and glucomannans. Part II: Heat induced synergistic gelation mechanism and their interaction with salt

Marta Ghebremedhin, Christine Schreiber, Birgitta I. Zielbauer et al. · Journal of Physics Materials · 2020 · 30 citations · Full text

Engineering, Glycobiology, Different Hydrocolloid Solutions +17

Microencapsulation of soybean oil by spray drying using oleosomes

Sania Maurer, Marta Ghebremedhin, Birgitta I. Zielbauer et al. · Journal of Physics D Applied Physics · 2015 · 17 citations

Food Chemistry, Lipid Preparation, Oil Encapsulation Efficiency +11