Bruno Leuenberger

Investigation of viscosity and gelation properties of different mammalian and fish gelatins

Bruno Leuenberger · Food Hydrocolloids · 1991 · 167 citations

Food Chemistry, Biopolymer Gel, Food Colloid +7

Influence of encapsulated functional lipids on crystal structure and chemical stability in solid lipid nanoparticles: Towards bioactive-based design of delivery systems

Hanna Salminen, Christina Gömmel, Bruno Leuenberger · Food Chemistry · 2015 · 129 citations

Nanoparticles, Crystal Structure, Encapsulated Functional Lipids +8

Influence of surfactant composition on physical and oxidative stability of Quillaja saponin-stabilized lipid particles with encapsulated ω-3 fish oil

Hanna Salminen, Susanne Aulbach, Bruno Leuenberger et al. · Colloids and Surfaces B Biointerfaces · 2014 · 74 citations

Food Colloid, Oxidative Stability, Surfactant Composition +4

Exchange interactions between orbitally degenerate ions in Ti₂ <i>X</i> ₉ ^3- (<i>X</i>=Cl, Br)

Bruno Leuenberger, Hans U. Güdel · Molecular Physics · 1984 · 37 citations

Exchange Interactions, Engineering, Chemistry +18

Phase separation in amorphous hydrophobically modified starch–sucrose blends: Glass transition, matrix dynamics and phase behavior

David Hughes, Gabriela Badolato Bönisch, Thomas Zwick et al. · Carbohydrate Polymers · 2018 · 34 citations · Full text

Materials Science, Engineering, Glass Transition +7