Concepedia

Carolin Blach

CB

4

Publications

311

Citations

4

H-Index

2016

Active since

Affiliations

University of Hohenheim(Current)

German Institute of Food Technologies

University of Guelph

Carolin Blach is an author at University of Hohenheim specializing in biomolecular engineering, engineering, and food processing.

Top concepts

EngineeringBiomolecular EngineeringHealthChemistryFood ChemistryFood ProcessingFood TechnologyOrganic ChemistryPolymersRheology

Publications per year

2016–2020

4

Publications

4

Formation and characterization of plant‐based emulsified and crosslinked fat crystal networks to mimic animal fat tissue

Johannes Dreher, Carolin Blach, Nino Terjung et al. · Journal of Food Science · 2020 · 109 citations · Full text

Tissue Engineering, Animal Fat Tissue, Lipid Analysis +22

Revisiting the crystallization behavior of stearyl alcohol : stearic acid (SO : SA) mixtures in edible oil

Carolin Blach, Andrew J. Gravelle, Fernanda Peyronel et al. · RSC Advances · 2016 · 93 citations

Lipid Analysis, Engineering, Supercritical Fluid Chromatography +16

Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system

Andrew J. Gravelle, Carolin Blach, Shai Barbut et al. · European Journal of Lipid Science and Technology · 2017 · 55 citations

Macromolecular Chemistry, Engineering, Organic Chemistry +17

Influence of protein content on plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue

Johannes Dreher, Carolin Blach, Nino Terjung et al. · Food Hydrocolloids · 2020 · 54 citations

Food Colloid, Protein Content, Animal Fat Tissue +5

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