Stefan K. Baier

Oral processing, texture and mouthfeel: From rheology to tribology and beyond

Jason R. Stokes, Michael W. Boehm, Stefan K. Baier · Current Opinion in Colloid & Interface Science · 2013 · 607 citations · Full text

Biomedical Engineering, Salivary Gland, Soft Matter +19

Impact of Preferential Interactions on Thermal Stability and Gelation of Bovine Serum Albumin in Aqueous Sucrose Solutions

Stefan K. Baier, David Julian McClements · Journal of Agricultural and Food Chemistry · 2001 · 114 citations

Food Chemistry, Biopolymer Gel, Preferential Interactions +15

Electrospinning of whey and soy protein mixed with maltodextrin – Influence of protein type and ratio on the production and morphology of fibers

Ines Kutzli, Monika Gibis, Stefan K. Baier · Food Hydrocolloids · 2019 · 109 citations

Nanofiber, Biomanufacturing, Engineering +9

Formation and characterization of plant-based amyloid fibrils from hemp seed protein

Ines Kutzli, Jiangtao Zhou, Ting Li et al. · Food Hydrocolloids · 2022 · 95 citations · Full text

Influence of Maillard reaction conditions on the formation and solubility of pea protein isolate-maltodextrin conjugates in electrospun fibers

Ines Kutzli, Daniela Griener, Monika Gibis et al. · Food Hydrocolloids · 2019 · 88 citations · Full text

Electrospun Fibers, Maillard Reaction Conditions, Biochemistry +9