U.S. van der Schaaf

Arabinan side-chains strongly affect the emulsifying properties of acid-extracted sugar beet pectins

B. Bindereif, Hendrik Eichhöfer, Mirko Bunzel et al. · Food Hydrocolloids · 2021 · 72 citations

Agriculture, Biochemistry, Food Science +10

Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics

Daniel Wefers, B. Bindereif, U.S. van der Schaaf · Food Hydrocolloids · 2018 · 45 citations

Agriculture, Dairy Science, Food Science +16

Interactions in water in oil in water double emulsions: Systematical investigations on the interfacial properties and emulsion structure of the outer oil in water emulsion

S.M. Neumann, N. Wittstock, U.S. van der Schaaf · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2017 · 43 citations

Engineering, Chemical Engineering, Chemistry +17

Collagen peptide-loaded W₁/O single emulsions and W₁/O/W₂ double emulsions: influence of collagen peptide and salt concentration, dispersed phase fraction and type of hydrophilic emulsifier on droplet stability and encapsulation efficiency

Yeon‐Ji Jo, U.S. van der Schaaf · Food & Function · 2019 · 41 citations · Full text

Pharmacy, Food Science, Pharmaceutics +17

Investigations on the influence of osmotic active substances on the structure of water in oil emulsions for the application as inner phase in double emulsions

S.M. Neumann, I. Scherbej, U.S. van der Schaaf · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2017 · 38 citations

Engineering, Chemical Engineering, Chemistry +17