U. Schmidt

Interfacial and emulsifying properties of citrus pectin: Interaction of pH, ionic strength and degree of esterification

U. Schmidt, L. Schütz, Heike P. Schuchmann · Food Hydrocolloids · 2016 · 148 citations

Agriculture, Food Science, Food Chemistry +12

Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions

U. Schmidt, Karen Schmidt, Thomas Kurz et al. · Food Hydrocolloids · 2014 · 142 citations

Agriculture, Food Science, Food Engineering +10

Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin

U. Schmidt, L. Koch, Christine Rentschler et al. · Food Biophysics · 2014 · 118 citations

Agriculture, Biochemistry, Food Science +15

Influence of the degree of esterification on the emulsifying performance of conjugates formed between whey protein isolate and citrus pectin

U. Schmidt, Valerie L. Pietsch, Christine Rentschler et al. · Food Hydrocolloids · 2015 · 77 citations

Agriculture, Biochemistry, Food Science +13

Determination of physical emulsion stabilization mechanisms of wood hemicelluloses via rheological and interfacial characterization

Kirsi S. Mikkonen, Dimitri Merger, Petri Kilpeläinen et al. · Soft Matter · 2016 · 65 citations · Full text

Agriculture, Food Science, Forestry +17