Eckhard Flöter - Concepedia

Author

Eckhard Flöter

Technische Universität Berlin

Also Known As

E FLOTER, E Flöter, E. Floter, E. Flöter, Eckhard Floter, Eckhard Flöter, Flöter, Eckhard, P.J. Robson

174

Publications

3.6K

Citations

H-Index

102

Concepts

All Affiliations

Technische Universität Berlin Unilever (Netherlands)Wageningen University & Research Delft University of Technology Unilever (United Kingdom)

About

Eckhard Flöter is an author at Technische Universität Berlin specializing in engineering, food chemistry, and chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	23	50	1.7K
2	Health Sciences	17	29	1.5K
3	Medicine	9	9	308
4	Natural Sciences	5	5	178
5	Public Health	4	4	62

Eckhard Flöter

Publications

3.1K

Citations

H-Index

Page 1

	Year	Citations
Structuring of edible oils by alternatives to crystalline fat Mimma Pernetti, K. F. van Malssen, Eckhard Flöter, Current Opinion in Colloid & Interface Science Food ChemistryEdible OilsFood EngineeringPetroleum Refining ProcessEmulsion	2007	374
Structuring of edible oils by long‐chain FA, fatty alcohols, and their mixtures François G. Gandolfo, Arjen Bot, Eckhard Flöter Journal of the American Oil Chemists Society Food ChemistryMaterials ScienceMacromolecular ScienceEngineeringEdible Oils	2004	207
Structuring edible oil with lecithin and sorbitan tri-stearate Mimma Pernetti, K VANMALSSEN, Daniel Kalnin, Food Hydrocolloids Food ChemistryLipid PreparationEdible OilPetroleum Refining ProcessFood Engineering	2006	179
Organogel-Emulsions with Mixtures of β-Sitosterol and γ-Oryzanol: Influence of Water Activity and Type of Oil Phase on Gelling Capability Hassan Sawalha, Ruud den Adel, Paul Venema, Journal of Agricultural and Food Chemistry Food ChemistryBiopolymer GelWater ActivityChemical Enhanced Oil RecoveryEngineering	2012	112
Oleogelation: From Scientific Feasibility to Applicability in Food Products Maria Scharfe, Eckhard Flöter European Journal of Lipid Science and Technology Food ChemistryLipid AnalysisBiomanufacturingFatty AcidsLipid Nutrition	2020	111
Oleogels—Their Applicability and Methods of Characterization Eckhard Flöter, Till Wettlaufer, Valentina Conty, Molecules Food ChemistryOleogels—their ApplicabilityLipid PreparationComprehensive Knowledge BaseEngineering	2021	96
The influence of emulsifiers on the crystallisation behaviour of a palm oil‐based blend Chiara Garbolino, Marta Bartoccini, Eckhard Flöter European Journal of Lipid Science and Technology Materials ScienceFood ChemistryFood ColloidBiomanufacturingFat Blend	2005	92
Phase diagram of mixtures of stearic acid and stearyl alcohol François G. Gandolfo, Arjen Bot, Eckhard Flöter Thermochimica Acta Phase EquilibriumAnalytical ChemistryChemistryPhase SeparationMedicine	2003	82
Comprehensive two-dimensional liquid chromatography×gas chromatography: evaluation of the applicability for the analysis of edible oils and fats Hans‐Gerd Janssen, Wibo Boers, Herrald Steenbergen, Journal of Chromatography A Food ChemistryLipid AnalysisEdible OilsGas ChromatographyFood Analysis	2003	70
Structuring in β-sitosterol+γ-oryzanol-based emulsion gels during various stages of a temperature cycle Arjen Bot, Ruud den Adel, Christos Regkos, Food Hydrocolloids Materials Scienceβ-Sitosterol+γ-oryzanol-based Emulsion GelsBiopolymer GelTemperature CycleEngineering	2010	67

Page 1