Publications by authors named "Benjamin Zeeb"

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Influence of spray drying on the stability of food-grade solid lipid nanoparticles.
Hanna Salminen, Juliane Ankenbrand, Benjamin Zeeb, Gabriela Badolato Bönisch, Christian Schäfer

Food Res Int· May 2019

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Segregation Behavior of Polysaccharide⁻Polysaccharide Mixtures-A Feasibility Study.
Benjamin Zeeb, Theresa Jost, David Julian McClements, Jochen Weiss

Gels· May 2019

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Modulation of the bitterness of pea and potato proteins by a complex coacervation method.
Benjamin Zeeb, Merve Yavuz-Düzgun, Johannes Dreher, Jacob Evert, Timo Stressler

Food Funct· April 2018

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Impact of food structure on the compatibility of heated WPI-pectin-complexes in meat dispersions.
Benjamin Zeeb, Vanessa Schöck, Nicole Schmid, Lisa Majer, Kurt Herrmann

Food Funct· March 2018

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Impact of laccase on the colour stability of structured oil-in-water emulsions.
Catherine K Y Chan, Benjamin Zeeb, David Julian McClements, Jochen Weiss

Food Res Int· July 2017

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Enzyme-Based Strategies for Structuring Foods for Improved Functionality.
Benjamin Zeeb, David Julian McClements, Jochen Weiss

Annu Rev Food Sci Technol· February 2017

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Mixing behaviour of WPI-pectin-complexes in meat dispersions: impact of biopolymer ratios.
Benjamin Zeeb, Vanessa Schöck, Nicole Schmid, Lisa Majer, Kurt Herrmann

Food Funct· January 2017

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Initial Droplet Size Impacts pH-Induced Structural Changes in Phase-Separated Polymer Dispersions.
Chutima Thongkaew, Benjamin Zeeb, Monika Gibis, Jörg Hinrichs, Jochen Weiss

J Food Sci· May 2016

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Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic deposition.
Amir Hossein Saberi, Benjamin Zeeb, Jochen Weiss, David Julian McClements

J Colloid Interface Sci· October 2015

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Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsions.
Benjamin Zeeb, Jochen Weiss, David Julian McClements

Food Chem· August 2015

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Corrections to "Isothermal titration calorimetric analysis on solubilization of an octane oil-in-water emulsion in surfactant micelles and surfactant-anionic polymer complexes" [J. Colloid Interface Sci. 438 (2015) 7-13].
Hui Zhang, Benjamin Zeeb, Hanna Salminen, Jochen Weiss

J Colloid Interface Sci· August 2015

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Solubilization of octane in cationic surfactant-anionic polymer complexes: effect of polymer concentration and temperature.
Hui Zhang, Lingli Deng, Benjamin Zeeb, Jochen Weiss

J Colloid Interface Sci· July 2015

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Reprint of: Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions.
Benjamin Zeeb, Eva Herz, David Julian McClements, Jochen Weiss

J Colloid Interface Sci· July 2015

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Influence of droplet size on the antioxidant activity of rosemary extract loaded oil-in-water emulsions in mixed systems.
Martin E Erdmann, Benjamin Zeeb, Hanna Salminen, Monika Gibis, Ralf Lautenschlaeger

Food Funct· March 2015

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Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pH.
Benjamin Zeeb, Amir Hossein Saberi, Jochen Weiss, David Julian McClements

Soft Matter· March 2015

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Isothermal titration calorimetric analysis on solubilization of an octane oil-in-water emulsion in surfactant micelles and surfactant-anionic polymer complexes.
Hui Zhang, Benjamin Zeeb, Hanna Salminen, Jochen Weiss

J Colloid Interface Sci· January 2015

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Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions.
Benjamin Zeeb, Eva Herz, David Julian McClements, Jochen Weiss

J Colloid Interface Sci· November 2014

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Investigations into aggregate formation with oppositely charged oil-in-water emulsions at different pH values.
Christiane Maier, Benjamin Zeeb, Jochen Weiss

Colloids Surf B Biointerfaces· May 2014

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Solubilization of octane in electrostatically-formed surfactant-polymer complexes.
Hui Zhang, Benjamin Zeeb, Hanna Salminen, Fengqin Feng, Jochen Weiss

J Colloid Interface Sci· March 2014

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Stabilization of food dispersions by enzymes.
Benjamin Zeeb, Lutz Fischer, Jochen Weiss

Food Funct· February 2014

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Influence of layer thickness and composition of cross-linked multilayered oil-in-water emulsions on the release behavior of lutein.
Johanna Beicht, Benjamin Zeeb, Monika Gibis, Lutz Fischer, Jochen Weiss

Food Funct· October 2013

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Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions.
Benjamin Zeeb, Monika Gibis, Lutz Fischer, Jochen Weiss

J Colloid Interface Sci· December 2012

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Isothermal titration calorimetry as a tool to determine the thermodynamics of demicellization processes.
Anne Kessler, Benjamin Zeeb, Bertolt Kranz, Orquídea Menéndez-Aguirre, Lutz Fischer

Rev Sci Instrum· October 2012

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Cross-linking of interfacial layers affects the salt and temperature stability of multilayered emulsions consisting of fish gelatin and sugar beet pectin.
Benjamin Zeeb, Lutz Fischer, Jochen Weiss

J Agric Food Chem· October 2011

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