
Publications of Brigitta Zielbauer
All genres
Journal Article (15)
1.
Journal Article
3 (3), 034014 (2020)
Interaction of xanthan gums with galacto- and glucomannans. Part II: Heat induced synergistic gelation mechanism and their interaction with salt. JPhys Materials 2.
Journal Article
3 (3), 034013 (2020)
Interaction of xanthan gums with galacto- and glucomannans. part I: molecular interactions and synergism in cold gelled systems. JPhys Materials 3.
Journal Article
9 (3), 327 (2020)
Comparative Study on Mixing Behavior of Binary Mixtures of Cocoa Butter/Tristearin (CB/TS) and Cocoa Butter/Coconut Oil (CB/CO). Foods 4.
Journal Article
89, pp. 302 - 310 (2019)
Alteration of the structural properties of inulin gels. Food Hydrocolloids 5.
Journal Article
529, pp. 197 - 204 (2018)
Soybean oleosomes studied by small angle neutron scattering (SANS). Journal of Colloid and Interface Science 6.
Journal Article
49 (5), 054001 (2016)
Microencapsulation of soybean oil by spray drying using oleosomes. Journal of Physics D: Applied Physics 7.
Journal Article
56, pp. 180 - 188 (2016)
Pre-gelatinized tapioca starch and its mixtures with xanthan gum and iota-carrageenan. Food Hydrocolloids 8.
Journal Article
11 (1), pp. 34 - 42 (2016)
Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss. Food Biophysics 9.
Journal Article
20 (5), pp. 341 - 351 (2014)
Effect of heat treatment on wheat dough rheology and wheat protein solubility. Food Science and Technology International 10.
Journal Article
41, pp. 44 - 52 (2014)
Impact of sucrose and trehalose on different agarose-hydrocolloid systems. Food Hydrocolloids 11.
Journal Article
117 (44), pp. 13872 - 13883 (2013)
The Role of Intact Oleosin for Stabilization and Function of Oleosomes. Journal of Physical Chemistry B 12.
Journal Article
14 (11), pp. 4116 - 4124 (2013)
Influence of Nongelling Hydrocolloids on the Gelation of Agarose. Biomacromolecules 13.
Journal Article
44 (4), pp. 317 - 332 (2013)
Short- and Long-Range Interactions Governing the Viscoelastic Properties during Wheat Dough and Model Dough Development. Journal of Texture Studies 14.
Journal Article
116 (35), pp. 10832 - 10841 (2012)
Soybean Oleosomes Behavior at the Air-Water Interface. Journal of Physical Chemistry B 15.
Journal Article
21 (15), 155702 (2010)
Nanopores in track-etched polymer membranes characterized by small-angle x-ray scattering. Nanotechnology Book Chapter (1)
16.
Book Chapter
Networks: From Rubbers to Food. In: Designing of Elastomer Nanocomposites: From Theory to Applications, pp. 187 - 233 (Eds. Stöckelhuber, K.; Das, A.; Klüppel , M.). Springer, Cham (2017)