S. Böttcher

Interfacial properties of saponins from Quillaja saponaria Molina and their functionality in dispersed systems

S. Böttcher, 2017 .

Interfacial Properties of Saponin Extracts and Their Impact on Foam Characteristics

S. Drusch, S. Böttcher, 2016, Food Biophysics.

Off-flavour masking of secondary lipid oxidation products by pea dextrin.

S. Drusch, S. Böttcher, U. Steinhäuser, 2015, Food chemistry.

Saponins - Self-assembly and behavior at aqueous interfaces.

S. Drusch, S. Böttcher, 2017, Advances in colloid and interface science.

Mixtures of saponins and beta-lactoglobulin differ from classical protein/surfactant-systems at the air-water interface

M. Scampicchio, S. Drusch, S. Böttcher, 2016 .

Mixtures of Quillaja saponin and beta-lactoglobulin at the oil/water-interface: Adsorption, interfacial rheology and emulsion properties

S. Drusch, S. Böttcher, J. Keppler, 2017 .

Factors Affecting Foamed Emulsions Prepared with an Extract from Quillaja saponaria Molina: Oil Droplet Size, pH and Presence of Beta-Lactoglobulin

S. Drusch, Marina Eichhorn, S. Böttcher, 2017, Food Biophysics.