U. V. D. Schaaf

Emulsions stabilised with pectin-based microgels: Investigations into the break-up of droplets in the presence of microgels

H. Karbstein, G. I. S. Isusi, N. Lohner, 2021 .

Polymer or microgel particle: Differences in emulsifying properties of pectin as microgel or as individual polymer chains

H. Karbstein, G. I. S. Isusi, U. V. D. Schaaf, 2020 .

The Diffusion and Coalescence Time Analyzer (DCTA): A novel experimental setup for investigating instability phenomena in double emulsions

H. Schuchmann, U. V. D. Schaaf, S. M. Neumann, 2017 .

Fabrication of Nanoemulsions by Rotor-Stator Emulsification

H. Karbstein, U. V. D. Schaaf, 2018 .

Arabinan side-chains strongly affect the emulsifying properties of acid-extracted sugar beet pectins

M. Bunzel, D. Wefers, H. Karbstein, 2021 .

Investigations on the influence of osmotic active substances on the structure of water in oil emulsions for the application as inner phase in double emulsions

H. Karbstein, U. V. D. Schaaf, S. M. Neumann, 2018 .

Interactions in water in oil in water double emulsions: Systematical investigations on the interfacial properties and emulsion structure of the outer oil in water emulsion

H. Karbstein, U. V. D. Schaaf, S. M. Neumann, 2018 .

Investigations on the relationship between interfacial and single droplet experiments to describe instability mechanisms in double emulsions

H. Karbstein, U. V. D. Schaaf, S. M. Neumann, 2018, Colloids and Surfaces A: Physicochemical and Engineering Aspects.

Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics

D. Wefers, H. Karbstein, U. V. D. Schaaf, 2018, Food Hydrocolloids.

Wheat gluten stabilized emulsions: Influence of homogenization process, pH, and ethanol concentration on droplet breakup and stabilization

J. Schreck, V. Pietsch, H. Karbstein, 2020 .