Stephan Drusch - Publications, H-index & Citations

Stephan Drusch

technische universität berlin

51H指数

204论文数

7.8K被引数

收录论文 124

发表时间

Interplay of protein fractions influences gelation behavior of binary mixtures from soy, pea and rapeseed proteins 豆、豌豆和油菜籽蛋白二元混合物中蛋白质组分的相互作用影响其凝胶行为

Food Hydrocolloids

IF12.4

2026-07-08

OAAI

Fangxin Lyu; Stephan Drusch; Martina Klost

When the Disperse Phase Crystallizes: How Surfactant Structure Shapes Interfacial Properties 当分散相结晶时：表面活性剂结构如何塑造界面性质

Langmuir

IF3.9

2026-02-26

OAAI

Kerstin Risse; Stephan Drusch

Timing matters: How delayed emulsifier addition shapes phospholipid-protein interfaces 时机很重要：延迟添加乳化剂如何塑造磷脂-蛋白质界面

Food Hydrocolloids

IF12.4

2026-02-14

OAAI

Jean-Luc Bridot; Stephan Drusch; Kerstin Risse

Regulating the heat stability of protein-phospholipid stabilised oil-water emulsions by changing the phospholipid headgroup or fatty acyl chain 通过改变磷脂头基或脂肪酸链来调节蛋白质-磷脂稳定化的油-水乳液的耐热性

Journal of Colloid and Interface Science

IF9.7

2025-11-21

PREAI

Kerstin Risse; Constantinos V. Nikiforidis; Imogen Morris; Andreas F. Thünemann; Stephan Drusch

Currant pomace fibre: A particle-based approach to stabilise oil-in-water-emulsions 黑加仑皮渣纤维：一种基于颗粒的方法来稳定水包油乳液

Food Hydrocolloids

IF12.4

2025-11-14

OAAI

L.V. Sankowski; K. Nolte; R. Morales-Medina; S. Drusch; M. Brückner-Gühmann

Whey protein-based aerogels: Structural insights, zinc-carrier properties, and zinc bioavailability in Caco-2 cells 乳清蛋白基气凝胶：结构见解、锌载体特性及在Caco-2细胞中的锌生物利用度

Food Hydrocolloids

IF12.4

2025-10-23

OAAI

Helena Kieserling; Jonathan Heine; Baldur Schroeter; Stephan Drusch; Maria Maares; Sascha Rohn; Hajo Haase; Pavel Gurikov; Claudia Keil

Untargeted metabolomic analysis of date seed oil (Phoenix dactylifera L.) using UHPLC-ESI-QTOF-MS - evaluation of the geographical origin effect 无靶向代谢组学分析枣仁油（Phoenix dactylifera L.）的UHPLC-ESI-QTOF-MS方法——评估地理来源效应

Food Chemistry: X

IF8.2

2025-10-14

OAAI

Said El Harkaoui; Katharina N'Diaye; Zoubida Charrouf; Sascha Rohn; Stephan Drusch; Bertrand Matthäus

Advances in large amplitude oscillatory dilatational surface rheology – A review 大振幅振荡膨胀表面流变学的进展——综述

Advances in Colloid and Interface Science

IF19.3

2025-08-05

OAAI

Kerstin Risse; Jack Yang; Anteun de Groot; Gerard Giménez-Ribes; Penghui Shen; Stephan Drusch; Emma B.A. Hinderink; Leonard M.C. Sagis

Influence of mono- and divalent cations on heat induced gelation of protein from mealworm (Tenebrio molitor) at various structural length scales 蚯蚓（Tenebrio molitor）蛋白质在不同结构长度尺度上受单价和多价阳离子影响的热诱导凝胶化作用

Food Hydrocolloids

IF12.4

2025-07-24

OAAI

Martina Klost; Sarah Gleisenberg; Stephan Drusch; Baohu Wu; Olaf Holderer; Henrich Frielinghaus; Stephan Förster; Theresia Heiden-Hecht

Towards understanding particle-protein complexes: Physicochemical, structural, and cellbiological characterization of (3-lactoglobulin interactions with silica, polylactic acid, and polyethylene terephthalate nanoparticles 关于理解颗粒-蛋白质复合物：β-乳球蛋白与二氧化硅、聚乳酸和聚对苯二甲酸乙二醇酯纳米颗粒的物理化学、结构和细胞生物学表征

COLLOIDS AND SURFACES B-BIOINTERFACES

IF5.6

2025-06-10

OAAI

Kieserling, Helena; Sieg, Holger; Heilscher, Jasmin; Drusch, Stephan; Braeuning, Albert; Thuenemann, Andreas F.; Rohn, Sascha

Lactobacillus plantarum in high methoxylated pectin-based encapsulation systems supports gut epithelial wound healing in vitro 高甲氧基化果胶基包封系统中的植物乳杆菌在体外支持肠道上皮伤口愈合

FOOD HYDROCOLLOIDS FOR HEALTH

IF5.1

2025-06-01

OAAI

Felipe Galvez-Jiron; Lucas de Freitas Pedrosa; Luis Silva Lagos; Xin Tang; Traudy Wandersleben; Rodrigo Navia; Stephan Drusch; Francisca Acevedo; Paul de Vos

Pectin-based encapsulation systems for the protection of beneficial bacterial species and impact on intestinal barrier function in vitro

FOOD HYDROCOLLOIDS

IF12.4

2025-03-01

OAAI

Galvez-Jiron, Felipe; Tang, Xin; Gasaly, Naschla; Poncelet, Denis; Wandersleben, Traudy; Drusch, Stephan; Acevedo, Francisca; de Vos, Paul

Adulteration detection in cactus seed oil: Integrating analytical chemistry and machine learning approaches

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2025-01-01

OAAI

El Harkaoui, Said; Cruz, Cristina Ortiz; Roggenland, Aaron; Schneider, Micha; Rohn, Sascha; Drusch, Stephan; Matthaeus, Bertrand

Cysteines in β-lactoglobulin affects its interfacial adsorption and protein film stabilization

JOURNAL OF COLLOID AND INTERFACE SCIENCE

IF9.7

2025-01-01

OAAI

Giefer, Patrick; Heyse, Anja; Drusch, Stephan; Fritsching, Udo

Enzymatic pre-treatment defines the water-binding and rheological properties of dynamic ultra-high-pressure homogenised pea hull suspensions

FOOD HYDROCOLLOIDS

IF12.4

2024-12-01

OAAI

Morales-Medina, R.; Manthei, A.; Drusch, S.

Impact of process conditions and type of plant protein on aggregate formation with whey protein and resulting ricotta-like gel texture

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-12-01

OAAI

Bruehan, Juliane; Gleisenberg, Sarah; Drusch, Stephan

Review on the impact of the molecular structure of pectin on the associative phase separation with proteins

FOOD HYDROCOLLOIDS

IF12.4

2024-11-01

OAAI

Drusch, S.; Eichhorn, M.; Heinert, S.; Weissbrodt, J.; Morales-Medina, R.

Type of pectin affects the functionality of potato protein-pectin conjugates in emulsions

FOOD HYDROCOLLOIDS

IF12.4

2024-11-01

OAAI

Eichhorn, Marina; Sankowski, Larissa Vivienne; Drusch, Stephan; Kastner, Hanna

(Non)linear Interfacial Rheology of Tween, Brij and Span Stabilized Oil-Water Interfaces: Impact of the Molecular Structure of the Surfactant on the Interfacial Layer Stability

LANGMUIR

IF3.9

2024-08-10

OAAI

Risse, Kerstin; Drusch, Stephan

Microencapsulation of flaxseed oil in pea protein-gum arabic complex coacervates delays lipid digestion in liquid yoghurt

FOOD RESEARCH INTERNATIONAL

IF8

2024-07-01

PREAI

Comunian, Talita A.; Freitas, Daniela; Drouin, Gaetan; Maudhuit, Audrey; Roelens, Guillaume; Poncelet, Denis; Drusch, Stephan; Brodkorb, Andre

研究方向