Philipp L. Fuhrmann

BOKU University

H指数:11

被引数:502

个人简介

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工作经历

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荣誉奖项

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Effect of Non-Covalent Interactions on Arabinoxylan-Protein Cross-Linking and Gluten-Free Batter Stability

非共价相互作用对阿拉伯木聚糖-蛋白质交联作用及无麸质面团稳定性的影响

Foods

IF5.1

2026-02-200

Corrigendum to “Thermo-responsive droplet-droplet interactions in high internal phase emulsions: A strategy for adipose tissue substitution” [Food Hydrocolloids, 166, (October 2025), 111298]

勘误： “高内相乳液中热响应性液滴-液滴相互作用：一种脂肪组织替代策略” [Food Hydrocolloids, 166, (2025年10月), 111298]

Food Hydrocolloids

IF12.4

2026-02-110

OAAI

Encapsulation of betalains from beetroot pomace in protein-gum blends: characterization, antioxidant and color stability analysis

甜菜红素从甜菜根渣中的蛋白质-胶体混合物包封：表征、抗氧化和颜色稳定性分析

Applied Food Research

IF6.2

2026-02-060

OAAI

Characterisation of enzymatically-induced arabinoxylan-protein interactions in gluten-free model batter

无麸质模型面糊中酶促诱导的阿拉伯木聚糖-蛋白质相互作用的表征

Food Hydrocolloids

IF12.4

2026-01-190

OAAI

Physicochemical properties of native and precision fermentation-derived bovine β-casein: structural and functional insights

天然和精准发酵来源的牛β-酪蛋白的物理化学性质：结构与功能洞察

Food Hydrocolloids

IF12.4

2025-07-250

Valorization of soybean residues (Okara): technofunctional properties of okara hydrolyzates using papain

大豆残留物（Okara）的增值利用：利用木瓜蛋白酶制备Okara水解物的技术功能性特性

International Journal of Food Properties

IF3.9

2025-06-260

Effect of non-covalent interactions on gluten-free batter stability and bread properties

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-01-010

OAAI

Di-[trioctyl-(8-phenyloctyl)-phosphonium] pamoate: synthesis and characterization of a novel, highly hydrophobic ionic liquid for the extraction of scandium, thorium and uranium

FRONTIERS IN CHEMISTRY

IF4.2

2024-11-190

OAAI

On the clustering of triacylglycerols in the molten state

PHYSICS OF FLUIDS

IF4.3

2024-02-162

Structure and rheology of oil-continuous capillary suspensions containing water-swellable cellulose beads and fibres

含有水溶胀性纤维素珠和纤维的油连续毛细管悬浮液的结构和流变性

FOOD HYDROCOLLOIDS

IF12.4

2023-05-019

PRE

Structure-rheology relationship in monoolein liquid crystals

JOURNAL OF COLLOID AND INTERFACE SCIENCE

IF9.7

2023-01-017

PRE

Rheological behaviour of attractive emulsions differing in droplet-droplet interaction strength

液滴-液滴相互作用强度不同的有吸引力的乳液的流变行为

JOURNAL OF COLLOID AND INTERFACE SCIENCE

IF9.7

2022-02-0150

OAAI

Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 1: microstructural, thermal, and spectroscopic characterisation

FOOD & FUNCTION

IF5.4

2022-01-0116

PRE

Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 2: rheology and texture

FOOD & FUNCTION

IF5.4

2022-01-0117

PRE

A tribological approach to astringency perception and astringency prevention

FOOD HYDROCOLLOIDS

IF12.4

2021-12-0127

OAAI

Influence of clustering of protein-stabilised oil droplets with proanthocyanidins on mechanical, tribological and sensory properties of o/w emulsions and emulsion-filled gels

FOOD HYDROCOLLOIDS

IF12.4

2020-08-0129

OAAI

Effect of oil droplet inhomogeneity at different length scales on mechanical and sensory properties of emulsion-filled gels: Length scale matters

FOOD HYDROCOLLOIDS

IF12.4

2020-04-0126

OAAI

Characterisation of friction behaviour of intact soft solid foods and food boli

FOOD HYDROCOLLOIDS

IF12.4

2020-03-0121

OAAI

Clustering of oil droplets in o/w emulsions enhances perception of oil-related sensory attributes

FOOD HYDROCOLLOIDS

IF12.4

2019-12-0134

OAAI

Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength

FOOD RESEARCH INTERNATIONAL

IF8

2019-08-0140

OAAI

Philipp L. Fuhrmann

个人简介

教育背景

工作经历

荣誉奖项

研究方向