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Publications by Sonja Bischoff

Formation and Stability of Emulsions Stabilized by Quillaja Saponin-Egg Lecithin Mixtures

Journal of Food Science

English

Related publications

Dispersion State of Protein-Stabilized Magnetic Emulsions.

Chemical and Pharmaceutical Bulletin

English

Evaluation of Soybean Lecithin Stability by Oxygen Absorption Method

Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan

Occupational Health

English

Utilization of Post-Fermentation Yeasts for Yeast Extract Production by Autolysis: The Effect of Yeast Strain and Saponin From Quillaja Saponaria

Journal of the Institute of Brewing

English

Phase Inversion of Ionomer-Stabilized Emulsions to Form High Internal Phase Emulsions (HIPEs)

Physical Chemistry Chemical Physics

Theoretical Chemistry

English

Influence of the Molecular Weight of Carboxymethylcellulose on Properties and Stability of Whey Protein-Stabilized Oil-In-Water Emulsions

Journal of Dairy Science

English

Porous Gelatin Membrane Obtained From Pickering Emulsions Stabilized by Graphene Oxide

English

Study of Some Characteristics of Egg-Lecithin Liposomes Prepared by Extrusion and Freeze-Thawing Method

Bulletin of Pharmaceutical Sciences

Pharmaceutical Science

English

Physical and Oxidative Stability of High Fat Fish Oil-In-Water Emulsions Stabilized With Sodium Caseinate and Phosphatidylcholine as Emulsifiers

Analytical Chemistry

English

Review on Pickering Emulsions Stabilized by Adsorbed Nanoparticles: Structure, Thermodynamics, Cage Effect and Subdiffusion

International Journal of Nanomaterials, Nanotechnology and Nanomedicine

English