Yield Stress Dependent Foaming of Edible Crystal-Melt Suspensions von Mishra, Kim, Dufour, Damien, Windhab, Erich J

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Rheology of food materials von Fischer, Peter, Windhab, Erich J.

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Crystallization-Induced Network Formation of Tri- and Monopalmitin at the Middle-Chain Triglyceride Oil/Air Interface von Mishra, Kim, Bergfreund, Jotam, Bertsch, Pascal, Fischer, Peter, Windhab, Erich J

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Physiological fluid interfaces: Functional microenvironments, drug delivery targets, and first line of defense von Bertsch, Pascal, Bergfreund, Jotam, Windhab, Erich J., Fischer, Peter

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Tailoring Emulsions for Controlled Lipid Release: Establishing in vitro–in Vivo Correlation for Digestion of Lipids von Scheuble, Nathalie, Schaffner, Joschka, Schumacher, Manuel, Windhab, Erich J, Liu, Dian, Parker, Helen, Steingoetter, Andreas, Fischer, Peter

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Controlling lipid crystallization across multiple length scales by directed shear flow von Mishra, Kim, Kummer, Nico, Bergfreund, Jotam, Kämpf, Fabian, Bertsch, Pascal, Pauer, Robin, Nyström, Gustav, Fischer, Peter, Windhab, Erich J.

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Exploring the effects of structure and melting on sweetness in additively manufactured chocolate von Burkard, Johannes, Kohler, Lucas, Caciagli, Sophia, Herren, Nicolas, Kozamernik, Mark, Mantovani, Saskia, Windhab, Erich J., Denkel, Christoph

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Drop formation in a co-flowing ambient fluid von Cramer, Carsten, Fischer, Peter, Windhab, Erich J.

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Structural and mechanical anisotropy in plant-based meat analogues von Zink, Joel I., Lutz-Bueno, Viviane, Handschin, Stephan, Dütsch, Cathrina, Diaz, Ana, Fischer, Peter, Windhab, Erich J.

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Influence of flowing fluid property through an elastic tube on various deformations along the tube length von Nahar, Samsun, Dubey, Bipro N., Windhab, Erich J.

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Quantification of Spontaneous W/O Emulsification and its Impact on the Swelling Kinetics of Multiple W/O/W Emulsions von Bahtz, Jana, Gunes, Deniz Z, Syrbe, Axel, Mosca, Nicola, Fischer, Peter, Windhab, Erich J

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Chia seed mucilage - a vegan thickener: isolation, tailoring viscoelasticity and rehydration von Brütsch, Linda, Stringer, Fiona J, Kuster, Simon, Windhab, Erich J, Fischer, Peter

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Gelation of Soy Milk with Hagfish Exudate Creates a Flocculated and Fibrous Emulsion- and Particle Gel von Böni, Lukas, Rühs, Patrick A, Windhab, Erich J, Fischer, Peter, Kuster, Simon

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Baking kinetics of laminated dough using convective and microwave heating von Garg, Anubha, Malafronte, Loredana, Windhab, Erich J.

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Impact of microplastic pollution on breaking waves von Bergfreund, Jotam, Wobill, Ciatta, Evers, Frederic M., Hohermuth, Benjamin, Bertsch, Pascal, Lebreton, Laurent, Windhab, Erich J., Fischer, Peter

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Nonlinear shear and dilatational rheology of viscoelastic interfacial layers of cellulose nanocrystals von van den Berg, Merel E. H., Kuster, Simon, Windhab, Erich J., Sagis, Leonard M. C., Fischer, Peter

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Simultaneous Control of pH and Ionic Strength during Interfacial Rheology of β‑Lactoglobulin Fibrils Adsorbed at Liquid/Liquid Interfaces von Rühs, Patrick A, Scheuble, Nathalie, Windhab, Erich J, Mezzenga, Raffaele, Fischer, Peter

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Emulsion Drops with Complex Interfaces: Globular Versus Flexible Proteins von Erni, Philipp, Windhab, Erich J., Fischer, Peter

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Targeted Inhibition of Enzymatic Browning in Wheat Pastry Dough von Brütsch, Linda, Rugiero, Seline, Serrano, Stéphanie Spoerry, Städeli, Christian, Windhab, Erich J, Fischer, Peter, Kuster, Simon

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The rheology and foamability of crystal-melt suspensions composed of triacylglycerols von Mishra, Kim, Kämpf, Fabian, Ehrengruber, Silas, Merkel, Julia, Kummer, Nico, Pauer, Robin, Fischer, Peter, Windhab, Erich J

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