Skip to content

Home Search Authors Pakistan News Saved

SciRah

SciRah does not host or store research papers. Results come live from free, official scholarly APIs, and every paper links back to its original source.

Data sources

OpenAlex
Semantic Scholar
Crossref
CORE
arXiv
PubMed

Privacy policy Terms of service

S. Drusch · SciRah

Researcher profile · Semantic Scholar

S. Drusch

Share profile

S. Drusch — researcher profile on SciRah

h-index: 51
Works: 165
Citations: 8,593

Most-cited papers

reaction kinetics
Y. Roos, S. Drusch
2020Catalysis from A to Z960 citations
Semantic Scholar
Pickering emulsions in foods - opportunities and limitations
Christina Linke, S. Drusch
2018Critical reviews in food science and nutrition263 citations
Semantic Scholar
Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil
S. Grebenteuch, L. Kroh, S. Drusch, S. Rohn
2021Foods184 citations Open access
Semantic Scholar
Saponins - Self-assembly and behavior at aqueous interfaces.
S. Böttcher, S. Drusch
2017Advances in Colloid and Interface Science164 citations
Semantic Scholar
Functional and antioxidant properties of hydrolysates of sardine (S. pilchardus) and horse mackerel (T. mediterraneus) for the microencapsulation of fish oil by spray-drying.
R. Morales-Medina, F. Tamm, A. Guadix, E. Guadix +1 more
2016Food Chemistry150 citations
Semantic Scholar
Structure formation and rheological properties of pea protein-based gels
M. Klost, S. Drusch
2019Food Hydrocolloids130 citations Open access
Semantic Scholar
Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt
K. Kieserling, Tuyet-Oanh Vu, S. Drusch, S. Schalow
2019Food Hydrocolloids125 citations
Semantic Scholar
Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules
F. Tamm, S. Herbst, A. Brodkorb, S. Drusch
2016117 citations
Semantic Scholar
Dynamic adsorption and interfacial rheology of whey protein isolate at oil-water interfaces: Effects of protein concentration, pH and heat treatment
Beibei Zhou, J. Tobin, S. Drusch, S. Hogan
2021Food Hydrocolloids114 citations Open access
Semantic Scholar
Effect of protein aggregation on rheological properties of pea protein gels
M. Klost, Celina Brzeski, S. Drusch
2020Food Hydrocolloids113 citations Open access
Semantic Scholar
Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation
M. Brückner-Gühmann, A. Benthin, S. Drusch
2019Food Hydrocolloids103 citations Open access
Semantic Scholar
Functionalisation of pea protein by tryptic hydrolysis – Characterisation of interfacial and functional properties
M. Klost, S. Drusch
2019Food Hydrocolloids101 citations Open access
Semantic Scholar
Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties
M. Klost, Gerard Giménez-Ribes, S. Drusch
2020Food Hydrocolloids100 citations Open access
Semantic Scholar
Interfacial Properties of Saponin Extracts and Their Impact on Foam Characteristics
S. Böttcher, S. Drusch
2016Food Biophysics96 citations
Semantic Scholar
Interfacial properties of milk proteins: A review.
Beibei Zhou, J. Tobin, S. Drusch, S. Hogan
2020Advances in Colloid and Interface Science78 citations
Semantic Scholar
Current knowledge on the interfacial behaviour limits our understanding of plant protein functionality in emulsions
S. Drusch, M. Klost, H. Kieserling
2021Current Opinion in Colloid & Interface Science74 citations
Semantic Scholar
Impact of enzymatic hydrolysis on the interfacial rheology of whey protein/pectin interfacial layers at the oil/water-interface
F. Tamm, S. Drusch
201773 citations
Semantic Scholar
Towards an increased plant protein intake: Rheological properties, sensory perception and consumer acceptability of lactic acid fermented, oat-based gels
M. Brückner-Gühmann, M. Banović, S. Drusch
2019Food Hydrocolloids71 citations Open access
Semantic Scholar
Complex coacervation of pea protein and pectin: Contribution of different protein fractions to turbidity
Artwin Archut, M. Klost, S. Drusch, H. Kastner
2022Food Hydrocolloids69 citations
Semantic Scholar
Mixtures of Quillaja saponin and beta-lactoglobulin at the oil/water-interface: Adsorption, interfacial rheology and emulsion properties
S. Böttcher, J. Keppler, S. Drusch
201769 citations
Semantic Scholar
Foaming characteristics of oat protein and modification by partial hydrolysis
M. Brückner-Gühmann, Theresia Heiden-Hecht, Nesli Sözer, S. Drusch
2018European Food Research and Technology67 citations Open access
Semantic Scholar
Thermal degradation of citrus pectin in low-moisture environment - Influence of acidic and alkaline pre-treatment
U. Einhorn-Stoll, H. Kastner, Alexandra Urbisch, L. Kroh +1 more
2018Food Hydrocolloids65 citations Open access
Semantic Scholar
Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants
J. Keppler, A. Heyse, Eva Scheidler, M. Uttinger +19 more
2021Food Hydrocolloids60 citations Open access
Semantic Scholar
Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules
P. Moser, V. R. Nicoletti, S. Drusch, M. Brückner-Gühmann
2020Food Hydrocolloids58 citations Open access
Semantic Scholar
Conformational state and charge determine the interfacial stabilization process of beta-lactoglobulin at preoccupied interfaces.
Helena Schestkowa, Tobias Wollborn, A. Westphal, Anja Maria Wagemans +2 more
2019Journal of Colloid and Interface Science57 citations
Semantic Scholar
Oat protein concentrate as alternative ingredient for non-dairy yoghurt-type product.
M. Brückner-Gühmann, E. Vasil'eva, A. Culețu, D. Duță +2 more
2019The Journal of the Science of Food and Agriculture56 citations Open access
Semantic Scholar
FTIR analysis of β-lactoglobulin at the oil/water-interface.
Helena Schestkowa, S. Drusch, A. Wagemans
2019Food Chemistry54 citations
Semantic Scholar
Turbidity in oil-in-water-emulsions - Key factors and visual perception.
Christina Linke, S. Drusch
2016Food Research International52 citations
Semantic Scholar
Oat protein as plant-derived gelling agent: Properties and potential of modification
M. Brückner-Gühmann, Annekatrin Kratzsch, N. Sozer, S. Drusch
202151 citations Open access
Semantic Scholar
Composition of Quillaja saponin extract affects lipid oxidation in oil-in-water emulsions.
Janine Tippel, Katharina Gies, Britta Harbaum-Piayda, A. Steffen-Heins +1 more
2017Food Chemistry50 citations
Semantic Scholar
Effects of temperature and pH on interfacial viscoelasticity, bulk rheology and tribological properties of whey protein isolate-stabilized high internal phase emulsions
Bei-Bei Zhou, S. Drusch, S. Hogan
2023Food Hydrocolloids47 citations
Semantic Scholar
Thermal degradation of citrus pectin in low-moisture environment – Investigation of backbone depolymerisation
U. Einhorn-Stoll, H. Kastner, Alexandra Fatouros, A. Krähmer +2 more
2020Food Hydrocolloids47 citations Open access
Semantic Scholar
Interfacial properties of Quillaja saponins and its use for micellisation of lutein esters.
Janine Tippel, Maren Lehmann, R. von Klitzing, S. Drusch
2016Food Chemistry45 citations
Semantic Scholar
Mixtures of saponins and beta-lactoglobulin differ from classical protein/surfactant-systems at the air-water interface
S. Böttcher, M. Scampicchio, S. Drusch
201645 citations
Semantic Scholar
Conformational state and charge determine the interfacial film formation and film stability of β-lactoglobulin
H. Kieserling, Annika Pankow, J. Keppler, A. Wagemans +1 more
202143 citations Open access
Semantic Scholar
Extraction of low methoxylated pectin from pea hulls via RSM
Friederike Gutöhrlein, S. Drusch, S. Schalow
202043 citations
Semantic Scholar
Impact of microfluidization on the microstructure and functional properties of pea hull fibre
R. Morales-Medina, D. Dong, S. Schalow, S. Drusch
202042 citations
Semantic Scholar
Rheological fingerprinting and tribological assessment of high internal phase emulsions stabilized by whey protein isolate: Effects of protein concentration and pH
Beibei Zhou, S. Drusch, S. Hogan
2022Food Hydrocolloids41 citations Open access
Semantic Scholar
Confined flow behavior under high shear rates and stability of oil/water high internal phase emulsions (HIPEs) stabilized by whey protein isolate: Role of protein concentration and pH.
Beibei Zhou, S. Drusch, S. Hogan
2022Food Research International40 citations Open access
Semantic Scholar
Structure, controlled release mechanisms and health benefits of pectins as an encapsulation material for bioactive food components.
R. Morales-Medina, S. Drusch, F. Acevedo, A. Castro-Álvarez +9 more
2022Food & Function40 citations Open access
Semantic Scholar
Complex coacervation of pea protein and pectin: Effect of degree and pattern of free carboxyl groups on biopolymer interaction
Artwin Archut, S. Drusch, H. Kastner
2022Food Hydrocolloids39 citations
Semantic Scholar
Influence of enzymatic and acidic demethoxylation on structure formation in sugar containing citrus pectin gels
H. Kastner, U. Einhorn-Stoll, S. Drusch
2019Food Hydrocolloids38 citations Open access
Semantic Scholar
Advances of plant-based structured food delivery systems on the in vitro digestibility of bioactive compounds
T. Comunian, S. Drusch, A. Brodkorb
2021Critical reviews in food science and nutrition37 citations Open access
Semantic Scholar
Orange pulp and peel fibres: pectin-rich by-products from citrus processing for water binding and gelling in foods
S. Schalow, Mary Baloufaud, Thibaut Cottancin, J. Fischer +1 more
2018European Food Research and Technology37 citations
Semantic Scholar
Interfacial film formation and film stability of high hydrostatic pressure-treated β-lactoglobulin
H. Kieserling, Ingalisa M. Alsmeier, A. Steffen-Heins, J. Keppler +4 more
202136 citations Open access
Semantic Scholar
Structure formation in sugar containing pectin gels - Influence of gel composition and cooling rate on the gelation of non-amidated and amidated low-methoxylated pectin
H. Kastner, U. Einhorn-Stoll, S. Drusch
201736 citations Open access
Semantic Scholar
Functional and antioxidant properties of whey protein hydrolysate/pectin complexes in emulsions and spray-dried microcapsules
F. Tamm, C. Härter, A. Brodkorb, S. Drusch
201635 citations
Semantic Scholar
The type of gum arabic affects interactions with soluble pea protein in complex coacervation.
T. Comunian, Artwin Archut, L. Gómez-Mascaraque, A. Brodkorb +1 more
2022Carbohydrate Polymers34 citations Open access
Semantic Scholar
Structure and adsorption behavior of high hydrostatic pressure-treated β-lactoglobulin.
H. Kieserling, P. Giefer, M. Uttinger, V. Lautenbach +8 more
2021Journal of Colloid and Interface Science34 citations
Semantic Scholar
Ohmic vs. conventional heating: Influence of moderate electric fields on properties of egg white protein gels
Eike Joeres, Henry Schölzel, S. Drusch, Stefan Toepfl +2 more
2022Food Hydrocolloids31 citations
Semantic Scholar

Frequent co-authors

Invite them to SciRah by sharing their profile.

M. Klost×6
Invite
M. Klost — researcher profile on SciRah
M. Brückner-Gühmann×6
Invite
M. Brückner-Gühmann — researcher profile on SciRah
H. Kastner×6
Invite
H. Kastner — researcher profile on SciRah
S. Hogan×5
Invite
S. Hogan — researcher profile on SciRah

×5

Invite

H. Kieserling — researcher profile on SciRah

S. Böttcher×4

Invite

S. Böttcher — researcher profile on SciRah

Invite

F. Tamm — researcher profile on SciRah

Invite

S. Schalow — researcher profile on SciRah

Invite

A. Brodkorb — researcher profile on SciRah

Invite

Beibei Zhou — researcher profile on SciRah

Invite

J. Keppler — researcher profile on SciRah

U. Einhorn-Stoll×4

Invite

U. Einhorn-Stoll — researcher profile on SciRah