| Formation, characterization, and stability of encapsulated hibiscus extract in multilayered liposomes M Gibis, B Zeeb, J Weiss Food Hydrocolloids 38, 28-39, 2014 | 163 | 2014 |
| Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pH B Zeeb, AH Saberi, J Weiss, DJ McClements Soft Matter 11 (11), 2228-2236, 2015 | 107 | 2015 |
| Formation and characterization of filled hydrogel beads based on calcium alginate: Factors influencing nanoemulsion retention and release B Zeeb, AH Saberi, J Weiss, DJ McClements Food Hydrocolloids 50, 27-36, 2015 | 106 | 2015 |
| Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: Characterization and pH-stability B Zeeb, M Gibis, L Fischer, J Weiss Food Hydrocolloids 27 (1), 126-136, 2012 | 103 | 2012 |
| Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions B Zeeb, M Gibis, L Fischer, J Weiss Journal of colloid and interface science 387 (1), 65-73, 2012 | 81 | 2012 |
| Cross-linking of interfacial layers affects the salt and temperature stability of multilayered emulsions consisting of fish gelatin and sugar beet pectin B Zeeb, L Fischer, J Weiss Journal of agricultural and food chemistry 59 (19), 10546-10555, 2011 | 77 | 2011 |
| Controlling lipid digestion using enzyme-induced crosslinking of biopolymer interfacial layers in multilayer emulsions B Zeeb, CL Lopez-Pena, J Weiss, DJ McClements Food Hydrocolloids 46, 125-133, 2015 | 67 | 2015 |
| Enzyme-based strategies for structuring foods for improved functionality B Zeeb, DJ McClements, J Weiss Annual Review of Food Science and Technology 8, 21-34, 2017 | 63 | 2017 |
| Stabilization of food dispersions by enzymes B Zeeb, L Fischer, J Weiss Food & function 5 (2), 198-213, 2014 | 61 | 2014 |
| Influence of spray drying on the stability of food-grade solid lipid nanoparticles H Salminen, J Ankenbrand, B Zeeb, GB Bönisch, C Schäfer, R Kohlus, ... Food Research International 119, 741-750, 2019 | 55 | 2019 |
| Investigations into aggregate formation with oppositely charged oil-in-water emulsions at different pH values C Maier, B Zeeb, J Weiss Colloids and Surfaces B: Biointerfaces 117, 368-375, 2014 | 48 | 2014 |
| Growth phenomena in biopolymer complexes composed of heated WPI and pectin B Zeeb, L Mi-Yeon, M Gibis, J Weiss Food hydrocolloids 74, 53-61, 2018 | 44 | 2018 |
| Theoretical and practical considerations in electrostatic depositioning of charged polymers B Zeeb, C Thongkaew, J Weiss Journal of Applied Polymer Science 131 (7), 2014 | 43 | 2014 |
| Influence of layer thickness and composition of cross-linked multilayered oil-in-water emulsions on the release behavior of lutein J Beicht, B Zeeb, M Gibis, L Fischer, J Weiss Food & function 4 (10), 1457-1467, 2013 | 43 | 2013 |
| Modulation of the bitterness of pea and potato proteins by a complex coacervation method B Zeeb, M Yavuz-Düzgun, J Dreher, J Evert, T Stressler, L Fischer, ... Food & function 9 (4), 2261-2269, 2018 | 38 | 2018 |
| Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions B Zeeb, E Herz, DJ McClements, J Weiss Journal of colloid and interface science 433, 196-203, 2014 | 37 | 2014 |
| Effect of differently sized O/W emulsions loaded with rosemary extract on lipid oxidation in cooked emulsion-type sausages rich in n-3 fatty acids ME Erdmann, R Lautenschlaeger, B Zeeb, M Gibis, J Weiss LWT-Food Science and Technology 79, 496-502, 2017 | 36 | 2017 |
| Impact of heat and laccase on the pH and freeze-thaw stability of oil-in-water emulsions stabilized by adsorbed biopolymer nanoparticles B Zeeb, H Salminen, L Fischer, J Weiss Food biophysics 9, 125-137, 2014 | 36 | 2014 |
| Accessibility of transglutaminase to induce protein crosslinking in gelled food matrices-Influence of network structure L Grossmann, D Wefers, M Bunzel, J Weiss, B Zeeb LWT 75, 271-278, 2017 | 35 | 2017 |
| Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsions B Zeeb, J Weiss, DJ McClements Food chemistry 180, 257-264, 2015 | 35 | 2015 |
