Influence of Lowering the pH Value on the Generation of Fibrous Structures of Protein Gels with Different Network Types
Ellwanger, F.; Fuhrmann, M.; Karbstein, H. P.; Saavedra Isusi, G. I.
2024. Gels, 10 (3), Art.-Nr.: 173. doi:10.3390/gels10030173

Influence of Rapeseed Oil on Extruded Plant-Based Meat Analogues: Assessing Mechanical and Rheological Properties
Saavedra Isusi, G. I.; Pietsch, V.; Beutler, P.; Hoehne, S.; Leister, N.
2023. Processes, 11 (7), Art.-Nr.: 1871. doi:10.3390/pr11071871

Emulsions stabilised with pectin-based microgels: Investigations into the break-up of droplets in the presence of microgels
Saavedra Isusi, G. I.; Lohner, N.; Karbstein, H. P.; Schaaf, U. S. van der
2021. Journal of Food Engineering, 294, Art. Nr.: 110421. doi:10.1016/j.jfoodeng.2020.110421

Emulsions stabilised with pectin-based microgels: investigations into the effect of pH and ionic strength on emulsion stability
Saavedra Isusi, G. I.; Weilandt, M.; Majollari, I.; Karbstein, H. P.; Schaaf, U. S. van der
2021. Food & function, 12 (16), 7227–7238. doi:10.1039/D1FO00891A

Polymer or microgel particle: Differences in emulsifying properties of pectin as microgel or as individual polymer chains
Saavedra Isusi, G. I.; Bindereif, B.; Karbstein, H. P.; Schaaf, U. S. van der
2020. Colloids and surfaces / A, 598, Art.-Nr.: 124793. doi:10.1016/j.colsurfa.2020.124793

Microstructures and conformational arrangement in emulsions caused by concentration ratios of pectin-based microgels and oil
Saavedra Isusi, G. I.; Madlindl, L. B.; Karbstein, H. P.; Schaaf, U. S. van der
2020. Colloids and surfaces / A, 602, Article: 125166. doi:10.1016/j.colsurfa.2020.125166

Microgel particle formation: Influence of mechanical properties of pectin-based gels on microgel particle size distribution
Saavedra Isusi, G. I.; Karbstein, H. P.; Schaaf, U. S. van der
2019. Food hydrocolloids, 94, 105–113. doi:10.1016/j.foodhyd.2019.02.053

The pH Modulation during Plant Protein Extrusion: Impact on Meat-Like Structures
Ellwanger, F.; Fuhrmann, M.; Karbstein, H.; Saavedra Isusi, G.
2024, March. Plant Protein Extrusion Conference (2024), Chatham, United Kingdom, March 14–15, 2024

Einfluss des Öl-Mikrogel-Konzentrationsverhältnisses auf die Emulgierwirkung von pektinbasierten Mikrogelpartikeln
Saavedra Isusi, G. I.; Madlindl, L.; Karbstein, H. P.; Schaaf, U. S. van der
2021. Jahrestreffen der ProcessNet-Fachgruppen Lebensmittelverfahrenstechnik, Mischvorgänge, Grenzflächenbestimmte Systeme und Prozesse (2021), Online, March 11–12, 2021

Characterization of the mechanical response of pectin-based gels towards dispersing forces used in top down microgel formation processes
Saavedra Isusi, G. I.; Drieß, A.; Karbstein, H. P.; Schaaf, U. S. van der
2019. 20th Gums and Stabilisers for the Food Industry Conference (2019), San Sebastián, Spain, June 11–14, 2019

Modulation of the fibrous structures of high moisture meat substitutes by altering the pH
Ellwanger, F.; Fuhrmann, M.; Schaaf, U. van der; Karbstein, H.; Saavedra Isusi, G.
2024, April. Annual European Rheology Conference (AERC 2024), Leeds, United Kingdom, April 9–12, 2024

Modulierung der faserartigen Strukturen von nassextrudierten Fleischersatzprodukten durch Veränderung des pH-Wertes
Ellwanger, F.; Fuhrmann, M.; Karbstein, H.; Saavedra Isusi, G.
2024, February. Jahrestreffen der DECHEMA/VDI-Fachgruppe Lebensmittelverfahrenstechnik (2024), Quakenbrück, Germany, February 27–28, 2024

Meat Substitutes as a Source of Protein in the Diet – Influence of Altering the pH on the Formation of Fibrous Structures
Ellwanger, F.; Fuhrmann, M.; Karbstein, H.; Saavedra Isusi, G.
2023, November. DECHEMA Infoday "Food Proteins from Biotechnology" (2023), Frankfurt am Main, Germany, November 30, 2023

Emulsions stabilised with pectin-based microgels: Investigations into the effect of pH and microgel particle concentrations on emulsion stability
Saavedra Isusi, G. I.; Weilandt, M.; Majollari, I.; Martin, D.; Karbstein, H. P.; Schaaf, U. S. van der
2022, June 27. 18th European Student Colloid Conference (ESC 2022), Szeged, Hungary, June 26–30, 2022

Emulsionsstabilisierung mit pektinbasierten Mikrogelen: Einfluss des pH-Wertes und der Ionenstärke auf die Emulsionsstabilität
Martin, D.; Saavedra Isusi, G. I.; Weilandt, M.; Majollari, I.; Karbstein, H. P.; Schaaf, U. S. van der
2022, March 10. Jahrestreffen der ProcessNet-Fachgruppen Lebensmittelverfahrenstechnik und Trocknungstechnik (2022), Frankfurt am Main, Germany, March 10–11, 2022

At interfaces absorbed microgel particles stabilize emulsions
Saavedra Isusi, G. I.; Weilandt, M.; Majollari, I.; Martin, D.; Karbstein, H. P.; Schaaf, U. S. van der
2022. 36th Conference of the European Colloid and Interface (ECIS 2022), Chania, Greece, September 4–9, 2022

Influence of mechanical properties of pectin-based gels on obtained particle size distribution during top down microgel formation
Saavedra Isusi, G. I.; Drieß, A.; Karbstein, H. P.; Schaaf, U. S. van der
2019. Jahrestreffen der ProcessNet-Fachgruppen Agglomerations- und Schüttguttechnik und Lebensmittelverfahrenstechnik (2019), Lausanne, Switzerland, March 5–7, 2019

Structural changes in pectin-based microgel particle suspensions caused by polymer structure and ion strength
Saavedra Isusi, G. I.; Karbstein, H. P.; Schaaf, U. S. van der
2018. Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik (2018), Berlin, Germany, March 5–6, 2018