Publications concerning Membrane Emulsification

Muschiolik, G., Scherze, I., Preissler, P., Weiss., J., Knoth, A., Fechner, A.,
Multiple Emulsions – Preparation and Stability,
13^th World Congress of Food Science & Technology „Food is Life“, CD Congress Proceedings, 17-21 Sept. 2006, Nantes

Muschiolik G. and Bunjes, H. (Eds.),
Multiple Emulsionen – Herstellung und Eigenschaften,
Behr´s Verlag, ISBN 978-3-89947-339-1, 2007

Muschiolik, G.,
Multidisperse Emulsionssysteme – Innovationspotential für Lebensmittel,
Tagungsband 63. Diskussionstagung des Forschungskreises der Ernährungsindustrie, „Innovationspotentiale in der Lebensmittelproduktion“
S. 39-56, 2005, ISBN 3-925032-41-X

Knoth, A., Scherze, I., Weiß, J., Muschiolik, G.,
Multiple Emulsionen als Werkzeug zur Verkapselung,
Lebensmittelchemie 59 (2005) 124-125

Scherze, I., Weiß, J. Knoth, A. u. Muschiolik, G.,
Membranemulgieren - Eine alternative zu klassischen Verfahren der Emulsionsherstellung,
Lebensmitteltechnik 37 (2005) Heft 1/2, 55-57

Weiss, J., Scherze, I. and Muschiolik, G.,
Polysaccharide gel with multiple emulsion,
Food Hydrocolloids 19 (2005) 605-615

Scherze, I., Knöfel, R. and Muschiolik, G.,
Automated image analysis as a control tool for multiple emulsions,
Food Hydrocolloids 19 (2005) 617-624

Muschiolik, G., Weiß, J. and Scherze, I., 
Microgel as carrier, baking+sweets (2004) 20-23

Muschiolik, G., Weiß, J. und Scherze, I.,
Träger für bioaktive Stoffe in Jogurt, 
Deutsche Milchwirtschaft 55 (11) (2004) 426-429

Muschiolik, G., Weiß, J. und Scherze, I., 
Vom Mikrogel getragen, 
Süsswaren 49 (4) (2004) , 22-24

Muschiolik, G., Scherze, I. and Fischer, J.,
Emulsification with SPG - surface behaviour of different proteins, in „Science and Technology of Membrane and Microsphere“,
Proceedings of the 32^nd SPG Forum, Miyazaki, Japan, 1999, pp. 88-98

Scherze, I., Muschiolik, G., Fischer, J., Marzilger, K. and Schröder, V.,
Öldispergieren mittels Mikroporen zur Erzeugung proteinstabilisierter Emulsionen,
Lebensmittel-Verfahrens- und Verpackungstechnik 44 (1999) 183-188

Scherze, I., Marzilger, K. and Muschiolik, G.,
Emulsification using Micro Porous Glass (MPG): surface behaviour of milk proteins,
Colloids and Surfaces B: Biointerfaces 12 (1999) 213-221

Scherze, I., Marzilger, K., Fischer, J., Bindrich, U. and Muschiolik, G.,
Membran emulsification - influence on interface protein composition,
Poster, 25^th International Dairy Congress, Aarhus, Denmark, 1998

Scherze I., Marzilger, K. and Muschiolik, G.,
Emulgierung von Fetten in Mager- und Buttermilch durch mikroporöses Glas,
Deutsche Milchwirtschaft 49 (1998) 656-669

Scherze, I., Marzilger, K. and Muschiolik, G.,
The surface behaviour of different milk proteins in O/W-systems prepared by Micro Porous Glass (MPG) emulsification,
in „Physico Chemical and Biological Properties of Food Systems: Vol. 2.“ ed. by Z. Haque, Food Systems Functionality Ass., in press

Scherze, I., Marzilger, K. and Muschiolik, G.,
Emulsifying properties of milk proteins using Micro Porous Glass (MPG) emulsification,
Proceedings of the Abstracts of 1998 International Conference on Food Science and Technology, Dallas, USA, 1998

Scherze, I., Marzilger, K. and Muschiolik, G.,
Emulsification using Micro Porous Glass (MPG): Surface behaviour of milk proteins,
Abstracts, FOOD EMULSIONS AND FOAMS Interfaces, Interactions and Stability, Seville, Spain, 1998, p. 119

Muschiolik, G., Dräger, S., Scherze, I., Rawel, H.M. and Stang, M.,
Protein stabilized emulsions prepared by the Micro Porous Glass method,
in „Food Colloids - Proteins, Lipids and Polysaccharides“, ed. by E. Dickinson and B. Bergenstahl, The Royal Soc. of Chem., Spec. Publ. No. 192, 1997, 393-400

Muschiolik, G., Scherze, I., Dräger, S., Rawel, H. M. and Stang, M.,
Protein stabilised emulsions prepared by Micro Porous Glass (MPG) emulsification,
Poster, 3^th International Hydrocolloids Conference, Sydney, Australia, August 1996

Muschiolik, G. and Dräger, S.,
Emulsionsbildung mittels mikroporösem Glas (MPG) - Vergleich der Emulgiereigenschaften unterschiedlicher Molkenproteine,
Deutsche Milchwirtschaft 46 (1995) 1041-1048