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Gabriela Itziar Saavedra Isusi

Observed names: G. I. Saavedra Isusi, G.I. Saavedra Isusi, Gabriela I. Saavedra Isusi, Saavedra Isusi, Gabriela
ORCID: 0000-0001-5456-6534
Observed ORCID: 0000-0001-5456-6534
OpenAlex ID: A5012045693
Influence of Rapeseed Oil on Extruded Plant-Based Meat Analogues: Assessing Mechanical and Rheological Properties
2023 · Gabriela Itziar Saavedra Isusi, Valerie Pietsch, et al. · Processes · 43
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Microgel particle formation: Influence of mechanical properties of pectin-based gels on microgel particle size distribution
2019 · G.I. Saavedra Isusi, H.P. Karbstein, et al. · Food Hydrocolloids · 35
Emulsions stabilised with pectin-based microgels: investigations into the effect of pH and ionic strength on emulsion stability
2021 · G. I. Saavedra Isusi, M. Weilandt, et al. · Food & Function · 33
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Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent—Soy Protein vs. Pectin Microgels—On Gel Microstructure, Rheology and Tribology
2022 · Gabriela Itziar Saavedra Isusi, Domenica Paz Puga, et al. · Foods · 28
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Polymer or microgel particle: Differences in emulsifying properties of pectin as microgel or as individual polymer chains
2020 · G.I. Saavedra Isusi, B. Bindereif, et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 24
Influence of Lowering the pH Value on the Generation of Fibrous Structures of Protein Gels with Different Network Types
2024 · Felix Ellwanger, Melanie Fuhrmann, et al. · Gels · 21
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Texturing of Soy Yoghurt Alternatives: Pectin Microgel Particles Serve as Inactive Fillers and Weaken the Soy Protein Gel Structure
2023 · Gabriela Itziar Saavedra Isusi, Johannes Marburger, et al. · Gels · 21
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Emulsions stabilised with pectin-based microgels: Investigations into the break-up of droplets in the presence of microgels
2020 · G.I. Saavedra Isusi, N. Lohner, et al. · Journal of Food Engineering · 20
Microstructures and conformational arrangement in emulsions caused by concentration ratios of pectin-based microgels and oil
2020 · G.I. Saavedra Isusi, L.B. Madlindl, et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 15
Inside the cooling die: in situ SANS to probe structure formation during high-moisture extrusion of soy protein concentrate
2026 · Ekaterina D. Garina, Martijn I. Gobes, et al. · Food Hydrocolloids · 2
Modulating the texture of pea-based meat analogs: Influence of methylcellulose on mechanical and rheological properties of high moisture extrudates
2025 · Gabriela I. Saavedra Isusi, Laurids Pernice, et al. · Food Physics · 2
Alginate-induced structural modification of high-moisture extruded soy and pea protein scaffolds for cultivated meat applications
2026 · Lisa Woelken, Sabrina Bäther, et al. · Food Hydrocolloids
AI-Driven Optimization of Plant-Based Substitutes: Improving Texture Development of Pea-Protein-based Meat Analogues during Extrusion Processes
2026 · Glynis Zolk, Gabriela I. Saavedra Isusi, et al. · Journal of Food Engineering
Anwendung des Megatron Inline-Dispergierers zur Herstellung verschiedener disperser Systeme
2020 · Saavedra Isusi, Gabriela, Leister, Nico, et al. · Repository KITopen (Karlsruhe Institute of Technology)
Characterization of the mechanical response of pectin-based gels towards dispersing forces used in top down microgel formation processes
2019 · G.I. Saavedra Isusi, A. Drieß, et al.
Structural changes in pectin-based microgel particle suspensions caused by polymer structure and ion strength
2018 · G.I. Saavedra Isusi, Heike P. Schuchmann, et al.
Works count: 16
Citation count: 244
H-index: 9
I10-index: 9
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