Author

Sarah Schroeder

Observed name: Schroeder, Sarah

Institutions: German Institute of Food Technologies, Ghent University

Observed institutions: German Institute of Food Technologies, Ghent University

ORCID: 0000-0001-6778-8611

Observed ORCID: 0000-0001-6778-8611

OpenAlex ID: A5041170030

Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes

2021 · Marie-Christin Baune, Sarah Schroeder, et al. · Journal of Food Measurement & Characterization · 51

Changes of surface properties of sucrose particles during grinding in a cocoa butter-based suspension and their influence on the macroscopic behavior of the suspension

2024 · Knut Franke, Ute Bindrich, et al. · European Food Research and Technology · 7

Opportunities and challenges to determine surface free energy of chocolates on microscopic scale from atomic force microscopy adhesion measurements

2025 · Sarah Schroeder, Koen Dewettinck, et al. · Ultramicroscopy · 2

Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material

2024 · Sarah Schroeder, Anna Naemi Beiner, et al. · Food Structure · 2

Influence of PET as single-use contact material on gloss and surface properties of chocolate

2024 · Sarah Schroeder, Lena Marie Schimke, et al. · Food Structure · 1

Works count: 6

Citation count: 63

H-index: 2

I10-index: 1