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Birgitta I. Zielbauer

Observed names: B I Zielbauer, B. I. Zielbauer, Birgitta Schiedt, Birgitta Zielbauer, Dr Birgitta Zielbauer, ZIELBAUER BIRGITTA
ORCID: 0000-0002-9188-5662
Observed ORCID: 0000-0002-9188-5662
OpenAlex ID: A5000694758
Solid-State Nanopore Technologies for Nanopore-Based DNA Analysis
2007 · Ken Healy, Birgitta Schiedt, et al. · Nanomedicine · 205
Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss
2015 · B. I. Zielbauer, J. Franz, et al. · Food Biophysics · 157
The Role of Intact Oleosin for Stabilization and Function of Oleosomes
2013 · Sania Maurer, Gustav Waschatko, et al. · The Journal of Physical Chemistry B · 116
Ion transport and selectivity in nanopores with spatially inhomogeneous fixed charge distributions
2007 · Patricio Ramírez, Vicente Gómez, et al. · The Journal of Chemical Physics · 106
Effect of heat treatment on wheat dough rheology and wheat protein solubility
2013 · Julia Mann, Birgitta Schiedt, et al. · Food Science and Technology International · 104
Transport of ions and biomolecules through single asymmetric nanopores in polymer films
2005 · Birgitta Schiedt, Ken Healy, et al. · Nuclear Instruments and Methods in Physics Research Section B Beam Interactions with Materials and Atoms · 94
Biosensing with Functionalized Single Asymmetric Polymer Nanochannels
2009 · Mubarak Ali, Birgitta Schiedt, et al. · Macromolecular Bioscience · 91
Pre-gelatinized tapioca starch and its mixtures with xanthan gum and ι-carrageenan
2015 · Natalie Russ, Birgitta I. Zielbauer, et al. · Food Hydrocolloids · 77
Influence of Nongelling Hydrocolloids on the Gelation of Agarose
2013 · Natalie Russ, Birgitta I. Zielbauer, et al. · Biomacromolecules · 73
Short‐ and Long‐Range Interactions Governing the Viscoelastic Properties during Wheat Dough and Model Dough Development
2013 · Birgitta Schiedt, Andreas Baumann, et al. · Journal of Texture Studies · 53
Fabrication and functionalization of single asymmetric nanochannels for electrostatic/hydrophobic association of protein molecules
2008 · Mubarak Ali, Veronika Bayer, et al. · Nanotechnology · 53
Impact of sucrose and trehalose on different agarose-hydrocolloid systems
2014 · Natalie Russ, Birgitta I. Zielbauer, et al. · Food Hydrocolloids · 50
Soybean oleosomes studied by small angle neutron scattering (SANS)
2018 · Birgitta I. Zielbauer, Andrew J. Jackson, et al. · Journal of Colloid and Interface Science · 48
Soybean Oleosomes Behavior at the Air–Water Interface
2012 · Gustav Waschatko, Birgitta Schiedt, et al. · The Journal of Physical Chemistry B · 48
Cylindrical nanochannels in ion-track polycarbonate membranes studied by small-angle X-ray scattering
2007 · Gérard Pépy, Peter Boesecke, et al. · Journal of Applied Crystallography · 44
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Interaction of xanthan gums with galacto- and glucomannans. Part II: Heat induced synergistic gelation mechanism and their interaction with salt
2020 · Marta Ghebremedhin, Christine Schreiber, et al. · Journal of Physics Materials · 33
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Comparative Study on Mixing Behavior of Binary Mixtures of Cocoa Butter/Tristearin (CB/TS) and Cocoa Butter/Coconut Oil (CB/CO)
2020 · Bhagyashri L. Joshi, Birgitta I. Zielbauer, et al. · Foods · 29
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Alteration of the structural properties of inulin gels
2018 · Steffen Beccard, Jörg Bernard, et al. · Food Hydrocolloids · 26
Interaction of xanthan gums with galacto- and glucomannans. part I: molecular interactions and synergism in cold gelled systems
2020 · Christine Schreiber, Marta Ghebremedhin, et al. · Journal of Physics Materials · 23
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Microencapsulation of soybean oil by spray drying using oleosomes
2015 · S Maurer, M Ghebremedhin, et al. · Journal of Physics D Applied Physics · 18
Networks: From Rubbers to Food
2016 · B. I. Zielbauer, N. Schönmehl, et al. · Advances in polymer science · 11
Corrigendum: Interaction of xanthan gums with galacto- and glucomannans. Part II: Heat induced synergistic gelation mechanism and their interaction with salt (2020 J. Phys. Mater. 3 034014)
2020 · Marta Ghebremedhin, Christine Schreiber, et al. · Journal of Physics Materials · 3
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Sugars: Erythritol–Sucrose Mixtures out of Equilibrium – Exciting Thermodynamics in the Mouth
2021 · Hannah M. Hartge, Birgitta I. Zielbauer, et al. · CRC Press eBooks
Von zart bis fasrig: Proteindenaturierung im Fleisch
2016 · Birgitta Zielbauer, Thomas A. Vilgis · Nachrichten aus der Chemie
Structure of Interfacial Layers Formed from Rupture of Oleosomes
2014 · ZIELBAUER BIRGITTA, Richard A. Campbell, et al. · Institut Laue-Langevin
Works count: 28
Citation count: 1,463
H-index: 19
I10-index: 21
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