2021
- D. Schick, K. Link, W. Schwack, M. Granvogl, C. Oellig: Analysis of mono-, di-, triacylglycerols, and fatty acids in food emulsifiers by high-performance liquid chromatography–mass spectrometry, European Food Research and Technology 247 (2021), 1023-1034
- M. Blankart, S. Hasenfuss, A. Rupprecht, C. Oellig, W. Schwack, M. Granvogl, J. Hinrichs: The effect of emulsifier by-products on the techno-functional properties of model aerosol whipping cream over a temperature-time load, International Dairy Journal 119 (2021), 104989