2020
- C. Oellig, M. Blankart, J. Hinrichs, W. Schwack, M. Granvogl: Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography–fluorescence detection, Analytical and Bioanalytical Chemistry 412 (2020), 7441-7451
- C. Oellig, K. Link, W. Schwack: Characterization of E 472 food emulsifiers – determination of bound and free fruit acids, free glycerol and ash content, Journal of Chromatography A 1619 (2020), 460946
- C. Oellig, K. Link, W. Schwack: Characterization of E 472 food emulsifiers by high-performance thin-layer chromatography with fluorescence detection and mass spectrometry, Journal of Chromatography A 1618 (2020), 460874
- M. Blankart, C. Oellig, S. Averweg, W. Schwack, J. Hinrichs: Effect of storage at high temperature on chemical (composition) and techno-functional characteristics of E 471 food emulsifiers applied to aerosol whipping cream, Journal of Food Engineering 277 (2020), 109882
- M. Blankart, C. Kratzner, K. Link, C. Oellig, W. Schwack, J. Hinrichs: Technical emulsifiers in aerosol whipping cream – Compositional variations in the emulsifier affecting emulsion and foam properties, International Dairy Journal 102 (2020), 104578