Jannika Dombrowski

Kone (Switzerland) — Switzerland

Agricultural and Biological Sciences · Life Sciences

13h-index808citations29works1.02yr avg
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Research Topics

Proteins in Food Systems(23), Pickering emulsions and particle stabilization(13), Microencapsulation and Drying Processes(11), Surfactants and Colloidal Systems(3), African Botany and Ecology Studies(3)

Publications29 total

Enhancing the thermal stability of canola protein for ready-to-drink beverage applications: a comprehensive review of strategies
European Food Research and Technology·2025
Methodological approach to characterize the interfacial and foaming properties of carbonated beverages
Journal of Dispersion Science and Technology·2024· 1 cited
Impact of Pretreatments on Protein Digestibility and Chemical and Functional Properties of Selected Underutilized Legumes
ACS Food Science & Technology·2024· 3 cited
Plant proteins for dairy analogs
Elsevier eBooks·2024· 1 cited
List of contributors
Elsevier eBooks·2024
Consumption patterns and usage of selected underutilized legumes in a Ghanaian community
Legume Science·2023· 7 citedOpen Access
Influence of Pea and Potato Protein Microparticles on Texture and Sensory Properties in a Fat-Reduced Model Milk Dessert
ACS Food Science & Technology·2021· 24 cited
Technofunctionality of β-Lg and β-Lg Nanosized Particles at Air/Water and Oil/Water Interfaces as a Function of Structural and Surface Characteristics
ACS Food Science & Technology·2021· 2 cited
On the foaming properties of plant proteins: Current status and future opportunities
Trends in Food Science & Technology·2021· 186 cited
Plant proteins and their colloidal state
Current Opinion in Colloid & Interface Science·2021· 53 cited
Correlation between Physico-Chemical Characteristics of Particulated β-Lactoglobulin and Its Behavior at Air/Water and Oil/Water Interfaces
Foods·2021· 9 citedOpen Access
Foam Structure Preservation during Microwave-Assisted Vacuum Drying: Significance of Interfacial and Dielectric Properties of the Bulk Phase of Foams from Polysorbate 80–Maltodextrin Dispersions
Foods·2021· 7 citedOpen Access
Influence of interfacial characteristics and dielectric properties on foam structure preservation during microwave-assisted vacuum drying of whey protein isolate-maltodextrin dispersions
Journal of Food Engineering·2021· 10 cited
Synchrotron micro-CT for studying coarsening in milk protein-stabilized foams in situ
Colloids and Surfaces A Physicochemical and Engineering Aspects·2020· 8 citedOpen Access
Surface and foaming properties of potato proteins: Impact of protein concentration, pH value and ionic strength
Food Hydrocolloids·2020· 76 citedOpen Access
The Concept of Microwave Foam Drying Under Vacuum: A Gentle Preservation Method for Sensitive Biological Material
Journal of Food Science·2019· 20 citedOpen Access
Structure-Function-Process Relationship for Microwave Vacuum Drying of Lactic Acid Bacteria in Aerated Matrices
Food and Bioprocess Technology·2018· 12 citedOpen Access
Impact of Hydrocolloids and Homogenization Treatment on the Foaming Properties of Raspberry Fruit Puree
Food and Bioprocess Technology·2018· 35 cited
Salt-dependent interaction behavior of β-Lactoglobulin molecules in relation to their surface and foaming properties
Colloids and Surfaces A Physicochemical and Engineering Aspects·2018· 36 cited
Salt-dependent interaction behavior of β-Lactoglobulin molecules in relation to their surface and foaming properties A Physicochemical and engineering aspects
Colloids and Surfaces·2018
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Frequent Co-authors

Ulrich Kulozik(20), Luca Amagliani(4), S. Ambros(4), Matthias Gschwendtner(3), Anja Eggert(3), Alexander Rack(3), Simon Zabler(3), Juliana V.C. Silva(2), Evelyn Dachmann(2), Christophe Schmitt(2), Daniel Saalfeld(2), Daphne Boettger(2), Peter Kubbutat(2), Franziska Kurz(2), Jonas Graetz(2), Pearl Boamah Agyekum(2), Herman Erick Lutterodt(2), Isaac Williams Ofosu(2), Maxime Saffon(1), Florian Johler(1)