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Chemistry

D-Index
59
Citations
10619
World Ranking
10317
National Ranking
199

Overview

Martin E. Leser is affiliated with the University of Fribourg in Switzerland. Their research primarily spans the fields of Agricultural and Biological Sciences, Materials Science, and Chemistry. The focus areas include Food Science, Materials Chemistry, Spectroscopy, Organic Chemistry, and Molecular Biology.

Their work addresses key topics such as Proteins in Food Systems, Pickering emulsions and particle stabilization, Surfactants and Colloidal Systems, Analytical Chemistry and Chromatography, Microencapsulation and Drying Processes, Food composition and properties, and Mass Spectrometry Techniques and Applications.

Martin E. Leser has contributed articles to various academic journals. Notable recent publications include:

  • Lentil protein stabilized emulsion - Impact of lecithin addition on emulsions properties, 2023, Food Hydrocolloids
  • Depletion-Induced Flocculation of Concentrated Emulsions Probed by Photon Density Wave Spectroscopy, 2020, Langmuir
  • Directed Discovery of Tetrapeptide Emulsifiers, 2022, Frontiers in Chemistry
  • Interfacial structurization between triolein and water from pH and buffer ions, 2024, Journal of Colloid and Interface Science
  • Enzymatic cross-linking of pectin in a high-pressure foaming process, 2020, Food & Function

The frequent publication venues for Martin E. Leser include:

  • Food Hydrocolloids
  • Journal of Colloid and Interface Science
  • Current Opinion in Colloid & Interface Science
  • Langmuir
  • Frontiers in Chemistry

Collaborations are evident with several researchers, including:

  • Tim J. Wooster
  • Matteo Frigerio
  • Stefan Salentinig
  • Judith Wemmer
  • Martin Michel

Best Publications

  • Lipases at interfaces : a review

    P. Reis;K. Holmberg;H. Watzke;M. E. Leser

  • Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (Q-Naturale®)

    Ying Yang;Martin E. Leser;Alexander A. Sher;David Julian McClements

  • Delivery systems for liquid food products

    Laurent Sagalowicz;Martin E. Leser

  • Monoglyceride self-assembly structures as delivery vehicles

    L. Sagalowicz;M.E. Leser;H.J. Watzke;M. Michel

  • Internal structure and colloidal behaviour of covalent whey protein microgels obtained by heat treatment

    Christophe Schmitt;Christian Moitzi;Claudine Bovay;Martine Rouvet

  • Stability of emulsions containing sodium caseinate and dextran sulfate: Relationship to complexation in solution

    Laureline Jourdain;Martin E. Leser;Christophe Schmitt;Martin Michel

  • Structural and dynamic properties of polymer-like reverse micelles

    Peter. Schurtenberger;Roger. Scartazzini;Linda J. Magid;Martin E. Leser

  • Improved oil solubilization in oil/water food grade microemulsions in the presence of polyols and ethanol.

    Nissim Garti;Anan Yaghmur;Martin E. Leser;Veronique Clement

  • Emulsified microemulsions and oil-containing liquid crystalline phases.

    Anan Yaghmur;Liliana De Campo;Laurent Sagalowicz;Martin E Leser

  • Reversible phase transitions in emulsified nanostructured lipid systems.

    Liliana De Campo;Anan Yaghmur;Laurent Sagalowicz;Martin E Leser

  • Thermodynamics, adsorption kinetics and rheology of mixed protein-surfactant interfacial layers.

    Cs. Kotsmar;V. Pradines;V.S. Alahverdjieva;E.V. Aksenenko

  • EMULSIFICATION PROPERTIES OF HYDROCOLLOIDS

    Nissim Garti;Martin E. Leser

  • Fabrication of ultrafine edible emulsions: Comparison of high-energy and low-energy homogenization methods

    Ying Yang;Christopher Marshall-Breton;Martin E. Leser;Alexander A. Sher

  • Oil-Loaded Monolinolein-Based Particles with Confined Inverse Discontinuous Cubic Structure (Fd3m)

    Anan Yaghmur;Liliana De Campo;Stefan Salentinig;Laurent Sagalowicz

  • Mixed layers of sodium caseinate + dextran sulfate: influence of order of addition to oil-water interface.

    Laureline S Jourdain;Christophe Schmitt;Martin E Leser;Brent S Murray

  • Sugar-Ester Nonionic Microemulsion: Structural Characterization.

    Otto Glatter;Doris Orthaber;Anna Stradner;Günther Scherf

  • Control of the internal structure of MLO-based isasomes by the addition of diglycerol monooleate and soybean phosphatidylcholine.

    Anan Yaghmur;Liliana De Campo;Laurent Sagalowicz;Martin E Leser

  • Dynamic surface tension and adsorption kinetics of beta-casein at the solution/air interface.

    R. Miller;V. B. Fainerman;E. V. Aksenenko;M. E. Leser

  • Influence of Surfactants on Lipase Fat Digestion in a Model Gastro-intestinal System

    Pedro M. Reis;Pedro M. Reis;Thomas W. Raab;Jean Y. Chuat;Martin E. Leser

  • Investigating reversed liquid crystalline mesophases

    Laurent Sagalowicz;Raffiaele Mezzenga;Raffiaele Mezzenga;Martin E. Leser

  • Food colloids: self assembly and material science

    Eric Dickinson;Martin E. Leser

Frequent Co-Authors

Reinhard Miller
Reinhard Miller Max Planck Society
V. B. Fainerman
V. B. Fainerman Chalmers University of Technology
Nissim Garti
Nissim Garti Hebrew University of Jerusalem
Jürgen Krägel
Jürgen Krägel Max Planck Society
Otto Glatter
Otto Glatter University of Graz
Anan Yaghmur
Anan Yaghmur University of Copenhagen
Krister Holmberg
Krister Holmberg Chalmers University of Technology
Imre Blank
Imre Blank Zurich University of Applied Sciences
Eric Dickinson
Eric Dickinson University of Leeds
Peter Schurtenberger
Peter Schurtenberger Lund University

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