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Chemistry

D-Index
51
Citations
8274
World Ranking
14084
National Ranking
1025

Overview

Stephan Drusch is affiliated with the Technical University of Berlin in Germany. Their research primarily falls within the Agricultural and Biological Sciences, with a significant focus on Food Science, Plant Science, and Materials Chemistry. Additional subfields include Nutrition and Dietetics as well as Biomaterials.

Their work covers various main topics, including:

  • Proteins in Food Systems
  • Microencapsulation and Drying Processes
  • Polysaccharides Composition and Applications
  • Pickering emulsions and particle stabilization
  • Polysaccharides and Plant Cell Walls
  • Food Chemistry and Fat Analysis
  • Food composition and properties

Stephan Drusch has contributed extensively to several publication venues, with repeated appearances in:

  • Food Hydrocolloids
  • Lebensmittelchemie
  • Journal of Colloid and Interface Science
  • Food Biophysics
  • Foods

Among recent papers, notable publications include:

  • "Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil" (2021) in Foods
  • "Effect of protein aggregation on rheological properties of pea protein gels" (2020) in Food Hydrocolloids
  • "Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties" (2020) in Food Hydrocolloids
  • "Dynamic adsorption and interfacial rheology of whey protein isolate at oil-water interfaces: Effects of protein concentration, pH and heat treatment" (2021) in Food Hydrocolloids
  • "Current knowledge on the interfacial behaviour limits our understanding of plant protein functionality in emulsions" (2021) in Current Opinion in Colloid & Interface Science

Frequent co-authors in Drusch's research activities include:

  • Helena Kieserling
  • R. Morales-Medina
  • Sascha Rohn
  • Hanna Kastner
  • Monika Brückner-Gühmann

Best Publications

  • Pickering emulsions in foods - opportunities and limitations

    Christina Linke;Stephan Drusch

  • Extractable oil in microcapsules prepared by spray-drying: Localisation, determination and impact on oxidative stability.

    S. Drusch;S. Berg

  • Mycotoxins in fruits, fruit juices, and dried fruits.

    S. Drusch;W. Ragab

  • Chemical stabilisation of oils rich in long-chain polyunsaturated fatty acids during homogenisation, microencapsulation and storage.

    Y. Serfert;S. Drusch;K. Schwarz

  • Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose

    Stephan Drusch;Yvonne Serfert;Annick Van Den Heuvel;Karin Schwarz

  • Sugar beet pectin : A novel emulsifying wall component for microencapsulation of lipophilic food ingredients by spray-drying

    Stephan Drusch

  • Impact of Physicochemical Characteristics on the Oxidative Stability of Fish Oil Microencapsulated by Spray-Drying

    Stephan Drusch;Yvonne Serfert;Matteo Scampicchio;Benjamin Schmidt-Hansberg

  • Saponins - Self-assembly and behavior at aqueous interfaces.

    Sandra Böttcher;Stephan Drusch

  • Determination of Nϵ-carboxymethyllysine in milk products by a modified reversed-phase HPLC method

    S Drusch;V Faist;H.F Erbersdobler

  • Patent-based review on industrial approaches for the microencapsulation of oils rich in polyunsaturated fatty acids.

    Stephan Drusch;Saverio Mannino

  • Functional and antioxidant properties of hydrolysates of sardine (S. pilchardus) and horse mackerel (T. mediterraneus) for the microencapsulation of fish oil by spray-drying.

    R. Morales-Medina;F. Tamm;A.M. Guadix;E.M. Guadix

  • Microencapsulation properties of two different types of n-octenylsuccinate-derivatised starch

    S. Drusch;K. Schwarz

  • Microencapsulation of fish oil with n‐octenylsuccinate‐derivatised starch: Flow properties and oxidative stability

    Stephan Drusch;Yvonne Serfert;Karin Schwarz

  • Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules

    F. Tamm;S. Herbst;A. Brodkorb;S. Drusch

  • Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil.

    Sandra Grebenteuch;Lothar W. Kroh;Stephan Drusch;Sascha Rohn

  • Stability of patulin in a juice-like aqueous model system in the presence of ascorbic acid

    S. Drusch;S. Kopka;J. Kaeding

  • Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof

    Yvonne Serfert;Constanze Lamprecht;Chin Ping Tan;Julia Katharina Keppler

  • Structure formation and rheological properties of pea protein-based gels

    Martina Klost;Stephan Drusch

  • Sensory odour profiling and lipid oxidation status of fish oil and microencapsulated fish oil.

    Y. Serfert;S. Drusch;K. Schwarz

  • Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt

    Kenneth Kieserling;Tuyet M. Vu;Stephan Drusch;Sebastian Schalow

  • Interfacial Properties of Saponin Extracts and Their Impact on Foam Characteristics

    Sandra Böttcher;Stephan Drusch

  • Nanofibrous membrane based tyrosinase-biosensor for the detection of phenolic compounds.

    Alessandra Arecchi;Matteo Scampicchio;Stephan Drusch;Saverio Mannino

Frequent Co-Authors

Lothar W. Kroh
Lothar W. Kroh Technical University of Berlin
Sascha Rohn
Sascha Rohn Technical University of Berlin
Heike P. Schuchmann
Heike P. Schuchmann Karlsruhe Institute of Technology
Marco Beyer
Marco Beyer Luxembourg Institute of Science and Technology
Wolfgang Peukert
Wolfgang Peukert University of Erlangen-Nuremberg
Stefano Cesco
Stefano Cesco Free University of Bozen-Bolzano
Tanja Mimmo
Tanja Mimmo Free University of Bozen-Bolzano
Dieter Jahn
Dieter Jahn Technische Universität Braunschweig
Stanislav N. Gorb
Stanislav N. Gorb Kiel University
Regine von Klitzing
Regine von Klitzing Technical University of Darmstadt

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