Enrichment of starch-based extruded cereals with chokeberry (Aronia melanocarpa) pomace: Influence of processing conditions on techno-functional and sensory related properties, dietary fibre and polyphenol content as well as in vitro digestibility |
2022 |
Schmid, V. ; Mayer-Miebach, E.; Behsnilian, D; Briviba, D; Karbstein, H. P.; Emin, M. A. |
LWT DOI: 10.1016/j.lwt.2021.112610 |
Concentration-dependent changes in the reaction behavior of whey proteins: diffusion-controlled or transition state-controlled reactions? |
2021 |
Quevedo, M.; Karbstein, H.P.; Emin, M.A. |
Food Hydrocolloids DOI: 10.1016/j.foodhyd.2021.106745 |
High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure |
2021 |
Wittek, P.; Zeiler, N.; Karbstein, H.P.; Emin, M.A. |
Foods 2021, 10, 102 |
Linking expansion behaviour of extruded potato starch/rapeseed press cake blends to rheological and technofunctional properties |
2021 |
Martin, A.; Osen, R.; Karbstein, H.P.; Emin, M.A. |
Polymers 13(2),215, pp. 1-19 |
Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues |
2021 |
Kendler, C.; Duchardt, A.; Karbstein, H.P.; Emin, M.A. |
Foods 2021, 10(4), 697; https://doi.org/10.3390/foods10040697 |
Scaling of Droplet Breakup in High-Pressure Homogenizer Orifices. Part I: Comparison of Velocity Profiles in Scaled Coaxial Orifices |
2021 |
Preiss, F.J.; Mutsch, B.; Kähler, C.J.; Karbstein, H.P. |
ChemEngineering 2021, 5, 7. https://doi.org/10.3390/chemengineering5010007 |
Numerical analysis of thermal and mechanical stress profile during the extrusion processing of plasticized starch by non-isothermal flow simulation |
2021 |
Emin, M.A.; Wittek, P.; Schwegler, Y. |
J. Food Eng. 2021, 294, 110407, doi:10.1016/j.jfoodeng.2020.110407 |
Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing |
2021 |
Schmid, V.; Trabert, A.; Keller, J.; Bunzel, M.; Karbstein, H.P.; Emin, M.A. |
Foods 2021, 10, 485. https://doi.org/10.3390/foods10030485 |
Influence of Hydrophilic Surfactants on the W1–W2 Coalescence in Double Emulsion Systems Investigated by Single Droplet Experiments |
2021 |
Leister, N.; Karbstein; H.P. |
Colloids Interfaces 2021, 5(2), 21 |
Defined shear and heat treatment of apple pomace: impact on dietary fiber structures and functional properties |
2021 |
Schmid, V.; Trabert, A.; Keller, J.; Bunzel, M.; Karbstein, H.P.; Emin, M.A. |
European Food Research and Technology DOI: 10.1007/s00217-021-03776-0 |
Emulsions stabilised with pectin-based microgels: investigations into the effect of pH and ionic strength on emulsion stability |
2021 |
Saavedra Isusi, G. I.; Weilandt, M.; Majollari, I.; Karbstein, H. P.; van der Schaaf, U. S. |
Food & Function DOI: 10.1039/d1fo00891a |
Extrusion Processing of Pure Chokeberry (Aronia melanocarpa) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds |
2021 |
Schmid, V.; Steck, J.; Mayer-Miebach, E.; Behsnilian, D.; Bunzel, M.; Karbstein, H.P.; Emin, M.A. |
Foods 2021, 10, 518. https://doi.org/10.3390/foods10030518 |
Influence of the Emulsifier System on Breakup and Coalescence of Oil Droplets during Atomization of Oil-In-Water Emulsions |
2020 |
Taboada, M.L.; Leister, N.; Karbstein, H.P.; Gaukel,V. |
ChemEngineering, 4, 47. (online available: https://www.mdpi.com/2305-7084/4/3/47) |
Development of a Pressure Stable Inline Droplet Generator with Live Droplet Size Measurement |
2020 |
Preiss, F.J.; Dagenbach, T.; Fischer, M.; Karbstein, H.P. |
ChemEngineering 2020, 4(4), 60; https://doi.org/10.3390/chemengineering4040060 |
High throughput object recognition and sizing in disperse systems using an image processing tool based on template matching |
2020 |
Völp, A. R.; Fessler, F.; Reiner, J.; Willenbacher, N. |
Chemical Engineering & Technology https://doi.org/10.1002/ceat.201900494 |
Production of starch aerogel in form of monoliths and microparticles |
2020 |
Baudron, V., Taboada, M., Gurikov, P. et al. |
Colloid Polym Sci (2020) online available |
Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems |
2020 |
Quevedo, M.; Kulozik, U.; Karbstein, H.P.; Emin M.A. |
Foods DOI: 10.3390/foods9091196 |
Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties |
2020 |
Schmid, V.; Trabert, A.; Schäfer, J.; Bunzel, M.; Karbstein, H.P.; Emin, M.A. |
Foods, 9 (10), 1385; https://www.mdpi.com/2304-8158/9/10/1385 |
Denaturation Behavior and Kinetics of Single- and Multi-Component Protein Systems at Extrusion-like Conditions |
2020 |
Quevedo, M.; Karbstein, H.P.; Emin, M.A. |
Polymers DOI: 10.3390/polym12092145 |
The Influence of Extrusion Processing on the Gelation Properties of Apple Pomace Dispersions: Involved Cell Wall Components and Their Gelation Kinetics |
2020 |
Schmid, V.; Karbstein, H.P.; Emin, M.A. |
Foods, 9 (11), 1536 DOI: https://doi.org/10.3390/foods9111536 |
Influence of thermomechanical treatment and pH on the denaturation kinetics of highly concentrated whey protein isolate |
2020 |
Quevedo, M.; Karbstein, H.P.; Emin, M.A. |
Journal of Food Engineering DOI: 10.1016/j.jfoodeng.2020.110294 |
Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer |
2020 |
Wittek, P.; Zeiler, N.; Karbstein, H.P.; Emin, M.A. |
Applied Rheology Band 30: Heft 1 online available: https://doi.org/10.1515/arh-2020-0107 |
Evaluating the Stability of Double Emulsions– A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms |
2020 |
Leister, N.; Karbstein, H.P. |
Colloids and Interfaces 4 (1), S. 8. (online available) |
Effect of thermomechanical treatment on the aggregation behaviour and colloidal functionality of β-lactoglobulin at high concentrations |
2020 |
Quevedo, M.; Kulozik, U.; Karbstein, H.P.; Emin, M.A. |
International Dairy Journal DOI: 10.1016/j.idairyj.2020.104654 |
Investigation of the Applicability of Raman Spectroscopy as Online Process Control during Consumer Milk Production |
2020 |
Reiner, J.; Protte, K.; Hinrichs, J. |
ChemEngineering online available: https://doi.org/10.3390/chemengineering4030045 |
The influence of extrusion processing on the gelation properties of apple pomace dispersions: Involved cell wall components and their gelation kinetics |
2020 |
Schmid, V.; Karbstein, H.P.; Azad Emin, M. |
Foods 9(11),1536 |
Impact of defined thermomechanical treatment on the structure and content of dietary fiber and the stability and bioaccessibility of polyphenols of chokeberry (Aronia melanocarpa) pomace |
2020 |
Schmid, V.; Steck, J.; Mayer-Miebach, E.; Behsnilian, D.; Briviba, K.; Bunzel, M.; Karbstein, H.P.; Emin, M.A. |
Food Research International, Volume 134, August 2020, 109232, online available |
Effect of rapeseed press cake and peel on the extruder response and physical pellet quality in extruded fish feed |
2019 |
Martin, A.; Osen, R.; Greiling, A.; Karbstein, H.P.; Emin, M.A. |
Aquaculture, 512 |
High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics |
2019 |
Pietsch, V.; Werner, R.; Karbstein, H.P.; Emin, M.A. |
Journal of Food Engineering, 259, 3-11 |
Kinetics of denaturation and aggregation of highly concentrated β-Lactoglobulin under defined thermomechanical treatment |
2019 |
Quevedo, M.; Kulozik, U.; Karbstein, H.P.; Emin, M.A. |
Journal of Food Engineering, online available |
High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties |
2019 |
Pietsch, V.L.; Bühler, J.M.; Karbstein, H.P.; Emin, M.A. |
Journal of Food Engineering, 251, 11-18 |
Investigation on the influence of high protein concentrations on the thermal reaction behaviour of β-lactoglobulin by experimental and numerical analyses |
2019 |
Quevedo, M.; Jandt, U.; Kulozik, U.; Karbstein, H.P.; Emin, M.A. |
International Dairy Journal, Volume 97, October 2019, Pages 99-110 |
Air-Core-Liquid-Ring (ACLR) Atomization: Influences of Gas Pressure and Atomizer Scale Up on Atomization Efficiency |
2019 |
Wittner, M. O.; Karbstein, H. P.; Gaukel, V. |
Processes 7 (2019), Nr. 3, S. 139 |
High moisture extrusion of wheat gluten: Modeling of the polymerization behavior in the screw section of the extrusion process |
2019 |
Pietsch, V.L.; Schöffel, F.; Rädle, M.; Karbstein, H.P.; Emin, M.A. |
Journal of Food Engineering, 246, 67-74 |
Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behavior |
2018 |
Philipp, C.; Emin, M.A.; Buckow, R.; Silcock, P.; Oey, I. |
Journal Food Engineering. 217, 93 – 100 |
The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation |
2018 |
Dekkers, B.; Emin, M.A.; Boom, R.; van der Goot. A.J. |
Food Hydrocolloids, 79, 273 – 281 |
Serial combination drying processes. A measure to improve quality of dried carrot disks and to reduce drying time |
2018 |
Siebert, T., Gall, V., Karbstein, H. P., Gaukel, V. |
Drying Technology 36 (2), pp. 1–14, online available |
Spray performance and steadiness of an effervescent atomizer and an air-core-liquid-ring atomizer for application in spray drying processes of highly concentrated feeds |
2018 |
Wittner, M. O.; Karbstein, H. P.; Gaukel, V. |
Chemical Engineering and Processing - Process Intensification (2018), Nr. 128, S. 96–102 |
Investigations on the influence of osmotic active substances on the structure of water in oil emulsions for the application as inner phase in double emulsions |
2018 |
Neumann, S-M., Scherbej, I., van der Schaaf, U. S., Karbstein, H. P. |
Colloids and Surfaces A: Physicochemical and Engineering Aspects 538, pp. 56–62 |
Improving the emulsifying properties of whey protein isolate-citrus pectin blends by a novel reactive extrusion approach |
2018 |
Koch, L.; Schuchmann, H.P.; Emin, M.A. |
Journal Food Engineering. 223, 175-188 |
Accuracy analysis of SPH for flow in a model extruder with a kneading element |
2018 |
Wittek, P.; Pereira, G.G.; Emin, M.A.; Lemiale, MV.; Cleary, P.W. |
Chemical Engineering Science Volume 187, 21 September 2018, Pages 256–268, online available |
Pneumatic atomization: Beam steering correction in laser diffraction measurements of spray droplet size distributions |
2018 |
Wittner, M. O.; Karbstein, H. P.; Gaukel, V. |
Applied Sciences 8 (2018), Nr. 10, 1738 |
Multi-scale structural changes of starch and proteins during pea flour extrusion |
2018 |
Kristiawana, M.; Micard, V.; Maladiraa, P.; Alchamieh, C.; Maigreta, J. E.; Réguerrea, A.L.; Emin, M.A.; Della Valle, G. |
Food Research International, 108, 203 – 215 |
Kinetics of wheat gluten polymerization at extrusion-like conditions relevant for the production of meat analog products |
2018 |
Pietsch, V.L., Karbstein, H.P., Emin, M.A. |
Food Hydrocolloids, 85, pp. 102-109, online available |
Interactions in water in oil in water double emulsions: Systematical investigations on the interfacial properties and emulsion structure of the outer oil in water emulsion |
2018 |
Neumann, S. M., Wittstock N., van der Schaaf, U. S., Karbstein, H. P. |
Physicochemical and Engineering aspects (537), pp. 524–531 |
Monitoring the Polymorphic Transformation of a Palm Kernel-Based Emulsion Using Ultrasound |
2018 |
Reiner, J.; Peyronel, F.; Weiss, J.; Marangoni, A.G. |
Food and Bioprocess Technology, April 2018, Volume 11, Issue 4, pp 797–808, online available |
Influence of gelation on ice recrystallization inhibition activity of κ-carrageenan in sucrose solution |
2018 |
Leiter, A., Emmer, P., Gaukel, V. |
Food Hydrocolloids (76), pp. 194–203 |
Energie- und ressourcenschonende Sprühtrocknung von hochviskosen Flüssigkeiten mittels Air-Core-Liquid-Ring (ACLR) Zerstäubung |
2017 |
Wittner, M. O.; Schuchmann, H. P.; Gaukel, V. |
FOOD-Lab (2), S. 53–57 |
Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry |
2017 |
Beck, S.M., Knoerzer, K., Sellahewa, J., Emin, M.A., Arcot, J. |
Journal of Food Engineering
208, pp. 66-76 |
Investigation of the influence of mean droplet size and shear rate on crystallization behavior of hexadecane-in-water dispersions |
2017 |
Abramov, S., Berndt, A., Georgieva, K., Ruppik, P., Schuchmann, H. P. |
Colloids and Surfaces A: Physicochemical and Engineering Aspects 529, pp. 513–522 |
Influence of Defined Shear Rates on Structural Changes and Functional Properties of Highly Concentrated Whey Protein Isolate-Citrus Pectin Blends at Elevated Temperatures |
2017 |
Koch, L., Hummel, L., Schuchmann, H.P., Emin, M.A. |
Food Biophysics
pp. 1-14 |
Analysis of the reaction behavior of highly concentrated plant proteins in extrusion-like conditions |
2017 |
Emin, M. A., Quevedo, M., Wilhelm, M., Karbstein, H. P. |
Innovative Food Science & Emerging Technologies |
Influence of acid hydrolysis and dialysis of k-carrageenan on its ice recrystallization inhibition activity |
2017 |
Leiter, A.; Mailänder, J.; Wefers, D.; Bunzel, M.; Gaukel, V. |
Journal of Food Engineering, 209, 26-35 |
Reaction behaviour of highly concentrated whey protein isolate under defined heat treatments |
2017 |
Koch, L., Emin, M.A., Schuchmann, H.P. |
International Dairy Journal
71, pp. 114-121 |
Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products |
2017 |
Pietsch, V.L.; Emin, M.A.; Schuchmann, H.P. |
Journal of Food Engineering, 198, pp. 28-35, online available |
Structure stability and crystallization behavior of water in oil in water (WOW) double emulsions during their characterization by differential scanning calorimetry (DSC) |
2017 |
Neumann, S.M., van der Schaaf, U.S., Karbstein H. P. |
Journal of Thermal Analysis and Calorimetry |
The Diffusion and Coalescence Time Analyzer DCTA: A novel experimental setup for investigating instability phenomena in double emulsions |
2017 |
Neumann, S. M., van der Schaaf,U. S., Schuchmann, H. P. |
Food Structure, Volume 12, 2017, Pages 103-112 |
A mechanistic approach to analyze extrusion processing of biopolymers by numerical, rheological, and optical methods |
2017 |
Emin, M.A., Schuchmann, H.P. |
Trends in Food Science and Technology
60, pp. 88-95. |
Structural changes and functional properties of highly concentrated whey protein isolate-citrus pectin blends after defined, high temperature treatments |
2017 |
Koch, L., Hummel, L., Schuchmann, H.P., Emin, M.A. |
LWT - Food Science and Technology
84, pp. 634-642 |
Influence of processing conditions on the formation of whey protein-citrus pectin conjugates in extrusion |
2016 |
Koch, L.; Emin, M. A.; Schuchmann H. P. |
Journal of Food Engineering Volume 193, January 2017, Pages 1–9, online available |
Influence of the degree of esterification on the emulsifying performance of conjugates formed between whey protein isolate and citrus pectin |
2016 |
Schmidt, U.S., Pietsch, V.L., Rentschler, C., Kurz, T., Endreß, H.-U., Schuchmann, H.P. |
Food Hydrocolloids, 56, pp. 1-8, online available |
Influence of feed viscosity on the two-phase flow inside the exit orifice of an effervescent atomizer and on resulting spray characeristics |
2015 |
Stähle, P.; Gaukel, V.; Schuchmann, H.P.
|
Food Research International (in press), 2015 |
Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions |
2015 |
Schmidt, U.S.; Schmidt, K.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
|
Food Hydrocolloids, 46, pp. 59-66
|
Effect of temperature and pH value on the UV-C sensitivity of E. coli and L. plantarum |
2015 |
Müller, A., Pietsch, V.L., Schneele, J.S., Stahl, M.R., Greiner, R., Posten, C. |
LWT - Food Science and Technology, 64, (2), pp. 699-705, online available |
Investigating the dynamics of recombinant protein secretion from a microalgal host |
2015 |
Lauersen, K. J.; Huber, I.; Wichmann, J.; Baier, T.; Leiter, A.; Gaukel, V.; Kartushin, V; Rattenholl, A.; Steinweg, C.; von Riesen, L.; Posten, C.; Gudermann, F.; Lutkemeyer, D.; Mussgnug, J. H.; Kruse, O. |
Journal of biotechnology Volume: 215 Pages: 62-71 |
Investigation and application of measurement techniques for the determination of the encapsulation efficiency of O/W/O multiple emulsions stabilized by hydrocolloid gelation |
2015 |
Schmidt, U. S.; Bernewitz, R.; Guthausen, G.; Schuchmann, H. P.
|
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 475 (1), pp. 55-61
|
Measurement of the true melt temperature in a twin-screw extrusion processing of starch based matrices via infrared sensor |
2015 |
Emin, M.A., Teumer, T., Schmitt, W., Rädle, M., Schuchmann, H.P. |
Journal of Food Engineering
170, pp. 119-124, online available |
Design of a Cone-Cone Shear Cell to Study Emulsification Characteristics |
2015 |
Merkel, T., Emin, M.A., Schch, A., Schuchmann, H.P. |
Chemical Engineering and Technology
38(2), pp. 304-310, online available |
Influence of Degree of Gelatinization on Expansion of Extruded, Starch-Based Pellets during Microwave Vacuum Processing |
2014 |
Kraus, S.; Enke, N.; Gaukel, V.; Schuchmann, H. P.
|
Journal of Food Process Engineering, 37 (3) 220-228, 2014
|
Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin |
2014 |
Schmidt, U. S.; Koch, L.; Rentschler, C.; Kurz, T.; Endreß, H. U.; Schuchmann, H. P.
|
Food Biophysics, online available
|
Enhancement of convective drying by application of airborne ultrasound – A response surface approach |
2014 |
Beck, S. M.; Sabarez, H.; Gaukel, V.; Knoerzer, K.
|
Ultrasonics Sonochemistry, 21 (6) 2144-2150, 2014
|
Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food |
2014 |
Hirth, M.; Leiter, A.; Beck, S.M.; Schuchmann, H.P. |
Journal of Food Engineering 125 (2014) 139-146 |
Extrudieren von hochviskosen Pyrolysekoks-Pasten |
2014 |
Nicoleit, T.; Niebel, A.; Wernet, F.; Elhami, O.-H.; Müller, T.; Antusch, S.; Emin, M.A.; Dahmen, N.; Sauer, J. |
Tagungsband der DGMK-Fachbereichstagung “Konversion von Biomassen”, Rotenburg a. d. Fulda, Germany, pp. 237 - 243 |
Factors Influencing the Microwave-Induced Expansion of Starch-Based Extruded Pellets under Vacuum |
2014 |
Kraus, S.; Schuchmann, H. P.; Gaukel, V.
|
Journal of Food Process Engineeering, (37) 264-272, 2014
|
Synergism of different fish antifreeze proteins and hydrocolloids on recrystallization inhibition of ice in sucrose solutions |
2014 |
Gaukel, V.; Leiter, A.; Spieß, W. |
Journal of Food Engineering 141 (2014) 44–50 |
Structure of and diffusion in O/W/O double emulsions by CLSM and NMR–comparison with W/O/W |
2014 |
Bernewitz, R.; Schmidt, U.S.; Schuchmann, H.P.; Guthausen, G. |
Colloids and Surfaces A: Physicochemical and Engineering Aspects, in press, online available |
Investigation on the applicability of the effervescent atomizer in spray drying of foods: Influence of liquid viscosity on nozzle internal two-phase flow and spray characteristics |
2014 |
Stähle, P.; Gaukel, V.; Schuchmann, H.P.
|
Journal of Food Process Engineering (early view), 2014 |
Thermophysical Properties of the Binary Mixture of Water + Diethylmethylammonium Trifluoromethanesulfonate and the Ternary Mixture of Water + Diethylmethylammonium Trifluoromethanesulfonate + Diethylmethylammonium Methanesulfonate |
2014 |
Merkel, N.C.; Römich, C.; Bernewitz, R.; Künemund, H.; Gleiß, M.; Sauer, S.; Schubert, T.J.S.; Guthausen, G.; Schaber, K.-H. |
Journal of Chemical & Engineering Data, 59, 560-570, 2014 |
Analysis of the dispersive mixing efficiency in a twin–screw extrusion processing of starch based matrix |
2013 |
Emin, M. A.,; Schuchmann, H. P. |
Journal of Food Engineering |
Effervescent Atomization of Polyvinylpyrrolidone Solutions: Influence of Liquid Properties and Atomizer Geometry on Liquid Breakup and Spray Characteristics |
2013 |
Schröder, J.; Günther, A.; Wirth, K.-E.; Schuchmann, H.P.; Gaukel, V. |
Atomization and Sprays, 23 (1), 1-23, 2013 |
Charaterisation of the spray-drying behavior of emulsions containing oil droplets with a structured interface |
2013 |
Serfert, Y.; Schröder, J.; Mescher, A.; Laackmann, J.; Shaikh, M.Q.; Rätzke, K.; Gaukel, V.; Schuchmann, H.P.; Walzel, P.; Moritz, H.-U.; Drusch. S.; Schwarz, K. |
Journal of Microencapsulation, 30 (4), 325–334, 2013 |
Spray drying behaviour and functionality of emulsions with b-lactoglobulin/pectin interfacial complexes |
2013 |
Serfert, Y.; Schröder, J.; Mescher, A.; Laackmann, J.; Rätzke, K.; Shaikh, M. Q.; Gaukel, V.; Moritz, H.-U.; Schuchmann, H. P.; Walzel, P.; Schwarz, K.; Drusch, S.
|
Food Hydrocolloids, 31 (2) 438-445, 2013
|
Mikrowellenunterstützte Kakaoröstung: Einfluss des Energieeintrags auf physikalische Eigenschaften des Kakao und den Energiebedarf |
2013 |
Schröder, J.; Schwarz, D.; Gaukel, V.; Schuchmann, H. P.
|
süsswaren Technik + Wirtschaft, (58) 18-21, 2013
|
Entwicklung einer kontinuierlichen Mikrowellen-Vakuumtrocknungsanlage mit hexagonalem Verfahrensraum: Development of a Continuous Microwave Vacuum Drying Processor with a Hexagonal Cross-Section of the Cavity |
2013 |
Kraus, S.; Schuchmann, H. P.; Merk, D.; Gaukel, V.
|
Chemie Ingenieur Technik, 85 (12) 1946-1950, 2013
|
Characterisation of multiple emulsions by NMR spectroscopy and diffusometry |
2013 |
Bernewitz, R.; Dalitz, F.; Köhler, K.; Schuchmann, H.P.; Guthausen, G. |
Microporous and Mesoporous Materials, 178, 69-73, 2013, online available |
Droplet breakup and coalescence in a twin-screw extrusion processing of starch based matrix |
2013 |
Emin, M. A.; Schuchmann, H. P. |
Journal of Food Engineering |
Emulsification of particle loaded droplets with regard to miniemulsion polymerization |
2013 |
Hecht, L. L., Merkel, T., Schoth, A., Muñoz-Espí, R., Köhler, K., Landfester, K., Schuchmann H.P. |
Chem. Eng. J., 229, 206-216 |
A multiple-step slit die rheometer for rheological characterization of extruded starch melts |
2013 |
Horvat, M.; Emin, M. A.; Hochstein, B. ; Willenbacher, N.; Schuchmann, H. P. |
Journal of Food Engineering |
Production of W/O/W (water-in-oil-in-water) multiple emulsions: droplet breakup and release of water, Journal of Colloid and Interface Science |
2013 |
Schuch, A.; Deiters, P.; Henne, J.; Köhler, K.; Schuchmann, H.P. |
Journal of Colloid and Interface Science, 402 157-164, 2013 |
Drying Kinetics and Expansion of Non-predried Extruded Starch-Based Pellets during Microwave Vacuum Processing |
2013 |
Kraus, S.; Solyom, K.; Schuchmann, H. P.; Gaukel, V.
|
Journal of Food Process Engineering (36) 763-773, 2013.013
|
Vergleich von Methoden zur Pulsationsmessung an innenmischenden Zweistoffdüsen |
2013 |
Schlinge, B.; Schröder, J.; Gaukel, V.; Schuchmann, H.P.; Walzel P. |
Chemie Ingenieur Technik, accepted |
Effervescent atomization: A new atomizing technique for the energy-efficient spray drying of food liquids with high viscosity |
2013 |
Stähle, P.; Schröder, J.; Kleinhans, A.; Schuchmann, H. P.; Gaukel, V.
|
International Dairy Magazine, 44 (8) 26-28, 2013
|
Drying Kinetics and Expansion of Non-predried Extruded Starch-Based Pellets during Microwave Vacuum Processing |
2013 |
Kraus, S.; Solyom, K.; Schuchmann, H. P.; Gaukel, V.
|
Journal of Food Process Engineering (36) 763-773, 2013
|
Characterization of the spray drying behavior of emulsions containing oil droplets with a structured interface |
2013 |
Serfert, Y.; Schröder, J.; Mescher, A.; Laackmann, J.; Shaikh, M. Q.; Rätzke, K.; Gaukel, V.; Schuchmann, H. P.; Walzel, P.; Moritz, H.-U.; Schwarz, K.; Drusch, S.
|
Journal of Microencapsulation, 30 (4) 325-335, 2013
|
Dielectric properties of grape marc: Effect of temperature, moisture content and sample preparation method |
2013 |
Solyom, K.; Kraus, S.; Mato, R. B.; Gaukel, V.; Schuchmann, H. P.; Cocero, M. J.
|
Journal Of Food Engineering, 119 (1) 33-39, 2013
|
Spray drying behaviour and functionality of emulsions with β-lactoglobulin/pectin interfacial complexes |
2013 |
Serfert, Y.; Schröder, J.; Mescher, A.; Laackmann, J.; Shaikh, M.Q.; Rätzke, K.; Gaukel, V.; Schuchmann, H.P.; Walzel, P.; Moritz, H.-U.; Drusch. S.; Schwarz, K. |
Food Hydrocolloids, 31 (2), 438–445, 2013 |
Influence of the second emulsification step during production of W/O/W multiple emulsions: Comparison of different methods to determine encapsulation efficiency in W/O/W emulsions |
2013 |
Schuch, A.; Tonay, A.N.; Köhler, K.; Schuchmann, H.P. |
Canadian Journal of Chemical Engineering, 2013 |
Vergleich von Methoden zur Pulsationsmessung an innenmischenden Zweistoffdüsen |
2013 |
Schlinge, B.; Schröder, J.; Gaukel, V.; Schuchmann, HP.; Walzel P. |
Chemie Ingenieur Technik, 85 (10), 1568-1574 |
Determination of the ideal surfactant concentration in miniemulsion polymerization |
2013 |
Hecht, L. L.; Schoth, A.; Muñoz-Espí, R.; Javadi, A.; Köhler, K.; Miller, R.; Landfester, K.; Schuchmann H.P.
|
Macromol. Chem. Phys.,214,7,812-823
|
Influence of medium-chain triglycerides on expansion and rheological properties of extruded corn starch |
2013 |
Horvat, M.; Emin, M. A.; Hochstein, B.; Willenbacher, N.; Schuchmann, H. P. |
Carbohydrate Polymers |
Influence of the Surfactant Concentration on Miniemulsion Polymerization for the Preparation of Hybrid Nanoparticles |
2012 |
Hecht, L. L., Wagner, C., Özcan, Ö., Eisenbart, F., Köhler, K., Landfester, K., Schuchmann, H. P. |
Macromol. Chem. Phys., 213 (20), 2165-2173, 2012 |
Abrasion in high-pressure homogenization orifices: A new method to quantify the erosivity of particle loaded liquids |
2012 |
Hecht, L. L., Schlender, M., Köhler, K., Schuchmann, H. P.
|
Wear 289 (2012) 138–144
|
Ansatz zur Beschreibung der zerkleinerungsrelevanten Strömungsverhältnisse beim Emulgieren von W/O-Emulsionen mit Lochblenden |
2012 |
Wolf, F.; Schuch, A.; Köhler, K.; Schuchmann, H.P.
|
Chemie Ingenieur Technik, Volume 84 (12), pp 2215-2220
|
Influence of mixing on the precipitation of zinc oxide nanoparticles with the miniemulsion technique |
2012 |
Winkelmann, M.; Schuler, T.; Uzunogullari, P.; Winkler, C.A.; Gerlinger, W.; Sachweh, B.; Schuchmann, H.P. |
Chem Eng Sci 81, S.209-219 |
Influence of a Nonionic Surfactant on the Preparation of Polymer Dispersions by Precipitation Under Shear |
2012 |
Kelemen, K.; Engel, R.; Hecht, L.; Schuchmann, H.P.; Holtze, C. |
Macromolecular Materials and Engineering, 2012 |
Miniemulsions for the production of nanostructured particles |
2012 |
Hecht, L. L., Winkelmann, M., Wagner, C., Landfester, K., Gerlinger, W., Sachweh, B., Schuchmann, H. P. |
Chem. Eng. Technol., 35 (9), 1670-1676, 2012 |
Retention of beta-carotene as a model substance for lipophilic phytochemicals during extrusion cooking |
2012 |
Emin, M.A.; Mayer-Miebach, E.; Schuchmann, H.P. |
LWT Food Science & Technology 48 (2):302-307, 2012. |
Effects of spray drying on physical properties, total phenolic content and antioxidant activity of carob molasses |
2012 |
Akkaya, Z.; Schröder, J.; Tavman, S.; Kumcuoglu, S.; Schuchmann, H.P.; Gaukel, V. |
International Journal of Food Engineering, 8 (4), 2012 |
Analysis of W1/O/W2 Double Emulsions with CLSM: Statistical Image Processing for Droplet Size Distribution |
2012 |
Schuster, S.; Bernewitz, R.; Guthausen, G.; Zapp, J.; Greiner, A.M.; Köhler, K.; Schuchmann, H.P. |
Chemical Engineering and Science, 81, 84-90, 2012 |
Formation of oil droplets in plasticized starch matrix in simple shear flow |
2012 |
Emin, M.A.; Hardt, N.; van der Goot, A.J.; Schuchmann, H.P. |
Journal of Food Engineering 112 (3):200-2007, 2012 |
Coalescence of oil droplets in plasticized starch matrix in simple shear flow |
2012 |
Emin, M.A.; Schmidt, U.; van der Goot, A. J.; Schuchmann, H. P. |
Journal of Food Engineering |
Stability of anthocyanins in high pressure homogenization |
2012 |
Frank, K.; Köhler, K.; Schuchmann, H. P. |
Food Chemistry, 130, (3), 716-719, 10.1016/j.foodchem. 2011.07.086, 2012 |
Differential scanning calorimetry (DSC) in multiple W/O/W emulsions |
2012 |
Schuch, A.; Köhler, K.; Schuchmann, H.P. |
Journal of Thermal Analysis and Calorimetry; DOI: 10.1007/s10973-012-2751-2 |
In vitro toxicity of amorphous silica nanoparticles in human colon carcinoma cells |
2012 |
Gehrke, H.; Frühmesser, A.; Pelka, J.; Esselen, M.; Hecht
|
Nanotoxicology, 2012 |
Viscosity ratio: A key factor for control of oil drop size distribution in effervescent atomization of oil-in-water emulsions |
2012 |
Schröder, J.; Kleinhans, A.; Serfert, Y.; Drusch, S.; Schuchmann, H.P.; Gaukel, V. |
Journal of Food Engineering, 111 (2), 265-271, 2012 |
Impact of effervescent atomization on oil drop size distribution of atomized oil-in-water emulsions |
2011 |
Schröder, J.; Werner, F.; Gaukel, V.; Schuchmann, H. P. |
Procedia Food Science, 1, 138-144, 2011 |
Transfer of hydrophilic dyes from the water to the oil-phase of W/O-emulsions during emulsification |
2011 |
Frank, K.; Leick, S.; Skrebek, S.; Köhler, K.; Rehage, H.; Schuchmann, H. P. |
Coll. Surf. A: Physicochem. Eng. Aspects, 2011 (submitted) |
Controlled droplet size distribution in ultrasonic spray pyrolysis |
2011 |
Bogovic, J.; Schwinger, A.; Stopic, S.; Schröder, J.; Gaukel, V.; Schuchmann, H.P.; Friedrich, B. |
Metall, 65 (10), 455-459, 2011 |
Stability of anthocyanin-rich W/O/W-emulsions designed for intestinal release in gastrointestinal environment |
2011 |
Frank, K.; Walz, E.; Gräf, V.; Greiner, R.; Köhler,K.; Schuchmann, H.P. |
Journal of Controlled Release, 2011 (submitted) |
Entwicklung eines modularen Trocknungsprozessors zur Anwendung kombinierter Trocknungsverfahren |
2011 |
Kraus, S.; Rother, M.; Steimle, P.; Gaukel, V.; Schuchmann, H. P.; Merk, D. |
Chemie Ingenieur Technik, 83 (6), 888-892, 2011 |
Surfactant Concentration Regime in Miniemulsion Polymerization for the Formation of MMA Nanodroplets by High-Pressure Homogenization |
2011 |
Hecht, L.; Wagner, C.; Landfester, K.; Schuchmann, H.P. |
Langmuir, 2011 |
Attenuated Total Reflection Infrared (ATR-IR) Spectroscopy of a Water-in-Oil Emulsion |
2011 |
Kiefer, J.; Frank, K.; Schuchmann, H. P. |
Applied Spectroscopy, 65, (9), 1024-1028, 10.1366/11-06323, 2011 |
NMR on Emulsions: Characterisation of Liquid Dispersed Systems |
2011 |
Bernewitz, R.; Guthausen, G.; Schuchmann, H.P. |
Magnetic Resonance in Chemistry, 49 (Special Issue Review), 93-104, 2011 |
In vitro Pancreatic assay as a powerful tool for simulating the digestion of W1/O/W2-emulsions |
2011 |
Oidtmann, J.; Frank, K.; Noack, A.; Klein, S.; Schuchmann, H.P.; Mäder, K. |
International Dairy Journal, 2011 (submitted) |
Formulation of labile hydrophilic ingredients in multiple emulsions: Influence of the formulation's composition on the emulsion's stability and on the stability of entrapped bioactives |
2011 |
Frank, K.; Köhler, K.; Schuchmann, H. P. |
Journal of Dispersion Science and Technology, 32, 1-6, 2011 |
Characterization of gelatinized corn starch suspensions and resulting drop size distributions after effervescent atomization |
2011 |
Schröder, J.; Kraus, S.; Rocha, B.B.; Gaukel, V.; Schuchmann, H.P. |
Journal of Food Engineering, 105 (4), 656-662, 2011 |
How to meet the freeze drying standard in combined drying processes: pre and finish drying of carrot dice |
2011 |
Rother, M., Steimle, P., Gaukel, V., Schuchmann, H. P. |
Drying Technology, 29 (3) 266-277, 2011 |
PFG-NMR on W1/O/W2-Emulsions: Evidence for Molecular Exchange between Water Phases |
2010 |
Guan, X; Hailu, K.; Guthausen, G; Wolf, F.; Bernewitz, R.; Schuchmann, H.P. |
European Journal of Lipid Science and Technology, 112, 828-837, 2010 |
Characterization of complex fluids at very low frequency: Experimental verification of the strain rate-frequency superposition (SRFS) method |
2010 |
Kowalczyk, A.; Hochstein, B.; Stähle, P.; Willenbacher, N.
|
Applied Rheology 20(5)1-12, 2010
|
Ineinander fast unlöslich, doch vereint - Ein Überblick über aktuelle Anwendungen und Perspektiven in der Emulgiertechnik |
2010 |
Hecht, L.; Schuchmann, H.P. |
CIT Plus, 4/2010 S. 38-42 |
High pressure emulsification with nano-particles as stabilizing agents |
2010 |
Köhler, K.; Santana, Al.; Braisch, B.; Preis, R. and Schuchmann, H. P. |
Chemical Engineering Science, 65, 2957-2964, 2010 |
Verkapselung von Anthocyanen in submikronen Emulsionstropfen: Einfluss ausgewählter Emulgatorsysteme auf die Mikrostruktur von anthocyanhaltigen Doppelemulsionen |
2010 |
Frank, K.; Pietuch, M.; Schuchmann, H.P. |
Chem.-Ing. Tech. 2010; 82 (9): 1471. |
Preparation and Flow Behavior of Oil-In-Water Emulsions Stabilised by Hydrophilic Silica Particles |
2009 |
Braisch, B.; Köhler, K.; Schuchmann, H. P.; Wolf, B. |
Chem. -Ing. -Tech., 32, (7), 1107-1112, 2009 |
Monitoring the growth of crystals in ice cream |
2009 |
Kaminska, A., Gaukel, V. |
Zywnosc Nauka Technilogia Jakosc, 16 (1) 57-64, 2009 |
Preparation of W1/O/W2 emulsions and droplet size distribution measurements by pulsed-field gradient nuclear magnetic resonance (PFG-NMR) technique |
2009 |
Wolf, F.; Hecht, L.; Schuchmann, H.P.; Hardy E.H.; Guthausen, G. |
European Journal of Lipid Science and Technology (2009), Volume 111, Issue 7, 723 - 729 |
Erhöhung der Bioverfügbarkeit funktionaler Inhaltsstoffe in Lebensmitteln durch Mikrostrukturierung von Emulsionen |
2009 |
Frank, K.; Hirth, M.; Schuchmann, H.P.; Flore, K.; Engel, R.; Ribeiro, H.S.; Walz, E. |
Dmz 4, 2009, 24-28 |
Mikrowellen-gestützte Erwärmungsprozesse - Erwärmung unter Konkurrenz |
2009 |
Rother, M.; Schuchmann, H.P. |
Chemie Ingenieur Technik 2009 ; 81(8) : 1131 |
Design of a Micro-Structured System for the Homogenization of Dairy Producs at High Fat Content- Part III: Influence of Geometric Paramaters |
2009 |
Köhler, K.; Aguilar, F. A.; Hensel, A.; Schubert, K.; Schubert, H.; Schuchmann, H. P. |
Chemical Engineering & Technology, 32, (7), 1120-1126, 2009 |
Online-Rheologie zur Produktentwicklung extrudierter, funktioneller Zerealien |
2009 |
Horvat, M.; Hirth, M.; Emin, A.; Schuchmann, H.P.; Hochstein, B.; Willenbacher, N. |
Chemie Ingenieur Technik 2009; 81(8), 1173 |
Energiesparende Homogenisierung von Milch mit etablierten sowie neuartigen Verfahren |
2008 |
Köhler, K.; Karasch, S.; Schuchmann, H. P.; Kulozik, U. |
Chemie Ingenieur Technik, 80, (8), 1107-1116, DOI: 10.1002/cite.200800070, 2008 |
Einfluss der Werkzeuggeometrie auf die Wärmeübertragung in Conchen |
2008 |
Schröder, J.; Braun, P.; Lämmli-Bürgler, R.; Schuchmann, H.P. |
Chem. Ing. Tech., 80(8), 1193-1197, 2008 |
Influence of hydrostatic pressure and sound amplitude on the ultrasound induced dispersion and de-agglomeration of nanoparticles |
2008 |
Sauter, C.; Enim, A.; Schuchmann, H.P.; Tavman, S. |
Ultrasonics Sonochemistry (accepted) |
Waveguide Microwave Imaging: Spherical Inclusion in a Dielectric Sample |
2008 |
Brovko, A.V.; Murphy, E.K.; Rother, M.; Schuchmann, H.P.; Yakovlev, V.V. |
IEEE Microwave and Wireless Components Letters 2008, 18 (9): 647-649 |
Influence of hydrostatic pressure and sound amplitude on the ultrasound induced dispersion and de-agglomeration of nanoparticles |
2008 |
Sauter, C.; Emin, M.A.; Schuchmann, H.P.; Tavman, S. |
Ultrasonics Chemistry 15 (2008) 4, 517-523. DOI: 10.1016/j.ultsonch.2007.08.010 |
Bestimmung der Verweilzeitverteilung bei der Kochextrusion von Maisgrieß in einem Hochgeschwindigkeitsextruder |
2008 |
Leeb, C.V.; Maiser, B.; Schuchmann, H.P. |
Chem. Ing. Tech., 80 (2008) 1175-1179 |
Design of a Microstructured System for Homogenization of Dairy Products with High Fat Content. (Part II: Influence of process parameters) |
2008 |
Köhler, K; Aguilar P., F.A.; Hensel, A; Schubert, F; Schuchmann, H.P. |
Chemical Engineering & Technology, 31, (12), 1863-1868 |
Simultanes Homogenisieren und Mischen (SHM-Technologie): Auslegung und Anwendungspotenziale in der Milch verarbeitenden Industrie |
2008 |
Köhler, K; Aguilar P., F.A.; Hensel, A; Schubert, F; Schuchmann, H.P. |
Chem. Ing. Techn., 80, 9, 1318-1319, 2008 |
Lebensmittelextrusion bei extrem hohen Drehzahlen: Charakterisierung des Prozessverhaltens und Einfluss der Prozessparameter auf die Eigenschaften von extrudiertem Maisgrieß |
2008 |
Leeb, C.V.; Schuchmann, H.P. |
Chem. Ing. Tech., 80 (2008) 1181-1184 |
Materialschonendes Hochdruckdispergieren mit dem High Pressure Post Feeding (HPPF) – System |
2008 |
Sauter, C.; Schuchmann, H.P. |
Chem. Ing. Tech. (accepted) |
Herstellen von Emulsionen in einfachen und modifizierten Lochblenden: Einfluss der Geometrie auf die Effizienz der Zerkleinerung und Folgen für die Maßstabsvergrößerung |
2008 |
Aguilar, F. A.; Köhler, K.; Schubert, H.; Schuchmann, H. P. |
Chemie Ingenieur Technik, 80, (5), 607-613, 2008 |
Kleine Tropfen ganz groß: Emulgieren – bekannte Technologien mit Innovationspotential für neue Produkte |
2008 |
Frank, K.; Schuchmann, H.P. |
CIT Plus, 1-2, 2008, 20-23. |
Design of a Microstructured System for the Homogenization of Dairy Products at High Fat Content Part II: Influence of Process Parameters |
2008 |
Köhler, K.; Aguilar, F. A.; Hensel, A.; Schubert, K.; Schubert, H.; Schuchmann, H. P. |
Chemical Engineering & Technology, 31, (12), 1863-1868, 2008 |
Design of a Microstructured System for Homogenization of Dairy Products with High Fat Content |
2007 |
Köhler, K.; Aguilar, F. A.; Hensel, A., Schubert, K.; Schubert, H.; Schuchmann, H. P. |
Chemical Engineering & Technology, 30, (11), 1590-1595, 2007 |
Apparent specific heat capacity of chilled and frozen meat products |
2007 |
Tavman, S.; Kumcuoglu, S.; Gaukel, V. |
International Journal of Food Properties 10(1): 103 - 112 (2007) |
Compressible cake characterization from steady-state filtration analysis |
2007 |
Kovalsky, P.; Gedrat, M.; Bushell, G.; Waite, T.D. |
AIChE Journal, 53 (2007) 6, S. 1483-1495 |
High pressure for dispersing and de-agglomerating nanoparticles in aqueous solutions |
2007 |
Sauter, C.; Schuchmann, H.P. |
Chem. Eng. Tech. (accepted) |
Determination of structural and transport properties of cereal products by optical scanning, magnetic resonance imaging and Monte Carlo simulations |
2007 |
Regier, M.; Hardy, E.H.; Knoerzer, K.; Leeb, C.V.; Schuchmann, H.P. |
Journal of Food Engineering 81, 2007, S. 485-491 |
Experimentelle Untersuchungen zur Herstellung feindisperser Dispersionen nanoskaliger Partikeln |
2006 |
Sauter, C.; Schuchmann, H.P. |
Chem. Ing. Tech., 78 (2006), 9, 1339-1340 |
Hochwertige und sichere Lebensmittel durch optimierte Entkeimungsverfahren |
2005 |
Rother, M.; Pardey, K.; Illmann, S.; Schuchmann, H. P. |
GIT 2005; (10): 828 – 830 |
Einfluss von Antigefrierproteinen auf die Rekristallisation von Eis in Modelllösungen für Eiskrem |
2004 |
Gaukel, V.; Spieß, W.E.L. |
Chem. Ing. Tech. 76, No 4, 454-458 (2004) |
Kühlen und Gefrieren von Lebensmitteln |
2003 |
Gaukel, V. |
frischelogistik, 1 (4) 25-35, 2003 |
Wenn die Temperatur schwankt: Texturveränderungen beim Lagern von Eiskrem |
1997 |
Gaukel, V. |
Süsswaren 12, 14-16 (1997) |
Adsorption ausgewählter Sulfonsäuren an Aktivkohle |
|
Johannsen, K.; Groß, H.J.; Gaukel, V.; Sontheimer, H.; Frimmel, F.H. |
Vom Wasser 83, 169-178 (1994) |