KIT - Karlsruhe Institute of Technology
image/svg+xml
Food Process Engineering (LVT)
skip navigation
Home
Legals
Privacy Policy
Accessibility
KIT
de
search
search
News
Research
Start
Research
Research
Verkapselungsmethoden für Lebensmittel- und Biotechnologieanwendungen
Emulsification Technologies
Processes for sustainable food production and food security
Projects
Cooperations
Publications
Study and teaching
Start
Study and teaching
Study and teaching
Lectures
Seminar Date
Exams
Theses
Evaluation
Our people
Laboratory and Pilot Plant Equipment
Job offers
Contact
LVT wiki
More about the LVT
Start
More about the LVT
More about the LVT
History and alumni
(Eco)Trophelia
Startpage
Home
Legals
Privacy Policy
Accessibility
search
search
Food Process Engineering (LVT)
Startpage
Research
Emulsification Technologies
Homepage
News
Research
Study and teaching
Our people
Laboratory and Pilot Plant Equipment
Job offers
Contact
LVT wiki
More about the LVT
Research
Verkapselungsmethoden für Lebensmittel- und Biotechnologieanwendungen
Emulsification Technologies
Processes for sustainable food production and food security
Projects
Cooperations
Publications
Emulsification Technologies
AiF 17830 N: Influence of the homogenization process on the inner structure of pulpous fruit juices/purees, on the resulting product properties and on the energy consumption during processing
contact:
Prof. Dr.-Ing. Heike P. Karbstein
funding:
AiF, FEI
startdate:
2014
enddate:
2016