Ice recrystallization inhibition activity of chemically defined carrageenans
Hale, J.; Furch, A.; Gerhäuser, J.; Gaukel, V.; Wefers, D.
2024. Food Hydrocolloids, 157, Art.-Nr.: 110423. doi:10.1016/j.foodhyd.2024.110423 

Process intensification of microwave-assisted freeze-drying by frequency adjustment in real-time using solid-state technology
Kaysan, T.; Zhou, X.; Gaukel, V.
2024. Journal of Food Engineering, 383, Art.-Nr.: 112221. doi:10.1016/j.jfoodeng.2024.112221 

Understanding the operating limitations of an internal-mixing Air-Core-Liquid-Ring (ACLR) nozzle for process intensification in spray drying
Ballesteros Martínez, M. Á.; Gaukel, V.
2024. Drying Technology, 42 (14), 2087–2094. doi:10.1080/07373937.2024.2328300 

Impact of the drying rate on product properties of spray dried emulsions to enable a targeted product design
Höhne, S.; Gaukel, V.
2024. Drying Technology, 42 (14), 2080–2086. doi:10.1080/07373937.2024.2306525 

Commercially available carrageenans show broad variation in their structure, composition, and functionality
Hale, J.; Gerhäuser, J.; Gaukel, V.; Wefers, D.
2024. European Food Research and Technology. doi:10.1007/s00217-024-04605-w 

Modelling the Flow Conditions and Primary Atomization of an Air-Core-Liquid-Ring (ACLR) Atomizer Using a Coupled Eulerian–Lagrangian Approach
Ballesteros Martinez, M.; Becerra, D.; Gaukel, V.
2024. Flow, Turbulence and Combustion, 113 (2), 437–458. doi:10.1007/s10494-024-00555-1 

Furcellaran: Impact of Concentration, Rheological Properties, and Structure on Ice Recrystallization Inhibition Activity
Gerhäuser, J.; Hale, J.; Wefers, D.; Gaukel, V.
2024. Biomacromolecules, 25 (7), 4535–4544. doi:10.1021/acs.biomac.4c00541

Influence of Nozzle Geometry and Scale-Up on Oil Droplet Breakup in the Atomization Step during Spray Drying of Emulsions
Höhne, S.; Taboada, M. L.; Schröder, J.; Gomez, C.; Karbstein, H. P.; Gaukel, V.
2024. Fluids, 9 (3), Art.-Nr.: 70. doi:10.3390/fluids9030070 

Using Computation Fluid Dynamics to Determine Oil Droplet Breakup Parameters during Emulsion Atomization with Pressure Swirl Nozzles
Ballesteros Martínez, M. Á.; Gaukel, V.
2023. Fluids, 8 (10), Art.-Nr.: 277. doi:10.3390/fluids8100277 

Assessment of Triglyceride Droplet Crystallization Using Mixtures of β-Lactoglobulin and Phospholipids as Emulsifiers
Reiner, J.; Schwenkschuster, M.; Harnisch, L.; Gaukel, V.; Karbstein, H. P.
2023. Processes, 11 (9), Art.-Nr.: 2600. doi:10.3390/pr11092600 

A Time-Saving Approach to Parameter Studies in Microwave-Assisted Freeze Drying
Sickert, T.; Bergmann, R.; Christoph, J.; Gaukel, V.
2023. Processes, 11 (10), Art.-Nr.: 2886. doi:10.3390/pr11102886 

Effects of Cooling Rate and Emulsifier Combination on the Colloidal Stability of Crystalline Dispersions Stabilized by Phospholipids and β-Lactoglobulin
Reiner, J.; Schüler, C.; Gaukel, V.; Karbstein, H. P.
2023. Colloids and Interfaces, 7 (2), Art.-Nr.: 45. doi:10.3390/colloids7020045 

Influence of the Triglyceride Composition, Surfactant Concentration and Time–Temperature Conditions on the Particle Morphology in Dispersions
Reiner, J.; Martin, D.; Ott, F.; Harnisch, L.; Gaukel, V.; Karbstein, H. P.
2023. Colloids and Interfaces, 7 (1), 22. doi:10.3390/colloids7010022 

Time-averaged analysis and numerical modelling of the behavior of the multiphase flow and liquid lamella thickness inside an internal-mixing ACLR nozzle
Ballesteros Martinez, M. A.; Gaukel, V.
2023. Flow, turbulence and combustion, 110 (3), 601–628. doi:10.1007/s10494-023-00406-5 

Microwave-Assisted Freeze-Drying with Frequency-Based Control Concepts via Solid-State Generators: A Simulative and Experimental Study
Sickert, T.; Kalinke, I.; Christoph, J.; Gaukel, V.
2023. Processes, 11 (2), Art.-Nr.: 327. doi:10.3390/pr11020327 

Oil droplet breakup during pressure swirl atomization of emulsions: Influence of emulsion viscosity and viscosity ratio
Taboada, M. L.; Müller, E.; Fiedler, N.; Karbstein, H. P.; Gaukel, V.
2022. Journal of Food Engineering, 321, Art.-Nr.: 110941. doi:10.1016/j.jfoodeng.2022.110941

Towards an improved understanding of spray-dried emulsions: Impact of the emulsifying constituent combination on characteristics and storage stability
Theresia Heiden-Hecht, T.; Taboada, M. L.; Brückner-Gühmann, M.; Karbstein, H. P.; Gaukel, V.; Drusch, S.
2021. International dairy journal, 121, Art.-Nr.: 105134. doi:10.1016/j.idairyj.2021.105134

Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step
Taboada, M. L.; Heiden-Hecht, T.; Brückner-Gühmann, M.; Karbstein, H. P.; Gaukel, V.
2021. Journal of food processing and preservation, 45 (9), Art. Nr.: e15753. doi:10.1111/jfpp.15753 

Surface fat and insolubility of whole camel milk powders as affected by spray drying operating parameters
Habtegebriel, H.; Edward, D.; Wawire, M.; Seifu, E.; Gaukel, V.
2021. Food and bioproducts processing, 128, 121–132. doi:10.1016/j.fbp.2021.05.001

Investigation of Oil Droplet Breakup during Atomization of Emulsions: Comparison of Pressure Swirl and Twin-Fluid Atomizers
Taboada, M. L.; Zapata, E.; Karbstein, H. P.; Gaukel, V.
2021. Fluids, 6 (6), 219. doi:10.3390/fluids6060219 

Ice recrystallization inhibition of commercial κ-, ι-, and λ-carrageenans
Kiran-Yildirim, B.; Hale, J.; Wefers, D.; Gaukel, V.
2021. Journal of food engineering, 290, Art.-Nr.: 110269. doi:10.1016/j.jfoodeng.2020.110269

Detailed Analysis of the Ice Surface after Binding of an Insect Antifreeze Protein and Correlation with the Gibbs-Thomson Equation
Gerhäuser, J.; Gaukel, V.
2021. Langmuir, 37 (40), 11716–11725. doi:10.1021/acs.langmuir.1c01620 

Breakup and Coalescence of Oil Droplets in Protein-Stabilized Emulsions During the Atomization and the Drying Step of a Spray Drying Process
Taboada, M. L.; Chutani, D.; Karbstein, H. P.; Gaukel, V.
2021. Food and Bioprocess Technology, 14 (5), 854–865. doi:10.1007/s11947-021-02606-1 

Oil droplet breakup during pressure swirl atomization of food emulsions: Influence of atomization pressure and initial oil droplet size
Taboada, M. L.; Schäfer, A.-C.; Karbstein, H. P.; Gaukel, V.
2021. Journal of food process engineering, 44 (1), e13598. doi:10.1111/jfpe.13598 

Comparison of the viscosity of camel milk with model milk systems in relation to their atomization properties
Habtegebriel, H.; Wawire, M.; Gaukel, V.; Taboada, M. L.
2020. Journal of food science, 85 (10), 3459–3466. doi:10.1111/1750-3841.15451 

Spraying of viscous liquids: Influence of fluid-mixing mechanism on the performance of internal-mixing twin-fluid atomizers
Mlkvik, M.; Jedelsky, J.; Karbstein, H. P.; Gaukel, V.
2020. Applied Sciences, 10 (15), Art. Nr.: 2818. doi:10.3390/APP10155249 

Thermal Hysteresis and Bursting Rate in Sucrose Solutions with Antifreeze Proteins
Kiran-Yildirim, B.; Gaukel, V.
2020. Chemical engineering & technology, 43 (7), 1383–1392. doi:10.1002/ceat.201900418 

Ice Crystal Growth in Sucrose Solutions Containing Kappa- and Iota-Carrageenans
Kiran-Yildirim, B.; Gaukel, V.
2020. Chemical engineering & technology, 43 (6), 1040–1047. doi:10.1002/ceat.201900644 

Influence of the Emulsifier System on Breakup and Coalescence of Oil Droplets during Atomization of Oil-In-Water Emulsions
Taboada, M.; Leister, N.; Karbstein, H.; Gaukel, V.
2020. ChemEngineering, 4 (3), Article no: 47. doi:10.3390/chemengineering4030047 

Evaluation of the usefulness of serial combination processes for drying of apples
Siebert, T.; Becker, A.; Bunzel, M.; Zuber, M.; Hamann, E.; Baumbach, T.; Karbstein, H. P.; Gaukel, V.
2020. Drying technology, 38 (10), 1274–1290. doi:10.1080/07373937.2019.1637888 

Energy efficient spray drying by increased feed dry matter content: investigations on the applicability of Air-Core-Liquid-Ring atomization on pilot scale
Wittner, M. O.; Karbstein, H. P.; Gaukel, V.
2020. Drying technology, 38 (10), 1323–1331. doi:10.1080/07373937.2019.1635616

Micro-CT visualization of structure development during freeze-drying processes
Siebert, T.; Zuber, M.; Hamann, E.; Baumbach, T.; Karbstein, H. P.; Gaukel, V.
2020. Drying technology, 38 (3), 376–384. doi:10.1080/07373937.2019.1572619

Air-Core–Liquid-Ring (ACLR) Atomization Part II: Influence of Process Parameters on the Stability of Internal Liquid Film Thickness and Resulting Spray Droplet Sizes
Wittner, M. O.; Ballesteros, M. A.; Link, F. J.; Karbstein, H. P.; Gaukel, V.
2019. Processes, 7 (9), Article: 616. doi:10.3390/pr7090616 

Air-Core-Liquid-Ring (ACLR) Atomization: Influences of Gas Pressure and Atomizer Scale Up on Atomization Efficiency
Wittner, M. O.; Karbstein, H. P.; Gaukel, V.
2019. Processes, 7 (3), Article: 139. doi:10.3390/pr7030139 

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
Wittner, M. O.; Karbstein, H. P.; Gaukel, V.
2018. Chemical engineering and processing, 128, 96–102. doi:10.1016/j.cep.2018.04.017 

Serial combination drying processes: A measure to improve quality of dried carrot disks and to reduce drying time
Siebert, T.; Gall, V.; Karbstein, H. P.; Gaukel, V.
2018. Drying Technology, 36 (13), 1578–1591. doi:10.1080/07373937.2017.1418374

Visualization of crust formation during hot-air-drying via micro-CT
Siebert, T.; Zuber, M.; Engelhardt, S.; Baumbach, T.; Karbstein, H. P.; Gaukel, V.
2018. Drying technology, 37 (15), 1881–1890. doi:10.1080/07373937.2018.1539746

Pneumatic Atomization: Beam-Steering Correction in Laser Diffraction Measurements of Spray Droplet Size Distributions
Wittner, M. O.; Karbstein, H.; Gaukel, V.
2018. Applied Sciences, 8 (10), Article: 1738. doi:10.3390/app8101738 

Energie- und ressourcenschonende Sprühtrocknung von hochviskosen Flüssigkeiten mittels Air-Core-Liquid- Ring (ACLR) Zerstäubung
Wittner, M. O.; Schuchmann, H. P.; Gaukel, V.
2017. FOOD-LAB, (2), 52–57 

Comparison of an Effervescent Nozzle and a Proposed Air-Core-Liquid-Ring (ACLR) Nozzle for Atomization of Viscous Food Liquids at Low Air Consumption
Stähle, P.; Gaukel, V.; Schuchmann, H. P.
2017. Journal of food process engineering, 40 (1), Art. Nr.: e12268. doi:10.1111/jfpe.12268

Performance and Efficiency of Pressure-Swirl and Twin-Fluid Nozzles Spraying Food Liquids with Varying Viscosity
Stähle, P.; Schuchmann, H. P.; Gaukel, V.
2017. Journal of food process engineering, 40 (1), Art. Nr.: e12317. doi:10.1111/jfpe.12317

Influence of acid hydrolysis and dialysis of κ-carrageenan on its ice recrystallization inhibition activity
Leiter, A.; Mailänder, J.; Wefers, D.; Bunzel, M.; Gaukel, V.
2017. Journal of food engineering, 209, 26–35. doi:10.1016/j.jfoodeng.2017.04.013

Influence of heating temperature, pH and ions on recrystallization inhibition activity of κ-carrageenan in sucrose solution
Leiter, A.; Ludwig, A.; Gaukel, V.
2017. Journal of food engineering, 195, 14–20. doi:10.1016/j.jfoodeng.2016.09.016

Mikrowellenvakuumtrocknung von Obst und Gemüse - Einfluss einer Vorbehandlung mit gepulsten elektrischen Feldern (PEF)
Gaukel, V.; Voigt, E.; Regier, M.
2016. Food-lab, 4, 20–25

Influence of Working Parameters and Primary Breakup Conditions on the Quality of Twin-Fluid Atomizers Spray Quality
Mlkvik, M.; Zaremba, M.; Stähle, P.; Schuchmann, H. P.; Gaukel, V.; Jedelsky, J.
2016. Applied Mechanics and Materials, 821, 91–96. doi:10.4028/www.scientific.net/AMM.821.91

Influence of gelation on ice recrystallization inhibition activity of κ-carrageenan in sucrose solution
Leiter, A.; Emmer, P.; Gaukel, V.
2016. Food hydrocolloids. doi:10.1016/j.foodhyd.2016.11.028

Influence of viscosity ratio and initial oil drop size on the oil drop breakup during effervescent atomization
Kleinhans, A.; Hornfischer, B.; Gaukel, V.; Schuchmann, H. P.
2016. Chemical engineering and processing, 109, 149–157. doi:10.1016/j.cep.2016.09.006

Benchmarking of Gas-Assisted Atomization Systems for Liquid Disintegration
Günther, A.; Lampa, A.; Fritsching, U.; Schröder, J.; Kleinhans, A.; Gaukel, V.; Schuchmann, H. P.; Loth, J.-M.; Petermann, M.; Wirth, K.-E.
2016. Chemical engineering & technology, 39 (4), 699–707. doi:10.1002/ceat.201500331

On the characterization of spray unsteadiness and its influence on oil drop breakup during effervescent atomization
Kleinhans, A.; Georgieva, K.; Wagner, M.; Gaukel, V.; Schuchmann, H. P.
2016. Chemical engineering and processing, 104, 212–218. doi:10.1016/j.cep.2016.03.011

Influence of heating temperature, pressure and pH on recrystallization inhibition activity of antifreeze protein type III
Leiter, A.; Rau, S.; Winger, S.; Muhle-Goll, C.; Luy, B.; Gaukel, V.
2016. Journal of food engineering, 187, 53–61. doi:10.1016/j.jfoodeng.2016.04.019

Twin-fluid atomization of viscous liquids: The effect of atomizer construction on breakup process, spray stability and droplet size
Mlkvik, M.; Stähle, P.; Schuchmann, H. P.; Gaukel, V.; Jedelsky, J.; Jicha, M.
2015. International journal of multiphase flow, 77, 19–31. doi:10.1016/j.ijmultiphaseflow.2015.06.010

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
Staehle, P.; Gaukel, V.; Schuchmann, H. P.
2015. Journal of food process engineering, 38 (5), 474–487. doi:10.1111/jfpe.12178

Influence of feed viscosity on the two-phase flow inside the exit orifice of an effervescent atomizer and on resulting spray characteristics
Stähle, P.; Gaukel, V.; Schuchmann, H. P.
2015. Food research international, 77 (1), 55–62. doi:10.1016/j.foodres.2015.04.047

Investigating the dynamics of recombinant protein secretion from a microalgal host
Lauersen, K. J.; Huber, I.; Wichmann, J.; Baier, T.; Leiter, A.; Gaukel, V.; Kartushin, V.; Rattenholl, A.; Steinweg, C.; Riesen, L. von; Posten, C.; Gudermann, F.; Luetkemeyer, D.; Mussgnug, J. H.; Kruse, O.
2015. Journal of biotechnology, 215, 62–71. doi:10.1016/j.jbiotec.2015.05.001

Influence of Sucrose Content on Expansion of Extruded, Starch-Based Pellets during Microwave Vacuum Processing
Kraus, S.; Enke, N.; Schuchmann, H. P.; Gaukel, V.
2014. Journal of Food Process Engineering, 37 (6), 628–634. doi:10.1111/jfpe.12119

Synergism of different fish antifreeze proteins and hydrocolloids on recrystallization inhibition of ice in sucrose solutions
Gaukel, V.; Leiter, A.; Spieß, W. E. L.
2014. Journal of food engineering, 141, 44–50. doi:10.1016/j.jfoodeng.2014.05.016

Enhancement of convective drying by application of airborne Ultrasound - A response surface approach
Beck, S. M.; Sabarez, H.; Gaukel, V.; Knörzer, K.
2014. Ultrasonics sonochemistry, 21 (6), 2144–2150. doi:10.1016/j.ultsonch.2014.02.013

Untersuchungen zum Einfluss der Zweiphasenströmung innerhalb einer Effervescent-Düse auf das Zerstäubungsergebnis : Vortrag
Stähle, P.; Gaukel, V.; Schuchmann, H. P.
2014. Chemie Ingenieur Technik, 86 (9), 1467. doi:10.1002/cite.201450111

Factors Influencing the Microwave-Induced Expansion of Starch-Based Extruded Pellets under Vacuum
Kraus, S.; Schuchmann, H. P.; Gaukel, V.
2014. Journal of food process engineering, 37 (3), 264–272. doi:10.1111/jfpe.12082

Influence of Degree of Gelatinization on Expansion of Extruded, Starch-Based Pellets during Microwave Vacuum Processing
Kraus, S.; Enke, N.; Gaukel, V.; Schuchmann, H. P.
2014. Journal of food process engineering, 37 (3), 220–228. doi:10.1111/jfpe.12077

Mikrowellenunterstützte Kakaoröstung: Einfluss des Energieeintrags auf physikalische Eigenschaften des Kakao und den Energiebedarf
Schröder, J.; Schwarz, D.; Gaukel, V.; Schuchmann, H. P.
2013. süsswaren Technik + Wirtschaft, 58, 18–21 

Dielectric properties of grape marc: Effect of temperature, moisture content and sample preparation method
Solyom, K.; Kraus, S.; Mato, R. B.; Gaukel, V.; Schuchmann, H. P.; Jose Cocero, M.
2013. Journal of food engineering, 119 (1), 33–39. doi:10.1016/j.jfoodeng.2013.05.005

Entwicklung einer kontinuierlichen Mikrowellen-Vakuumtrocknungsanlage mit hexagonalem Verfahrensraum: Development of a Continuous Microwave Vacuum Drying Processor with a Hexagonal Cross-Section of the Cavity
Kraus, S.; Schuchmann, H. P.; Merk, D.; Gaukel, V.
2013. Chemie - Ingenieur - Technik, 85 (12), 1946–1950. doi:10.1002/cite.201300029

Effervescent atomization: A new atomizing technique for the energy-efficient spray drying of food liquids with high viscosity
Stähle, P.; Schröder, J.; Kleinhans, A.; Schuchmann, H. P.; Gaukel, V.
2013. International Dairy Magazine, 2013 (8), 26–28 

Drying Kinetics and Expansion of Non-predried Extruded Starch-Based Pellets during Microwave Vacuum Processing
Kraus, S.; Solyom, K.; Schuchmann, H. P.; Gaukel, V.
2013. Journal of food process engineering, 36 (6), 763–773. doi:10.1111/jfpe.12045

Characterization of the spray drying behaviour of emulsions containing oil droplets with a structured interface
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.
2013. Journal of microencapsulation, 30 (4), 325–334. doi:10.3109/02652048.2012.726282

Spray drying behaviour and functionality of beta-lactoglobulin-/pectin interfacial complexes
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.
2013. Food hydrocolloids, 31 (2), 438–445. doi:10.1016/j.foodhyd.2012.11.037

Vergleich von Methoden zur Pulsationsmessung an innenmischenden Zweistoffdüsen
Schlinge, B.; Schröder, J.; Gaukel, V.; Schuchmann, H. P.; Walzel, P.
2013. Chemie - Ingenieur - Technik, 85 (10), 1568–1574. doi:10.1002/cite.201200173

Effervescent Atomization of Polyvinylpyrrolidone Solutions: Influence of Liquid Properties and Atomizer Geometry on Liquid Breakup and Spray Characteristics
Schröder, J.; Günther, A.; Wirth, K.-E.; Schuchmann, H. P.; Gaukel, V.
2013. Atomization and Sprays, 23 (1), 1–23. doi:10.1615/AtomizSpr.2013005849

Effects Of Spray Drying On Physical Properties, Total Phenolic Content And Antioxidant Activity Of Carob Molasses
Akkaya, Z.; Schröder, J.; Tavman, S.; Kumcuoglu, S.; Schuchmann, H. P.; Gaukel, V.
2012. International journal of food engineering, 8 (4), Article 20. doi:10.1515/1556-3758.2593 

Viscosity ratio: A key factor for control of oil drop size distribution in effervescent atomization of oil-in-water emulsions
Schröder, J.; Kleinhans, A.; Serfert, Y.; Drusch, S.; Schuchmann, H. P.; Gaukel, V.
2012. Journal of food engineering, 111 (2), 265–271. doi:10.1016/j.jfoodeng.2012.02.023

Controlled droplet size distribution in ultrasonic spray pyrolysis
Bogovic, J.; Schwinger, A.; Stopic, S.; Schröder, J.; Gaukel, V.; Schuchmann, H. P.; Friedrich, B.
2011. Metall, 65 (10), 455–459 

How to meet the freeze drying standard in combined drying processes: pre and finish drying of carrot dice
Rother, M.; Steimle, P.; Gaukel, V.; Schuchmann, H. P.
2011. Drying technology, 29 (3), 266–277. doi:10.1080/07373937.2010.483564

Impact of effervescent atomization on oil drop size distribution of atomized oil-in-water emulsions
Schröder, J.; Werner, F.; Gaukel, V.; Schuchmann, H. P.
2011. Procedia Food Science, 1, 138–144. doi:10.1016/j.profoo.2011.09.022 

Modularer Trocknungsprozessor zur Anwendung kombinierter Trocknungsverfahren
Kraus, S.; Rother, M.; Steimle, P.; Gaukel, V.; Schuchmann, H. P.; Merk, D.
2011. Chemie - Ingenieur - Technik, 83 (6), 888–892. doi:10.1002/cite.201000185

Characterization of gelatinized corn starch suspensions and resulting drop size distributions after effervescent atomization
Schröder, J.; Kraus, S.; Rocha, B. B.; Gaukel, V.; Schuchmann, H. P.
2011. Journal of food engineering, 105 (4), 656–662. doi:10.1016/j.jfoodeng.2011.03.028

"Effervescent atomization" von rheologisch komplexen Fluiden
Schröder, J.; Kraus, S.; Schlender, M.; Sojka, P. E.; Gaukel, V.; Schuchmann, H. P.
2010. Chemie - Ingenieur - Technik, 82 (9), 1400–1401. doi:10.1002/cite.201050168

Weizengras "grüne Graspower" durch adäquate technologische Verarbeitung : [Posterbeitrag]
Seifert, S.; Rüfer, C.; Bub, A.; Gaukel, V.; Schuchmann, H. P.; Watzl, B.
2010. Lebensmittelchemie, 64 (2), 31. doi:10.1002/lemi.201290000

Monitoring the growth of crystals in ice cream = Kontrola wzrostu kryształów w lodach spożywczych
Kaminska, A.; Gaukel, V.
2009. Żywność, 16 (1), 57–64

Apparent specific heat capacity of chilled and frozen meat products
Tavman, S.; Kumcuoglu, S.; Gaukel, V.
2007. International journal of food properties, 10 (1), 103–112. doi:10.1080/10942910600755151 

Einfluss von Antigefrierproteinen auf die Rekristallisation von Eis in Modelllösungen für Eiskrem
Gaukel, V.; Spiess, W. E. L.
2004. Chemie - Ingenieur - Technik, 76 (4), 454–458. doi:10.1002/cite.200400068

Kühlen und Gefrieren von Lebensmitteln
Gaukel, V.
2003. Frischelogistik : Prozesse, Produkte, Praktiken; Fachmagazin für die gesamte Frische- und Tiefkühlkette, 1 (4), 25–35 

Wenn die Temperatur schwankt: Texturveränderungen beim Lagern von Eiskrem
Gaukel, V.
1997. Süßwaren : Technik + Wirtschaft, 41 (12), 14–16 

Adsorption ausgewählter Sulfonsäuren an Aktivkohle. I: Adsorptionsgleichgewicht
Johannsen, K.; Gross, H.-J.; Gaukel, V.; Sontheimer, H.; Frimmel, F. H.
1994. Vom Wasser, 83, 169–178

Verfahrenstechnische Aspekte der Produktgestaltung am Beispiel ausgewählter Lebensmittelverarbeitungsprozesse. Habilitation
Gaukel, V.
2021. Karlsruher Institut für Technologie (KIT). doi:10.5445/IR/1000135539 

Gefriertrocknung : Die industriell perfektionierte Variante einer alten Technik
Gaukel, V.
2017. Obst und Gemüse haltbar machen. Ed.: Martin Wurzer-Berger, 93–98, Edition Wurzer & Vilgis 

Rheology of Emulsions
Schuch, A.; Schuchmann, H. P.; Gaukel, V.
2016. Encyclopedia of Membranes. Ed.: E. Drioli, 1738–1739, Springer Berlin Heidelberg. doi:10.1007/978-3-642-40872-4_1884-1

Food Freezing: Crystal Structure and Size
Leiter, A.; Gaukel, V.
2016. Reference module in food science. Vol. 2016. Hrsg.: Geoffrey W. Smithers, 8 S., online, Elsevier. doi:10.1016/B978-0-08-100596-5.03109-7

Investigation on the Usage of Effervescent Atomization for Spraying and Spray Drying of Rheological Complex Food Liquids and on the Resulting Particle and Product Properties
Kleinhans, A.; Schröder, J.; Stähle, P.; Gaukel, V.; Schuchmann, H. P.
2016. Process-Spray : functional particles produced in spray processes. Ed.: Udo Fritschning, 843–902, Springer International Publishing

Emulsion Characterization
Gaukel, V.; Schuchmann, H. P.; Bernewitz, R.
2016. Encyclopedia of Membranes. Ed.: E. Drioli, 682–683, Springer Berlin Heidelberg. doi:10.1007/978-3-642-40872-4_1867-3

Measurement of Emulsions’ Drop Size Distribution
Gaukel, V.; Bernewitz, R.; Schuchmann, H. P.
2016. Encyclopedia of Membranes. Ed.: E. Drioli, 695–696, Springer Berlin Heidelberg. doi:10.1007/978-3-642-40872-4_1885-1

Cooling and Freezing of Foods
Gaukel, V.
2016. Reference module in food science. Vol. 2016. Hrsg.: Geoffrey W. Smithers, 3 S., online, Elsevier. doi:10.1016/B978-0-08-100596-5.03415-6

Microwave-assisted drying
Gaukel, V.; Siebert, T.; Erle, U.
2016. The Microwave Processing of Foods. Ed.: M. Regier, 152–178, Elsevier. doi:10.1016/B978-0-08-100528-6.00008-5 

Tropfengrößenmessmethoden in der Emulgiertechnik
Gaukel, V.; Bernewitz, R.
2012. Emulgiertechnik : Grundlagen, Verfahren und Anwendungen. Hrsg.: K. Köhler, 55–88, Behr’s

Kühlen und Gefrieren
Gaukel, V.; Behsnilian, D.
2005. Lebensmittelverfahrenstechnik : Rohstoff, Prozesse, Produkte. Hrsg.: H.P. Schuchmann, 277–310, Wiley-VCH Verlag

Untersuchungen zum Einfluss von Antigefrierproteinen auf die Rekristallisation von Eis während der Gefrierlagerung, dargestellt an Modelllösungen für Eiskrem. Dissertation
Gaukel, V.
2004. GCA-Verlag

European research towards safer and better food. 3rd Karlsruhe Nutrition Symposium. Karlsruhe, Germany, October 18 - 20, 1998. Proceedings. Pt. 3: Supplement
Gaukel, V.
1999. (W. E. L. Spieß, Hrsg.), Universität Karlsruhe (TH) 

European research towards safer and better food. 3rd Karlsruhe Nutrition Symposium. Karlsruhe, Germany, October 18 - 20, 1998. Proceedings. Pt. 2: Posters
Gaukel, V.
1998. (W. E. L. Spieß, Hrsg.), Universität Karlsruhe (TH) 

European research towards safer and better food. 3rd Karlsruhe Nutrition Symposium. Karlsruhe, Germany, October 18 - 20, 1998. Proceedings. Pt. 1: Lectures
Gaukel, V.
1998. (W. E. L. Spieß, Hrsg.), Universität Karlsruhe (TH) 

Experimental Analysis and CFD Modelling of the Flow Conditions inside an Air-Core-Liquid-Ring Atomizer
Ballesteros Martinez, M.; Gaukel, V.
2022. Proceedings of the 9th International Conference of Fluid Flow, Heat and Mass Transfer (FFHMT’22), June 08 - 10, 2022 | Niagara Falls, Canada, Paper: 157. doi:10.11159/ffhmt22.157

Spray drying of oil-in-water emulsions: oil droplet break-up during the atomization by pressure-swirl atomizers
Taboada, M. L.; Gaukel, V.; Karbstein, H. P.
2019. 29th European Conference on Liquid Atomization and Spray Systems : Paris : 2-4 September 2019 

Spray drying of high viscous food concentrates: Investigations on the applicability of an Air-Core-Liquid-Ring (ACLR) nozzle for liquid atomization
Wittner, M. O.; Karbstein, H. P.; Gaukel, V.
2018. Proceedings of 21st International Drying Symposium, Valencia, S, September 11-14, 2018. Ed.: J.A. Cárcel, 1221–1228, Editorial Universidad Politècnica de València (Editorial UPV). doi:10.4995/ids2018.2018.7289 

Performance of Twin-Fluid Atomizers for Atomization of Viscous Solutions
Mlkvik, M.; Stähle, P.; Gaukel, V.; Zaremba, M.; Jedelsky, J.; Jícha, M.
2015. EFM14 - experimental fluid mechanics 2014 : Cesky Krumlov, Czech Republic, 18 - 21 November 2014 ; [9th International Conference Experimental Fluid Mechanics 2014. Ed.: / ed. Petra Dančová, Curran. doi:10.1051/epjconf/20159202052

Influence of the Primary Breakup Conditions on the Droplet Size of the Spray Generated by Twin Fluid Atomizers
Mlkvik, M.; Zaremba, M.; Stähle, P.; Schuchmann, H. P.; Gaukel, V.; Jedelský, J.
2015. 21st International Conference Engineering Mechanics 2015 Svratka, Czech Republic, May 11 –14, 2015, 204–205, Paper 110

Investigation of near nozzle flow of high viscous liquid in twin-fluid atomizers
Mlkvik, M.; Stähle, P.; Gaukel, V.; Schuchmann, H. P.; Jedelsky, J.
2014. Proceedings. The 25th International Symposium on Transport Phenomena, ISTP-25, Krabi, Thailand, 2014

A Real-time Process Analysis System for the Pulsation Detection and Measurement in Spray Processes
Klaiber, M. J.; Kleinhans, A.; Stähle, P.; Gaukel, V.; Simon, S.
2014. Proceedings ILASS - Europe 2014, 26th Annual Conference on Liquid Atomization and Spray Systems, 8-10 September 2014, Bremen, Germany

Influence of mixing chamber length and liquid viscosity on the effervescent atomization of maltodextrin solutions
Stähle, P.; Schuchmann, H. P.; Gaukel, V.
2013. ILASS - Europe 2013, 25th Annual Conference on Liquid Atomization and Spray Systems

Impact of oil content on effervescent atomization of oil-in-water emulsions
Kleinhans, A.; Stähle, P.; Schröder, J.; Gaukel, V.; Schuchmann, H. P.
2013. ILASS 2013 : 25th European Conference Liquid Atomization & Spray Systems, Chania, Crete, 1 - 4 September 2013 ; proceedings. Ed.: Manolis Gavaises, 381–386

Influence of the time-temperature-profile during convective and microwave assisted roasting on physical properties of cocoa
Schröder, J.; Gaukel, V.; Schuchmann, H. P.
2013. Proceedings. EuroDrying’2013. The 4th European Drying Conference, Paris, France, Oct 02, 2013 - Oct 04, 2013 

Influence of pressure and microwave power on the drying-kinetics of extruded starch-based half products during microwave vacuum drying
Kraus, S.; Schuchmann, H. P.; Gaukel, V.
2012. 18th International Drying Symposium, IDS 2012, November 11–15, 2012, Xiamen, China 

Ortsabhängigkeit des Flüssigkeitsaufbruchs bei der effervescent atomization von Polyvinylpyrrolidonlösungen
Kleinhans, A.; Schröder, J.; Schuchmann, H. P.; Gaukel, V.
2012. Proceedings. 10. Workshop über Sprays, Techniken der Fluidzerstäubung und Untersuchungen von Sprühvorgängen, SPRAY 2012, Berlin, 21.05.12-22.05.12, Technische Universität Berlin (TU Berlin)

Impact of effervescent atomization on oil drop size distribution of atomized oil-in-water emulsions
Schröder, J.; Werner, F.; Gaukel, V.; Schuchmann, H. P.
2011. Food process engineering in a changing world : Proceedings of the 11th International Congress on Engineering and Food (ICEF11), Athens, Greece, May 22 - 26, 2011. Ed.: P. S. Taoukis, Cosmosware

Effect of Atomizer Geometry and Rheological Properties on Effervescent Atomization of Aqueous Polyvinylpyrrolidone Solutions
Schröder, J.; Lederer, M.-L.; Gaukel, V.; Schuchmann, H. P.
2011. Proceeding of ILASS - Europe 2011, 24th Annual Conference on Liquid Atomization and Spray Systems, 5th to 7th Sept. 2011, Estoril, Portugal 

Productivity improvement of carrot freeze drying by combination with microwave vacuum drying
Rother, M.; Steimle, P.; Gaukel, V.; Schuchmann, H. P.
2010. Drying 2010 : proceedings of the 17. International Drying Symposium (IDS 2010), Magdeburg, Germany, 3 - 6 October 2010. Vol. B. Ed.: E. Tsotsas, 1116–1119, Docupoint

Modeling of drop sizes from effervescent atomization of gelatinized starch suspensions
Schröder, J.; Schlender, M.; Sojka, P. E.; Gaukel, V.; Schuchmann, H. P.
2010. ILASS - Europe 2010 : proceedings of 23rd European Conference on Liquid Atomization and Spray Systems, 6 - 8 September 2010, Brno, Czech Republic. Ed.: Matěj Forman, 7 S 

Microwave Roasting - Low loss factor microwave applications
Rother, M.; Gaukel, V.; Schuchmann, H. P.
2009. AMPERE 2009 : proceedings of the 12th International Conference on Microwave and High Frequency Heating ; 7 - 10 September 2009, Forschungszentrum Karlsruhe, Germany / KIT, Karlsruhe Institute of Technology. Ed.: L. Feher, 403–406, Forschungszentrum Karlsruhe (FZKA)

A modular drying processor for food applications - Microwave vacuum puffing
Rother, M.; Gaukel, V.; Fehr, H.; Schuchmann, H. P.
2009. AMPERE 2009 : proceedings of the 12th International Conference on Microwave and High Frequency Heating ; 7 - 10 September 2009, Forschungszentrum Karlsruhe, Germany. Ed.: L. Feher, 399–402, Forschungszentrum Karlsruhe (FZKA)