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Zeitschriften / Bücher und Buchbeiträge / Proceedings / Vorträge / Poster

Zeitschriften
Titel	Datum	Autor	Quelle
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
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
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
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
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
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
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 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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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.
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
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
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

Bücher und Buchbeiträge
Titel	Datum	Autor	Quelle
Three-Dimensional Modeling of Food Extrusion Processes	2017	Wittek, P.; Emin M.A.	Reference Module in Food Science, online available
Modeling extrusion processes	2015	Emin, M.A.	Modeling Food Processing Operations pp. 235-253
Food Process Engineering Research and Innovation in a Fast Changing World: Paradigms/Case Studies	2013	Schuchmann, H.P.; Köhler, K.; Emin. M.A.; Schubert, H.	Advances in Food Process Engineering Research and Applications pp 41-59
Dispersive mixing of oil in plasticized starch by extrusion processing to design functional foods	2013	Emin, M.A.	Verlag Dr. Hut, ISBN: 978-3-8439-1112-2, 2013
Formulierung in festen Matrices: Dispergieren von Öltropfen in plastifizierten Stärkematrices	2012	Emin, M. A.; Schmidt, U.; Hardt, N.; van der Goot, A. J.	In: Emulgiertechnik, 2. Auflage, Edited by H.P Schuchmann. and K. Köhler, Behr’s Verlag, Hamburg.
Characterization of mixing in food extrusion and emulsification processes by using CFD	2010	Emin, A.; Köhler, K.; Schlender, M.; Schuchmann, H.P.	in "High Performance Computing in Science and Engineering '10" Transactions of the High Performance Computing Center, Stuttgart (HLRS) 2010 Nagel, Wolfgang E.; Kröner, Dietmar B.; Resch, Michael M. (Eds.) 1st Edition., 2011, XIII, 500 p., Hardcover ISBN: 978-3-642-15747-9

Proceedings
Titel	Datum	Autor	Quelle
Erarbeitung wissenschaftlicher Grundlagen zur Herstellung ballaststoff- und polyphenolreicher Frühstückszerealien mit reduzierter Energiedichte (Zerealien)	2018	Mayer-Miebach, E.; Karbstein, H.P.; Emin, M.A.; Bunzel, M.; Steck, J.; Briviba, K.; Behsnilian, D.; Schmid, V.; Greiner, R.	BLE-Innovationstage 23./24.10.2018 Bonn
Dispersing triglycerides in plasticized starch matrices	2010	Emin, M.A.; Horvat, M.; Hardt, N.; Schuchmann, H.P.; van der Goot, A.J.; Boom, R.	ProcessNet Fachausschüsse „Lebensmittelverfahrenstechnik“ und „Mehrphasenströmungen“ Frankfurt/D, 2010
A multiple-step online-slit-die rheometer for investigations of the influence of extrusion process parameters on the rheological behaviour of starch-based food products	2009	Horvat, M.; Emin, A.; Schuchmann, H.P.; Hochstein, B.; Willenbacher, N.	Proceedings of the 5th International Symposium on Food Rheology and Structure, ETH Zürich, 474 – 475, 2009
Online-Rheologie zur Produktentwicklung extrudierter, funktioneller Zerealien	2009	Horvat, M.; Hirth, M.; Emin, A.; Schuchmann, H.P.; Hochstein, B.; Willenbacher, N.	ProcessNet Jahrestagung 2009, Mannheim/D, 8.-10. September, 2009

Vorträge
Titel	Datum	Autor	Quelle
Research on basic principles for the production of breakfast cereals with reduced energy density enriched with dietary fibre and polyphenols	2018	Beshnilian, D.; Mayer-Miebach, E.; Steck, J.; Bunzel, M.; Briviba, K.; Greiner, R.; Schmid, V.; Emin, M.A.; Karbstein, H.P.	Anuga FoodTec 2018 20.-23.03.2018 Köln
Analysis of extrusion processing at mechanistic level to design functional and sustainable food products	2016	Emin, M.A.	IFT16, Chicago, 2016.
Design of functional and sustainable food ingredients by extrusion processing	2019	Emin, M.A.	Food Ingredients Europe, Paris
Design of plant-based meat analogues	2019	Emin, M.A.	ICoMST 65th International Congress of Meat Science and Technology, Berlin
Designing meat analogues by extrusion processing: A short history of a long story	2018	Emin, M.A.	Meat Analogues Conference, Wageningen
Dispersive mixing of oil in plasticized starch by extrusion processing to design functional foods 2014	2014	Emin, M.A.	1st Food Structure and Functionality Forum Symposium, Amsterdam, 2014.
Extrusion Technology And Its Future In The Food Industry	2014	Emin, M.A.	Symposium on Food Innovation – Present & Future, UNSW – Sydney, 2014.
Extrusion zur Gestaltung von proteinbasierten Lebensmitteln	2018	Emin, M.A.	FEI Kooperationsforum, Bonn
Food Structure Engineering: Product Design Principles Revisited	2019	Emin, M.A.	ICEF – International Congress on Engineering and Science, Melbourne
Mechanistic analysis of extrusion processing	2017	Emin, M.A.	Coperion Food Extrusion Seminar, Stuttgart
Protein Extrusion: Product and process design principles revisited.	2018	Emin, M.A.	IFT 2018, Chicago
Rheology and modeling of complex food systems in reactive extrusion	2017	Emin, M.A.	253rd ACS Meeting, San Francisco, 2017.
Role of protein reactivity and rheology on the delivery of alternative proteins into food systems	2018	Emin, M.A.	IFT 2018, Chicago
Structuring plant proteins to design sustainable food systems	2019	Emin, M.A.	A*Star – Alternative Protein Industry Roundtable, Singapore
Zum Stand der Technik der Texturierung von pflanzlichen Proteinen durch Extrusion	2018	Emin, M.A.	47. Wissenschaftliche Informationstagung der BBGfG, Berlin
Dispersion of low viscous oil droplets into thermoplasticized starch matrix in simple shear flow	2010	Emin, M.A.; Hardt, N.; Schuchmann, H.P.; van der Goot, A.J.; Boom, R.	6th Annual European Rheology Conference, Göteborg – Sweden, 2010
Dispersive mixing of lipophilic components in thermoplasticized starch matrix by twin screw extrusion: Numerical simulation and experimental results	2010	Emin, M.A.; Horvat, M.; Hirth, M.; Schuchmann, H.P.	19th International Congress of Chemical and Process Engineering CHISA 2010 and the 7th European Congress of Chemical Engineering ECCE-7, Prague, 28 Aug. - 1 Sept. 2010.
Designing health promoting food products by dispersing oil droplets into plasticised starch matrices via extrusion process	2011	Emin, M.A.; Horvat, M.; van der Goot, A.J.; Boom, R.; Schuchmann, H.P.	8th European Congress of Chemical Engineering, Berlin – DE, 2011
Characterization of extrusion processing to design sustainable and functional food systems	2015	Emin, M.A.; Koch, L.; Pietsch, V.L.; Schuchmann, H.P.	29th EFFoST Conference, Athens, 2015.
Reactive extrusion of whey protein-citrus pectin blends: Investigations on structural changes and functional properties	2018	Emin, M.A.; Koch. L.; Schuchmann, H.P.	7th International Symposium on Delivery of Functionality into Complex Food Systems. Auckland.
Encapsulation of lipophilic bioactives into starch based matrix via extrusion process: Influence of process and material properties on dispersive mixing of triglycerides and on stability of all-trans-ß-carotene	2010	Emin, M.A.; Mayer-Miebach, E.; Schuchmann, H.P.	Formula VI Conference, Stockholm/S, 2010
A mechanistic approach to design sustainable and functional food systems by extrusion processing	2015	Emin, M.A.; Pietsch, V.L.; Koch, L.; Schuchmann, H.P.	Jahrestreffen der Fachgruppen Lebensmittelverfahrenstechnik, Erlangen, 2015
Analysis of the reaction behavior of concentrated protein systems in extrusion-like conditions by using a closed cavity rheometer	2016	Emin, M.A.; Pietsch, V.L.; Koch, L.; Schuchmann, H.P.	18th World Congress of Food Science and Technology –IUFoST, Dublin, 2016
Extrusion processing of meat analog products: Characterization of flow characteristics and their influence on structure formation in die sectio	2016	Emin, M.A.; Pietsch, V.L.; Schuchmann, H.P.	30th EFFoST Conference, Wien, 2016.
Breakup and coalescence of triglyceride droplets in plasticized starch matrices in simple shear flow	2011	Emin, M.A.; Schmidt, U.; van der Goot, A.J.; Boom, R.; Schuchmann, H.P.	International Food Congress on Novel Approaches in Food Industry, Izmir-Türkei, 2011
Characterization of dispersive mixing during the extrusion processing of maize starch	2012	Emin, M.A.; van der Groot, A.J.; Horvat, M.; Boom, R.; Schuchmann, H.P.	Jahrestreffen der Fachgruppen Lebensmittelverfahrenstechnik, Rheologie und Trocknungstechnik, Universität Hohenheim. 2012
The role of rheological properties in droplet breakup and coalescence in twin-screw extrusion processing of starch based matrix	2013	Emin, M.A; Schuchmann, H.P.	Jahrestreffen der Fachgruppe Rheologie, Magdeburg, 2013
Formulierung von thermosensitiven bioaktiven Molekülen im HTST Extrusionsprozess	2010	Hirth, M.; Leiter, A.; Stähle, P.; Preiß, R.; Horvat, M.; Emin, A.; Schuchmann, H.P.; Mayer-Miebach, E.	ProcessNet Jahrestagung 2010, Aachen/D, 21.-23. September, 2010
Einfluss der Prozessparameter auf das rheologische Verhalten extrudierter stärkebasierter Lebensmittel	2009	Horvat, M.; Emin, A.; Eichler, A.; Schuchmann, H.P.; Hochstein, B.; Willenbacher, N.; van der Goot, A.J.; Boom, R.	ProcessNet Fachausschüsse "Trocknungstechnik" und „Agglomerationstechnik“ Bad Dürkheim/D 2009
Erarbeitung wissenschaftlicher Grundlagen zur Herstellung ballaststoff- und polyphenolreicher Frühstückszerealien mit reduzierter Energiedichte (Zerealien)	2018	Mayer-Miebach, E.; Behsnilian, D.; Greiner, R. ; Schmid, V.; Emin, M.A.; Karbstein, H.P.	Innovationstage 2018 der BLE 23.-24.10.2018 Bonn, Germany
Ballaststoffreiche Frühstücks- zerealien mit reduzierter Energiedichte - Ein Beitrag zur Reformulierung von Lebensmitteln	2018	Mayer-Miebach, E.; Beshnilian, D.; Steck, J.; Bunzel, M.; Briviba, K.; Greiner, R.; Schmid, V.; Emin, M.A.; Karbstein, H.P.	20. Getreidenährmittel-Tagung 14.-15.03.2018 Detmold
Analysis of the reaction behavior of highly concentrated whey proteins under thermomechanical treatment	2018	Quevedo, M., Karbstein, H.P., Emin, M.A.	32nd European Federation of Food Science and Technology (EFFoST) International Conference 2018, Nantes, France 2018
Strukturelle Veränderungen hochkonzentrierter Proteine unter definierten extrusionsähnlichen Bedingungen	2018	Quevedo, M., Kulozik, U., Karbstein, H.P., Emin, M.A.	ProcessNet-Jahrestagung und 33. DECHEMA-Jahrestagung der Biotechnologen 2018, Aachen, Germany 2018
Functionalization of whey proteins by extrusion processing: Influence of thermal and mechanical stresses on the reaction behaviour and functional properties	2019	Quevedo, M.; Karbstein, H.P.; Emin, M.A.	11th NIZO Dairy Conference - Milk Protein Functionality, Papendal, Netherlands 2019
Influence of thermomechanical treatment on the emulsifying properties of whey proteins	2019	Quevedo, M.; Karbstein, H.P.; Emin, M.A.	Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik 2019, Nestlé Research Center Lausanne, Switzerland 2019
Influence of thermomechanical treatment on the reaction behavior and functionality of highly concentrated whey proteins	2019	Quevedo, M.; Karbstein, H.P.; Emin, M.A.	ICEF13 - International Congress on Engineering and Food, Melbourne, Australien 2019
Influence of thermomechanical treatment on the gelation properties of extruded apple pomace	2019	Schmid, V.; Karbstein, H.P.; Emin, M.A.	Fachausschuss LVT 05-07.03.2019 Lausanne, Switzerland
Influence of extrusion processing on the functional properties of chokeberry pomace	2018	Schmid, Vera; Mayer-Miebach, Esther; Behsnilian, Diana; Karbstein, Heike P.; Emin, M. Azad	32nd European Federation of Food Science and Technology (EFFoST) International Conference 2018, Nantes, France 2018
Role of the protein composition and rheological properties on the structuring of soy-based meat analogues in extrusion processing	2019	Wittek, P.; Karbstein, H.P.; Emin, M.A.	13th International Congress on Engineering and Food, 23. – 26. September 2019, Melbourne (AUS)

Poster
Titel	Datum	Autor	Quelle
Modification of functional and rheological properties of apple pomace by extrusion processing	2019	Schmid, V.; Karbstein, H.P.; Emin, M.A.	ICEF 23-26.09.2019 Melbourne, Australien
Role of the protein composition and rheological properties on the structuring of soy-based meat analogues in extrusion processing	2019	Wittek, P.; Karbstein, H.P.; Emin, M.A.	13th International Congress on Engineering and Food, 23. – 26. September 2019, Melbourne (AUS)
Soy proteins in extrusion processing: Influence of thermomechanical treatment on the molecular structure and rheological properties	2019	Wittek, P.; Karbstein, H.P.; Emin, M.A.	Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, 5. – 6. März 2019, Lausanne
Modification of the rheological properties of apple pomace by extrusion processing	2019	Schmid, V.; Karbstein, H.P.; Emin, M.A.	ISFRS 16-20.06.2019 Zürich, Schweiz
Analysis of complex rheological properties of soy proteins in extrusion processing	2019	Wittek, P.; Zeiler, N.; Karbstein, H.P.; Emin, M.A.	8th International Symposium on Food Rheology and Structure, 17. – 20. Juni 2019, Zürich
Analyse der Strömungscharakteristika im Düsenbereich der High-Moisture-Extrusion von pflanzlichen Proteinen	2018	Wittek, P.; Karbstein H.P.; Emin, M.A.	Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, 5. – 6. März 2018, Berlin
Numerische Analyse des thermomechanischen Beanspruchungsprofils bei der Extrusion stärke-basierter Matrizes	2018	Schwegler, Y.; Wittek, P.; Karbstein, H.P.; Emin, M.A.	Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, 5. – 6. März 2018, Berlin
Break-up and coalescence of low viscous oil droplets in plasticized starch matrix under simple shear flow	2010	Emin, M.A.; Hardt, N.; Schuchmann, H.P.; van der Goot, A.J.; Boom, R.	ProcessNet Fachausschüsse „Grenzflächenbestimmte Systeme und Prozesse“, „Mechanische Flüssigkeitsabtrennung“, „Partikelmesstechnik“, „Rheologie“ und des TAK „Phytoextrakte“ Karlsruhe/D, März 09-10, 2010
Mixing performance evaluation of various screw elements in a twin screw extruder by using CFD	2010	Emin, M.A.; Matias, J.O.; Horvat, M.; Schuchmann, H.P.	ProcessNet Jahrestagung 2010, Aachen/D, 21.-23. September, 2010
Health promoting food design: Incorporation of traditional Turkish concentrated fruit juices (pekmez) into spray dried and extruded food products	2010	Emin, A.; Schröder, J.; Günal, B.; Gaukel, V.; Schuchmann, H.P.; Tavman, S.	ProcessNet Fachausschuss "Agglomerations- und Schüttguttechnik" Fulda/D, 2010
Bewertung der Mischeffizienz eines Doppelschneckenextruders mithilfe von CFD	2010	Emin, M.A.; Matias, J.; Horvat, M.; Schuchmann, H.P.	ProcessNet Jahrestagung 2010, Aachen/D, 21.-23. September, 2010
Potential der Hochgeschwindigkeitsextrusion für die Produktgestaltung funktioneller Zerealien: Stabilität sekundärer Pflanzenstoffe in High Temperature-Short Time-Prozessen	2010	Hirth, M.; Leiter, A.; Stähle, P.; Preiß, R.; Horvat, M.; Emin, A.; Schuchmann, H.P.; Mayer-Miebach, E.	ProcessNet Jahrestagung 2010, Aachen/D, 21.-23. September, 2010
A multiple-step online-slit-die rheometer for investigations of the influence of extrusion process parameters on the rheological behaviour of starch-based food products	2009	Horvat, M.; Emin, A.; Schuchmann, H.P.; Hochstein, B.; Willenbacher, N.	5th International Symposium on Food Rheology and Structure, ETH Zürich/CH, 15.-18. Juni, 2009
Functional extruded cereals: Product design based on rheological behaviour in food extrusion	2009	Horvat, M.; Hirth, M.; Emin, A.; Schuchmann, H.P.; Hochstein, B.; Willenbacher, N.	ProcessNet Jahrestagung 2009, Mannheim/D, 8.-10. September, 2009