Emulsion structure design by processing


End	Start	Title	Contact
2026	2023	AiF 23169 N: Bedeutung von Protein und Lipidphase bei der Entwicklung veganer Milch- und Sahnealternativen	Prof. Dr.-Ing. Heike P. Karbstein M. Sc. Philipp Schochat
2023	2020	AiF 21099 N: Einfluss des molekularen Aufbaus von Emulgatoren, Fettkugelgröße und Temperaturführung im Abkühlschritt auf die Fettkristallintität und Texturstabilität von Produkten aus emulgierten Triglyceriden	Prof. Dr.-Ing. Heike P. Karbstein, M.Sc. Jasmin Reiner
2022	2020	AiF 21325 N: Modulation of the organoleptic properties of vegan yoghurt alternatives by using a pectin-based structuring approach	Dr.-Ing. Ulrike van der Schaaf M.Sc. Gabriela Saavedra
2022	2019	DFG: Experimental and numerical investigations on the effects of cavitation and flow-induced collisions on aggregate formation and activity loss after cell disruption in high-pressure homogenization using the model systems lipase and β-lactoglobulin	Prof. Dr.-Ing. Heike P. Karbstein M.Sc. Eva Ruetten
2021	2018	AiF 20218 N: Protein-rich pectins - Elucidation of the functional relationship between extraction conditions, molecular structure and colloidal/emulsifying properties	Dr.-Ing. Ulrike van der Schaaf M.Sc. Benjamin Bindereif
2020	2017	AiF 19682 N: Untersuchungen zur Stabilität von Schmelzemulsionen: Erhalt der Produktqualität nach der Herstellung, beim Transport und Lagerung GVT-Projekt des Jahres 2021	Prof. Dr.-Ing. Heike P. Karbstein, M.Sc. Jasmin Reiner
2020	2017	Industry cooperation BASF: Coalescence and diffusion phenomena in W1/O/W2 double emulsions	Prof. Dr.-Ing- Heike P. Karbstein M.Sc. Nico Leister
2020	2015	DFG: Investigations regarding the measurement of relevant flow conditions for droplet de-formation and disruption in high pressure homogenization with orifices and scalability of mechanisms	Prof. Dr.-Ing. Heike P. Karbstein M.Sc. Felix Johannes Preiss
2019	2017	AiF 19306 N: Preparation of pectin microgel particles for the clouding of beverages and for the stabilization of beverage emulsions	Dr.-Ing. Ulrike van der Schaaf M.Sc. Gabriela Saavedra
2019	2017	AiF 19443 N: Investigations on the structure stability of W1/O/W2 double emulsions for the targeted release of an encapsulated active ingredient	Dr.-Ing. Ulrike van der Schaaf
2017	2014	AiF 18462 N: Untersuchungen zu Schmelzemulsionen mit kristalliner Dispersphase	Prof. Dr.-Ing. Heike P. Karbstein
2017	2015	AIF 18644 N: Influence of the interaction between functional groups of pectin and selected product ingredients on the stability of oil droplets in emulsion-based food products	Dr.-Ing. Ulrike van der Schaaf
2016	2014	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	Prof. Dr.-Ing. Heike P. Karbstein
2016	2014	AiF-ZIM: Determination of the disperse phase content and stability analysis of double emulsions after their production	Prof. Dr.-Ing. Heike P. Karbstein
2012	2009	BMBF: Nanostructuring and plastic-electronic printing platform (NanoPEP) – subproject nanostructuring	Prof. Dr.-Ing. Heike P. Karbstein
2014	2009	DFG: SPP 1273 Colloidal Process Engineering - Preparation of polymer-coated nanoparticles via high pressure homogenization of particle-laden monomers and subsequent miniemulsion polymerization	Prof. Dr.-Ing. Heike P. Karbstein
		Herstellung von strukturierten Nanopartikeln in Miniemulsionen	Dipl.-Ing. Marion Winkelmann / Dipl. Wi.-Ing. Lena Hecht
2012	2010	BMBF: Allipids – A range of preventive food products on the basis of healthy lipids	Dr.-Ing. Ulrike van der Schaaf
2012	2010	AIF 16303 N: Integration of the Simultaneous Emulsification and Mixing (SEM) technology into conventional, flat-valve homogenization processes for the processing of milk products	Prof. Dr.-Ing. Heike P. Karbstein
2012	2010	DFG: SPP 1486 Particles in Contact - Micromechanics, micro process dynamics and particle collectives	Prof. Dr.-Ing. Heike P. Karbstein
2011	2008	AiF 15612 N: "Microstructured multidisperse encapsulation systems as carriers of bioactive substances"	Prof. Dr.-Ing. Heike P. Karbstein
2011	2009	AIF-ZIM: Development of a high pressure homogenization disruption unit with inline optical quality control	Prof. Dr.-Ing. Heike P. Karbstein
2011	2009	DFG-AiF-Cluster: Fat perception and satiety regulation - an approach for the development of fat-reduced food products	Prof. Dr.-Ing. Heike P. Karbstein
2011	2009	DFG: Characterization of W/O/W double emulsion structures (esp. inner and outer droplet size distribution) via nuclear magnetic resonance (PFG-NMR)	Prof. Dr.-Ing. Heike P. Karbstein Prof. Dr. Gisela Guthausen
2008	2006	PRO INNO UPPC	Prof. Dr.-Ing. Heike P. Karbstein
2007	2005	AiF 14073 N: "Energy saving and sensitive homogenization of milk and its effects on the texture of milk products"	Prof. Dr.-Ing. Heike P. Karbstein
2007	2004	EU-Project: Transforming nanoparticles into sustainable consumer products through advanced product and process formulation	Prof. Dr.-Ing. Heike P. Karbstein