Formulierung von thermosensitiven bioaktiven Molekülen im HTST Extrusionsprozess
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chair:
Hirth, M.; Leiter, A.; Stähle, P.; Preiß, R.; Horvat, M.; Emin, A.; Schuchmann, H.P.; Mayer-Miebach, E.
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place:
ProcessNet Jahrestagung 2010, Aachen/D, 21.-23. September, 2010
- Date: 2010
Extrusion Processing of Pure Chokeberry (Aronia melanocarpa) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds
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chair:
Schmid, V.; Steck, J.; Mayer-Miebach, E.; Behsnilian, D.; Bunzel, M.; Karbstein, H.P.; Emin, M.A.
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place:
Foods 2021, 10, 518. https://doi.org/10.3390/foods10030518
- Date: 2021
Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing
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chair:
Schmid, V.; Trabert, A.; Keller, J.; Bunzel, M.; Karbstein, H.P.; Emin, M.A.
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place:
Foods 2021, 10, 485. https://doi.org/10.3390/foods10030485
- Date: 2021
Influence of Hydrophilic Surfactants on the W1–W2 Coalescence in Double Emulsion Systems Investigated by Single Droplet Experiments
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chair:
Leister, N.; Karbstein; H.P.
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place:
Colloids Interfaces 2021, 5(2), 21
- Date: 2021
Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues
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chair:
Kendler, C.; Duchardt, A.; Karbstein, H.P.; Emin, M.A.
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place:
Foods 2021, 10(4), 697; https://doi.org/10.3390/foods10040697
- Date: 2021
Concentration-dependent changes in the reaction behavior of whey proteins: diffusion-controlled or transition state-controlled reactions?
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chair:
Quevedo, M.; Karbstein, H.P.; Emin, M.A.
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place:
Food Hydrocolloids DOI: 10.1016/j.foodhyd.2021.106745
- Date: 2021
Stabilisierung von Doppelemulsionen: Untersuchung der Emulgatorwechselwirkungen anhand von Einzeltropfenexperimenten
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chair:
Leister, N.; Karbstein, H.P.
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place:
Jahrestreffen der ProcessNet-Fachgruppen „Lebensmittelverfahrenstechnik, Mischvorgänge und Grenzflächenbestimmte Systeme und Prozesse“ 11 – 12 März 2021; digital
- Date: 2021
Linking expansion behaviour of extruded potato starch/rapeseed press cake blends to rheological and technofunctional properties
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chair:
Martin, A.; Osen, R.; Karbstein, H.P.; Emin, M.A.
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place:
Polymers 13(2),215, pp. 1-19
- Date: 2021
The influence of extrusion processing on the gelation properties of apple pomace dispersions: Involved cell wall components and their gelation kinetics
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chair:
Schmid, V.; Karbstein, H.P.; Azad Emin, M.
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place:
Foods 9(11),1536
- Date: 2020
Analysis and Modelling of Liquid Holdup in Low Liquid Loading Two - Phase Flow Using CFD and Experimental Data
-
chair:
Ballesteros, M.; Ratkovich, N.; Pereyra, E.
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place:
10th International Conference on Multiphase Flow, Rio de Janeiro, Brasil
- Date: 2019
Analysis of Low Liquid Loading Two - Phase Flow Using CFD and Experimental Data
-
chair:
Ballesteros, M.; Ratkovich, N.; Pereyra, E.
-
place:
3rd World Congress on Momentum, Heat and Mass Transfer, Budapest, Hungary
- Date: 2018
Development of a Pressure Stable Inline Droplet Generator with Live Droplet Size Measurement
-
chair:
Preiss, F.J.; Dagenbach, T.; Fischer, M.; Karbstein, H.P.
-
place:
ChemEngineering 2020, 4(4), 60; https://doi.org/10.3390/chemengineering4040060
- Date: 2020
The Influence of Extrusion Processing on the Gelation Properties of Apple Pomace Dispersions: Involved Cell Wall Components and Their Gelation Kinetics
-
chair:
Schmid, V.; Karbstein, H.P.; Emin, M.A.
-
place:
Foods, 9 (11), 1536 DOI: https://doi.org/10.3390/foods9111536
- Date: 2020
Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer
-
chair:
Wittek, P.; Zeiler, N.; Karbstein, H.P.; Emin, M.A.
-
place:
Applied Rheology Band 30: Heft 1 online available: https://doi.org/10.1515/arh-2020-0107
- Date: 2020
Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties
-
chair:
Schmid, V.; Trabert, A.; Schäfer, J.; Bunzel, M.; Karbstein, H.P.; Emin, M.A.
-
place:
Foods, 9 (10), 1385; https://www.mdpi.com/2304-8158/9/10/1385
- Date: 2020
Nicos Vortrag
-
place:
10. ProcessNet-Jahrestagung und 34. DECHEMA-Jahrestagung der Biotechnologen 2020; 21.09.-24.09.2020; digital
- Date: 2020
Denaturation Behavior and Kinetics of Single- and Multi-Component Protein Systems at Extrusion-like Conditions
-
chair:
Quevedo, M.; Karbstein, H.P.; Emin, M.A.
-
place:
Polymers DOI: 10.3390/polym12092145
- Date: 2020
Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems
-
chair:
Quevedo, M.; Kulozik, U.; Karbstein, H.P.; Emin M.A.
-
place:
Foods DOI: 10.3390/foods9091196
- Date: 2020
Influence of thermomechanical treatment and pH on the denaturation kinetics of highly concentrated whey protein isolate
-
chair:
Quevedo, M.; Karbstein, H.P.; Emin, M.A.
-
place:
Journal of Food Engineering DOI: 10.1016/j.jfoodeng.2020.110294
- Date: 2020
Mechanistic analysis of extrusion processing
-
chair:
Emin, M.A.
-
place:
Coperion Food Extrusion Seminar, Stuttgart
- Date: 2017
Protein Extrusion: Product and process design principles revisited.
-
chair:
Emin, M.A.
-
place:
IFT 2018, Chicago
- Date: 2018
Extrusion zur Gestaltung von proteinbasierten Lebensmitteln
-
chair:
Emin, M.A.
-
place:
FEI Kooperationsforum, Bonn
- Date: 2018
Zum Stand der Technik der Texturierung von pflanzlichen Proteinen durch Extrusion
-
chair:
Emin, M.A.
-
place:
47. Wissenschaftliche Informationstagung der BBGfG, Berlin
- Date: 2018
Designing meat analogues by extrusion processing: A short history of a long story
-
chair:
Emin, M.A.
-
place:
Meat Analogues Conference, Wageningen
- Date: 2018
Role of protein reactivity and rheology on the delivery of alternative proteins into food systems
-
chair:
Emin, M.A.
-
place:
IFT 2018. Chicago.
- Date: 2018
Reactive extrusion of whey protein-citrus pectin blends: Investigations on structural changes and functional properties
-
chair:
Emin, M.A.; Koch. L.; Schuchmann, H.P.
-
place:
7th International Symposium on Delivery of Functionality into Complex Food Systems. Auckland.
- Date: 2018
Design of plant-based meat analogues
-
chair:
Emin, M.A.
-
place:
ICoMST 65th International Congress of Meat Science and Technology. Berlin.
- Date: 2019
Structuring plant proteins to design sustainable food systems
-
chair:
Emin, M.A.
-
place:
A*Star – Alternative Protein Industry Roundtable. Singapore.
- Date: 2019
Design of functional and sustainable food ingredients by extrusion processing
-
chair:
Emin, M.A.
-
place:
Food Ingredients Europe. Paris.
- Date: 2019
Food Structure Engineering: Product Design Principles Revisited
-
chair:
Emin, M.A.
-
place:
ICEF – International Congress on Engineering and Science. Melbourne.
- Date: 2019
Improving the emulsifying properties of whey protein isolate-citrus pectin blends by a novel reactive extrusion approach
-
chair:
Koch, L.; Schuchmann, H.P.; Emin, M.A.
-
place:
Journal Food Engineering. 223, 175-188
- Date: 2018
Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behavior
-
chair:
Philipp, C.; Emin, M.A.; Buckow, R.; Silcock, P.; Oey, I.
-
place:
Journal Food Engineering. 217, 93 – 100
- Date: 2018
Multi-scale structural changes of starch and proteins during pea flour extrusion
-
chair:
Kristiawana, M.; Micard, V.; Maladiraa, P.; Alchamieh, C.; Maigreta, J. E.; Réguerrea, A.L.; Emin, M.A.; Della Valle, G.
-
place:
Food Research International, 108, 203 – 215
- Date: 2018
The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation
-
chair:
Dekkers, B.; Emin, M.A.; Boom, R.; van der Goot. A.J.
-
place:
Food Hydrocolloids, 79, 273 – 281
- Date: 2018
High moisture extrusion of wheat gluten: Modeling of the polymerization behavior in the screw section of the extrusion process
-
chair:
Pietsch, V.L.; Schöffel, F.; Rädle, M.; Karbstein, H.P.; Emin, M.A.
-
place:
Journal of Food Engineering, 246, 67-74
- Date: 2019
High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties
-
chair:
Pietsch, V.L.; Bühler, J.M.; Karbstein, H.P.; Emin, M.A.
-
place:
Journal of Food Engineering, 251, 11-18
- Date: 2019
Effect of rapeseed press cake and peel on the extruder response and physical pellet quality in extruded fish feed
-
chair:
Martin, A.; Osen, R.; Greiling, A.; Karbstein, H.P.; Emin, M.A.
-
place:
Aquaculture, 512
- Date: 2019
High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics
-
chair:
Pietsch, V.; Werner, R.; Karbstein, H.P.; Emin, M.A.
-
place:
Journal of Food Engineering, 259, 3-11
- Date: 2019
Influence of the Emulsifier System on Breakup and Coalescence of Oil Droplets during Atomization of Oil-In-Water Emulsions
-
chair:
Taboada, Martha L.; Leister, Nico; Karbstein, Heike P.; Gaukel,Volker
-
place:
ChemEngineering, 4, 47. (online available: https://www.mdpi.com/2305-7084/4/3/47)
- Date: 2020
Investigation of the Applicability of Raman Spectroscopy as Online Process Control during Consumer Milk Production
-
chair:
Reiner, J.; Protte, K.; Hinrichs, J.
-
place:
ChemEngineering online available: https://doi.org/10.3390/chemengineering4030045
- Date: 2020
High throughput object recognition and sizing in disperse systems using an image processing tool based on template matching
-
chair:
Völp, A. R.; Fessler, F.; Reiner, J.; Willenbacher, N.
-
place:
Chemical Engineering & Technology https://doi.org/10.1002/ceat.201900494
- Date: 2020
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
-
chair:
Schmid, Vera; Steck, Jan; Mayer-Miebach, Esther; Behsnilian, Diana; Briviba, Karlis; Bunzel, Mirko; Karbstein, Heike P.; Emin, M. Azad
-
place:
Food Research International, Volume 134, August 2020, 109232, online available
- Date: 2020
Production of starch aerogel in form of monoliths and microparticles
-
chair:
Baudron, V., Taboada, M., Gurikov, P. et al.
-
place:
Colloid Polym Sci (2020) online available
- Date: 2020
Evaluating the Stability of Double Emulsions– A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms
-
chair:
Leister, Nico; Karbstein, Heike P.
-
place:
Colloids and Interfaces 4 (1), S. 8. (online available)
- Date: 2020
Effect of thermomechanical treatment on the aggregation behaviour and colloidal functionality of β-lactoglobulin at high concentrations
-
chair:
Quevedo, Maria; Kulozik, Ulrich; Karbstein, Heike P.; Emin, M. Azad
-
place:
International Dairy Journal DOI: 10.1016/j.idairyj.2020.104654
- Date: 2020
Erarbeitung wissenschaftlicher Grundlagen zur Herstellung ballaststoff- und polyphenolreicher Frühstückszerealien mit reduzierter Energiedichte (Zerealien)
-
chair:
Mayer-Miebach, E.; Karbstein, H.P.; Emin, M.A.; Bunzel, M.; Steck, J.; Briviba, K.; Behsnilian, D.; Schmid, V.; Greiner, R.
-
place:
BLE-Innovationstage 23./24.10.2018 Bonn
- Date: 2018
Ballaststoffreiche Frühstücks- zerealien mit reduzierter Energiedichte - Ein Beitrag zur Reformulierung von Lebensmitteln
-
chair:
Mayer-Miebach, E.; Beshnilian, D.; Steck, J.; Bunzel, M.; Briviba, K.; Greiner, R.; Schmid, V.; Emin, M.A.; Karbstein, H.P.
-
place:
20. Getreidenährmittel-Tagung 14.-15.03.2018 Detmold
- Date: 2018
Research on basic principles for the production of breakfast cereals with reduced energy density enriched with dietary fibre and polyphenols
-
chair:
Beshnilian, D.; Mayer-Miebach, E.; Steck, J.; Bunzel, M.; Briviba, K.; Greiner, R.; Schmid, V.; Emin, M.A.; Karbstein, H.P.
-
place:
Anuga FoodTec 2018 20.-23.03.2018 Köln
- Date: 2018
Erarbeitung wissenschaftlicher Grundlagen zur Herstellung ballaststoff- und polyphenolreicher Frühstückszerealien mit reduzierter Energiedichte (Zerealien)
-
chair:
Mayer-Miebach, E.; Behsnilian, D.; Greiner, R. ; Schmid, V.; Emin, M.A.; Karbstein, H.P.
-
place:
Innovationstage 2018 der BLE 23.-24.10.2018 Bonn, Germany
- Date: 2018
Influence of thermomechanical treatment on the gelation properties of extruded apple pomace
-
chair:
Schmid, V.; Karbstein, H.P.; Emin, M.A.
-
place:
Fachausschuss LVT 05-07.03.2019 Lausanne, Switzerland
- Date: 2019
"Breakfast cereals with reduced energy density enriched with dietary fibre and polyphenols"
-
chair:
Schmid, V.; Emin, M.A.; Mayer-Miebach, E.; Behsnilian, D.; Greiner, R.; Karbstein, H.P.
-
place:
31. EFFoST-Tagung 13.-16-11-2017 Sitges, Spain
- Date: 2017
Modification of the rheological properties of apple pomace by extrusion processing
-
chair:
Schmid, V.; Karbstein, H.P.; Emin, M.A.
-
place:
ISFRS 16-20.06.2019 Zürich, Schweiz
- Date: 2019
Modification of functional and rheological properties of apple pomace by extrusion processing
-
chair:
Schmid, V.; Karbstein, H.P.; Emin, M.A.
-
place:
ICEF 23-26.09.2019 Melbourne, Australien
- Date: 2019
Oil droplet breakup during pressure-swirl atomization of protein stabilized emulsions
-
chair:
Taboada, Martha L.; Karbstein, Heike P.; Gaukel, Volker
-
place:
Jahrestreffen der ProcessNetFachgruppe Lebensmittelverfahrenstechnik, 5. – 6. März 2019, Lausanne
- Date: 2019
Spray drying of oil-in-water emulsions: oil droplet breakup during the atomization by pressure-swirl atomizers
-
chair:
Taboada, Martha L.; Karbstein, Heike P.; Gaukel, Volker
-
place:
Proceedings ILASS–Europe 2019, 29th Conference on Liquid Atomization and Spray Systems, 2-4 September 2019, Paris, France
- Date: 2019
Kinetics of denaturation and aggregation of highly concentrated β-Lactoglobulin under defined thermomechanical treatment
-
chair:
Quevedo, Maria; Kulozik, Ulrich; Karbstein, Heike P.; Emin, M. Azad
-
place:
Journal of Food Engineering, online available
- Date: 2019
: Untersuchung der Fettkristallisation und Vorgängen während der Lagerung von Öl-in-Wasser Emulsionen
-
chair:
Reiner, J.; Abramov, S.; Karbstein, H.P.
-
place:
FEI Jahrestagung 2019 "Industrielle Gemeinschaftsforschung: Forschung für den Wettbewerb von morgen", 4. – 5. September 2019, Universität Gießen
- Date: 2019
Influence of the hydrophilic emulsifier on the coalescence time in double emulsions
-
chair:
Leister, Nico; Neumann, Susanne ; van der Schaaf, Ulrike ; Karbstein, Heike P.
-
place:
ESC (European Student Colloid Conference), 18. – 21. Juni 2019, Varna, Bulgarien
- Date: 2019
Modellhafte Untersuchung physikalischer Instabilitätsphänomene in W/O/W Doppelemulsionen
-
chair:
Leister, Nico R.; Neumann, Susanne M. ; van der Schaaf, Ulrike S.; Karbstein, Heike P.
-
place:
Jahrestreffen der ProcessNet Fachgruppen Zerkleinern und Klassieren, Kristallisation, sowie Grenzflächenbestimmte Systeme 12. - 13. März 2019 Bamberg
- Date: 2019
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
-
chair:
Neumann, S-M., Scherbej, I., van der Schaaf, U. S., Karbstein, H. P.
-
place:
Colloids and Surfaces A: Physicochemical and Engineering Aspects
- Date: 2018
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
-
chair:
Neumann, S. M., Wittstock N., van der Schaaf, U. S., Karbstein, H. P.
-
place:
Physicochemical and Engineering aspects (537), pp. 524–531
- Date: 2018
Investigation of the influence of mean droplet size and shear rate on crystallization behavior of hexadecane-in-water dispersions
-
chair:
Abramov, S., Berndt, A., Georgieva, K., Ruppik, P., Schuchmann, H. P.
-
place:
Colloids and Surfaces A: Physicochemical and Engineering Aspects 529, pp. 513–522
- Date: 2017
Structure stability and crystallization behavior of water in oil in water (WOW) double emulsions during their characterization by differential scanning calorimetry (DSC)
-
chair:
Neumann, S.M., van der Schaaf, U.S., Karbstein H. P.
-
place:
Journal of Thermal Analysis and Calorimetry
- Date: 2017
Influence of thermomechanical treatment on the reaction behavior and functionality of highly concentrated whey proteins
-
chair:
Quevedo, M.; Karbstein, H.P.; Emin, M.A.
-
place:
ICEF13 - International Congress on Engineering and Food, Melbourne, Australien 2019
- Date: 2019
Functionalization of whey proteins by extrusion processing: Influence of thermal and mechanical stresses on the reaction behaviour and functional properties
-
chair:
Quevedo, M.; Karbstein, H.P.; Emin, M.A.
-
place:
11th NIZO Dairy Conference - Milk Protein Functionality, Papendal, Netherlands 2019
- Date: 2019
Role of the protein composition and rheological properties on the structuring of soy-based meat analogues in extrusion processing
-
chair:
Wittek, P.; Karbstein, H.P.; Emin, M.A.
-
place:
13th International Congress on Engineering and Food, 23. – 26. September 2019, Melbourne (AUS)
- Date: 2019
Role of the protein composition and rheological properties on the structuring of soy-based meat analogues in extrusion processing*ARTIKEL*
-
chair:
Wittek, P.; Karbstein, H.P.; Emin, M.A.
-
place:
13th International Congress on Engineering and Food, 23. – 26. September 2019, Melbourne (AUS)
- Date: 2019
Investigation on the influence of high protein concentrations on the thermal reaction behaviour of β-lactoglobulin by experimental and numerical analyses
-
chair:
Quevedo, Maria; Jandt, Uwe; Kulozik, Ulrich; Karbstein, Heike P.; Emin, M. Azad
-
place:
International Dairy Journal, Volume 97, October 2019, Pages 99-110
- Date: 2019
Comparison of µ-PIV flow pattern measurements and CFD simulation of high-pressure homogenizer orifices
-
chair:
Walzel, P.; Bisten, A.; Schaldach, G.; Preiss, F.J.; Karbstein, H.P.
-
place:
Annual Meeting on Reaction Engineering 2019 in cooperation with the subject divison Multiphase Flows, 27 – 29 May 2019 Festung Marienberg, Würzburg/Germany
- Date: 2019
Analysis of complex rheological properties of soy proteins in extrusion processing
-
chair:
Wittek, P.; Zeiler, N.; Karbstein, H.P.; Emin, M.A.
-
place:
8th International Symposium on Food Rheology and Structure, 17. – 20. Juni 2019, Zürich
- Date: 2019
Spray drying of high viscous food concentrates: Investigations on the applicability of an Air-Core-Liquid-Ring (ACLR) nozzle for liquid atomization
-
chair:
Wittner, M. O.; Karbstein, H. P.; Gaukel, V.
-
place:
Juan Andrés Cárcel; Gabriela Clemente; Antonio Mulet (Hrsg.): Proceedings of 21st International Drying Symposium : Editorial Universitat Politècnica de València, 2018, S. 1221–1228
- Date: 2018
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
-
chair:
Wittner, M. O.; Karbstein, H. P.; Gaukel, V.
-
place:
Chemical Engineering and Processing - Process Intensification (2018), Nr. 128, S. 96–102
- Date: 2018
Pneumatic atomization: Beam steering correction in laser diffraction measurements of spray droplet size distributions
-
chair:
Wittner, M. O.; Karbstein, H. P.; Gaukel, V.
-
place:
Applied Sciences 8 (2018), Nr. 10, 1738
- Date: 2018
Air-Core-Liquid-Ring (ACLR) Atomization: Influences of Gas Pressure and Atomizer Scale Up on Atomization Efficiency*ARTIKEL*
-
chair:
Wittner, M. O.; Karbstein, H. P.; Gaukel, V.
-
place:
Processes 7 (2019), Nr. 3, S. 139
- Date: 2019
Investigation on flow patterns, local stresses, and resulting droplet deformation in orifices during high-pressure homogenization
-
chair:
Preiss, F.J.; Kelemen, K.; Bisten, A.; Karbstein, H.P.
-
place:
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, 5. – 6. März 2019, Lausanne
- Date: 2019
Ramanspektroskopie zur Füherkennung von Instabilitäten in Milchprodukten
-
chair:
Reiner, J; Protte, K; Hinrichs, J.
-
place:
DLG-Forum FoodTec: Milch und Molkereiprodukte – Wie Technologie und Rezeptur die Qualität und Sensorik beeinflussen, 29. November 2018, Frankfurt
- Date: 2018
Detection of Single Crystallization Events in Emulsions by means of a Thermo-Optical Method
-
chair:
Reiner, J; Abramov, S.; Karbstein, H.P.
-
place:
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, 5. – 6. März 2019, Lausanne
- Date: 2019
Influence of thermomechanical treatment on the emulsifying properties of whey proteins
-
chair:
Quevedo, M.; Karbstein, H.P.; Emin, M.A.
-
place:
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik 2019, Nestlé Research Center Lausanne, Switzerland 2019
- Date: 2019
Soy proteins in extrusion processing: Influence of thermomechanical treatment on the molecular structure and rheological properties
-
chair:
Wittek, P.; Karbstein, H.P.; Emin, M.A.
-
place:
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, 5. – 6. März 2019, Lausanne
- Date: 2019
Influence of extrusion processing on the functional properties of chokeberry pomace
-
chair:
Schmid, Vera; Mayer-Miebach, Esther; Behsnilian, Diana; Karbstein, Heike P.; Emin, M. Azad
-
place:
32nd European Federation of Food Science and Technology (EFFoST) International Conference 2018, Nantes, France 2018
- Date: 2018
Analysis of the reaction behavior of highly concentrated whey proteins under thermomechanical treatment
-
chair:
Quevedo, M., Karbstein, H.P., Emin, M.A.
-
place:
32nd European Federation of Food Science and Technology (EFFoST) International Conference 2018, Nantes, France 2018
- Date: 2018
Strukturelle Veränderungen hochkonzentrierter Proteine unter definierten extrusionsähnlichen Bedingungen
-
chair:
Quevedo, M., Kulozik, U., Karbstein, H.P., Emin, M.A.
-
place:
ProcessNet-Jahrestagung und 33. DECHEMA-Jahrestagung der Biotechnologen 2018, Aachen, Germany 2018
- Date: 2018
Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products
-
chair:
Pietsch, V.L., Emin, M.A., Schuchmann
-
place:
Journal of Food Engineering, 198, pp. 28-35, online available
- Date: 2017
Investigation of the structuring mechanisms of vital wheat gluten and their relation to process parameters during high moisture extrusion processing
-
chair:
Pietsch, V.L., Emin, M.A.; Schuchmann, H.P.
-
place:
6. International Symposium on Delivery of Functionality in Complex Food Systems, Paris, Frankreich 2015
- Date: 2015
Structural changes of wheat proteins during high moisture processing of meat analog products
-
chair:
Pietsch, V.L., Emin, M.A., Schuchmann, H.P.
-
place:
29. European Federation of Food Science and Technology International Conference, Athen, Griechenland 2015
- Date: 2015
Extrusion processing of meat analog products: Influence of thermomechanical treatment on wheat protein polymerization and final product characteristics
-
chair:
Pietsch, V.L., Emin, M.A., Schuchmann, H.P.
-
place:
30. European Federation of Food Science and Technology International Conference, Wien, Österreich 2016
- Date: 2016
Extrusion von Weizenproteinen zur Herstellung von Fleischersatzprodukten: Wechselwirkungen zwischen Prozess, Proteinstruktur und Produkt-eigenschaften
-
chair:
Pietsch, V.L., Emin, M.A., Schuchmann, H.P.
-
place:
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, Bruchsal, Deutschland 2017
- Date: 2017
Analysis of the technological properties of proteins to understand and control their structuring during extrusion processing
-
chair:
Emin, M.A., Pietsch, V.L.
-
place:
Vortrag beim Hochschulkurs zu Latest technology for producing meat analogs an der Hochschule für Ingenieurwissenschaften Valais-Wallis, Sion, Schweiz 2018
- Date: 2018
Reaktionsverhalten von pflanzlichen Proteinen bei der High Moisture Extrusion
-
chair:
Pietsch, V.L., Karbstein, H.P., Emin, M.A.
-
place:
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, Berlin, Deutschland 2018
- Date: 2018
Investigations on the structuring mechanisms of plant proteins during high moisture extrusion processing
-
chair:
Pietsch, V.L.
-
place:
12. European Workshop on Food Engineering and Technology, Freising, Deutschland 2018
- Date: 2018
Messaufbau zur Untersuchung der Tropfendeformation in Blenden in Abhängigkeit von der Aufgabeposition
-
chair:
Felix Preiss; Ariane Bisten; Heike P. Karbstein
-
place:
Jahrestreffen der ProcessNet Fachgruppen MPH, WSUE, CFD, HTT, AuW, KRI, PMT, 6. - 9. März 2018 Maritim Hotel, Bremen
- Date: 2018
Numerische Analyse des thermomechanischen Beanspruchungsprofils bei der Extrusion stärke-basierter Matrizes
-
chair:
Yvonne Schwegler; Patrick Wittek; Heike P. Karbstein; M. Azad Emin
-
place:
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, 5. – 6. März 2018, Berlin
- Date: 2018
Analyse der Strömungscharakteristika im Düsenbereich der High-Moisture-Extrusion von pflanzlichen Proteinen
- chair:
-
place:
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, 5. – 6. März 2018, Berlin
- Date: 2018
Three-Dimensional Modeling of Food Extrusion Processes
-
chair:
Patrick Wittek, M. Azad Emin
-
place:
Chemical Engineering Science Volume 187, 21 September 2018, Pages 256–268, online available
- Date: 2017
Serial combination drying processes. A measure to improve quality of dried carrot disks and to reduce drying time
-
chair:
Siebert, T., Gall, V., Karbstein, H. P., Gaukel, V.
-
place:
Drying Technology 36 (2), pp. 1–14
- Date: 2018
Energie- und ressourcenschonende Sprühtrocknung von hochviskosen Flüssigkeiten mittels Air-Core-Liquid-Ring (ACLR) Zerstäubung
-
chair:
Wittner, M. O.; Schuchmann, H. P.; Gaukel, V.
-
place:
FOOD-Lab (2), S. 53–57
- Date: 2017
Influence of acid hydrolysis and dialysis of k-carrageenan on its ice recrystallization inhibition activity
-
chair:
Leiter, A.; Mailänder, J.; Wefers, D.; Bunzel, M.; Gaukel, V.
-
place:
Journal of Food Engineering, 209, 26-35
- Date: 2017
Modified citrus pectins for improved emulsion stability
-
chair:
Schmidt, U.S.; Koch, L.; Köhler, K.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
17th Gums and Stabilizers for the Food Industry Conference, 24. – 28. Juni 2013, Wrexham, GB
- Date: 2013
Improving milk protein based emulsions using protein-pectin conjugates
-
chair:
Schmidt, U.S.; Pietsch, V.; Rentschler, C.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
Delivery of Functionality in Complex Food Systems, 30.Sept. – 4. Okt. 2013, Haifa, Israel
- Date: 2013
Stability enhancement of milk protein based emulsions by protein-pectin conjugation
-
chair:
Schmidt, U.S.; Pietsch, V.; Rentschler, C.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
Jahrestreffen des ProcessNet-Fachausschusses Lebensmittelverfahrenstechnik, 26. – 28. Feb. 2014, Freising
- Date: 2014
Untersuchungen zur emulgierenden Wirkung von Citruspektinen mittels Grenzflächenscherrheologie
-
chair:
Schmidt, U.S.; Reppich, C.; Schuchmann, H. P.
-
place:
Jahrestreffen der ProcessNet-Fachgruppen Partikelmesstechnik und Grenzflächenbestimmte Systeme und Prozesse, 1. – 2. April 2014, Würzburg
- Date: 2014
Influence of degree of esterification on emulsification properties of whey protein isolate pectin conjugates
-
chair:
Schmidt, U.S.; Pietsch, V.; Rentschler, C.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
15th Food Colloids Conference, 14. – 16. April 2014, Karlsruhe
- Date: 2014
Investigation of the emulsifying properties of citrus pectins
-
chair:
Schmidt, U.S.; Rentschler, C.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
International Food Hydrocolloids Conference, 5. – 9. Mai 2014, Taipei, Taiwan
- Date: 2014
Einsatz und Herstellung von Emulgatoren auf Basis von Protein-Polysaccharid-Konjugaten
-
chair:
Koch, L.; Schmidt, U.S.; Emin, M.A.; Schuchmann, H.P.
-
place:
DLG-Symposium “Food Ingredients”, 5. März 2015, Frankfurt
- Date: 2015
Influence of interfacial properties on the emulsion stabilizing effects of citrus pectin
-
chair:
Schmidt, U.S.; Schuchmann, H.P.
-
place:
Jahrestreffen der Fachgruppen Agglomerations- und Schüttguttechnik, Lebensmittel-verfahrenstechnik mit Lebensmittelbiotechnologie, Grenzflächenbestimmte Systeme und Prozesse, mit Fachgemeinschaftstag Formulierung, 16. – 18. März, Magdeburg
- Date: 2015
Impact of pH and ionic strength on the emulsification properties of citrus pectin
-
chair:
Schmidt, U.S.; Schuchmann, H.P
-
place:
18th Gums and Stabilizers for the Food Industry, 23. – 26. Juni 2013, Wrexham, GB
- Date: 2015
Stabilität von Emulsionen
-
chair:
Schmidt, U. S.; Freudig, B.; Schubert, H.; Schuchmann, H. P.
-
place:
in Emulgiertechnik, 3. Auflage, (Editor: Schuchmann, H.P. and Köhler, K.), Behr’s Verlag, Hamburg, 2012, ISBN 978-3-89947-869-3
- Date: 2012
Use and application of gel forming pectins as emulsifiers
-
chair:
Schmidt, U.S.; Köhler, K.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
Science and Technology of Food Emulsions, 21. – 22. Juni 2012, London, GB
- Date: 2012
Pectins from different plant sources and their effect on emulsion stability
-
chair:
Schmidt, U.S.; Köhler, K.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
26th Conference of the European Colloid and Interface Society, 3. – 7. September 2012, Malmö, Schweden
- Date: 2012
Auswirkung der Struktur von Pektinen auf deren emulgierende oder emulsionsstabilisierende Eigenschaften
-
chair:
Schmidt, U.S.; Köhler, K.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
ProcessNet-Jahrestagung 2012, 10. – 13. September 2012, Karlsruhe
- Date: 2012
Citrus Pectins as Emulsifiers From Interface to Emulsifying Behavior
-
chair:
Schmidt, U.S.; Rentschler, C.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
ProcessNet-Jahrestagung 2014, 30. September – 2. Oktober 2014, Aachen
- Date: 2014
Colloidal and interfacial properties of citrus pectins and their effect on emulsion stability
-
chair:
Schmidt, U.S.; Schuchmann, H.P.
-
place:
6th International Symposium on Delivery of Functionality in Complex Food Systems, 14. – 17. Juli 2015, Paris, Frankreich
- Date: 2015
Investigation and application of measurement techniques for the determination of the encapsulation efficiency of O/W/O multiple emulsions stabilized by hydrocolloid gelation
-
chair:
Schmidt, U. S.; Bernewitz, R.; Guthausen, G.; Schuchmann, H. P.
-
place:
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 475 (1), pp. 55-61
- Date: 2015
Auswirkung der Struktur von Pektinen auf deren emulgierende oder emulsionsstabilisierende Eigenschaften
-
chair:
Schmidt, U.S.; Köhler, K.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
Chemie Ingenieur Technik, Special Issue, 84 (8), pp. 1188–1189
- Date: 2012
Citrus Pectins as Emulsifiers From Interface to Emulsifying Behavior
-
chair:
Schmidt, U.S.; Rentschler, C.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
Chemie Ingenieur Technik, Special Issue, 86 (9), p. 1472
- Date: 2014
Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions
-
chair:
Schmidt, U.S.; Schmidt, K.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
Food Hydrocolloids, 46, pp. 59-66
- Date: 2015
Einfluss von Antigefrierproteinen auf die Rekristallisation von Eis
-
chair:
Gaukel, V.; Karl, A.; Spieß, W.E.L.
-
place:
GVC-Fachausschuss Lebensmittelverfahrenstechnik 07.-08.03.2001 in Karlsruhe
Untersuchungen zum Einfluss der Zweiphasenströmung innerhalb einer "effervescent" Düse auf das Zerstäubungsergebnis
-
chair:
Stähle, P.; Gaukel, V.; Schuchmann, H.P
-
place:
ProcessNet Jahrestagung Aachen/Deutschland, 2014
- Date: 2014
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
-
chair:
Stähle, P.; Gaukel, V.; Schuchmann, H.P.
-
place:
Journal of Food Process Engineering (early view), online available, 2014
- Date: 2014
Influence of feed viscosity on the two-phase flow inside the exit orifice of an effervescent atomizer and on resulting spray characeristics
-
chair:
Stähle, P.; Gaukel, V.; Schuchmann, H.P.
-
place:
Food Research International (in press), online available, 2015
- Date: 2015
Characterization of complex fluids at very low frequency: Experimental verification of the strain rate-frequency superposition (SRFS) method
-
chair:
Kowalczyk, A.; Hochstein, B.; Stähle, P.; Willenbacher, N.
-
place:
Applied Rheology 20(5)1-12, 2010
- Date: 2010
Einfluss von Antigefrierproteinen auf die Eisrekristallisation in Modellösungen für Eiskrem
-
chair:
Leiter, A.; Schuchmann, H. P.; Gaukel, V.
-
place:
FEI Jahrestagung 2013 "Leittechnologien für die Lebensmittelproduktion – Impulse der Gemeinschaftsforschung", Karlsruhe, 2013
- Date: 2013
Enhancement of the recrystallization inhibition activity of fish antifreeze proteins by addition of hydrocolloids in sucrose solutions
-
chair:
Gaukel, V.; Leiter, A.; Spieß, W. E. L.
-
place:
12th International Hydrocolloids Conference: Functional hydrocolloids: The key to human health, Taipei, Taiwan, 2013
- Date: 2013
Untersuchungen zum Einfluss des Zerstäubungsprinzips auf die Öl- und Sprühtropfengröße von kohlenhydrathaltigen Emulsionen
-
chair:
Stähle, P.; Gorenflo, J.; Schuchmann, H. P.; Gaukel, V.
-
place:
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik 2013
- Date: 2013
Aufbau eines Messsystems zur Untersuchung der Strömungsform innerhalb eines „effervescent" Zerstäubers
-
chair:
Stähle, P.; Schuchmann, H. P.; Gaukel, V.
-
place:
Jahrestreffen der Fachgruppen Extraktion und Mehrphasenströmungen 2013, Baden-Baden/D, 2013
- Date: 2013
Synergistic effects between hydrocolloids and antifreeze proteins from fish on the recrystallization of ice in sucrose solutions
-
chair:
Gaukel, V.; Leiter, A.; Spieß, W. E. L.
-
place:
2nd Ice Binding Protein Conference, Sapporo, Japan, 2014
- Date: 2014
Influence of temperature and pH value on the recrystallization inhibition activity of fish ice structuring protein
-
chair:
Leiter, A.; Gaukel, V.
-
place:
2nd Ice Binding Protein Conference, Sapporo, Japan, 2014
- Date: 2014
Synergism of antifreeze protein type III (macrozoarces americanus) and hydrocolloids on recrystallization inhibition of ice in sucrose solutions
-
chair:
Gaukel, V.; Leiter, A.; Spieß, W. E. L.
-
place:
15th Food Colloids Conference, Karlsruhe, 2014
- Date: 2014
Verbesserung der rekristallisationshemmenden Wirkung von Antigefrierprotein III (Macrozoarces americanus) durch Hydrokolloide in Saccharoselösungen
-
chair:
Gaukel, V.; Leiter, A.; Spieß, W. E. L.
-
place:
Fachausschuss Lebensmittelverfahrenstechnik, Freising, Weihenstephan, Germany, 2014
- Date: 2014
Is the effervescent atomization applicable to the tasks of spray drying foods? Influence of feed viscosity on the two-phase flow inside an effervescent atomizer and its spray characteristics
-
chair:
Stähle, P.; Gaukel, V.; Schuchmann, H. P.
-
place:
Poster IUFoST 2014 - The 17th world congress of food science and technology, Montreal, Canada, 18-8-2014
- Date: 2014
Untersuchungen zum Einfluss der Zweiphasenströmung innerhalb einer "effervescent" Düse auf das Zerstäubungsergebnis
-
chair:
Stähle, P.; Gaukel, V.; Schuchmann, H. P.
-
place:
Poster Jahrestreffen der ProcessNet Fachgruppen Mehrphasenströmungen und Wärme- und Stoffübertragung, Fulda, Germany, 24-3-2014
- Date: 2014
Rekristallisation von Eis bei verschiedenen Lagerbedingungen in Modellösungen für Eiskrem
-
chair:
Gaukel, V.; Spieß, W.E.L.
-
place:
DKV-Tagungsbericht (23.Jahrestagung, Leipzig) 3, 215-227, 1996
- Date: 1996
Recrystallization of ice under oscillating temperature conditions during storage of a model solution
-
chair:
Gaukel, V.; Spiess, W. E. L.
-
place:
Proceedings Engineering of Food at ICEF 7, Brighton, suppl. 17-20, 1997
- Date: 1997
Einfluss von Temperaturschwankungen und Zusatzstoffen auf die Rekristalisation von Eis in Modellösungen für Eiskrem
-
chair:
Gaukel, V.; Min, S.G.; Spiess, W. E. L.
-
place:
Tagung "Inter-Eis 1997" in Solingen, 8 Seiten, 24.-26. November 1997
- Date: 1997
A modular drying processor for food applications – Microwave vacuum puffing
-
chair:
Rother, M.; Gaukel, V.; Fehr, H.; Schuchmann, H. P.
-
place:
Proceedings of the 12th International Conference on Microwave and High Frequency Heating, Ampere, Karlsruhe 2009
- Date: 2009
Modeling of drop sizes from effervescent atomization of gelatinized starch suspensions
-
chair:
Schröder, J.; Schlender, M.; Sojka, P. E.; Gaukel, V.; Schuchmann, H. P.
-
place:
Proceeding zur Konferenz ILASS - Europe 2010, 23rd Annual Conference on Liquid Atomization and Spray Systems, Brno 2010
- Date: 2010
Influence of pressure and microwave power on the drying-kinetics of extruded starch-based "half products" during microwave vacuum drying
-
chair:
Kraus, S.; Schuchmann, H. P.; Gaukel, V.
-
place:
Proceeding zur 18th Konferenz International Drying Symposium, Xiamen, China, 6pages, 11.-15.11.2012
- Date: 2012
Influence of mixing chamber length and liquid viscosity on the effervescent atomization of maltodextrin solutions
-
chair:
Stähle, P.; Schuchmann, H. P.; Gaukel, V.
-
place:
Proceeding zur Konferenz ILASS - Europe 2013, 25th Annual Conference on Liquid Atomization and Spray Systems, 2013
- Date: 2013
Investigations on the microwave induced Drying and expansion of extruded starch-based pellets
-
chair:
Kraus, S.; Schuchmann, H. P.; Gaukel, V.
-
place:
Proceedings 18th International Drying Symposium, 2014
- Date: 2014
A Real-time Process Analysis System for the Pulsation Detection and Measurement in Spray Processes
-
chair:
Klaiber, M. J.; Kleinhans, A.; Stähle, P.; Gaukel, V.; Simon, S.
-
place:
Proceedings ILASS - Europe 2014, 26th Annual Conference on Liquid Atomization and Spray Systems, Bremen, Germany, 2014
- Date: 2014
Investigation of near nozzle flow of high viscous liquid in twin-fluid atomizers
-
chair:
Mlkvik, M.; Stähle, P.; Gaukel, V.; Schuchmann, H. P.; Jedelsky, J.
-
place:
Proceedings The 25th international symposium on transport phenomena, Krabi, Thailand, 2014
- Date: 2014
Performance of twin-fluid atomizers for atomization of viscous solutions
-
chair:
Mlkvik, M.; Stähle, P.; Gaukel, V.; Zeremba, M.; Jedelsky, J.; Jicha, M.
-
place:
Proceedings Experimental Fluid Mechanics 2014, Cesky Krumlov, Czech Republic, 21-11-2014
- Date: 2014
Kühlen und Gefrieren in Lebensmittelverfahrenstechnik
-
chair:
Gaukel, V.; Behsnilian, D.
-
place:
Rohstoff, Prozesse, Produkte, Wiley VCH, Weinheim, ISBN-3-527-31230-7, Editor: Schuchmann, H. P. and Schuchmann, H., 277-310, 2005
- Date: 2005
3rd Karlsruhe Nutrition Symposium "European Research towards Safer and Better Food"
-
chair:
Gaukel, V.
-
place:
Proceedings Part 1 (p. 339), Part 2 (p. 492), Part 3 (p. 177), Bundesforschungsanstalt für Ernährung, Karlsruhe 1998, ISSN 0933-5463, Ed.: V. Gaukel, W.E.L. Spieß
- Date: 1998
Tropfengrößenmessmethoden in der Emulgiertechnik in Emulgiertechnik
-
chair:
Bernewitz, R.; Gaukel, V.
-
place:
Behrs Verlag, Hamburg Editor: K. Köhler, H.P. Schuchmann, ISBN 978-3-89947-869-3, Seite 55-88, 2012
- Date: 2012
Drying Kinetics and Expansion of Non-predried Extruded Starch-Based Pellets during Microwave Vacuum Processing
-
chair:
Kraus, S.; Solyom, K.; Schuchmann, H. P.; Gaukel, V.
-
place:
Journal of Food Process Engineering (36) 763-773, 2013
- Date: 2013
Effervescent Atomization of Polyvinylpyrrolidone Solutions: Influence of Liquid Properties and Atomizer Geometry on Liquid Breakup and Spray Characteristics
-
chair:
Schröder, J.; Günther, A.; Wirth, K.-E.; Schuchmann, H.P.; Gaukel, V.
-
place:
Atomization and Sprays, 23 (1), 1-23, 2013
- Date: 2013
Characterization of the spray drying behavior of emulsions containing oil droplets with a structured interface
-
chair:
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.
-
place:
Journal of Microencapsulation, 30 (4) 325-335, 2013
- Date: 2013
Spray drying behaviour and functionality of emulsions with b-lactoglobulin/pectin interfacial complexes
-
chair:
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.
-
place:
Food Hydrocolloids, 31 (2) 438-445, 2013
- Date: 2013
Dielectric properties of grape marc: Effect of temperature, moisture content and sample preparation method
-
chair:
Solyom, K.; Kraus, S.; Mato, R. B.; Gaukel, V.; Schuchmann, H. P.; Cocero, M. J.
-
place:
Journal Of Food Engineering, 119 (1) 33-39, 2013
- Date: 2013
Drying Kinetics and Expansion of Non-predried Extruded Starch-Based Pellets during Microwave Vacuum Processing
-
chair:
Kraus, S.; Solyom, K.; Schuchmann, H. P.; Gaukel, V.
-
place:
Journal of Food Process Engineering (36) 763-773, 2013.013
- Date: 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
-
chair:
Kraus, S.; Schuchmann, H. P.; Merk, D.; Gaukel, V.
-
place:
Chemie Ingenieur Technik, 85 (12) 1946-1950, 2013
- Date: 2013
Effervescent atomization: A new atomizing technique for the energy-efficient spray drying of food liquids with high viscosity
-
chair:
Stähle, P.; Schröder, J.; Kleinhans, A.; Schuchmann, H. P.; Gaukel, V.
-
place:
International Dairy Magazine, 44 (8) 26-28, 2013
- Date: 2013
Mikrowellenunterstützte Kakaoröstung: Einfluss des Energieeintrags auf physikalische Eigenschaften des Kakao und den Energiebedarf
-
chair:
Schröder, J.; Schwarz, D.; Gaukel, V.; Schuchmann, H. P.
-
place:
süsswaren Technik + Wirtschaft, (58) 18-21, 2013
- Date: 2013
Factors Influencing the Microwave-Induced Expansion of Starch-Based Extruded Pellets under Vacuum
-
chair:
Kraus, S.; Schuchmann, H. P.; Gaukel, V.
-
place:
Journal of Food Process Engineeering, (37) 264-272, 2014
- Date: 2014
Influence of Degree of Gelatinization on Expansion of Extruded, Starch-Based Pellets during Microwave Vacuum Processing
-
chair:
Kraus, S.; Enke, N.; Gaukel, V.; Schuchmann, H. P.
-
place:
Journal of Food Process Engineering, 37 (3) 220-228, 2014
- Date: 2014
Enhancement of convective drying by application of airborne ultrasound – A response surface approach
-
chair:
Beck, S. M.; Sabarez, H.; Gaukel, V.; Knoerzer, K.
-
place:
Ultrasonics Sonochemistry, 21 (6) 2144-2150, 2014
- Date: 2014
Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin
-
chair:
Schmidt, U. S.; Koch, L.; Rentschler, C.; Kurz, T.; Endreß, H. U.; Schuchmann, H. P.
-
place:
Food Biophysics, online available
- Date: 2014
Influence of the time-temperature-profile during convective and microwave assisted roasting on physical properties of cocoa
-
chair:
Schröder, J.; Gaukel, V.; Schuchmann, H.P.
-
place:
Eurodrying'2013, Paris/FR
- Date: 2013
Einfluss der Speiseviskosität auf die 3D-Tropfengrößenverteilung im Spray bei der „effervescent atomization" von Polyvinylpyrrolidonlösungen
-
chair:
Kleinhans, A.; Schröder, J.; Schuchmann, H. P.; Gaukel, V.
-
place:
Jahrestreffen der Fachgruppen Extraktion und Mehrphasenströmungen, 19.-20.03.2014, Baden-Baden
- Date: 2013
Influence of feed viscosity on drop size evolution in axial and radial distance to the spray cone during effervescent atomization of aqueous polyvinylpyrrolidone solutions
-
chair:
Kleinhans, A.; Schröder, J.; Schuchmann, H. P.; Gaukel, V.
-
place:
Partec - International Congress on Particle Technology, 23.-25.04.2013, , Nürnberg
- Date: 2013
Betrachtung des Öltropfenaufbruchs einer O/W-Emulsion mit einem Viskositätsverhältnis von 1 bei der "effervescent atomization"
-
chair:
Kleinhans, A.; Gaukel, V.; Schuchmann, H. P.
-
place:
Jahrestreffen der Fachgruppen Mehrphasenströmungen und Wärme- und Stoffübertragung, 24.-25.03.2014, Fulda
- Date: 2014
Impact of oil content on effervescent atomization of oil-in-water emulsions
-
chair:
Kleinhans, A.; Stähle, P.; Schröder, J.; Gaukel, V.; Schuchmann, H.P.
-
place:
Proceeding of ILASS - Europe 2013, 25th Annual Conference on LiquidAtomization and Spray Systems, Chania/GR
- Date: 2013
Breakup and Structuring of Particle Loaded Emulsion Drops
-
chair:
Merkel, T.; Schuchmann, H.P.
-
place:
DynaCaps2014: Dynamics of Capsules, Vesicles and Cells in Flow, 15.-18. Juli 2014, Université Technologie de Compiègne, France
- Date: 2014
Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food
-
chair:
Hirth, M.; Leiter, A.; Beck, S.M.; Schuchmann, H.P.
-
place:
Journal of Food Engineering 125 (2014) 139-146
- Date: 2014
Synergism of different fish antifreeze proteins and hydrocolloids on recrystallization inhibition of ice in sucrose solutions
-
chair:
Gaukel, V.; Leiter, A.; Spieß, W.
-
place:
Journal of Food Engineering 141 (2014) 44–50
- Date: 2014
Influence of mixing on the precipitation of zinc oxide nanoparticles with the miniemulsion technique
-
chair:
Winkelmann, Marion; Schuler, Tobias; Uzunogullari, Pürlen; Winkler, Christian Andreas; Gerlinger, Wolfgang; Sachweh, Bernd; Schuchmann, Heike Petra
-
place:
Chem Eng Sci 81, S.209-219
- Date: 2014
Breakup of particle loaded emulsion drops
-
chair:
T. Merkel, L.L. Hecht and H.P. Schuchmann
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place:
7th World Congress on Particle Technology, 19.-22.05.2014, Peking, China
- Date: 2014
Structure of and diffusion in O/W/O double emulsions by CLSM and NMR–comparison with W/O/W
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chair:
Bernewitz, R.; Schmidt, U.S.; Schuchmann, H.P.; Guthausen, G.
-
place:
Colloids and Surfaces A: Physicochemical and Engineering Aspects, in press, online available
- Date: 2014
Double Emulsion Characterisation with PFG-NMR Methods: WOW and OWO
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chair:
Bernewitz, R.; Schuchmann, H.P.; Guthausen, G.
-
place:
MR in Food: XII International Conference on the Applications of Magnetic Resonance in Food Science, 20.-23.05.2014, Cesena, I
- Date: 2014
Charakterisierung von Doppelemulsionen – Struktur und Diffusion
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chair:
Bernewitz, R.; Guthausen, G.; Schuchmann, H.P.
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place:
Plenarvortrag Fachausschüsse „Partikelmesstechnik“ und „Grenzflächenbestimmte Systeme“, 01.-02.04.2014, Würzburg
- Date: 2014
Struktursteuerung partikelbeladener Emulsionstropfen
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chair:
Merkel, T.; Hecht L.L.; Schuchmann, H.P.
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place:
Jahrestreffen der ProcessNet-Fachgruppen Partikelmesstechnik und Grenzflächenbestimmte Systeme und Prozesse“, 01. -02. April 2014, Festung Marienberg Würzburg
- Date: 2014
Aufbruch partikelbeladener Emulsionstropfen
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chair:
Merkel, T.; Hecht L.L.; Schuchmann, H.P.
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place:
Jahrestreffen der ProcessNet-Fachgruppen Mehrphasenströmungen und Wärme- und Stoffübertragung, 24. -25. März 2014, Esperanto Hotel Fulda
- Date: 2014
Analyse der inneren Struktur von Doppelemulsionen nach der Produktion
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chair:
Bernewitz, R.; Guthausen, G.; Schuchmann, H.P.
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place:
Jahrestreffen der ProcessNet-Fachgruppen Lebensmittelverfahrenstechnik und Phytoextrakte, 26.-28. Februar 2014, TU München in Freising/Weihenstephan
- Date: 2014
Thermophysical Properties of the Binary Mixture of Water + Diethylmethylammonium Trifluoromethanesulfonate and the Ternary Mixture of Water + Diethylmethylammonium Trifluoromethanesulfonate + Diethylmethylammonium Methanesulfonate
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chair:
Merkel, N.C.; Römich, C.; Bernewitz, R.; Künemund, H.; Gleiß, M.; Sauer, S.; Schubert, T.J.S.; Gisela Guthausen, G.; Schaber, K.-H.
-
place:
J. Chem. Eng. Data, online available
- Date: 2014
Visualisierung von Strömungen und Tropfen beim Hochdruckemulgieren mittels µPIV
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chair:
Katharina Kelemen, Karsten Köhler, Heike P. Schuchmann
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place:
21. Fachtagung "Lasermethoden in der Strömungsmesstechnik", 3.-5. Sept. 2013, München
- Date: 2013
Impact of oil content on effervescent atomization of oil-in-water emulsions
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chair:
Kleinhans, A.; Stähle, P.; Schröder, J.; Gaukel, V.; Schuchmann, H.P.
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place:
Europe 2013, 25th Annual Conference on Liquid
Atomization and Spray Systems, Chania/GR - Date: 2013
Charakterisierung von Doppelemulsionen mittels NMR und CLSM - Struktur und Diffusion
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chair:
Bernewitz, R.
-
place:
Verlag Dr. Hut, ISBN: 978-3-8439-1238-9, 2013
- Date: 2013
-
Zusammenfassung / Abstract:
Doppelemulsionen versprechen auf vielen Anwendungsgebieten Neuerungen und Verbesserungen. Die Fettreduktion von Lebensmitteln und die Formulierung von Wirkstoffen sind Anwendungsbeispiele, die diskutiert werden. Neben der Rezeptur bestimmen Struktur- und Diffusionsparameter die Produkteigenschaften maßgeblich. Diese Parameter waren aufgrund der komplexen Struktur von Doppelemulsionen nach der Herstellung bisher jedoch nicht vollständig bestimmbar und gezielte Produktentwicklung sowie Qualitätskontrollen waren daher nicht in vollem Umfang möglich.
In dieser Arbeit werden neue und weiterentwickelte Methoden der NMR und der CLSM vorgestellt, die die Bestimmung und Untersuchung der Tropfengrößenverteilungen, der Dispersphasenverhältnisse, der Diffusionsgeschwindigkeiten und der Diffusionsmechanismen von WOW und OWO Doppelemulsionen ermöglichen.
Dispersive mixing of oil in plasticized starch by extrusion processing to design functional foods
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chair:
M.A. Emin
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place:
Verlag Dr. Hut, ISBN: 978-3-8439-1112-2, 2013
-
Zusammenfassung / Abstract:
Health and well–being are the major drivers for the increased interest in functional food products. For this purpose, functional food ingredients that provide health benefits beyond basic nutrition are incorporated into food products. Especially, lipophilic bioactives are of special interest due to their specific health benefits. Key challenge is the delivery of the bioactives through the food product without sacrificing the appeal and convenience character of the food and in a manner that they will indeed promote health and well–being of the consumers. Extrusion processing possesses several advantages due to its multifunctional nature combining several unit operations, which can be manipulated to provide desired product characteristics and functional properties, at the same time. Typically, starch-based foods such as ready–to–eat cereals, pastas, salty and sweet snacks are produced by extrusion processing and are highly appreciated by consumers. For the delivery of lipophilic bioactives through foods, it is mostly favorable to dissolve the lipophilic bioactives in a lipophilic carrier (e.g. triglyceride oil), disperse this solution into small droplets and then microencapsulate these droplets into certain type of matrix to improve their stability, bioavailability and palatability. These can be integrated into the extrusion process by dispersing the bioactives–in–oil solution directly into plasticized starch during extrusion processing, which simplifies the design route by eliminating extra emulsification and microencapsulation steps. However, such a process demands a high degree of understanding of the stability of bioactives and dispersive mixing of lipophilic components during extrusion processing. The objective of this study is therefore to develop a mechanistic insight into the dynamics of dispersive mixing in extrusion processing of plasticized starch with respect to the incorporation of lipophilic bioactives into directly expanded ready–to–eat foods. The research approach utilized is based on first fractionation of the overall goal into logical interrelated sections, which can be investigated more thoroughly and conveniently using various scientific fields, including biochemistry, colloid science, fluid dynamics and rheology. The gained scientific understanding is then used to develop a range of potential solution strategies with respect to the requirements of selected bioactives and the target food product.
Simulation of microwave pasteurisation processes based on non-linear survival curves of microorganisms
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chair:
Rother, M. , Pardey, K., Knoerzer, K., Schuchmann, H.P.
-
place:
EU-Rain-Conference The Science of Food: Safety and Nutrition EU-RAIN, Dublin , Ireland , Dec1-2, 2005
- Date: 2005
Einfluss der Prozessparameter auf das rheologische Verhalten extrudierter stärkebasierter Lebensmittel
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chair:
M. Horvat; A. Emin; A. Eichler; H.P. Schuchmann; B. Hochstein; N. Willenbacher; A.J. van der Goot; R. Boom
-
place:
ProcessNet Fachausschüsse "Trocknungstechnik" und „Agglomerationstechnik“ Bad Dürkheim/D 2009
- Date: 2009
Multiple emulsions - potential carrier systems for hydrophilic bioactive ingredients
-
chair:
Frank,K.; Köhler,K.; Walz,E.; Graef,V.; Greiner,R.; Schuchmann,H.P.
-
place:
European Congress of Chemical Engineering (ECCE), Berlin, 2011
- Date: 2011
Development of a continuous process to produce hybrid nanoparticles
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chair:
Hecht, L. L., Wagner, C., Köhler, K., Landfester, K., Schuchmann, H. P.
-
place:
ECCE, Berlin, 2011
- Date: 2011
Untersuchungen zur Verkapselung von Carvacrol in amorphen Matrices mittels Formpressung für Anwendungen im Bereich Life Sciences
-
chair:
Tackenberg, M.W.; Horvat, M.; Rüfer, C.; Kleinebudde, P.; Schuchmann, H.P.
-
place:
Fachausschüsse Agglomerations- und Schüttguttechnik sowie Trocknungstechnik, Hamburg-Harburg, 14.03.2011-15.03.2011
- Date: 2011
Vergleich von Methoden zur Pulsationsmessung an innenmischenden Zweistoffdüsen
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chair:
Schlinge, B.; Schröder, J.; Gaukel, V.; Schuchmann, HP.; Walzel P.
-
place:
Chemie Ingenieur Technik, 85 (10), 1568-1574
- Date: 2013
Influence of the time-temperature-profile during convective and microwave assisted roasting on physical properties of cocoa
-
chair:
Schröder, J.; Gaukel, V.; Schuchmann, H.P.
-
place:
Proceedings of Eurodrying'2013, Paris/FRFür Veröffentlichungen AK/PS/JS:
- Date: 2013
Influence of the time-temperature-profile during convective and microwave assisted roasting on physical properties of cocoa
-
chair:
Schröder, J.; Gaukel, V.; Schuchmann, H.P.
-
place:
Eurodrying'2013, Paris/FR
- Date: 2013
Extrusion Processing of Pure Chokeberry (Aronia melanocarpa) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds
-
chair:
Schmid, V.; Steck, J.; Mayer-Miebach, E.; Behsnilian, D.; Bunzel, M.; Karbstein, H.P.; Emin, M.A.
-
place:
Foods 2021, 10, 518. https://doi.org/10.3390/foods10030518
- Date: 2021
Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing
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chair:
Schmid, V.; Trabert, A.; Keller, J.; Bunzel, M.; Karbstein, H.P.; Emin, M.A.
-
place:
Foods 2021, 10, 485. https://doi.org/10.3390/foods10030485
- Date: 2021
Influence of Hydrophilic Surfactants on the W1–W2 Coalescence in Double Emulsion Systems Investigated by Single Droplet Experiments
-
chair:
Leister, N.; Karbstein; H.P.
-
place:
Colloids Interfaces 2021, 5(2), 21
- Date: 2021
Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues
-
chair:
Kendler, C.; Duchardt, A.; Karbstein, H.P.; Emin, M.A.
-
place:
Foods 2021, 10(4), 697; https://doi.org/10.3390/foods10040697
- Date: 2021
Concentration-dependent changes in the reaction behavior of whey proteins: diffusion-controlled or transition state-controlled reactions?
-
chair:
Quevedo, M.; Karbstein, H.P.; Emin, M.A.
-
place:
Food Hydrocolloids DOI: 10.1016/j.foodhyd.2021.106745
- Date: 2021
Stabilisierung von Doppelemulsionen: Untersuchung der Emulgatorwechselwirkungen anhand von Einzeltropfenexperimenten
-
chair:
Leister, N.; Karbstein, H.P.
-
place:
Jahrestreffen der ProcessNet-Fachgruppen „Lebensmittelverfahrenstechnik, Mischvorgänge und Grenzflächenbestimmte Systeme und Prozesse“ 11 – 12 März 2021; digital
- Date: 2021
Linking expansion behaviour of extruded potato starch/rapeseed press cake blends to rheological and technofunctional properties
-
chair:
Martin, A.; Osen, R.; Karbstein, H.P.; Emin, M.A.
-
place:
Polymers 13(2),215, pp. 1-19
- Date: 2021
The influence of extrusion processing on the gelation properties of apple pomace dispersions: Involved cell wall components and their gelation kinetics
-
chair:
Schmid, V.; Karbstein, H.P.; Azad Emin, M.
-
place:
Foods 9(11),1536
- Date: 2020
Development of a Pressure Stable Inline Droplet Generator with Live Droplet Size Measurement
-
chair:
Preiss, F.J.; Dagenbach, T.; Fischer, M.; Karbstein, H.P.
-
place:
ChemEngineering 2020, 4(4), 60; https://doi.org/10.3390/chemengineering4040060
- Date: 2020
The Influence of Extrusion Processing on the Gelation Properties of Apple Pomace Dispersions: Involved Cell Wall Components and Their Gelation Kinetics
-
chair:
Schmid, V.; Karbstein, H.P.; Emin, M.A.
-
place:
Foods, 9 (11), 1536 DOI: https://doi.org/10.3390/foods9111536
- Date: 2020
Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer
-
chair:
Wittek, P.; Zeiler, N.; Karbstein, H.P.; Emin, M.A.
-
place:
Applied Rheology Band 30: Heft 1 online available: https://doi.org/10.1515/arh-2020-0107
- Date: 2020
Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties
-
chair:
Schmid, V.; Trabert, A.; Schäfer, J.; Bunzel, M.; Karbstein, H.P.; Emin, M.A.
-
place:
Foods, 9 (10), 1385; https://www.mdpi.com/2304-8158/9/10/1385
- Date: 2020
Nicos Vortrag
-
place:
10. ProcessNet-Jahrestagung und 34. DECHEMA-Jahrestagung der Biotechnologen 2020; 21.09.-24.09.2020; digital
- Date: 2020
Denaturation Behavior and Kinetics of Single- and Multi-Component Protein Systems at Extrusion-like Conditions
-
chair:
Quevedo, M.; Karbstein, H.P.; Emin, M.A.
-
place:
Polymers DOI: 10.3390/polym12092145
- Date: 2020
Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems
-
chair:
Quevedo, M.; Kulozik, U.; Karbstein, H.P.; Emin M.A.
-
place:
Foods DOI: 10.3390/foods9091196
- Date: 2020
Influence of thermomechanical treatment and pH on the denaturation kinetics of highly concentrated whey protein isolate
-
chair:
Quevedo, M.; Karbstein, H.P.; Emin, M.A.
-
place:
Journal of Food Engineering DOI: 10.1016/j.jfoodeng.2020.110294
- Date: 2020
Mechanistic analysis of extrusion processing
-
chair:
Emin, M.A.
-
place:
Coperion Food Extrusion Seminar, Stuttgart
- Date: 2017
Protein Extrusion: Product and process design principles revisited.
-
chair:
Emin, M.A.
-
place:
IFT 2018, Chicago
- Date: 2018
Extrusion zur Gestaltung von proteinbasierten Lebensmitteln
-
chair:
Emin, M.A.
-
place:
FEI Kooperationsforum, Bonn
- Date: 2018
Zum Stand der Technik der Texturierung von pflanzlichen Proteinen durch Extrusion
-
chair:
Emin, M.A.
-
place:
47. Wissenschaftliche Informationstagung der BBGfG, Berlin
- Date: 2018
Designing meat analogues by extrusion processing: A short history of a long story
-
chair:
Emin, M.A.
-
place:
Meat Analogues Conference, Wageningen
- Date: 2018
Role of protein reactivity and rheology on the delivery of alternative proteins into food systems
-
chair:
Emin, M.A.
-
place:
IFT 2018. Chicago.
- Date: 2018
Reactive extrusion of whey protein-citrus pectin blends: Investigations on structural changes and functional properties
-
chair:
Emin, M.A.; Koch. L.; Schuchmann, H.P.
-
place:
7th International Symposium on Delivery of Functionality into Complex Food Systems. Auckland.
- Date: 2018
Design of plant-based meat analogues
-
chair:
Emin, M.A.
-
place:
ICoMST 65th International Congress of Meat Science and Technology. Berlin.
- Date: 2019
Structuring plant proteins to design sustainable food systems
-
chair:
Emin, M.A.
-
place:
A*Star – Alternative Protein Industry Roundtable. Singapore.
- Date: 2019
Design of functional and sustainable food ingredients by extrusion processing
-
chair:
Emin, M.A.
-
place:
Food Ingredients Europe. Paris.
- Date: 2019
Food Structure Engineering: Product Design Principles Revisited
-
chair:
Emin, M.A.
-
place:
ICEF – International Congress on Engineering and Science. Melbourne.
- Date: 2019
Improving the emulsifying properties of whey protein isolate-citrus pectin blends by a novel reactive extrusion approach
-
chair:
Koch, L.; Schuchmann, H.P.; Emin, M.A.
-
place:
Journal Food Engineering. 223, 175-188
- Date: 2018
Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behavior
-
chair:
Philipp, C.; Emin, M.A.; Buckow, R.; Silcock, P.; Oey, I.
-
place:
Journal Food Engineering. 217, 93 – 100
- Date: 2018
Multi-scale structural changes of starch and proteins during pea flour extrusion
-
chair:
Kristiawana, M.; Micard, V.; Maladiraa, P.; Alchamieh, C.; Maigreta, J. E.; Réguerrea, A.L.; Emin, M.A.; Della Valle, G.
-
place:
Food Research International, 108, 203 – 215
- Date: 2018
The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation
-
chair:
Dekkers, B.; Emin, M.A.; Boom, R.; van der Goot. A.J.
-
place:
Food Hydrocolloids, 79, 273 – 281
- Date: 2018
High moisture extrusion of wheat gluten: Modeling of the polymerization behavior in the screw section of the extrusion process
-
chair:
Pietsch, V.L.; Schöffel, F.; Rädle, M.; Karbstein, H.P.; Emin, M.A.
-
place:
Journal of Food Engineering, 246, 67-74
- Date: 2019
High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties
-
chair:
Pietsch, V.L.; Bühler, J.M.; Karbstein, H.P.; Emin, M.A.
-
place:
Journal of Food Engineering, 251, 11-18
- Date: 2019
Effect of rapeseed press cake and peel on the extruder response and physical pellet quality in extruded fish feed
-
chair:
Martin, A.; Osen, R.; Greiling, A.; Karbstein, H.P.; Emin, M.A.
-
place:
Aquaculture, 512
- Date: 2019
High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics
-
chair:
Pietsch, V.; Werner, R.; Karbstein, H.P.; Emin, M.A.
-
place:
Journal of Food Engineering, 259, 3-11
- Date: 2019
Influence of the Emulsifier System on Breakup and Coalescence of Oil Droplets during Atomization of Oil-In-Water Emulsions
-
chair:
Taboada, Martha L.; Leister, Nico; Karbstein, Heike P.; Gaukel,Volker
-
place:
ChemEngineering, 4, 47. (online available: https://www.mdpi.com/2305-7084/4/3/47)
- Date: 2020
Investigation of the Applicability of Raman Spectroscopy as Online Process Control during Consumer Milk Production
-
chair:
Reiner, J.; Protte, K.; Hinrichs, J.
-
place:
ChemEngineering online available: https://doi.org/10.3390/chemengineering4030045
- Date: 2020
High throughput object recognition and sizing in disperse systems using an image processing tool based on template matching
-
chair:
Völp, A. R.; Fessler, F.; Reiner, J.; Willenbacher, N.
-
place:
Chemical Engineering & Technology https://doi.org/10.1002/ceat.201900494
- Date: 2020
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
-
chair:
Schmid, Vera; Steck, Jan; Mayer-Miebach, Esther; Behsnilian, Diana; Briviba, Karlis; Bunzel, Mirko; Karbstein, Heike P.; Emin, M. Azad
-
place:
Food Research International, Volume 134, August 2020, 109232, online available
- Date: 2020
Production of starch aerogel in form of monoliths and microparticles
-
chair:
Baudron, V., Taboada, M., Gurikov, P. et al.
-
place:
Colloid Polym Sci (2020) online available
- Date: 2020
Evaluating the Stability of Double Emulsions– A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms
-
chair:
Leister, Nico; Karbstein, Heike P.
-
place:
Colloids and Interfaces 4 (1), S. 8. (online available)
- Date: 2020
Effect of thermomechanical treatment on the aggregation behaviour and colloidal functionality of β-lactoglobulin at high concentrations
-
chair:
Quevedo, Maria; Kulozik, Ulrich; Karbstein, Heike P.; Emin, M. Azad
-
place:
International Dairy Journal DOI: 10.1016/j.idairyj.2020.104654
- Date: 2020
Erarbeitung wissenschaftlicher Grundlagen zur Herstellung ballaststoff- und polyphenolreicher Frühstückszerealien mit reduzierter Energiedichte (Zerealien)
-
chair:
Mayer-Miebach, E.; Karbstein, H.P.; Emin, M.A.; Bunzel, M.; Steck, J.; Briviba, K.; Behsnilian, D.; Schmid, V.; Greiner, R.
-
place:
BLE-Innovationstage 23./24.10.2018 Bonn
- Date: 2018
Ballaststoffreiche Frühstücks- zerealien mit reduzierter Energiedichte - Ein Beitrag zur Reformulierung von Lebensmitteln
-
chair:
Mayer-Miebach, E.; Beshnilian, D.; Steck, J.; Bunzel, M.; Briviba, K.; Greiner, R.; Schmid, V.; Emin, M.A.; Karbstein, H.P.
-
place:
20. Getreidenährmittel-Tagung 14.-15.03.2018 Detmold
- Date: 2018
Research on basic principles for the production of breakfast cereals with reduced energy density enriched with dietary fibre and polyphenols
-
chair:
Beshnilian, D.; Mayer-Miebach, E.; Steck, J.; Bunzel, M.; Briviba, K.; Greiner, R.; Schmid, V.; Emin, M.A.; Karbstein, H.P.
-
place:
Anuga FoodTec 2018 20.-23.03.2018 Köln
- Date: 2018
Erarbeitung wissenschaftlicher Grundlagen zur Herstellung ballaststoff- und polyphenolreicher Frühstückszerealien mit reduzierter Energiedichte (Zerealien)
-
chair:
Mayer-Miebach, E.; Behsnilian, D.; Greiner, R. ; Schmid, V.; Emin, M.A.; Karbstein, H.P.
-
place:
Innovationstage 2018 der BLE 23.-24.10.2018 Bonn, Germany
- Date: 2018
Influence of thermomechanical treatment on the gelation properties of extruded apple pomace
-
chair:
Schmid, V.; Karbstein, H.P.; Emin, M.A.
-
place:
Fachausschuss LVT 05-07.03.2019 Lausanne, Switzerland
- Date: 2019
"Breakfast cereals with reduced energy density enriched with dietary fibre and polyphenols"
-
chair:
Schmid, V.; Emin, M.A.; Mayer-Miebach, E.; Behsnilian, D.; Greiner, R.; Karbstein, H.P.
-
place:
31. EFFoST-Tagung 13.-16-11-2017 Sitges, Spain
- Date: 2017
Modification of the rheological properties of apple pomace by extrusion processing
-
chair:
Schmid, V.; Karbstein, H.P.; Emin, M.A.
-
place:
ISFRS 16-20.06.2019 Zürich, Schweiz
- Date: 2019
Modification of functional and rheological properties of apple pomace by extrusion processing
-
chair:
Schmid, V.; Karbstein, H.P.; Emin, M.A.
-
place:
ICEF 23-26.09.2019 Melbourne, Australien
- Date: 2019
Oil droplet breakup during pressure-swirl atomization of protein stabilized emulsions
-
chair:
Taboada, Martha L.; Karbstein, Heike P.; Gaukel, Volker
-
place:
Jahrestreffen der ProcessNetFachgruppe Lebensmittelverfahrenstechnik, 5. – 6. März 2019, Lausanne
- Date: 2019
Spray drying of oil-in-water emulsions: oil droplet breakup during the atomization by pressure-swirl atomizers
-
chair:
Taboada, Martha L.; Karbstein, Heike P.; Gaukel, Volker
-
place:
Proceedings ILASS–Europe 2019, 29th Conference on Liquid Atomization and Spray Systems, 2-4 September 2019, Paris, France
- Date: 2019
Kinetics of denaturation and aggregation of highly concentrated β-Lactoglobulin under defined thermomechanical treatment
-
chair:
Quevedo, Maria; Kulozik, Ulrich; Karbstein, Heike P.; Emin, M. Azad
-
place:
Journal of Food Engineering, online available
- Date: 2019
: Untersuchung der Fettkristallisation und Vorgängen während der Lagerung von Öl-in-Wasser Emulsionen
-
chair:
Reiner, J.; Abramov, S.; Karbstein, H.P.
-
place:
FEI Jahrestagung 2019 "Industrielle Gemeinschaftsforschung: Forschung für den Wettbewerb von morgen", 4. – 5. September 2019, Universität Gießen
- Date: 2019
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
-
chair:
Neumann, S-M., Scherbej, I., van der Schaaf, U. S., Karbstein, H. P.
-
place:
Colloids and Surfaces A: Physicochemical and Engineering Aspects
- Date: 2018
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
-
chair:
Neumann, S. M., Wittstock N., van der Schaaf, U. S., Karbstein, H. P.
-
place:
Physicochemical and Engineering aspects (537), pp. 524–531
- Date: 2018
Investigation of the influence of mean droplet size and shear rate on crystallization behavior of hexadecane-in-water dispersions
-
chair:
Abramov, S., Berndt, A., Georgieva, K., Ruppik, P., Schuchmann, H. P.
-
place:
Colloids and Surfaces A: Physicochemical and Engineering Aspects 529, pp. 513–522
- Date: 2017
Structure stability and crystallization behavior of water in oil in water (WOW) double emulsions during their characterization by differential scanning calorimetry (DSC)
-
chair:
Neumann, S.M., van der Schaaf, U.S., Karbstein H. P.
-
place:
Journal of Thermal Analysis and Calorimetry
- Date: 2017
Influence of thermomechanical treatment on the reaction behavior and functionality of highly concentrated whey proteins
-
chair:
Quevedo, M.; Karbstein, H.P.; Emin, M.A.
-
place:
ICEF13 - International Congress on Engineering and Food, Melbourne, Australien 2019
- Date: 2019
Functionalization of whey proteins by extrusion processing: Influence of thermal and mechanical stresses on the reaction behaviour and functional properties
-
chair:
Quevedo, M.; Karbstein, H.P.; Emin, M.A.
-
place:
11th NIZO Dairy Conference - Milk Protein Functionality, Papendal, Netherlands 2019
- Date: 2019
Role of the protein composition and rheological properties on the structuring of soy-based meat analogues in extrusion processing
-
chair:
Wittek, P.; Karbstein, H.P.; Emin, M.A.
-
place:
13th International Congress on Engineering and Food, 23. – 26. September 2019, Melbourne (AUS)
- Date: 2019
Role of the protein composition and rheological properties on the structuring of soy-based meat analogues in extrusion processing*ARTIKEL*
-
chair:
Wittek, P.; Karbstein, H.P.; Emin, M.A.
-
place:
13th International Congress on Engineering and Food, 23. – 26. September 2019, Melbourne (AUS)
- Date: 2019
Investigation on the influence of high protein concentrations on the thermal reaction behaviour of β-lactoglobulin by experimental and numerical analyses
-
chair:
Quevedo, Maria; Jandt, Uwe; Kulozik, Ulrich; Karbstein, Heike P.; Emin, M. Azad
-
place:
International Dairy Journal, Volume 97, October 2019, Pages 99-110
- Date: 2019
Comparison of µ-PIV flow pattern measurements and CFD simulation of high-pressure homogenizer orifices
-
chair:
Walzel, P.; Bisten, A.; Schaldach, G.; Preiss, F.J.; Karbstein, H.P.
-
place:
Annual Meeting on Reaction Engineering 2019 in cooperation with the subject divison Multiphase Flows, 27 – 29 May 2019 Festung Marienberg, Würzburg/Germany
- Date: 2019
Analysis of complex rheological properties of soy proteins in extrusion processing
-
chair:
Wittek, P.; Zeiler, N.; Karbstein, H.P.; Emin, M.A.
-
place:
8th International Symposium on Food Rheology and Structure, 17. – 20. Juni 2019, Zürich
- Date: 2019
Spray drying of high viscous food concentrates: Investigations on the applicability of an Air-Core-Liquid-Ring (ACLR) nozzle for liquid atomization
-
chair:
Wittner, M. O.; Karbstein, H. P.; Gaukel, V.
-
place:
Juan Andrés Cárcel; Gabriela Clemente; Antonio Mulet (Hrsg.): Proceedings of 21st International Drying Symposium : Editorial Universitat Politècnica de València, 2018, S. 1221–1228
- Date: 2018
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
-
chair:
Wittner, M. O.; Karbstein, H. P.; Gaukel, V.
-
place:
Chemical Engineering and Processing - Process Intensification (2018), Nr. 128, S. 96–102
- Date: 2018
Pneumatic atomization: Beam steering correction in laser diffraction measurements of spray droplet size distributions
-
chair:
Wittner, M. O.; Karbstein, H. P.; Gaukel, V.
-
place:
Applied Sciences 8 (2018), Nr. 10, 1738
- Date: 2018
Air-Core-Liquid-Ring (ACLR) Atomization: Influences of Gas Pressure and Atomizer Scale Up on Atomization Efficiency*ARTIKEL*
-
chair:
Wittner, M. O.; Karbstein, H. P.; Gaukel, V.
-
place:
Processes 7 (2019), Nr. 3, S. 139
- Date: 2019
Investigation on flow patterns, local stresses, and resulting droplet deformation in orifices during high-pressure homogenization
-
chair:
Preiss, F.J.; Kelemen, K.; Bisten, A.; Karbstein, H.P.
-
place:
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, 5. – 6. März 2019, Lausanne
- Date: 2019
Ramanspektroskopie zur Füherkennung von Instabilitäten in Milchprodukten
-
chair:
Reiner, J; Protte, K; Hinrichs, J.
-
place:
DLG-Forum FoodTec: Milch und Molkereiprodukte – Wie Technologie und Rezeptur die Qualität und Sensorik beeinflussen, 29. November 2018, Frankfurt
- Date: 2018
Detection of Single Crystallization Events in Emulsions by means of a Thermo-Optical Method
-
chair:
Reiner, J; Abramov, S.; Karbstein, H.P.
-
place:
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, 5. – 6. März 2019, Lausanne
- Date: 2019
Influence of thermomechanical treatment on the emulsifying properties of whey proteins
-
chair:
Quevedo, M.; Karbstein, H.P.; Emin, M.A.
-
place:
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik 2019, Nestlé Research Center Lausanne, Switzerland 2019
- Date: 2019
Soy proteins in extrusion processing: Influence of thermomechanical treatment on the molecular structure and rheological properties
-
chair:
Wittek, P.; Karbstein, H.P.; Emin, M.A.
-
place:
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, 5. – 6. März 2019, Lausanne
- Date: 2019
Influence of extrusion processing on the functional properties of chokeberry pomace
-
chair:
Schmid, Vera; Mayer-Miebach, Esther; Behsnilian, Diana; Karbstein, Heike P.; Emin, M. Azad
-
place:
32nd European Federation of Food Science and Technology (EFFoST) International Conference 2018, Nantes, France 2018
- Date: 2018
Analysis of the reaction behavior of highly concentrated whey proteins under thermomechanical treatment
-
chair:
Quevedo, M., Karbstein, H.P., Emin, M.A.
-
place:
32nd European Federation of Food Science and Technology (EFFoST) International Conference 2018, Nantes, France 2018
- Date: 2018
Strukturelle Veränderungen hochkonzentrierter Proteine unter definierten extrusionsähnlichen Bedingungen
-
chair:
Quevedo, M., Kulozik, U., Karbstein, H.P., Emin, M.A.
-
place:
ProcessNet-Jahrestagung und 33. DECHEMA-Jahrestagung der Biotechnologen 2018, Aachen, Germany 2018
- Date: 2018
Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products
-
chair:
Pietsch, V.L., Emin, M.A., Schuchmann
-
place:
Journal of Food Engineering, 198, pp. 28-35, online available
- Date: 2017
Veränderung der molekularen Struktur von hochkonzentrierten Molkenproteinen unter definierter thermomechanischer Beanspruchung
-
chair:
Quevedo, M., Karbstein, H.P., Emin, M.A.
-
place:
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik 2018, Berlin, Germany 2018
- Date: 2018
Charakterisierung der Strukturbildung von pflanzlichen Proteinen im Schnecken- und Düsenbereich bei der Kochextrusion
-
chair:
Pietsch, V.L., Emin, M.A.; Schuchmann, H.P.
-
place:
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, Magdeburg, Germany 2015
- Date: 2015
Einfluss thermomechanischer Beanspruchung auf die Strukturierung von Weizenproteinen während der High Moisture Extrusion
-
chair:
Pietsch, V.L., Emin, M.A., Schuchmann, H.P.
-
place:
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, Erlangen, Germany 2016
- Date: 2016
Messaufbau zur Untersuchung der Tropfendeformation in Blenden in Abhängigkeit von der Aufgabeposition
-
chair:
Felix Preiss; Ariane Bisten; Heike P. Karbstein
-
place:
Jahrestreffen der ProcessNet Fachgruppen MPH, WSUE, CFD, HTT, AuW, KRI, PMT, 6. - 9. März 2018 Maritim Hotel, Bremen
- Date: 2018
Numerische Analyse des thermomechanischen Beanspruchungsprofils bei der Extrusion stärke-basierter Matrizes
-
chair:
Yvonne Schwegler; Patrick Wittek; Heike P. Karbstein; M. Azad Emin
-
place:
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, 5. – 6. März 2018, Berlin
- Date: 2018
Analyse der Strömungscharakteristika im Düsenbereich der High-Moisture-Extrusion von pflanzlichen Proteinen
- chair:
-
place:
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, 5. – 6. März 2018, Berlin
- Date: 2018
Three-Dimensional Modeling of Food Extrusion Processes
-
chair:
Patrick Wittek, M. Azad Emin
-
place:
Chemical Engineering Science Volume 187, 21 September 2018, Pages 256–268, online available
- Date: 2017
Serial combination drying processes. A measure to improve quality of dried carrot disks and to reduce drying time
-
chair:
Siebert, T., Gall, V., Karbstein, H. P., Gaukel, V.
-
place:
Drying Technology 36 (2), pp. 1–14
- Date: 2018
Energie- und ressourcenschonende Sprühtrocknung von hochviskosen Flüssigkeiten mittels Air-Core-Liquid-Ring (ACLR) Zerstäubung
-
chair:
Wittner, M. O.; Schuchmann, H. P.; Gaukel, V.
-
place:
FOOD-Lab (2), S. 53–57
- Date: 2017
Influence of acid hydrolysis and dialysis of k-carrageenan on its ice recrystallization inhibition activity
-
chair:
Leiter, A.; Mailänder, J.; Wefers, D.; Bunzel, M.; Gaukel, V.
-
place:
Journal of Food Engineering, 209, 26-35
- Date: 2017
Modified citrus pectins for improved emulsion stability
-
chair:
Schmidt, U.S.; Koch, L.; Köhler, K.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
17th Gums and Stabilizers for the Food Industry Conference, 24. – 28. Juni 2013, Wrexham, GB
- Date: 2013
Improving milk protein based emulsions using protein-pectin conjugates
-
chair:
Schmidt, U.S.; Pietsch, V.; Rentschler, C.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
Delivery of Functionality in Complex Food Systems, 30.Sept. – 4. Okt. 2013, Haifa, Israel
- Date: 2013
Stability enhancement of milk protein based emulsions by protein-pectin conjugation
-
chair:
Schmidt, U.S.; Pietsch, V.; Rentschler, C.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
Jahrestreffen des ProcessNet-Fachausschusses Lebensmittelverfahrenstechnik, 26. – 28. Feb. 2014, Freising
- Date: 2014
Untersuchungen zur emulgierenden Wirkung von Citruspektinen mittels Grenzflächenscherrheologie
-
chair:
Schmidt, U.S.; Reppich, C.; Schuchmann, H. P.
-
place:
Jahrestreffen der ProcessNet-Fachgruppen Partikelmesstechnik und Grenzflächenbestimmte Systeme und Prozesse, 1. – 2. April 2014, Würzburg
- Date: 2014
Influence of degree of esterification on emulsification properties of whey protein isolate pectin conjugates
-
chair:
Schmidt, U.S.; Pietsch, V.; Rentschler, C.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
15th Food Colloids Conference, 14. – 16. April 2014, Karlsruhe
- Date: 2014
Investigation of the emulsifying properties of citrus pectins
-
chair:
Schmidt, U.S.; Rentschler, C.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
International Food Hydrocolloids Conference, 5. – 9. Mai 2014, Taipei, Taiwan
- Date: 2014
Einsatz und Herstellung von Emulgatoren auf Basis von Protein-Polysaccharid-Konjugaten
-
chair:
Koch, L.; Schmidt, U.S.; Emin, M.A.; Schuchmann, H.P.
-
place:
DLG-Symposium “Food Ingredients”, 5. März 2015, Frankfurt
- Date: 2015
Influence of interfacial properties on the emulsion stabilizing effects of citrus pectin
-
chair:
Schmidt, U.S.; Schuchmann, H.P.
-
place:
Jahrestreffen der Fachgruppen Agglomerations- und Schüttguttechnik, Lebensmittel-verfahrenstechnik mit Lebensmittelbiotechnologie, Grenzflächenbestimmte Systeme und Prozesse, mit Fachgemeinschaftstag Formulierung, 16. – 18. März, Magdeburg
- Date: 2015
Impact of pH and ionic strength on the emulsification properties of citrus pectin
-
chair:
Schmidt, U.S.; Schuchmann, H.P
-
place:
18th Gums and Stabilizers for the Food Industry, 23. – 26. Juni 2013, Wrexham, GB
- Date: 2015
Stabilität von Emulsionen
-
chair:
Schmidt, U. S.; Freudig, B.; Schubert, H.; Schuchmann, H. P.
-
place:
in Emulgiertechnik, 3. Auflage, (Editor: Schuchmann, H.P. and Köhler, K.), Behr’s Verlag, Hamburg, 2012, ISBN 978-3-89947-869-3
- Date: 2012
Use and application of gel forming pectins as emulsifiers
-
chair:
Schmidt, U.S.; Köhler, K.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
Science and Technology of Food Emulsions, 21. – 22. Juni 2012, London, GB
- Date: 2012
Pectins from different plant sources and their effect on emulsion stability
-
chair:
Schmidt, U.S.; Köhler, K.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
26th Conference of the European Colloid and Interface Society, 3. – 7. September 2012, Malmö, Schweden
- Date: 2012
Auswirkung der Struktur von Pektinen auf deren emulgierende oder emulsionsstabilisierende Eigenschaften
-
chair:
Schmidt, U.S.; Köhler, K.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
ProcessNet-Jahrestagung 2012, 10. – 13. September 2012, Karlsruhe
- Date: 2012
Citrus Pectins as Emulsifiers From Interface to Emulsifying Behavior
-
chair:
Schmidt, U.S.; Rentschler, C.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
ProcessNet-Jahrestagung 2014, 30. September – 2. Oktober 2014, Aachen
- Date: 2014
Colloidal and interfacial properties of citrus pectins and their effect on emulsion stability
-
chair:
Schmidt, U.S.; Schuchmann, H.P.
-
place:
6th International Symposium on Delivery of Functionality in Complex Food Systems, 14. – 17. Juli 2015, Paris, Frankreich
- Date: 2015
Investigation and application of measurement techniques for the determination of the encapsulation efficiency of O/W/O multiple emulsions stabilized by hydrocolloid gelation
-
chair:
Schmidt, U. S.; Bernewitz, R.; Guthausen, G.; Schuchmann, H. P.
-
place:
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 475 (1), pp. 55-61
- Date: 2015
Auswirkung der Struktur von Pektinen auf deren emulgierende oder emulsionsstabilisierende Eigenschaften
-
chair:
Schmidt, U.S.; Köhler, K.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
Chemie Ingenieur Technik, Special Issue, 84 (8), pp. 1188–1189
- Date: 2012
Citrus Pectins as Emulsifiers From Interface to Emulsifying Behavior
-
chair:
Schmidt, U.S.; Rentschler, C.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
Chemie Ingenieur Technik, Special Issue, 86 (9), p. 1472
- Date: 2014
Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions
-
chair:
Schmidt, U.S.; Schmidt, K.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
-
place:
Food Hydrocolloids, 46, pp. 59-66
- Date: 2015
Untersuchungen zum Einfluss der Zweiphasenströmung innerhalb einer "effervescent" Düse auf das Zerstäubungsergebnis
-
chair:
Stähle, P.; Gaukel, V.; Schuchmann, H.P
-
place:
ProcessNet Jahrestagung Aachen/Deutschland, 2014
- Date: 2014
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
-
chair:
Stähle, P.; Gaukel, V.; Schuchmann, H.P.
-
place:
Journal of Food Process Engineering (early view), online available, 2014
- Date: 2014
Influence of feed viscosity on the two-phase flow inside the exit orifice of an effervescent atomizer and on resulting spray characeristics
-
chair:
Stähle, P.; Gaukel, V.; Schuchmann, H.P.
-
place:
Food Research International (in press), online available, 2015
- Date: 2015
Characterization of complex fluids at very low frequency: Experimental verification of the strain rate-frequency superposition (SRFS) method
-
chair:
Kowalczyk, A.; Hochstein, B.; Stähle, P.; Willenbacher, N.
-
place:
Applied Rheology 20(5)1-12, 2010
- Date: 2010
Eigenschaften von sprühgetrocknetem Pekmez
-
chair:
Akkaya, Z., Schröder, J., Tavman, S., Gaukel, V., Schuchmann, H. P.
-
place:
ProcessNet Fachausschuss "Trocknungstechnik", Bad Dürkheim, 2009
- Date: 2009
Combining the advantages of freeze drying and microwave vacuum drying for carrot processing
-
chair:
Rother, M., Steimle, P., Gaukel, V., Schuchmann, H.P.
-
place:
ProcessNet Fachausschuss "Lebensmittelverfahrenstechnik", Vlaardingen, 2011
- Date: 2011
Einfluss von Antigefrierproteinen auf die Eisrekristallisation in Modellösungen für Eiskrem
-
chair:
Leiter, A.; Schuchmann, H. P.; Gaukel, V.
-
place:
FEI Jahrestagung 2013 "Leittechnologien für die Lebensmittelproduktion – Impulse der Gemeinschaftsforschung", Karlsruhe, 2013
- Date: 2013
Enhancement of the recrystallization inhibition activity of fish antifreeze proteins by addition of hydrocolloids in sucrose solutions
-
chair:
Gaukel, V.; Leiter, A.; Spieß, W. E. L.
-
place:
12th International Hydrocolloids Conference: Functional hydrocolloids: The key to human health, Taipei, Taiwan, 2013
- Date: 2013
Untersuchungen zum Einfluss des Zerstäubungsprinzips auf die Öl- und Sprühtropfengröße von kohlenhydrathaltigen Emulsionen
-
chair:
Stähle, P.; Gorenflo, J.; Schuchmann, H. P.; Gaukel, V.
-
place:
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik 2013
- Date: 2013
Aufbau eines Messsystems zur Untersuchung der Strömungsform innerhalb eines „effervescent" Zerstäubers
-
chair:
Stähle, P.; Schuchmann, H. P.; Gaukel, V.
-
place:
Jahrestreffen der Fachgruppen Extraktion und Mehrphasenströmungen 2013, Baden-Baden/D, 2013
- Date: 2013
Synergistic effects between hydrocolloids and antifreeze proteins from fish on the recrystallization of ice in sucrose solutions
-
chair:
Gaukel, V.; Leiter, A.; Spieß, W. E. L.
-
place:
2nd Ice Binding Protein Conference, Sapporo, Japan, 2014
- Date: 2014
Influence of temperature and pH value on the recrystallization inhibition activity of fish ice structuring protein
-
chair:
Leiter, A.; Gaukel, V.
-
place:
2nd Ice Binding Protein Conference, Sapporo, Japan, 2014
- Date: 2014
Synergism of antifreeze protein type III (macrozoarces americanus) and hydrocolloids on recrystallization inhibition of ice in sucrose solutions
-
chair:
Gaukel, V.; Leiter, A.; Spieß, W. E. L.
-
place:
15th Food Colloids Conference, Karlsruhe, 2014
- Date: 2014
Verbesserung der rekristallisationshemmenden Wirkung von Antigefrierprotein III (Macrozoarces americanus) durch Hydrokolloide in Saccharoselösungen
-
chair:
Gaukel, V.; Leiter, A.; Spieß, W. E. L.
-
place:
Fachausschuss Lebensmittelverfahrenstechnik, Freising, Weihenstephan, Germany, 2014
- Date: 2014
Is the effervescent atomization applicable to the tasks of spray drying foods? Influence of feed viscosity on the two-phase flow inside an effervescent atomizer and its spray characteristics
-
chair:
Stähle, P.; Gaukel, V.; Schuchmann, H. P.
-
place:
Poster IUFoST 2014 - The 17th world congress of food science and technology, Montreal, Canada, 18-8-2014
- Date: 2014
Untersuchungen zum Einfluss der Zweiphasenströmung innerhalb einer "effervescent" Düse auf das Zerstäubungsergebnis
-
chair:
Stähle, P.; Gaukel, V.; Schuchmann, H. P.
-
place:
Poster Jahrestreffen der ProcessNet Fachgruppen Mehrphasenströmungen und Wärme- und Stoffübertragung, Fulda, Germany, 24-3-2014
- Date: 2014
Rekristallisation von Eis bei verschiedenen Lagerbedingungen in Modellösungen für Eiskrem
-
chair:
Gaukel, V.; Spieß, W.E.L.
-
place:
DKV-Tagungsbericht (23.Jahrestagung, Leipzig) 3, 215-227, 1996
- Date: 1996
Recrystallization of ice under oscillating temperature conditions during storage of a model solution
-
chair:
Gaukel, V.; Spiess, W. E. L.
-
place:
Proceedings Engineering of Food at ICEF 7, Brighton, suppl. 17-20, 1997
- Date: 1997
Einfluss von Temperaturschwankungen und Zusatzstoffen auf die Rekristalisation von Eis in Modellösungen für Eiskrem
-
chair:
Gaukel, V.; Min, S.G.; Spiess, W. E. L.
-
place:
Tagung "Inter-Eis 1997" in Solingen, 8 Seiten, 24.-26. November 1997
- Date: 1997
A modular drying processor for food applications – Microwave vacuum puffing
-
chair:
Rother, M.; Gaukel, V.; Fehr, H.; Schuchmann, H. P.
-
place:
Proceedings of the 12th International Conference on Microwave and High Frequency Heating, Ampere, Karlsruhe 2009
- Date: 2009
Modeling of drop sizes from effervescent atomization of gelatinized starch suspensions
-
chair:
Schröder, J.; Schlender, M.; Sojka, P. E.; Gaukel, V.; Schuchmann, H. P.
-
place:
Proceeding zur Konferenz ILASS - Europe 2010, 23rd Annual Conference on Liquid Atomization and Spray Systems, Brno 2010
- Date: 2010
Influence of pressure and microwave power on the drying-kinetics of extruded starch-based "half products" during microwave vacuum drying
-
chair:
Kraus, S.; Schuchmann, H. P.; Gaukel, V.
-
place:
Proceeding zur 18th Konferenz International Drying Symposium, Xiamen, China, 6pages, 11.-15.11.2012
- Date: 2012
Influence of mixing chamber length and liquid viscosity on the effervescent atomization of maltodextrin solutions
-
chair:
Stähle, P.; Schuchmann, H. P.; Gaukel, V.
-
place:
Proceeding zur Konferenz ILASS - Europe 2013, 25th Annual Conference on Liquid Atomization and Spray Systems, 2013
- Date: 2013
Investigations on the microwave induced Drying and expansion of extruded starch-based pellets
-
chair:
Kraus, S.; Schuchmann, H. P.; Gaukel, V.
-
place:
Proceedings 18th International Drying Symposium, 2014
- Date: 2014
A Real-time Process Analysis System for the Pulsation Detection and Measurement in Spray Processes
-
chair:
Klaiber, M. J.; Kleinhans, A.; Stähle, P.; Gaukel, V.; Simon, S.
-
place:
Proceedings ILASS - Europe 2014, 26th Annual Conference on Liquid Atomization and Spray Systems, Bremen, Germany, 2014
- Date: 2014
Investigation of near nozzle flow of high viscous liquid in twin-fluid atomizers
-
chair:
Mlkvik, M.; Stähle, P.; Gaukel, V.; Schuchmann, H. P.; Jedelsky, J.
-
place:
Proceedings The 25th international symposium on transport phenomena, Krabi, Thailand, 2014
- Date: 2014
Performance of twin-fluid atomizers for atomization of viscous solutions
-
chair:
Mlkvik, M.; Stähle, P.; Gaukel, V.; Zeremba, M.; Jedelsky, J.; Jicha, M.
-
place:
Proceedings Experimental Fluid Mechanics 2014, Cesky Krumlov, Czech Republic, 21-11-2014
- Date: 2014
Kühlen und Gefrieren in Lebensmittelverfahrenstechnik
-
chair:
Gaukel, V.; Behsnilian, D.
-
place:
Rohstoff, Prozesse, Produkte, Wiley VCH, Weinheim, ISBN-3-527-31230-7, Editor: Schuchmann, H. P. and Schuchmann, H., 277-310, 2005
- Date: 2005
3rd Karlsruhe Nutrition Symposium "European Research towards Safer and Better Food"
-
chair:
Gaukel, V.
-
place:
Proceedings Part 1 (p. 339), Part 2 (p. 492), Part 3 (p. 177), Bundesforschungsanstalt für Ernährung, Karlsruhe 1998, ISSN 0933-5463, Ed.: V. Gaukel, W.E.L. Spieß
- Date: 1998
Tropfengrößenmessmethoden in der Emulgiertechnik in Emulgiertechnik
-
chair:
Bernewitz, R.; Gaukel, V.
-
place:
Behrs Verlag, Hamburg Editor: K. Köhler, H.P. Schuchmann, ISBN 978-3-89947-869-3, Seite 55-88, 2012
- Date: 2012
Drying Kinetics and Expansion of Non-predried Extruded Starch-Based Pellets during Microwave Vacuum Processing
-
chair:
Kraus, S.; Solyom, K.; Schuchmann, H. P.; Gaukel, V.
-
place:
Journal of Food Process Engineering (36) 763-773, 2013
- Date: 2013
Effervescent Atomization of Polyvinylpyrrolidone Solutions: Influence of Liquid Properties and Atomizer Geometry on Liquid Breakup and Spray Characteristics
-
chair:
Schröder, J.; Günther, A.; Wirth, K.-E.; Schuchmann, H.P.; Gaukel, V.
-
place:
Atomization and Sprays, 23 (1), 1-23, 2013
- Date: 2013
Characterization of the spray drying behavior of emulsions containing oil droplets with a structured interface
-
chair:
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.
-
place:
Journal of Microencapsulation, 30 (4) 325-335, 2013
- Date: 2013
Spray drying behaviour and functionality of emulsions with b-lactoglobulin/pectin interfacial complexes
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chair:
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.
-
place:
Food Hydrocolloids, 31 (2) 438-445, 2013
- Date: 2013
Dielectric properties of grape marc: Effect of temperature, moisture content and sample preparation method
-
chair:
Solyom, K.; Kraus, S.; Mato, R. B.; Gaukel, V.; Schuchmann, H. P.; Cocero, M. J.
-
place:
Journal Of Food Engineering, 119 (1) 33-39, 2013
- Date: 2013
Drying Kinetics and Expansion of Non-predried Extruded Starch-Based Pellets during Microwave Vacuum Processing
-
chair:
Kraus, S.; Solyom, K.; Schuchmann, H. P.; Gaukel, V.
-
place:
Journal of Food Process Engineering (36) 763-773, 2013.013
- Date: 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
-
chair:
Kraus, S.; Schuchmann, H. P.; Merk, D.; Gaukel, V.
-
place:
Chemie Ingenieur Technik, 85 (12) 1946-1950, 2013
- Date: 2013
Effervescent atomization: A new atomizing technique for the energy-efficient spray drying of food liquids with high viscosity
-
chair:
Stähle, P.; Schröder, J.; Kleinhans, A.; Schuchmann, H. P.; Gaukel, V.
-
place:
International Dairy Magazine, 44 (8) 26-28, 2013
- Date: 2013
Mikrowellenunterstützte Kakaoröstung: Einfluss des Energieeintrags auf physikalische Eigenschaften des Kakao und den Energiebedarf
-
chair:
Schröder, J.; Schwarz, D.; Gaukel, V.; Schuchmann, H. P.
-
place:
süsswaren Technik + Wirtschaft, (58) 18-21, 2013
- Date: 2013
Factors Influencing the Microwave-Induced Expansion of Starch-Based Extruded Pellets under Vacuum
-
chair:
Kraus, S.; Schuchmann, H. P.; Gaukel, V.
-
place:
Journal of Food Process Engineeering, (37) 264-272, 2014
- Date: 2014
Influence of Degree of Gelatinization on Expansion of Extruded, Starch-Based Pellets during Microwave Vacuum Processing
-
chair:
Kraus, S.; Enke, N.; Gaukel, V.; Schuchmann, H. P.
-
place:
Journal of Food Process Engineering, 37 (3) 220-228, 2014
- Date: 2014
Enhancement of convective drying by application of airborne ultrasound – A response surface approach
-
chair:
Beck, S. M.; Sabarez, H.; Gaukel, V.; Knoerzer, K.
-
place:
Ultrasonics Sonochemistry, 21 (6) 2144-2150, 2014
- Date: 2014
Potential der Hochgeschwindigkeitsextrusion für die Produktgestaltung funktioneller Zerealien: Stabilität sekundärer Pflanzenstoffe in High Temperature-Short Time-Prozessen
-
chair:
Hirth, M.; Leiter, A.; Stähle, P.; Preiß, R.; Horvat, M.; Emin, A.; Schuchmann, H.P.; Mayer-Miebach, E.
-
place:
ProcessNet Jahrestagung 2010, Aachen/D, 21.-23. September, 2010
- Date: 2010
Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin
-
chair:
Schmidt, U. S.; Koch, L.; Rentschler, C.; Kurz, T.; Endreß, H. U.; Schuchmann, H. P.
-
place:
Food Biophysics, online available
- Date: 2014
Einfluss der Speiseviskosität auf die 3D-Tropfengrößenverteilung im Spray bei der „effervescent atomization" von Polyvinylpyrrolidonlösungen
-
chair:
Kleinhans, A.; Schröder, J.; Schuchmann, H. P.; Gaukel, V.
-
place:
Jahrestreffen der Fachgruppen Extraktion und Mehrphasenströmungen, 19.-20.03.2014, Baden-Baden
- Date: 2013
Influence of feed viscosity on drop size evolution in axial and radial distance to the spray cone during effervescent atomization of aqueous polyvinylpyrrolidone solutions
-
chair:
Kleinhans, A.; Schröder, J.; Schuchmann, H. P.; Gaukel, V.
-
place:
Partec - International Congress on Particle Technology, 23.-25.04.2013, , Nürnberg
- Date: 2013
Betrachtung des Öltropfenaufbruchs einer O/W-Emulsion mit einem Viskositätsverhältnis von 1 bei der "effervescent atomization"
-
chair:
Kleinhans, A.; Gaukel, V.; Schuchmann, H. P.
-
place:
Jahrestreffen der Fachgruppen Mehrphasenströmungen und Wärme- und Stoffübertragung, 24.-25.03.2014, Fulda
- Date: 2014
Influence of the time-temperature-profile during convective and microwave assisted roasting on physical properties of cocoa
-
chair:
Schröder, J.; Gaukel, V.; Schuchmann, H.P.
-
place:
Eurodrying'2013, Paris/FR
- Date: 2013
Influence of feed viscosity on liquid drop breakup during effervescent atomization of aqueous polyvinylpyrrolidone solutions
-
chair:
Kleinhans, A.; Schröder, J.; Schuchmann, H.P.; Gaukel, V.
-
place:
ICLASS - 12th International Conference on Liquid Atomization and Spray
Systems, Heidelberg/DE - Date: 2012
Breakup and Structuring of Particle Loaded Emulsion Drops
-
chair:
Merkel, T.; Schuchmann, H.P.
-
place:
DynaCaps2014: Dynamics of Capsules, Vesicles and Cells in Flow, 15.-18. Juli 2014, Université Technologie de Compiègne, France
- Date: 2014
Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food
-
chair:
Hirth, M.; Leiter, A.; Beck, S.M.; Schuchmann, H.P.
-
place:
Journal of Food Engineering 125 (2014) 139-146
- Date: 2014
Synergism of different fish antifreeze proteins and hydrocolloids on recrystallization inhibition of ice in sucrose solutions
-
chair:
Gaukel, V.; Leiter, A.; Spieß, W.
-
place:
Journal of Food Engineering 141 (2014) 44–50
- Date: 2014
Influence of mixing on the precipitation of zinc oxide nanoparticles with the miniemulsion technique
-
chair:
Winkelmann, Marion; Schuler, Tobias; Uzunogullari, Pürlen; Winkler, Christian Andreas; Gerlinger, Wolfgang; Sachweh, Bernd; Schuchmann, Heike Petra
-
place:
Chem Eng Sci 81, S.209-219
- Date: 2014
Breakup of particle loaded emulsion drops
-
chair:
T. Merkel, L.L. Hecht and H.P. Schuchmann
-
place:
7th World Congress on Particle Technology, 19.-22.05.2014, Peking, China
- Date: 2014
Structure of and diffusion in O/W/O double emulsions by CLSM and NMR–comparison with W/O/W
-
chair:
Bernewitz, R.; Schmidt, U.S.; Schuchmann, H.P.; Guthausen, G.
-
place:
Colloids and Surfaces A: Physicochemical and Engineering Aspects, in press, online available
- Date: 2014
Double Emulsion Characterisation with PFG-NMR Methods: WOW and OWO
-
chair:
Bernewitz, R.; Schuchmann, H.P.; Guthausen, G.
-
place:
MR in Food: XII International Conference on the Applications of Magnetic Resonance in Food Science, 20.-23.05.2014, Cesena, I
- Date: 2014
Charakterisierung von Doppelemulsionen – Struktur und Diffusion
-
chair:
Bernewitz, R.; Guthausen, G.; Schuchmann, H.P.
-
place:
Plenarvortrag Fachausschüsse „Partikelmesstechnik“ und „Grenzflächenbestimmte Systeme“, 01.-02.04.2014, Würzburg
- Date: 2014
Struktursteuerung partikelbeladener Emulsionstropfen
-
chair:
Merkel, T.; Hecht L.L.; Schuchmann, H.P.
-
place:
Jahrestreffen der ProcessNet-Fachgruppen Partikelmesstechnik und Grenzflächenbestimmte Systeme und Prozesse“, 01. -02. April 2014, Festung Marienberg Würzburg
- Date: 2014
Aufbruch partikelbeladener Emulsionstropfen
-
chair:
Merkel, T.; Hecht L.L.; Schuchmann, H.P.
-
place:
Jahrestreffen der ProcessNet-Fachgruppen Mehrphasenströmungen und Wärme- und Stoffübertragung, 24. -25. März 2014, Esperanto Hotel Fulda
- Date: 2014
Analyse der inneren Struktur von Doppelemulsionen nach der Produktion
-
chair:
Bernewitz, R.; Guthausen, G.; Schuchmann, H.P.
-
place:
Jahrestreffen der ProcessNet-Fachgruppen Lebensmittelverfahrenstechnik und Phytoextrakte, 26.-28. Februar 2014, TU München in Freising/Weihenstephan
- Date: 2014
Thermophysical Properties of the Binary Mixture of Water + Diethylmethylammonium Trifluoromethanesulfonate and the Ternary Mixture of Water + Diethylmethylammonium Trifluoromethanesulfonate + Diethylmethylammonium Methanesulfonate
-
chair:
Merkel, N.C.; Römich, C.; Bernewitz, R.; Künemund, H.; Gleiß, M.; Sauer, S.; Schubert, T.J.S.; Gisela Guthausen, G.; Schaber, K.-H.
-
place:
J. Chem. Eng. Data, online available
- Date: 2014
Visualisierung von Strömungen und Tropfen beim Hochdruckemulgieren mittels µPIV
-
chair:
Katharina Kelemen, Karsten Köhler, Heike P. Schuchmann
-
place:
21. Fachtagung "Lasermethoden in der Strömungsmesstechnik", 3.-5. Sept. 2013, München
- Date: 2013
Charakterisierung von Doppelemulsionen mittels NMR und CLSM - Struktur und Diffusion
-
chair:
Bernewitz, R.
-
place:
Verlag Dr. Hut, ISBN: 978-3-8439-1238-9, 2013
- Date: 2013
-
Zusammenfassung / Abstract:
Doppelemulsionen versprechen auf vielen Anwendungsgebieten Neuerungen und Verbesserungen. Die Fettreduktion von Lebensmitteln und die Formulierung von Wirkstoffen sind Anwendungsbeispiele, die diskutiert werden. Neben der Rezeptur bestimmen Struktur- und Diffusionsparameter die Produkteigenschaften maßgeblich. Diese Parameter waren aufgrund der komplexen Struktur von Doppelemulsionen nach der Herstellung bisher jedoch nicht vollständig bestimmbar und gezielte Produktentwicklung sowie Qualitätskontrollen waren daher nicht in vollem Umfang möglich.
In dieser Arbeit werden neue und weiterentwickelte Methoden der NMR und der CLSM vorgestellt, die die Bestimmung und Untersuchung der Tropfengrößenverteilungen, der Dispersphasenverhältnisse, der Diffusionsgeschwindigkeiten und der Diffusionsmechanismen von WOW und OWO Doppelemulsionen ermöglichen.
Dispersive mixing of oil in plasticized starch by extrusion processing to design functional foods
-
chair:
M.A. Emin
-
place:
Verlag Dr. Hut, ISBN: 978-3-8439-1112-2, 2013
-
Zusammenfassung / Abstract:
Health and well–being are the major drivers for the increased interest in functional food products. For this purpose, functional food ingredients that provide health benefits beyond basic nutrition are incorporated into food products. Especially, lipophilic bioactives are of special interest due to their specific health benefits. Key challenge is the delivery of the bioactives through the food product without sacrificing the appeal and convenience character of the food and in a manner that they will indeed promote health and well–being of the consumers. Extrusion processing possesses several advantages due to its multifunctional nature combining several unit operations, which can be manipulated to provide desired product characteristics and functional properties, at the same time. Typically, starch-based foods such as ready–to–eat cereals, pastas, salty and sweet snacks are produced by extrusion processing and are highly appreciated by consumers. For the delivery of lipophilic bioactives through foods, it is mostly favorable to dissolve the lipophilic bioactives in a lipophilic carrier (e.g. triglyceride oil), disperse this solution into small droplets and then microencapsulate these droplets into certain type of matrix to improve their stability, bioavailability and palatability. These can be integrated into the extrusion process by dispersing the bioactives–in–oil solution directly into plasticized starch during extrusion processing, which simplifies the design route by eliminating extra emulsification and microencapsulation steps. However, such a process demands a high degree of understanding of the stability of bioactives and dispersive mixing of lipophilic components during extrusion processing. The objective of this study is therefore to develop a mechanistic insight into the dynamics of dispersive mixing in extrusion processing of plasticized starch with respect to the incorporation of lipophilic bioactives into directly expanded ready–to–eat foods. The research approach utilized is based on first fractionation of the overall goal into logical interrelated sections, which can be investigated more thoroughly and conveniently using various scientific fields, including biochemistry, colloid science, fluid dynamics and rheology. The gained scientific understanding is then used to develop a range of potential solution strategies with respect to the requirements of selected bioactives and the target food product.
Development of a new micro-structured system for homogenisation of dairy products at low energy input
-
chair:
Aguilar, F. A.; Köhler, K.; Hensel, A.; Schubert, H.; Schubert, K.; Schuchmann, H. P.
-
place:
CME 4 Congres Mondail de L'Emulsion, Lyon, 2006
- Date: 2006
Development of a new micro-structured system for homogenisation of dairy products at low energy input
-
chair:
Aguilar P., F.A.; Hensel, A; Köhler, K.; Schubert, H; Schubert, K; Schuchmann, H.P.
-
place:
CME 4 Congres Mondail de L'Emulsion 2006, F, Lyon, 2006
- Date: 2006
Simulation der Mikrowellenpasteurisation eines homogen verkeimten, festen Modelllebensmittels
-
chair:
Rother, M.; Pardey, K.; Knoerzer, K.; Schuchmann, H.P.
-
place:
Fachausschuss Lebensmittelverfahrenstechnik, Reinbek, Germany, Mar 20-22, 2006
- Date: 2006
New ways to validate simulations of microwave induced inactivation of bacteria in solid foods
-
chair:
Rother, M.; Pardey, K.; Knoerzer, K.; Schuchmann, H.P.
-
place:
IMPI - 40th Annual International Microwave Symposium, Boston, USA, Aug 09-11, 2006
- Date: 2006
Entwicklung eines mikrostrukturierten Systems zur Verbesserung der Milchhomogenisierung
-
chair:
Aguilar P., F.A.; Köhler, K.; Hensel, A.; Schubert, K.; Schubert, H.; Schuchmann, H.P.
-
place:
GVC/DECHEMA-Jahrestagungen 2006, D, Wiesbaden, 2006
Characterisation of the mixing and emulsifying quality of highpressure systems with component current
-
chair:
Köhler, K; Aguilar, F; Hensel, A; Schubert, F; Schuchmann, H
-
place:
IUFOST 2006; F, Nantes, 2006
- Date: 2006
Kristallfreie Formulierungen von Phytosterolen in wasserdispergierbaren Trägersystemen
-
chair:
Frank, K; Engel, R.; Schubert, H.; Schuchmann, H.P.
-
place:
GeFFost-Lebensmittelwissenschaften im Fokus, Frankfurt
- Date: 2007
Dielectric Properties of Gluten-Free Rice Cake Batters Formulated with Different Gum Types
-
chair:
Turabi, E.; Sumnu, G.; Sahin, S.; Regier, M.; Rother, M.; Schuchmann, H.P.
-
place:
ProcessNet Fachausschuss Lebensmittelverfahrenstechnik, Zürich, Mar 15-16, 2007
Optimisation of Orifice-Type High Pressure Emulsification Valves
-
chair:
Köhler, K.; Schuchmann, H.P.
-
place:
Partec 2007, D, Nürnberg, 2007
- Date: 2007
Dielektrische Untersuchungen zur Eignung von Kunststoffen für Einbauten in mikrowellenunterstützten Trocknern
-
chair:
Rother, M.; Regier, M.; Schuchmann, H.P.; Fehr, H.
-
place:
ProcessNet Fachausschuss Lebensmittelverfahrenstechnik, 2007
- Date: 2007
High-pressure emulsification with nanoparticles as emulsifier - pickering emulsion processing
-
chair:
Santana, A.; Köhler, K.; Schuchmann, H.P.; Wolf, B.
-
place:
ProcessNet-Fachausschuss "Lebensmittel-Verfahrenstechnik“ 2008, D, Freisingen Weihenstephan, 2008
- Date: 2008
Batch and continuous processing of particle stabilised emulsions (pickering emulsions): Influence of material and processing parameters on microstructure and rheology
-
chair:
Köhler, K.; Braisch, B.; Schuchmann, H.P.; Wolf, B.
-
place:
ICEF 10, RCH, Vina del Mar, 2008
- Date: 2008
Verringerung des Eiskristallwachstums bei der Eiskremherstellung und -lagerung mit Hilfe von Antigefrierglykoproteinen aus atlantischem Kabeljau gadus ogac
-
chair:
Kaminska, A.; Gaukel, V.; Schuchmann, H.P.
-
place:
Poster auf der ProcessNet Fachausschußsitzung Lebensmittelverfahrenstechnik in München-Weihenstephan vom 10. - 14.03.2008
- Date: 2008
Simultanes Homogenisieren und Mischen (SHM-Technologie) für Massen- und Nischenprodukte
-
chair:
Köhler, K.; Aguilar P., F.A.; Hensel, A.; Schubert, K.; Schuchmann, H.P.
-
place:
ProcessNet-Fachausschuss "Grenzflächenbestimmte Systeme und Prozesse“ 2008, D, Würzburg, 2008
- Date: 2008
Zum Carotinoid- und Chlorophyllgehalt in Weizengras, einem neuen, funktionellen Lebensmittelzusatz
-
chair:
Seifert, S.; Gaukel, V.; Schuchmann, H.; Rüfer, C.; Watzl, B.
-
place:
37. Deutscher Lebensmittelchemikertag, Kaiserslautern 8. - 10. September 2008
- Date: 2008
Erhöhung der Bioverfügbarkeit bioaktiver Inhaltsstoffe in Lebensmitteln durch Mikrostrukturierung von Emulsionen
-
chair:
Frank, K.; Schuchmann, H. P.
-
place:
Oranienburger Milchforum, 2008
- Date: 2008
Simultanes Homogenisieren und Mischen (SHM-Technologie): Auslegung und Anwendungspotentiale in der Milch verarbeitenden Industrie
-
chair:
Köhler, K.; Aguilar P., F.A.; Hensel, A; Schubert, K; Schuchmann, H.P.
-
place:
ProcessNet-Fachausschuss "Lebensmittel-Verfahrenstechnik“ 2008, D, Freisingen Weihenstephan, 2008
Precipitation of Nanoparticles via a Miniemulsion Technique
-
chair:
Gedrat, M.; Schuchmann, H.P.
-
place:
WCCE 8, Montréal, 24. – 27. August 2009
- Date: 2009
Fällungsreaktionen in Miniemulsionstropfen zur Herstellung nanoskaliger Metalloxidpartikel
-
chair:
Gedrat, M.; Schuchmann, H.P.
-
place:
ProcessNet Jahrestagung, Mannheim, 8. – 10. September 2009
- Date: 2009
Mikrostruktur von Doppelemulsionen: Probleme der Partikelgrößenmessung in multiplen Emulsionen
-
chair:
Wolf, M.F.; Hecht, L.; Schuchmann, H.P.; Hardy, E.H.; Guthausen, G.
-
place:
Fachausschuss Lebensmittelverfahrenstechnik, 2009
- Date: 2009
Formulieren von bioaktiven Substanzen aus Wildheidelbeeren in W/O-Emulsionsstrukturen: Wechselwirkungen zwischen bioaktiven Inhaltsstoffen und Hilfsstoffen der Formulierung
-
chair:
Frank, K.; Hirth, M.; Schuchmann, H.P.
-
place:
Symposium Funktionelle Lebensmittel, Kiel
- Date: 2009
Schmelzeemulgieren – temperaturgeführte Stabilisierung von Tropfen im Emulgierprozess ohne Emulgatoren
-
chair:
Köhler, K.; Schuchmann, H.P.;
-
place:
ProcessNet-Fachausschuss "Lebensmittel-Verfahrenstechnik“ 2009, CH, Lausanne, 2009
Functional extruded cereals: Product design based on rheological behaviour in food extrusion
-
chair:
Horvat, M.; Hirth, M.; Emin, A.; Schuchmann, H.P.; Hochstein, B.; Willenbacher, N.
-
place:
ProcessNet Jahrestagung 2009, Mannheim/D, 8.-10. September, 2009
- Date: 2009
Formulieren bioaktiver Inhaltsstoffe aus Wildheidelbeeren in einfachen und multiplen Emulsionen
-
chair:
Frank, K.; Hirth, M.; Schuchmann, H.P
-
place:
46. Wissenschaftlicher Kongress der DGE, Gießen
- Date: 2009
A modular drying processor for food applications – Microwave vacuum puffing
-
chair:
Rother, M.; Gaukel, V.; Fehr, H., Schuchmann, H.P.
-
place:
Proceedings of the 12th International Conference on Microwave and High Frequency Heating, Ampere 2009. Karlsruhe, 2009: 399-402
- Date: 2009
Trophelia Europe 2008 - VeggieTWIN: Ein innovativer Gemüsesnack oder Technology Push vs. Market Pull - die Erfahrung eines studentischen Projektteams in einem internationalen Wettbewerb
-
chair:
Schlender, M.;Wolf, F.; Schröder, J.; Schuchmann, H.P.
-
place:
ProcessNet Fachausschusses "Lebensmittelverfahrenstechnik" Lausanne/CH, 2009
- Date: 2009
Eigenschaften von sprühgetrocknetem Pekmez
-
chair:
Akkaya, Z.; Schröder, J.; Tavman, S.; Gaukel, V.; Schuchmann, H.P.
-
place:
ProcessNet Fachausschuss "Trocknungstechnik" Bad Dürkheim/D & "Lebensmittelverfahrenstechnik" Lausanne/CH, 2009
- Date: 2009
Der Emulsionstropfen als Nano-Fällungsreaktor: Einflussfaktoren auf die diffusionskontrollierte Reaktionsführung
-
chair:
Gedrat M., Schuchmann H. P.
-
place:
ProcessNet Jahrestreffen Reaktionstechnik, Würzburg, 8. – 10. Juni, 2009
- Date: 2009
Formulierung und Stabilität von polyphenolhaltigen Fruchtextrakten im Kochextrusionsprozess
-
chair:
M. Hirth, A. Leiter, C. Rüfer, J. Le Grandois, D. Werner, E. Marchioni, H.P. Schuchmann
-
place:
Processnet Fachauschuss TAK Phytoextrakte, Karlsruhe, 09.03.2010 - 10.03.2010
- Date: 2010
Mixing performance evaluation of various screw elements in a twin screw extruder by using CFD
-
chair:
Emin, M.A.; Matias, J.O.; Horvat, M.; Schuchmann, H.P.
-
place:
ProcessNet Jahrestagung 2010, Aachen/D, 21.-23. September, 2010
- Date: 2010
Stability of anthocyanins in high temperature short time extrusion process
-
chair:
Hirth, M.; Leiter, A.; Stähle, P.; Preiß, R.; Mayer-Miebach, E.; Rüfer, C.; Schuchmann, H.P.
-
place:
Formula VI Conference, Stockholm/S, 2010
- Date: 2010
Stabilität ausgewählter Polyphenole aus Aroniaextrakten im HTST Extrusionsprozess zur Herstellung funktioneller Zerealien
-
chair:
Mayer-Miebach, E.; Hirth, M.; Preiß, R.; H.P. Schuchmann
-
place:
Lebensmittelchemikertag Hohenheim 2010
- Date: 2010
Multiple Emulsionen als Schutzmatrix für hydrophile bioaktive Inhaltsstoffe: Herausforderungen an Prozess- und Produktparameter
-
chair:
Frank, K.; Pietuch, M.; Schuchmann, H.P.
-
place:
Fachausschuss Lebensmittelverfahrenstechnik, Frankfurt, März, 15-17, 2010
- Date: 2010
"Effervescent atomization" von rheologisch komplexen Fluiden
-
chair:
Schröder, J.; Kraus, S.; Schlender, M.; Sojka, P.E.; Gaukel, V.; Schuchmann, H.P.
-
place:
Chem. Ing. Tech., 82(9), 1400-1401, 2010
- Date: 2010
Formulierung und Stabilität von polyphenolhaltigen Fruchtextrakten im Kochextrusionsprozess
-
chair:
Hirth, M.; Leiter, A.; Rüfer, C.; Le Grandois, J.; Werner, D.; Marchioni, E.; Schuchmann, H.P.
-
place:
Processnet Fachauschuss TAK Phytoextrakte, Karlsruhe, 09.03.2010 - 10.03.2010
- Date: 2010
Verkapselung von Anthocyanen in submikronen Emulsionstropfen: Einfluss ausgewählter Emulgatorsysteme auf die Mikrostruktur von anthocyanhaltigen Doppelemulsionen
-
chair:
Frank, K.; Pietuch, M.; Schuchmann, H.P.
-
place:
GVC Jahrestagung, Aachen, Sep. 21-23, 2010
- Date: 2010
„Effervescent atomization“ von Stärkesuspensionen
-
chair:
Schröder, J.; Kraus, S.; Schlender, M.; Sojka, P.E.; Gaukel, V.; Schuchmann, H.P.
-
place:
Spray 2010, Heidelberg/D, 3.-5. Mai 2010
- Date: 2010
Break-up and coalescence of low viscous oil droplets in plasticized starch matrix under simple shear flow
-
chair:
Emin, M.A.; Hardt, N.; Schuchmann, H.P.; van der Goot, A.J.; Boom, R.
-
place:
ProcessNet Fachausschüsse
„Grenzflächenbestimmte Systeme und Prozesse“, „Mechanische Flüssigkeitsabtrennung“, „Partikelmesstechnik“, „Rheologie“ und des TAK „Phytoextrakte“ Karlsruhe/D, März 09-10, 2010 - Date: 2010
Weizengras "grüne Graspower" durch adäquate technologische Verarbeitung
- chair: Seifert, S., Rüfer, C., Bub, A., Gaukel, V., Schuchmann, H. P., Watzl, B.
- place: Lebensmittelchemie, 64 17-48, 2010
- Date: 2010
Health promoting food design: Incorporation of traditional Turkish concentrated fruit juices (pekmez) into spray dried and extruded food products
-
chair:
Emin, A.; Schröder, J.; Günal, B.; Gaukel, V.; Schuchmann, H.P.; Tavman, S.
-
place:
ProcessNet Fachausschuss "Agglomerations- und Schüttguttechnik" Fulda/D, 2010
- Date: 2010
Bewertung der Mischeffizienz eines Doppelschneckenextruders mithilfe von CFD
-
chair:
Emin, M.A.; Matias, J.; Horvat, M.; Schuchmann, H.P.
-
place:
ProcessNet Jahrestagung 2010, Aachen/D, 21.-23. September, 2010
- Date: 2010
NMR on Emulsions: Examination of Complex Structures
-
chair:
Bernewitz, R.; Guthausen, G.;Köhler, K.; Schuchmann, H.P.
-
place:
EUROMAR 2011, Meeting of the European Magnetic Resonance Community, 22.08. - 25.08.2011, Frankfurt am Main
- Date: 22.08. - 25.08.2011
Vergleich von Partikel- und Produkteigenschaften bei der Sprühtrocknung mittels "effervescent atomization" und außenmischender, pneumatischer Zerstäubung
-
chair:
Schröder, J.; Stähle, P.; Gaukel, V.; Schuchmann, H.P.
-
place:
ProcessNet Fachausschuss "Trocknungstechnik" Hamburg-Harburg/D, 2011
- Date: 2011
Influence of water activity and matrix composition on the glass transition temperature of amorphous biopolymeric blends produced for the encapsulation of liquid aromas
-
chair:
Tackenberg, M.W.; Horvat, M.; Kleinebudde, P.; Schuchmann, H.P.
-
place:
European Congress of Chemical Engineering/Applied Biotechnology, Berlin 25.09.2011-29.09.2011
- Date: 2011
Untersuchungen zum Verschleiß in Hochdruckemulgiereinheiten
-
chair:
Schlender, M.; Hecht, L.; Köhler, K.; Schuchmann, H.P.
-
place:
Fachausschuss Mehrphasenströmungen, 2011
- Date: 2011
Einfluss der Strömungsform in Lochblenden auf das Emulgierergebnis beim Homogenisieren von O/W-Emulsionen
-
chair:
K. Kelemen, A. Schuch, K. Köhler, H.P. Schuchmann
Kelemen, K.; Schuch, A.; Köhler, K.; Schuchmann, H.P.
-
place:
Poster beim Fachausschuss CFD und Fluidverfahrenstechnik; 12.-14.3.2012
- Date: 2012
Investigation of glassy and rubbery spray dried ternary carbohydrate blend compositions
-
chair:
Tackenberg, M.W.; Horvat, M.; Thommes, M.; Kleinebudde, P.; Schuchmann, H.P.
-
place:
8th World Meeting on Pharmaceutics, Biopharmaceutics and Pharmaceutical Technology, Istanbul, Turkey, 19.03.2012-22.03.2012
- Date: 2012
Impact of the time-temperature-profile on the cocoa flavor during roasting process
-
chair:
Schröder, J.; Steinhaus, M.; Schieberle, P.; Schuchmann, H. P.; Gaukel, V.
-
place:
CHOCO TEC, Köln/D, 2012
- Date: 2012
Determination of the Inner Structure of Double Emulsions after the Production
-
chair:
Bernewitz, R.; Guthausen, G.; Köhler, K.; Schuchmann, H.P.
-
place:
Science and Technology of Food Emulsions, 20.-22.06.2012, SCI HQ, London, UK
- Date: 2012
Untersuchungen zum Einfluss der Prozessparameter auf die Löslichkeit und das Freisetzungsverhalten von (koch)extrudierten Stärkematrices am Beispiel von Vitamin B1
-
chair:
Tackenberg, M.W.; Hirth, M.; Thommes, M.; Kleinebudde, P.; Schuchmann, H.P.
-
place:
Jahrestreffen der ProcessNet-Fachgruppen Agglomerations- und Schüttguttechnik & Kristallisation 2012, Wittenberg, 05.03.2012-06.03.2012
- Date: 2012
Structure Determination of Double Emulsions with Low-Field PFG-NMR
-
chair:
Bernewitz, R.; Guthausen, G.; Schuchmann, H.P.
-
place:
Magnetic Resonance in Food, 26.-29.06.2012, HvW, Wageningen, NL
- Date: 2012
Einfluss des Zeit-Temperatur-Profils auf die Aromaentwicklung bei der Kakaoröstung
-
chair:
Schröder, J.; Steinhaus, M.; Schieberle, P.; Schuchmann, H. P.; Gaukel, V.
-
place:
ProcessNet Fachausschuss "Lebensmittelverfahrenstechnik" Quakenbrück/D, 2013
- Date: 2013
Vergleich von Methoden zur Pulsationsmessung an innenmischenden Zweistoffdüsen
-
chair:
Schlinge, B.; Schröder, J.; Gaukel, V.; Schuchmann, HP.; Walzel P.
-
place:
Chemie Ingenieur Technik, 85 (10), 1568-1574
- Date: 2013
Impact of oil content on effervescent atomization of oil-in-water emulsions
-
chair:
Kleinhans, A.; Stähle, P.; Schröder, J.; Gaukel, V.; Schuchmann, H.P.
-
place:
Proceeding of ILASS - Europe 2013, 25th Annual Conference on LiquidAtomization and Spray Systems, Chania/GR
- Date: 2013
Influence of the time-temperature-profile during convective and microwave assisted roasting on physical properties of cocoa
-
chair:
Schröder, J.; Gaukel, V.; Schuchmann, H.P.
-
place:
Proceedings of Eurodrying'2013, Paris/FRFür Veröffentlichungen AK/PS/JS:
- Date: 2013
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
-
chair:
M. Horvat; A. Emin; H.P. Schuchmann; B. Hochstein; N. Willenbacher
-
place:
5th International Symposium on Food Rheology and Structure, ETH Zürich/CH, 15.-18. Juni, 2009
- Date: 2009
Wenn die Temperatur schwankt: Texturveränderungen beim Lagern von Eiskrem
-
chair:
Gaukel, V.
-
place:
Süsswaren 12, 14-16 (1997)
- Date: 1997
Optimisation of Orifice-Type High Pressure Emulsification Valves
-
chair:
Aguilar, F. A.; Köhler, K.; Hensel, A.; Schubert, H.; Schuchmann, H. P.
-
place:
International Congress on Particle Technology PARTEC, Nürnberg, 2007
- Date: 2007
Appearent specific heat determination of potato puree at different temperatures
-
chair:
Kumcuoglu, S.; Tavnam, S.; Gaukel, V.
-
place:
Proceedings CD of ICEF9, 7.-11.03.2004, Montpellier, France, 5 pages (2004)
- Date: 2004
Impact of effervescent atomization on oil drop size distribution of atomized oil-in-water emulsions
-
chair:
Schröder, J.; Werner, F.; Gaukel, V.; Schuchmann, H. P.
-
place:
Procedia Food Science, 1, 138-144, 2011
- Date: 2011
Prozessoptimierung bei der Lebensmittelkonservierung: Wirtschaftlichkeit – Qualität – Haltbarkeit
-
chair:
Rother, M.; Schuchmann, H.P.
-
place:
2. IIR Konferenz, Konservieren ohne Konservierungsstoffe, Düsseldorf, Germany, Jan 30-31, 2007
- Date: 2007
Design of a Micro-Structured System for the Homogenization of Dairy Producs at High Fat Content- Part III
-
chair:
Köhler, K., Aguilar, F. A., Hensel, A., Schubert, K., Schubert, H., Schuchmann, H. P.
-
place:
Chemical Engineering & Technology, 32, (7), 1120-1126, 2009
- Date: 2009
Einfluss der Mikrostruktur und Komposition Anthocyan-beladener Doppelemulsionen auf die Stabilität im humanen Gastrointestinaltrakt
-
chair:
Frank, K.; Walz, E.; Gräf, V.; Köhler, K.; Schuchmann, H. P.
-
place:
Fachausschuss Grenzflächenbestimmte Systeme und Prozesse, Clausthal-Zellerfeld, 2011
- Date: 2011
Ortsabhängigkeit des Flüssigkeitsaufbruchs bei der „effervescent atomization“ von Polyvinylpyrrolidonlösungen
-
chair:
Kleinhans, A.; Schröder, J.; Schuchmann, H.P.; Gaukel, V.
-
place:
Proceedings zu 10. Workshop über Sprays, Techniken der Fluidzerstäubung und Untersuchungen von Sprühvorgängen, Berlin, 21.05.12-22.05.12
- Date: 2012
Development of a continuous process to produce hybrid nanoparticles
-
chair:
Hecht, L. L., Wagner, C., Köhler, K., Landfester, K., Schuchmann, H. P.
-
place:
ECCE, Berlin, 2011
- Date: 2011
Design of a Microstructured System for Homogenization of Dairy Products with High Fat Content. (Part II: Influence of process parameters)
-
chair:
Köhler, K; Aguilar P., F.A.; Hensel, A; Schubert, F; Schuchmann, H.P.
-
place:
Chemical Engineering & Technology, 31, (12), 1863-1868
- Date: 2008
Entwicklung und Charakterisierung eines Modelllebensmittels zur qualitativen Bewertung von Trocknungsprozessen
-
chair:
Rother, M.; Junger, J.; Fehr, H.; Schuchmann, H.P.
-
place:
ProcessNet Jahrestagung 2008, Karlsruhe, Germany, Oct 7-9, 2008
Online-Rheologie zur Produktentwicklung extrudierter, funktioneller Zerealien
-
chair:
Horvat, M.; Hirth, M.; Emin, A.; Schuchmann, H.P.; Hochstein, B.; Willenbacher, N.
-
place:
ProcessNet Jahrestagung 2009, Mannheim/D, 8.-10. September, 2009
- Date: 2009
Weizengras "grüne Graspower" durch adäquate technologische Verarbeitung
-
chair:
Seifert, S.; Rüfer, C.; Bub, A.; Gaukel, V.; Schuchmann, H. P.; Watzl, B.
-
place:
39. Deutschen Lebensmittelchemikertag, Stuttgart-Hohenheim, 20.-22. September 2010
- Date: 2010
Differential scanning calorimetry (DSC) in multiple W/O/W emulsions
-
chair:
Schuch, A.; Köhler, K.; Schuchmann, H.P.
-
place:
Journal of Thermal Analysis and Calorimetry; DOI: 10.1007/s10973-012-2751-2
- Date: 2012
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
-
chair:
Emin, M.A.; Mayer-Miebach, E.; Schuchmann, H.P.
-
place:
Formula VI Conference, Stockholm/S, 2010
- Date: 2010
Moderne Verfahren der Lebensmitteltechnologie – Der Weg in eine bessere Zukunft!?
-
chair:
Gaukel, V.
-
place:
Vortrag an der Staatl. Akademie für Lehrerfortbildung in Esslingen am 27.09.2005
Spray drying behaviour and functionality of beta-lactoglobulin-/pectin-stabilized o/w-emulsions
-
chair:
Serfert, Y.; Laackmann, F.; Mescher, A.; Schröder, J.; Drusch, S.; Schwarz, K.
-
place:
Proceeding of ICLASS - 12th International Conference on Liquid Atomization
and Spray Systems, Heidelberg/DE - Date: 2012
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
-
chair:
Schuch, A.; Tonay, A.N.; Köhler, K.; Schuchmann, H.P.
-
place:
Canadian Journal of Chemical Engineering, 2013
- Date: 2013
Einfluss von Antigefrierproteinen auf die Rekristallisation von Eis in Modelllösungen für Eiskrem
-
chair:
Gaukel, V.; Spieß, W.E.L.
-
place:
Chem. Ing. Tech. 76, No 4, 454-458 (2004)
- Date: 2004
Mikrowellen-gestützte Erwärmungsprozesse - Erwärmung unter Konkurrenz
-
chair:
Rother, M.; Schuchmann, H.P.
-
place:
Chemie Ingenieur Technik 2009 ; 81(8) : 1131
- Date: 2009
Compressible cake characterization from steady-state filtration analysis
-
chair:
Kovalsky, P.; Gedrat, M.; Bushell, G.; Waite, T.D.
-
place:
AIChE Journal, 53 (2007) 6, S. 1483-1495
- Date: 2007
PFG-NMR on Double Emulsions: A detailed Look into Molecular Processes
-
chair:
Bernewitz, R.; Guthausen, G.; Schuchmann, H.P.
-
place:
MR in Food, 13.-15. Sept. 2010, Clermont-Ferrand, France
- Date: 2010
Simultanes Homogenisieren und Mischen (SHM-Technologie): Auslegung und Anwendungspotenziale in der Milch verarbeitenden Industrie
-
chair:
Köhler, K; Aguilar P., F.A.; Hensel, A; Schubert, F; Schuchmann, H.P.
-
place:
Chem. Ing. Techn., 80, 9, 1318-1319, 2008
- Date: 2008
Einfluss von Antigefrierproteinen auf die Rekristallisation von Eis in Modelllösungen für Eiskrem
-
chair:
Gaukel, V.; Spieß, W.E.L.
-
place:
Chem. Ing. Tech. 75, No 8, 1073 (2003). Kurzfassung zu Vortrag bei der Dechema/GVC-Jahrestagung 16.09-18.09.2003 in Mannheim
- Date: 2003
Determination of the ideal surfactant concentration in miniemulsion polymerization
-
chair:
Hecht, L. L.; Schoth, A.; Muñoz-Espí, R.; Javadi, A.; Köhler, K.; Miller, R.; Landfester, K.; Schuchmann H.P.
-
place:
Macromol. Chem. Phys.,214,7,812-823
- Date: 2013
Impact of effervescent atomization on oil drop size distribution of atomized oil-in-water emulsions
-
chair:
Schröder, J.; Werner, F.; Gaukel, V.; Schuchmann, H.P.
-
place:
ICEF11, 11th International Congress on Engineering and Food, Athen/GR
- Date: 2011
Emulsionen als Trägersysteme bioaktiver Inhaltsstoffe
-
chair:
Frank, K.; Engel, R.; Schuchmann, H.P.; Schubert, H.
-
place:
Emulgiertechnik, 2. Auflage, (Editor: Schuchmann, H.P. and Köhler, K.), Behr’s Verlag, Hamburg, 2012. (in press)
- Date: 2012
Impact of effervescent atomization on oil drop size distribution of atomized oil-in-water emulsions
-
chair:
Schröder, J.; Werner, F.; Gaukel, V.; Schuchmann, H.P.
-
place:
Proceedings of ICEF11, 11th International Congress on Engineering and Food, Athen/GR
- Date: 2011
Simultanes Emulgieren und Mischen
- chair:
-
place:
Logos Verlag, Berlin, 2010, ISBN 978-3-8325-2716-7
- Date: 2010
-
Abstract:
Emulgieren und Mischen sind heute wohl etablierte Grundoperationen der Verfahrenstechnik. In dieser Arbeit wird dargestellt, wie in einer Zerkleinerungseinheit diese Grundoperationen kombiniert und somit Synergien aus beiden Grundoperationen gewonnen werden können. Diese Synergien des Simultanen Emulgierens und Mischens (SEM) werden an den Produktbeispielen Milch und Pickering Emulsionen und am Anwendungsbeispiel des Schmelzemulgierens aufgezeigt. Mit der neuen SEM-Technik wird es somit möglich, sowohl neue Prozesse, die effzienter und einfacher sind, als auch neue Produkte wie emulgatorfreie Suspensionen zu entwickeln.
Ineinander fast unlöslich, doch vereint - Ein Überblick über aktuelle Anwendungen und Perspektiven in der Emulgiertechnik
-
chair:
Hecht, L.; Schuchmann, H.P.
-
place:
CIT Plus, 4/2010 S. 38-42
- Date: 2010
Charakteristika der Sprays bei der "effervescent atomization" von Polyvinylpyrrolidonlösungen
-
chair:
Schröder, J.; Lederer, M.; Gaukel, V.; Schuchmann, H.P.
-
place:
ProcessNet Fachausschuss "Mehrphasenströmungen" Fulda/D, 2011
- Date: 2011
Herstellung nanoskaliger Dispersionen
-
chair:
Sauter, C.; Pohl, M.; Schuchmann, H.P.
-
place:
in Teipel, U. (Hrsg.): "Produktgestaltung in der Partikeltechnologie”, Band 3. ISBN 3-8167-7115-7, 11-19
- Date: 2006
Formulierung in festen Matrices: Dispergieren von Öltropfen in plastifizierten Stärkematrices
-
chair:
Emin, M. A.; Schmidt, U.; Hardt, N.; van der Goot, A. J.
-
place:
In: Emulgiertechnik, 2. Auflage, Edited by H.P Schuchmann. and K. Köhler, Behr’s Verlag, Hamburg.
- Date: 2012
Microwave Roasting – Low loss factor microwave applications
-
chair:
Rother, M.; Gaukel, V.; Schuchmann, H.P.
-
place:
Proceedings of the 12th International Conference on Microwave and High Frequency Heating, Ampere 2009. Karlsruhe, 2009: 403-406
- Date: 2009
Formation of oil droplets in plasticized starch matrix in simple shear flow
-
chair:
Emin, M.A.; Hardt, N.; van der Goot, A.J.; Schuchmann, H.P.
-
place:
Journal of Food Engineering 112 (3):200-2007, 2012
- Date: 2012
High-Pressure Homogenization for the Production of Emulsions
-
chair:
Schuchmann, H.P, Hecht, L. L. Gedrat, M., Köhler, K
-
place:
in Industrial High Pressure Applications. Processes, Equipment and Safety, Ed.: Eggers, R., Wiley- VCH Verlag, Weinheim
- Date: 2012
PFG-NMR on Double Emulsions: A Detailed Look into Molecular Processes
-
chair:
Bernewitz, R.; Guan, X.; Guthausen, G.; Wolf, F.; Schuchmann, H.P.
-
place:
in "Magnetic Resonance in Food Science - An Exciting Future", RSC Publishing, Special Publication No. 332, Editors: Renou, J-P; Belton, P.S.; Webb, G.A., ISBN: 978-1-84973-233-8, Copyright: The Royal Society of Chemistry 2011
- Date: 2011
Product development and process intensification using the Simultaneous Emulsification and Mixing (SEM) valves
-
chair:
K. Köhler, H.P. Schuchmann
-
place:
World Congress on Emulsions CME 5, Lyon
- Date: 2010
High pressure for dispersing and de-agglomerating nanoparticles in aqueous solutions
-
chair:
Sauter, C.; Schuchmann, H.P.
-
place:
Chem. Eng. Tech. (accepted)
Doppelemulsionen: Tropfengrößenbestimmung und Beobachtung molekularer Phänomene mittels PFG-NMR
-
chair:
Bernewitz, R.; Guan, X.; Guthausen, G.; Wolf, F.; Köhler, K.; Schuchmann, H.P.
-
place:
Fachausschuss Lebensmittelverfahrenstechnik, 22.-24. März 2011, Vlaardingen (NL) bei Unilever
- Date: 2011
Hybride Nanopartikel über die Miniemulsionspolymerisation
-
chair:
Landfester, K., Hecht, L. L.
-
place:
in Emulgiertechnik, Ed.: Schuchmann, H.P.,
Köhler, K., Behr’s Verlag, Hamburg - Date: 2012
Formulation of multiple emulsions with encapsulated hydrophilic ingredients: Influence of the emulsion’s composition on its stability and on the release of entrapped anthocyanins
-
chair:
Frank, K.; Schuchmann, H.P.
-
place:
CME IV, Lyon, Okt. 2010
- Date: 2010
Lebensmittelerwärmung durch Mikrowellen: Neue Konzepte durch Simulation
-
chair:
Gaukel, V.; Knoerzer, K.; Regier, M.; Rother, M.; Schubert, H.; Schuchmann, H.P.
-
place:
Vortrag Bei der Fresenius Fachtagung „Frische und Haltbarmachung“ am 23. - 24.10.2007
- Date: 2007
Breakup and coalescence of triglyceride droplets in plasticized starch matrices in simple shear flow
-
chair:
Emin, M.A.; Schmidt, U.; van der Goot, A.J.; Boom, R.; Schuchmann, H.P.
-
place:
International Food Congress on Novel Approaches in Food Industry, Izmir-Türkei, 2011
- Date: 2011
Preparation and Flow Behavior of Oil-In-Water Emulsions Stabilised by Hydrophilic Silica Particles
-
chair:
Braisch, B.; Köhler, K.; Schuchmann, H. P.; Wolf, B.
-
place:
Chem. -Ing. -Tech., 32, (7), 1107-1112, 2009
- Date: 2009
Verkapselung von Anthocyanen in submikronen Emulsionstropfen: Wechselwirkungen zwischen bioaktiven Inhaltsstoffen und Hilfsstoffen der Formulierung
-
chair:
Frank, K.; Schuchmann, H.P.
-
place:
GVC-Jahrestagung, Mannheim, Chem.-Ing. Tech. 81 (8): 1164, 2009
- Date: 2009
Fadenkonturanalyse für die dehnrheologische Charakterisierung komplexer Fluide
-
chair:
Frank, K.
-
place:
DGK User Meeting, Hamburg, Oct.23, 2008
- Date: 2008
Structure and Molecular Dynamics in (Double) Emulsions by NMR
-
chair:
Bernewitz, R.; Köhler, K.; Schuchmann, H.P.; Guthausen, G.*
-
place:
245th ACS National Meeting & Exposition, 07.-11.04.2013, New Orleans, Lousiana
- Date: 2013
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
-
chair:
Horvat, M.; Emin, A.; Schuchmann, H.P.; Hochstein, B.; Willenbacher, N.
-
place:
Proceedings of the 5th International Symposium on Food Rheology and Structure, ETH Zürich, 474 – 475, 2009
- Date: 2009
NMR on Emulsions: Characterisation of Liquid Dispersed Systems
-
chair:
Bernewitz, R.; Guthausen, G.; Schuchmann, H.P.
-
place:
Magnetic Resonance in Chemistry, 49 (Special Issue Review), 93-104, 2011
- Date: 2011
Mikrostrukturierte multidisperse Hüllkapseln als Träger bioaktiver Substanzen: Untersuchungen zum Einfluss von molekularen Wechselwirkungen und Diffusionsbarrieren auf die Stabilität und die Freisetzung von Inhaltsstoffen aus der Wildheidelbeere
-
chair:
Schuchmann, H.P.; Frank, K.
-
place:
Bioaktive Inhaltsstoffe aus mikrostrukturierten Multikapselsystemen – Zentrale Ergebnisse des gleichnamigen DFG/AiF-Clusterprojektes, Forschungskreis der Ernährung (FEI), ISBN: 978-3-925032-49-3, S. 47 – 61
- Date: 2011
Dispersion and desagglomeration of nanoparticles by High Pressure Post Feeding (HPPF)
-
chair:
Sauter, C.; Schuchmann, H.P.
-
place:
Proc. International Congress on Particle Technology ARTEC 2007, Nürnberg, März 27-29, 2007 (CD)
- Date: 2007
Controlled droplet size distribution in ultrasonic spray pyrolysis
-
chair:
Bogovic, J.; Schwinger, A.; Stopic, S.; Schröder, J.; Gaukel, V.; Schuchmann, H.P.; Friedrich, B.
-
place:
Metall, 65 (10), 455-459, 2011
- Date: 2011
Production of W/O/W multiple emulsions: Comparison of different emulsification devices
-
chair:
Schuch, A.; Köhler, K.; Schuchmann, H.P.
-
place:
Science and Technology of Food Emulsions, 21.06. - 22.06.2012, London
- Date: 2012
Nanosized metallic oxide produced by Ultrasonic Spray Pyrolysis
-
chair:
Bogovic, J.; Stopic, S.; Schröder, J.; Friedrich, B.
-
place:
Proceedings of European Metallurgical Conference, Düsseldorf/D
- Date: 2011
In vitro Pancreatic assay as a powerful tool for simulating the digestion of W1/O/W2-emulsions
-
chair:
Oidtmann, J.; Frank, K.; Noack, A.; Klein, S.; Schuchmann, H.P.; Mäder, K.
-
place:
International Dairy Journal, 2011 (submitted)
- Date: 2011
Characterization of (Double) Emulsions by NMR Spectroscopy and Diffusometry
-
chair:
Bernewitz, R.; Dalitz, F.; Köhler, K.; Schuchmann, H.P.; Guthausen, G.*
-
place:
Magnetic Resonance in Porous Media 11 (MRPM11), 09.-13. September 2012, Surrey, UK
- Date: 2012
Recrystallization of ice under oszillating temperature conditions during storage of a model solution
-
chair:
Gaukel, V.; Spieß, W.E.L.
-
place:
Engineering and food (ICEF7) Proceedings, suppl. 17-20 (1997)
- Date: 1997
Expansion und Trocknung von stärkebasierten Extrudaten mittels Mikrowellen im Vakuum
-
chair:
Kraus S.; Schuchmann H.P.; Gaukel V.
-
place:
Fachausschuss Trocknungstechnik, Magdeburg
- Date: 2013
The role of rheological properties in droplet breakup and coalescence in twin-screw extrusion processing of starch based matrix
-
chair:
Emin, M.A; Schuchmann, H.P.
-
place:
Jahrestreffen der Fachgruppe Rheologie, Magdeburg
- Date: 2013
Multiple emulsions - potential carrier systems for hydrophilic bioactive ingredients
-
chair:
Frank,K.; Köhler,K.; Walz,E.; Graef,V.; Greiner,R.; Schuchmann,H.P.
-
place:
European Congress of Chemical Engineering (ECCE), Berlin, 2011
- Date: 2011
Influence of the Surfactant Concentration on Miniemulsion Polymerization for the Preparation of Hybrid Nanoparticles
-
chair:
Hecht, L. L., Wagner, C., Özcan, Ö., Eisenbart, F., Köhler, K., Landfester, K., Schuchmann, H. P.
-
place:
Macromol. Chem. Phys., 213 (20), 2165-2173, 2012
- Date: 2012
Multiple Emulsionen
-
chair:
Schuch, A.; Bernewitz, R.; Frank, K.; Wolf, F.
-
place:
Emulgiertechnik, 2. Auflage, (Editor: Schuchmann, H.P. and Köhler, K.), Behr’s Verlag, Hamburg, 2012. (in press)
- Date: 2012
Effect of Atomizer Geometry and Rheological Properties on Effervescent Atomization of Aqueous Polyvinylpyrrolidone Solutions
-
chair:
Schröder, J.; Lederer, M.-L.; Günther, A.; Gaukel, V.
-
place:
ILASS - Europe 2011, 24th Annual Conference on Liquid Atomization and Spray Systems, Estoril/PT
- Date: 2011
Verkapselung von Anthocyanen in submikronen Emulsionstropfen: Wechselwirkungen zwischen bioaktiven Inhaltsstoffen und Hilfsstoffen der Formulierung
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chair:
Frank, K.; Schuchmann, H.P.
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place:
GVC Jahrestagung, Mannheim
- Date: 2009
Formation of core-shell-nanoparticles using high preassure homogenisation
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chair:
Hecht, L.; Wagner, C.; Landfester, K.; Schuchmann, H.P.
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place:
Proceeding WCPT6
- Date: 2010
Einstellung der Tensidkonzentration bei der Herstellung von hybriden Partikeln mittels Miniemulsionspolymerisation, Jahrestreffen der Fachgruppe Grenzflächenbestimmte Systeme und Prozesse
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chair:
Hecht, L. L., Köhler, K., Wagner, C., Landfester, K., Schuchmann, H. P.
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place:
Jahrestreffen der Fachgruppe Grenzflächenbestimmte Systeme und Prozesse, Bad Dürkheim, 2012
- Date: 2012
Oil-in-Water and Water-in-Oil Emulsions
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chair:
Köhler, K.; Aguilar P., F.A.; Hensel, A.; Schuchmann, H.P.
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place:
Volker Hessel, Albert Renken, Jaap C. Schouten, Jun-ichi Yoshida: Micro Process Engineering: A Comprehensive Handbook, Wiley VCH, Weinheim, 2009.
- Date: 2009
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ISBN: 978-3-527-31550-5
Hardcover
1412 Pages
Modeling of drop sizes from effervescent atomization of gelatinized starch suspensions
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chair:
Schröder, J.; Schlender, M.; Sojka, P.E.; Gaukel, V.; Schuchmann, H.P.
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place:
Proceeding of ILASS - Europe 2010, 23rd Annual Conference on Liquid Atomization and Spray Systems, Brno/CZ, 2010
- Date: 2010
Stabilisierung von Orangenölaroma in kohlenhydratbasierten Granulaten mittels eines gegenläufigen Doppelschneckenextrusionsprozesses
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chair:
Tackenberg, M.W.; Marmann, A.; Thommes, M.; Kleinebudde, P.; Schuchmann, H.P.
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place:
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik - 25. bis 27. Februar 2013 bei der DIL e.V. in
Quakenbrück - Date: 2013
Development of microstructured systems for the encapsulation of hydrophilic bioactive ingredients: Interactions between anthocyanins and matrix ingredients
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chair:
Frank, K.; Pietuch, M.; Schuchmann, H. P.
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place:
World Congress on Particle Technology, Nürnberg, 2010
- Date: 2010
3rd Karlsruhe Nutrition Symposium "European Research towards Safer and Better Food"
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chair:
Gaukel, V.; Spieß, W.E.L.
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place:
Proceedings Part 1-3, Bundesforschungsanstalt für Ernährung, Karlsruhe 1998, ISSN 0933-5463
- Date: 1998
Wie stelle ich Eiskrem her?
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chair:
Gaukel, V.
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place:
Kindervorlesung im Rahmen des WIKI-Clubs, Georgsmarienhütte. Am 15.05.2009
- Date: 2009
Tropfengrößenbestimmung und Beobachtung molekularer Phänomene von Doppelemulsionen mittels PFG-NMR
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chair:
Bernewitz, R.; Guan, X.; Hailu, K.; Guthausen, G.; Wolf, F.; Köhler, K.; Schuchmann, H.P.
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place:
Fachausschuss Partikelmesstechnik und grenzflächenbestimmte Systeme, 01.03.2011, Clausthal-Zellerfeld
- Date: 2011
Emulsification of particle loaded droplets with regard to miniemulsion polymerization
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chair:
Hecht, L. L., Merkel, T., Schoth, A., Muñoz-Espí, R., Köhler, K., Landfester, K., Schuchmann
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place:
Chem. Eng. J., 229, 206-216
- Date: 2013
Production of W/O/W (water-in-oil-in-water) multiple emulsions: droplet breakup and release of water, Journal of Colloid and Interface Science
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chair:
Schuch, A.; Deiters, P.; Henne, J.; Köhler, K.; Schuchmann, H.P.
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place:
Journal of Colloid and Interface Science, 402 157-164, 2013
- Date: 2013
Strukturveränderungen in W/O/W-Doppelemulsionen bei deren Herstellung
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chair:
Schuch, A.; Bernewitz, R.; Köhler, K.; Schuchmann, H.P.
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place:
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, 25.-26. Februar 2013, Quakenbrück
- Date: 2013
Recrystallization of ice influenced by temperature conditions and additives during storage of a model solution
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chair:
Gaukel, V.; Spieß, W.E.L.
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place:
10 th World Congress of Food Science & Technology, Sydney, 3.-8. October 1999, (Abstract)
Batch and Continuous Processing of Particle Stabilized Emulsions (Pickering Emulsions): Influence of Material and Processing Parameters on Microstructure and Rheology
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chair:
Köhler, K.; Braisch, B.; Schuchmann, H.P.; Wolf, B.
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place:
ICEF 10 - International Congress on Engineering and Food, 2008
- Date: 2008
Characterization of mixing in food extrusion and emulsification processes by using CFD
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chair:
Azad Emin, Karsten K¨ohler, Marc Schlender und Heike P. Schuchmann
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place:
in "High Performance Computing in Science and Engineering '10", ISBN: 978-3-642-15747-9; Nagel, Wolfgang E.; Kröner, Dietmar B.; Resch, Michael M. (Eds.) (in press)
- Date: 2010