Articles

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

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

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

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

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

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

Influence of Lowering the pH Value on the Generation of Fibrous Structures of Protein Gels with Different Network Types
Ellwanger, F.; Fuhrmann, M.; Karbstein, H. P.; Saavedra Isusi, G. I.
2024. Gels, 10 (3), Art.-Nr.: 173. doi:10.3390/gels10030173

Possibilities and limits of modeling cavitation in high-pressure homogenizers – a validation study
Rütten, E.; Leister, N.; Karbstein, H. P.; Håkansson, A.
2024. Chemical Engineering Science, 283, 119405. doi:10.1016/j.ces.2023.119405

The Effect of Gelatin Source on the Synthesis of Gelatin-Methacryloyl and the Production of Hydrogel Microparticles
Grijalva Garces, D.; Appoldt, L. J.; Egner, J.; Leister, N.; Hubbuch, J.
2023. Gels, 9 (12), Art.-Nr.: 927. doi:10.3390/gels9120927

Investigating local residence time and thermomechanical stress profile in twin-screw extrusion of plant proteins by using the moving particle semi-implicit simulation method
Ellwanger, F.; Pernice, L.; Karbstein, H. P.; Emin, M. A.
2023. Journal of Food Engineering, 359, Art.-Nr.: 111665. doi:10.1016/j.jfoodeng.2023.111665

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

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

Influence of Rapeseed Oil on Extruded Plant-Based Meat Analogues: Assessing Mechanical and Rheological Properties
Saavedra Isusi, G. I.; Pietsch, V.; Beutler, P.; Hoehne, S.; Leister, N.
2023. Processes, 11 (7), Art.-Nr.: 1871. doi:10.3390/pr11071871

Application of the ramp test from a closed cavity rheometer to obtain the steady-state shear viscosity η ( γ̇ )
Ellwanger, F.; Georgantopoulos, C. K.; Karbstein, H. P.; Wilhelm, M.; Azad Emin, M.
2023. Applied Rheology, 33 (1), Art.-Nr.: 20220149. doi:10.1515/arh-2022-0149

Lego®-Inspired Glass Capillary Microfluidic Device: A Technique for Bespoke Microencapsulation of Phase Change Materials
Parvate, S.; Vladisavljevic, G. T.; Leister, N.; Bolognesi, G.; Baiocco, D.; Zhang, Z.; Spyrou, A.; Chattopadhyay, S.
2023. ACS applied materials & interfaces, 15 (13), 17195–17210. doi:10.1021/acsami.3c00281

Influence of Arabinan Fine Structure, Galacturonan Backbone Length, and Degree of Esterification on the Emulsifying Properties of Acid-Extracted Sugar Beet Pectins
Eichhöfer, H.; Bindereif, B.; Karbstein, H. P.; Bunzel, M.; van der Schaaf, U. S.; Wefers, D.
2023. Journal of Agricultural and Food Chemistry, 71 (4), 2105–2112. doi:10.1021/acs.jafc.2c07460

Sugar beet pectins for the formulation of dressings and soft drinks: Understanding the complexity of charged hydrocolloids in industrial food emulsions
Bindereif, B.; Karbstein, H. P.; van der Schaaf, U. S.
2023. Food Hydrocolloids, 135, Art.-Nr.: 108054. doi:10.1016/j.foodhyd.2022.108054

A comprehensive methodology to study double emulsion stability
Leister, N.; Götz, V.; Jan Bachmann, S.; Nachtigall, S.; Hosseinpour, S.; Peukert, W.; Karbstein, H.
2023. Journal of Colloid and Interface Science, 630 (B), 534–548. doi:10.1016/j.jcis.2022.10.119

Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking
De Angelis, D.; Opaluwa, C.; Pasqualone, A.; Karbstein, H. P.; Summo, C.
2023. Current Research in Food Science, 7, Art.-Nr.: 100552. doi:10.1016/j.crfs.2023.100552

Highly protein-loaded melt extrudates produced by small-scale ram and twin-screw extrusion - evaluation of extrusion process design on protein stability by experimental and numerical approaches
Dauer, K.; Kayser, K.; Ellwanger, F.; Overbeck, A.; Kwade, A.; Karbstein, H. P.; Wagner, K. G.
2023. International Journal of Pharmaceutics: X, 6, Art.-Nr.: 100196. doi:10.1016/j.ijpx.2023.100196

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

Monitoring of Osmotic Swelling Induced Filling Degree Changes in WOW Double Emulsions Using Raman Technologies
Hufnagel, T.; Leister, N.; Stoy, R.; Rädle, M.; Karbstein, H. P.
2023. Chemosensors, 11 (4), Art.-Nr.: 206. doi:10.3390/chemosensors11040206

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

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

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

Determination of the Dominating Coalescence Pathways in Double Emulsion Formulations by Use of Microfluidic Emulsions
Leister, N.; Karbstein, H. P.
2023. Processes, 11 (1), Art.-Nr.: 234. doi:10.3390/pr11010234

Assessment of droplet self-shaping and crystallization during temperature fluctuations exceeding the melting temperature of the dispersed phase
Reiner, J.; Walter, E. M.; Karbstein, H. P.
2023. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 656 (B), Art.-Nr.: 130498. doi:10.1016/j.colsurfa.2022.130498

Impact of wax particles on crystallization and stability of melt emulsions
Kaysan, G.; Reiner, J.; Karbstein, H. P.; Kind, M.
2022. SOFW-Journal : English edition, (11), 26–31

Einfluss von Wachspartikeln auf die Kristallisation und die Stabilität von Schmelzemulsionen
Kaysan, G.; Reiner, J.; Karbstein, H. P.; Kind, M.
2022. SÖFW-Journal, (11), 28–33

Novel glass capillary microfluidic devices for the flexible and simple production of multi-cored double emulsions
Leister, N.; Vladisavljević, G. T.; Karbstein, H. P.
2022. Journal of colloid and interface science, 611, 451–461. doi:10.1016/j.jcis.2021.12.094

Melt Emulsions: Influence of the Cooling Procedure on Crystallization and Recrystallization of Emulsion Droplets and their Influence on Dispersion Viscosity upon Storage
Reiner, J.; Ly, T. T.; Liu, L.; Karbstein, H. P.
2022. Chemie-Ingenieur-Technik, 94 (3), 356–364. doi:10.1002/cite.202100143

Can Enzymatic Treatment of Sugar Beet Pectins Reduce Coalescence Effects in High-Pressure Processes?
Bindereif, B.; Karbstein, H. P.; van der Schaaf, U. S.
2022. Colloids and Interfaces, 6 (4), Art.Nr. 69. doi:10.3390/colloids6040069

Chemical composition and technofunctional properties of carrot (Daucus carota L.) pomace and potato (Solanum tuberosum L.) pulp as affected by thermomechanical treatment
Trabert, A.; Schmid, V.; Keller, J.; Emin, M. A.; Bunzel, M.
2022. European Food Research and Technology, 248 (10), 2451–2470. doi:10.1007/s00217-022-04060-5

Influence of the droplet trajectory on the resulting droplet deformation and droplet size distribution in high‐pressure homogenizer orifices
Preiss, F. J.; Rütten, E.; Tröster, A.; Gräf, V.; Karbstein, H. P.
2022. The Canadian Journal of Chemical Engineering, 100 (7), 1451–1467. doi:10.1002/cjce.24363

Oil Droplet Coalescence in W/O/W Double Emulsions Examined in Models from Micrometer-to Millimeter-Sized Droplets
Leister, N.; Yan, C.; Karbstein, H. P.
2022. Colloids and Interfaces, 6 (1), Art.-Nr.: 12. doi:10.3390/colloids6010012

Effect of Conformation of Sugar Beet Pectin on the Interfacial and Emulsifying Properties
Bindereif, B.; Karbstein, H. P.; Zahn, K.; Schaaf, U. S. van der
2022. Foods, 11 (2), Art.-Nr.: 214. doi:10.3390/foods11020214

Does Cavitation Affect Droplet Breakup in High‐Pressure Homogenization? Insights into Local Effects 
Preiss, F. J.; Hetz, M.; Karbstein, H. P.
2022. Chemie - Ingenieur - Technik, 94 (3), 374–384. doi:10.1002/cite.202100104

Cavitation patterns in high-pressure homogenization nozzles with cylindrical orifices: Influence of mixing stream in Simultaneous Homogenization and Mixing
Gall, V.; Rütten, E.; Karbstein, H. P.
2022. Experimental and Computational Multiphase Flow, 4, 156–164. doi:10.1007/s42757-020-0088-9

Arabinan side-chains strongly affect the emulsifying properties of acid-extracted sugar beet pectins
Bindereif, B.; Eichhöfer, H.; Bunzel, M.; Karbstein, H. P.; Wefers, D.; Schaaf, U. S.
2021. Food hydrocolloids, 121, Art.-Nr.: 106968. doi:10.1016/j.foodhyd.2021.106968

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

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

Emulsions stabilised with pectin-based microgels: Investigations into the break-up of droplets in the presence of microgels
Saavedra Isusi, G. I.; Lohner, N.; Karbstein, H. P.; Schaaf, U. S. van der
2021. Journal of Food Engineering, 294, Art. Nr.: 110421. doi:10.1016/j.jfoodeng.2020.110421

Numerical analysis of thermal and mechanical stress profile during the extrusion processing of plasticized starch by non-isothermal flow simulation
Emin, M. A.; Wittek, P.; Schwegler, Y.
2021. Journal of Food Engineering, 294, Art. Nr.: 110407. doi:10.1016/j.jfoodeng.2020.110407

High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure
Wittek, P.; Zeiler, N.; Karbstein, H. P.; Emin, M. A.
2021. Foods, 10 (1), Art.-Nr.: 102. doi:10.3390/foods10010102

Coalescence of Inner Water Droplets in Double Emulsions Due to Surfactant Transport through Oil
Leister, N.; Pfaff, D.; Karbstein, H. P.
2021. Chemie-Ingenieur-Technik, 94 (3), 365–373. doi:10.1002/cite.202100141

Scaling of Droplet Breakup in High-Pressure Homogenizer Orifices. Part II: Visualization of the Turbulent Droplet Breakup
Mutsch, B.; Preiss, F. J.; Dagenbach, T.; Karbstein, H. P.; Kähler, C. J.
2021. ChemEngineering, 5 (2), Art.-Nr.: 31. doi:10.3390/chemengineering5020031

Emulsions stabilised with pectin-based microgels: investigations into the effect of pH and ionic strength on emulsion stability
Saavedra Isusi, G. I.; Weilandt, M.; Majollari, I.; Karbstein, H. P.; Schaaf, U. S. van der
2021. Food & function, 12 (16), 7227–7238. doi:10.1039/D1FO00891A

Influence of Hydrophilic Surfactants on the W1–W2 Coalescence in Double Emulsion Systems Investigated by Single Droplet Experiments
Leister, N.; Karbstein, H. P.
2021. Colloids and Interfaces, 5 (2), Art. Nr.: 21. doi:10.3390/colloids5020021

Impact of rapeseed press cake on the rheological properties and expansion dynamics of extruded maize starch
Martin, A.; Osen, R.; Karbstein, H. P.; Azad Emin, M.
2021. Foods, 10 (3), Art.-Nr.: 616. doi:10.3390/foods10030616

Effect of oil content and oil addition point on the extrusion processing of wheat gluten-based meat analogues
Kendler, C.; Duchardt, A.; Karbstein, H. P.; Emin, M. A.
2021. Foods, 10 (4), Art.-Nr.: 697. doi:10.3390/foods10040697

Concentration-dependent changes in the reaction behavior of whey proteins: Diffusion-controlled or transition state-controlled reactions?
Quevedo, M.; Karbstein, H. P.; Emin, M. A.
2021. Food Hydrocolloids, 118, Art.-Nr.: 106745. doi:10.1016/j.foodhyd.2021.106745

Scaling of droplet breakup in high-pressure homogenizer orifices. Part I: Comparison of velocity profiles in scaled coaxial orifices
Preiss, F. J.; Mutsch, B.; Kähler, C. J.; Karbstein, H. P.
2021. ChemEngineering, 5 (1), 7. doi:10.3390/chemengineering5010007

Extrusion processing of pure chokeberry (Aronia melanocarpa) pomace: impact on dietary fiber profile and bioactive compounds
Schmid, V.; Steck, J.; Mayer-Miebach, E.; Behsnilian, D.; Bunzel, M.; Karbstein, H. P.; Emin, M. A.
2021. Foods, 10 (3), 518. doi:10.3390/foods10030518

Functionalization of enzymatically treated apple pomace from juice production by extrusion processing
Schmid, V.; Trabert, A.; Keller, J. S.; Bunzel, M.; Karbstein, H. P.; Azad Emin, M.
2021. Foods, 10 (3), 1–21. doi:10.3390/foods10030485

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

Linking expansion behaviour of extruded potato starch/rapeseed press cake blends to rheological and technofunctional properties
Martin, A.; Osen, R.; Karbstein, H. P.; Emin, M. A.
2021. Polymers, 13 (2), Art.-Nr.: 215. doi:10.3390/polym13020215

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

Influence of thermomechanical treatment and pH on the denaturation kinetics of highly concentrated whey protein isolate
Quevedo, M.; Karbstein, H. P.; Emin, M. A.
2021. Journal of food engineering, 292, Art.-Nr.: 110294. doi:10.1016/j.jfoodeng.2020.110294

Influence of Cavitation and Mixing Conditions on Oil Droplet Size in Simultaneous Homogenization and Mixing (SHM)
Gall, V.; Karbstein, H. P.
2020. ChemEngineering, 4 (4), Art. Nr.: 64. doi:10.3390/chemengineering4040064

Wheat gluten stabilized emulsions: Influence of homogenization process, pH, and ethanol concentration on droplet breakup and stabilization
Schaaf, U. S. van der; Schreck, J.; Pietsch, V. L.; Karbstein, H. P.
2020. Journal of food engineering, 287, Art. Nr.: 110136. doi:10.1016/j.jfoodeng.2020.110136

Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer
Wittek, P.; Zeiler, N.; Karbstein, H. P.; Emin, M. A.
2020. Applied rheology, 30 (1), 64–76. doi:10.1515/arh-2020-0107

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

Polymer or microgel particle: Differences in emulsifying properties of pectin as microgel or as individual polymer chains
Saavedra Isusi, G. I.; Bindereif, B.; Karbstein, H. P.; Schaaf, U. S. van der
2020. Colloids and surfaces / A, 598, Art.-Nr.: 124793. doi:10.1016/j.colsurfa.2020.124793

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
Schmid, V.; Steck, J.; Mayer-Miebach, E.; Behsnilian, D.; Briviba, K.; Bunzel, M.; Karbstein, H. P.; Emin, M. A.
2020. Food research international, 134, Art.Nr. 109232. doi:10.1016/j.foodres.2020.109232

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

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

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

Optimization of glycolipid synthesis in hydrophilic deep eutectic solvents
Hollenbach, R.; Bindereif, B.; Van Der Schaaf, U. S.; Ochsenreither, K.; Syldatk, C.
2020. Frontiers in Bioengineering and Biotechnology, 8, Art.-Nr.: 382. doi:10.3389/fbioe.2020.00382

Effect of thermomechanical treatment on the aggregation behaviour and colloidal functionality of β-Lactoglobulin at high concentrations
Quevedo, M.; Kulozik, U.; Karbstein, H. P.; Emin, M. A.
2020. International dairy journal, 104, Art.-Nr.: 104654. doi:10.1016/j.idairyj.2020.104654

Evaluating the Stability of Double Emulsions—A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms
Leister, N.; Karbstein, H. P.
2020. Colloids and Interfaces, 4 (1), 8. doi:10.3390/colloids4010008

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

Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties
Schmid, V.; Trabert, A.; Schäfer, J.; Bunzel, M.; Karbstein, H. P.; Emin, M. A.
2020. Foods, 9 (10), Art.-Nr. 1385. doi:10.3390/foods9101385

Development of a pressure stable inline droplet generator with live droplet size measurement
Preiss, F.; Dagenbach, T.; Fischer, M.; Karbstein, H. P.
2020. ChemEngineering, 4 (60), 1–14. doi:10.3390/chemengineering4040060

Denaturation Behavior and Kinetics of Single- and Multi-Component Protein Systems at Extrusion-Like Conditions
Quevedo, M.; Karbstein, H. P.; Emin, M. A.
2020. Polymers, 12 (9), Art. Nr.: 2145. doi:10.3390/polym12092145

The influence of extrusion processing on the gelation properties of apple pomace dispersions: Involved cell wall components and their gelation kinetics
Schmid, V.; Karbstein, H. P.; Azad Emin, M.
2020. Foods, 9 (11), Art.-Nr.: 1536. doi:10.3390/foods9111536

Influence of thermomechanical treatment and ratio of β-lactoglobulin and α-lactalbumin on the denaturation and aggregation of highly concentrated whey protein systems
Quevedo, M.; Kulozik, U.; Karbstein, H. P.; Emin, M. A.
2020. Foods, 9 (9), Art.-Nr.: 1196. doi:10.3390/foods9091196

Microstructures and conformational arrangement in emulsions caused by concentration ratios of pectin-based microgels and oil
Saavedra Isusi, G. I.; Madlindl, L. B.; Karbstein, H. P.; Schaaf, U. S. van der
2020. Colloids and surfaces / A, 602, Article: 125166. doi:10.1016/j.colsurfa.2020.125166

Kinetics of denaturation and aggregation of highly concentrated β-Lactoglobulin under defined thermomechanical treatment
Quevedo, M.; Kulozik, U.; Karbstein, H. P.; Emin, M. A.
2020. Journal of food engineering, 274, Art.-Nr.: 109825. doi:10.1016/j.jfoodeng.2019.109825

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

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

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

Emulsifier Composition of Solid Lipid Nanoparticles (SLN) Affects Mechanical and Barrier Properties of SLN‐Protein Composite Films
Wiedenmann, V.; Oehlke, K.; Schaaf, U. der; Koivula, H. M.; Mikkonen, K. S.; Karbstein, H. P.
2019. Journal of food science, 84 (12), 3642–3652. doi:10.1111/1750-3841.14950

Microgel particle formation: Influence of mechanical properties of pectin-based gels on microgel particle size distribution
Saavedra Isusi, G. I.; Karbstein, H. P.; Schaaf, U. S. van der
2019. Food hydrocolloids, 94, 105–113. doi:10.1016/j.foodhyd.2019.02.053

Properties of β-Lactoglobulin Aggregates and Gels as Affected by Ternary Emulsifier Mixtures of Tween 20, Lecithin, and Sucrose Palmitate
Wiedenmann, V.; Frister, M.; Oehlke, K.; Schaaf, U. van der; Karbstein, H. P.
2019. Journal of agricultural and food chemistry, 67 (34), 9601–9610. doi:10.1021/acs.jafc.9b02480

Entwicklung eines Partikelmesssystems zur Erfassung geringer Streulicht‐Intensitäten optimiert für den Einsatz sehr schwacher Laserstrahlen
Teumer, T.; Hufnagel, T.; Schäfer, T.; Schlarp-Horvath, R.; Karbstein, H. P.; Methner, F.-J.; Rädle, M.
2019. Chemie - Ingenieur - Technik, 91 (4), 529–533. doi:10.1002/cite.201800073

Enzymatic synthesis and characterization of mono-, oligo-, and polyglucosylated conjugates of caffeic acid and gallic acid
Klingel, T.; Bindereif, B.; Hadamjetz, M.; Fischer, A.; Van Der Schaaf, U. S.; Wefers, D.
2019. Journal of agricultural and food chemistry, 67 (47), 13108–13118. doi:10.1021/acs.jafc.9b04495

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

Effect of rapeseed press cake and peel on the extruder response and physical pellet quality in extruded fish feed
Martin, A.; Osen, R.; Greiling, A.; Karbstein, H. P.; Emin, A.
2019. Aquaculture, 512, Art.-Nr.: 734316. doi:10.1016/j.aquaculture.2019.734316

Investigation on the influence of high protein concentrations on the thermal reaction behaviour of β-lactoglobulin by experimental and numerical analyses
Quevedo, M.; Jandt, U.; Kulozik, U.; Karbstein, H. P.; Emin, M. A.
2019. International dairy journal, 97, 99–110. doi:10.1016/j.idairyj.2019.06.004

Collagen peptide-loaded W/O single emulsions and W/O/W double emulsions: Influence of collagen peptide and salt concentration, dispersed phase fraction and type of hydrophilic emulsifier on droplet stability and encapsulation efficiency
Jo, Y.-J.; Karbstein, H. P.; Van Der Schaaf, U. S.
2019. Food & function, 10 (6), 3312–3323. doi:10.1039/c8fo02467g

Heat Stability of Differently Stabilized Solid Lipid Nanoparticles in the Presence of Excess Bulk Phase Protein
Wiedenmann, V.; Oehlke, K.; Schaaf, U. van der; Schrader, K.; Karbstein, H. P.
2019. Food biophysics, 14 (19), 393–402. doi:10.1007/s11483-019-09588-w

High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics
Pietsch, V. L.; Werner, R.; Karbstein, H. P.; Emin, M. A.
2019. Journal of food engineering, 259, 3–11. doi:10.1016/j.jfoodeng.2019.04.006

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

High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties
Pietsch, V. L.; Bühler, J. M.; Karbstein, H. P.; Emin, M. A.
2019. Journal of food engineering, 251, 11–18. doi:10.1016/j.jfoodeng.2019.01.001

Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin
Klinchongkon, K.; Khuwijitjaru, P.; Adachi, S.; Bindereif, B.; Karbstein, H. P.; Schaaf, U. S. van der
2019. Food hydrocolloids, 91, 174–181. doi:10.1016/j.foodhyd.2019.01.005

High moisture extrusion of wheat gluten: Modeling of the polymerization behavior in the screw section of the extrusion process
Pietsch, V. L.; Schöffel, F.; Rädle, M.; Karbstein, H. P.; Emin, M. A.
2019. Journal of food engineering, 246, 67–74. doi:10.1016/j.jfoodeng.2018.10.031

Investigations on the relationship between interfacial and single droplet experiments to describe instability mechanisms in double emulsions
Neumann, S. M.; Schaaf, U. S. van der; Karbstein, H. P.
2018. Colloids and surfaces / A, 553, 464–471. doi:10.1016/j.colsurfa.2018.05.087

Spray performance and steadiness of an effervescent atomizer and an air-core-liquid-ring atomizer for application in spray drying processes of highly concentrated feeds
Wittner, M. O.; Karbstein, H. P.; Gaukel, V.
2018. Chemical engineering and processing, 128, 96–102. doi:10.1016/j.cep.2018.04.017

The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation
Dekkers, B. L.; Emin, M. A.; Boom, R. M.; Goot, A. J. van der
2018. Food hydrocolloids, 79, 273–281. doi:10.1016/j.foodhyd.2017.12.033

Multi-scale structural changes of starch and proteins during pea flour extrusion
Kristiawan, M.; Micard, V.; Maladira, P.; Alchamieh, C.; Maigret, J.-E.; Réguerre, A.-L.; Emin, M. A.; Della Valle, G.
2018. Food research international, 108, 203–215. doi:10.1016/j.foodres.2018.03.027

Comparison of flow patterns and droplet deformations of modified sharp-edged and conical orifices during high-pressure homogenisation using µPIV
Bisten, A.; Rudolf, D.; Karbstein, H. P.
2018. Microfluidics and nanofluidics, 22 (5), Art. Nr.: 57. doi:10.1007/s10404-018-2076-y

Improving the emulsifying properties of whey protein isolate-citrus pectin blends by a novel reactive extrusion approach
Koch, L.; Hummel, L.; Schuchmann, H. P.; Emin, M. A.
2018. Journal of food engineering, 223, 175–188. doi:10.1016/j.jfoodeng.2017.10.027

Influence of External Forces during Supercooling on Dispersion Stability during Melt Emulsification
Abramov, S.; Ahammou, A.; Karbstein, H. P.
2018. Chemical engineering & technology, 41 (4), 768–775. doi:10.1002/ceat.201700586

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
Neumann, S. M.; Scherbej, I.; Schaaf, U. S. van der; Karbstein, H. P.
2018. Colloids and surfaces / A, 538, 56–62. doi:10.1016/j.colsurfa.2017.10.073

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

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

Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics
Wefers, D.; Bindereif, B.; Karbstein, H. P.; Schaaf, U. S. van der
2018. Food hydrocolloids, 85, 257–266. doi:10.1016/j.foodhyd.2018.06.030

Kinetics of wheat gluten polymerization at extrusion-like conditions relevant for the production of meat analog products
Pietsch, V. L.; Karbstein, H. P.; Emin, M. A.
2018. Food hydrocolloids, 85, 102–109. doi:10.1016/j.foodhyd.2018.07.008

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

Impact of the incorporation of solid lipid nanoparticles on β-lactoglobulin gel matrices
Wiedenmann, V.; Oehlke, K.; Schaaf, U. van der; Hetzer, B.; Greiner, R.; Karbstein, H. P.
2018. Food hydrocolloids, 84, 498–507. doi:10.1016/j.foodhyd.2018.06.007

Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behaviour
Philipp, C.; Emin, M. A.; Buckow, R.; Silcock, P.; Oey, I.
2018. Journal of food engineering, 217, 93–100. doi:10.1016/j.jfoodeng.2017.08.022

Effect of Alkane Chain Length on Crystallization in Emulsions during Supercooling in Quiescent Systems and under Mechanical Stress
Abramov, S.; Shah, K.; Weißenstein, L.; Karbstein, H.
2018. Processes, 6 (1), Art. Nr.: 6. doi:10.3390/pr6010006

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
Neumann, S. M.; Wittstock, N.; Schaaf, U. S. van der; Karbstein, H. P.
2018. Colloids and surfaces / A, 537, 524–531. doi:10.1016/j.colsurfa.2017.10.070

Accuracy analysis of SPH for flow in a model extruder with a kneading element
Wittek, P.; Pereira, G. G.; Emin, M. A.; Lemiale, V.; Cleary, P. W.
2018. Chemical engineering science, 187, 256–268. doi:10.1016/j.ces.2018.05.007

The Diffusion and Coalescence Time Analyzer (DCTA) : A novel experimental setup for investigating instability phenomena in double emulsions
Neumann, S. M.; Schaaf, U. S. van der; Schuchmann, H. P.
2017. Food structure, 12, 103–112. doi:10.1016/j.foostr.2017.02.002

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

Structure stability and crystallization behavior of water in oil in water (WOW) double emulsions during their characterization by differential scanning calorimetry (DSC)
Neumann, S. M.; Schaaf, U. S. van der; Karbstein, H. P.
2017. Journal of thermal analysis and calorimetry, 133 (3), 1499–1508. doi:10.1007/s10973-017-6723-4

Analysis of the reaction behavior of highly concentrated plant proteins in extrusion-like conditions
Emin, M. A.; Quevedo, M.; Wilhelm, M.; Karbstein, H. P.
2017. Innovative food science & emerging technologies, 44, 15–20. doi:10.1016/j.ifset.2017.09.013

Investigation of the influence of mean droplet size and shear rate on crystallization behavior of hexadecane-in-water dispersions
Abramov, S.; Berndt, A.; Georgieva, K.; Ruppik, P.; Schuchmann, H. P.
2017. Colloids and surfaces / A, 529, 513–522. doi:10.1016/j.colsurfa.2017.06.029

Structural changes and functional properties of highly concentrated whey protein isolate-citrus pectin blends after defined, high temperature treatments
Koch, L.; Hummel, L.; Schuchmann, H. P.; Emin, M. A.
2017. LWT - food science and technology, 84, 634–642. doi:10.1016/j.lwt.2017.06.026

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

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

Influence of Defined Shear Rates on Structural Changes and Functional Properties of Highly Concentrated Whey Protein Isolate-Citrus Pectin Blends at Elevated Temperatures
Koch, L.; Hummel, L.; Schuchmann, H. P.; Emin, M. A.
2017. Food biophysics, 12 (3), 309–322. doi:10.1007/s11483-017-9487-2

Reaction behaviour of highly concentrated whey protein isolate under defined heat treatments
Koch, L.; Emin, M. A.; Schuchmann, H. P.
2017. International dairy journal, 71, 114–121. doi:10.1016/j.idairyj.2017.03.013

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

Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry
Beck, S. M.; Knoerzer, K.; Sellahewa, J.; Emin, M. A.; Arcot, J.
2017. Journal of food engineering, 208, 66–76. doi:10.1016/j.jfoodeng.2017.03.016

Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products
Pietsch, V. L.; Emin, M. A.; Schuchmann, H. P.
2017. Journal of food engineering, 198, 28–35. doi:10.1016/j.jfoodeng.2016.10.027

Influence of processing conditions on the formation of whey protein-citrus pectin conjugates in extrusion
Koch, L.; Azad Emin, M.; Schuchmann, H. P.
2017. Journal of food engineering, 193, 1–9. doi:10.1016/j.jfoodeng.2016.08.012

Interfacial and emulsifying properties of citrus pectin: Interaction of pH, ionic strength and degree of esterification
Schmidt, U. S.; Schuetz, L.; Schuchmann, H. P.
2017. Food hydrocolloids, 62, 288–298. doi:10.1016/j.foodhyd.2016.08.016

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

Extending Applications of High-Pressure Homogenization by Using Simultaneous Emulsification and Mixing (SEM)—An Overview
Gall, V.; Runde, M.; Schuchmann, H. P.
2016. Processes, 4 (4), Art. Nr.: 46. doi:10.3390/pr4040046

Optical Measuring Methods for the Investigation of High-Pressure Homogenisation
Bisten, A.; Schuchmann, H. P.
2016. Processes, 4 (41), Art. Nr.: 41. doi:10.3390/pr4040041

Crystallization in Emulsions: A Thermo-Optical Method to Determine Single Crystallization Events in Droplet Clusters
Abramov, S.; Ruppik, P.; Schuchmann, H. P.
2016. Processes, 4 (3), Art. Nr.: 25. doi:10.3390/pr4030025

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

Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective
Roos, Y. H.; Fryer, P. J.; Knorr, D.; Schuchmann, H. P.; Schroen, K.; Schutyser, M. A. I.; Trystram, G.; Windhab, E. J.
2016. Food engineering reviews, 8 (2), 91–115. doi:10.1007/s12393-015-9125-z

Influence of the degree of esterification on the emulsifying performance of conjugates formed between whey protein isolate and citrus pectin
Schmidt, U. S.; Pietsch, V. L.; Rentschler, C.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
2016. Food hydrocolloids, 56, 1–8. doi:10.1016/j.foodhyd.2015.11.015

A mechanistic approach to analyze extrusion processing of biopolymers by numerical, rheological, and optical methods
Emin, M. A.; Schuchmann, H. P.
2016. Trends in Food Science & Technology, 60, 88–95. doi:10.1016/j.tifs.2016.10.003

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

Measurement of the true melt temperature in a twin-screw extrusion processing of starch based matrices via infrared sensor
Emin, M. A.; Teumer, T.; Schmitt, W.; Rädle, M.; Schuchmann, H. P.
2016. Journal of food engineering, 170, 119–124. doi:10.1016/j.jfoodeng.2015.09.018

Smoothed Particle Hydrodynamics (SPH) simulation of a high-pressure homogenization process
Wieth, L.; Kelemen, K.; Braun, S.; Koch, R.; Bauer, H. J.; Schuchmann, H. P.
2016. Microfluidics and nanofluidics, 20 (2), 42. doi:10.1007/s10404-016-1705-6

Sono-chemiluminescence (SCL) in a high-pressure double stage homogenization processes
Schlender, M.; Minke, K.; Schuchmann, H. P.
2016. Chemical engineering science, 142, 1–11. doi:10.1016/j.ces.2015.11.028

Determination of physical emulsion stabilization mechanisms of wood hemicelluloses via rheological and interfacial characterization
Mikkonen, K. S.; Merger, D.; Kilpeläinen, P.; Murtomäki, L.; Schmidt, U. S.; Wilhelm, M.
2016. Soft matter, 12 (42), 8690–8700. doi:10.1039/C6SM01557C

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

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

Infrared spectroscopy of bilberry extract water-in-oil emulsions: Sensing the Water-Oil Interface
Kiefer, J.; Frank, K.; Zehentbauer, F. M.; Schuchmann, H. P.
2016. Biosensors, 6 (2), 13. doi:10.3390/bios6020013

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

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

High-pressure emulsion formation in cylindrical coaxial orifices: Influence of cavitation induced pattern on oil drop size
Schlender, M.; Spengler, A.; Schuchmann, H. P.
2015. International Journal of Multiphase Flow, 74, 84–95. doi:10.1016/j.ijmultiphaseflow.2015.04.004

15th Food Colloids 2014 — Design of Food Colloid Functionality, 13–16 April 2014, Karlsruhe, Germany [Editorial]
Miller, R.; Schuchmann, H.; Schuch, A.
2015. Colloids and surfaces / A, 475 (1), 1. doi:10.1016/j.colsurfa.2015.04.001

Observations on the influence of different biopolymers on coalescence of inner water droplets in W/O/W (water-in-oil-in-water) double emulsions
Schuch, A.; Helfenritter, C.; Funck, M.; Schuchmann, H. P.
2015. Colloids and surfaces / A, 475, 2–8. doi:10.1016/j.colsurfa.2014.06.012

High-pressure double stage homogenization processes: Influences of plant setup on oil droplet size
Schlender, M.; Minke, K.; Spiegel, B.; Schuchmann, H. P.
2015. Chemical engineering science, 131, 162–171. doi:10.1016/j.ces.2015.03.055

Mechanistic study of carvacrol processing and stabilization as glassy solid solution and microcapsule
Tackenberg, M. W.; Geisthoevel, C.; Marmann, A.; Schuchmann, H. P.; Kleinebudde, P.; Thommes, M.
2015. International journal of pharmaceutics, 478 (2), 597–605. doi:10.1016/j.ijpharm.2014.12.012

Design of a Cone-Cone Shear Cell to Study Emulsification Characteristics
Merkel, T.; Emin, M. A.; Schuch, A.; Schuchmann, H. P.
2015. Chemical engineering & technology, 38 (2), 304–310. doi:10.1002/ceat.201400486

Pectins of different origin and their performance in forming andstabilizing oil-in-water-emulsions
Schmidt, U. S.; Schmidt, K.; Kurz, T.; Endress, H.-U.; Schuchmann, H. P.
2015. Food hydrocolloids, 46, 59–66. doi:10.1016/j.foodhyd.2014.12.012

Investigations on the characterization of laminar and transitional flow conditions after high pressure homogenization orifices
Kelemen, K.; Crowther, F. E.; Cierpka, C.; Hecht, L. L.; Kaehler, C. J.; Schuchmann, H. P.
2015. Microfluidics and nanofluidics, 18 (4), 599–612. doi:10.1007/s10404-014-1457-0

Colloids and Surfaces A: Physicochemical and Engineering Aspects
Merkel, T.; Henne, J.; Hecht, L.; Graef, V.; Walz, E.; Schuchmann, H. P.
2015. Colloids and surfaces / A, 470, 179–187. doi:10.1016/j.colsurfa.2015.01.080

Encapsulation of liquids using a counter rotating twin screw extruder
Tackenberg, M. W.; Krauss, R.; Marmann, A.; Thommes, M.; Schuchmann, H. P.; Kleinebudde, P.
2015. European journal of pharmaceutics and biopharmaceutics, 89, 9–17. doi:10.1016/j.ejpb.2014.11.017

Local Multiphase Flow Characterization with Micro Particle Image Velocimetry Using Refractive Index Matching
Kollhoff, R. T.; Kelemen, K.; Schuchmann, H. P.
2015. Chemical engineering & technology, 38 (10), 1774–1782. doi:10.1002/ceat.201500318

Encapsulation of orange terpenes investigating a plasticisation extrusion process
Tackenberg, M. W.; Krauss, R.; Schuchmann, H. P.; Kleinebudde, P.
2015. Journal of microencapsulation, 32 (4), 408–417. doi:10.3109/02652048.2015.1035686

Production of Particle-Stabilized Nonspherical Emulsion Drops in Simple Shear Flow
Merkel, T.; Graef, V.; Walz, E.; Schuchmann, H. P.
2015. Chemical engineering & technology, 38 (8), 1490–1493. doi:10.1002/ceat.201500068

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

Influence of HTST extrusion cooking process parameters on the stability of anthocyanins, procyanidins and hydroxycinnamic acids as the main bioactive chokeberry polyphenols
Hirth, M.; Preiß, R.; Mayer-Miebach, E.; Schuchmann, H. P.
2015. LWT - food science and technology, 62 (1), 511–516. doi:10.1016/j.lwt.2014.08.032

Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin
Schmidt, U. S.; Koch, L.; Rentschler, C.; Kurz, T.; Endreß, H. U.; Schuchmann, H. P.
2015. Food biophysics, 10 (2), 217–227. doi:10.1007/s11483-014-9380-1

On the visualization of droplet deformation and breakup during high-pressure homogenization
Kelemen, K.; Gepperth, S.; Koch, R.; Bauer, H. J.; Schuchmann, H. P.
2015. Microfluidics and nanofluidics, 19 (5), 1139–1158. doi:10.1007/s10404-015-1631-z

Investigation on the applicability of the effervescent atomizer in spray drying of foods: Influence of liquid viscosity on nozzle internal two-phase flow and spray characteristics
Staehle, P.; Gaukel, V.; Schuchmann, H. P.
2015. Journal of food process engineering, 38 (5), 474–487. doi:10.1111/jfpe.12178

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

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

Investigation and application of measurement techniques for the determination of the encapsulation efficiency of O/W/O multiple emulsions stabilized by hydrocolloid gelation
Schmidt, U. S.; Bernewitz, R.; Guthausen, G.; Schuchmann, H. P.
2015. Colloids and surfaces / A, 475, 55–61. doi:10.1016/j.colsurfa.2014.12.040

Innovatives Inline-Rheometer zur Bestimmung des Stärkeabbaus im Extruder = Innovative Inline Rheometer for Determination of the Starch Degradation during Extrusion
Hochstein, B.; Kizilbay, Z.; Horvat, M.; Schuchmann, H. P.; Willenbacher, N.
2015. Chemie - Ingenieur - Technik, 87 (1-2), 90–94. doi:10.1002/cite.201300111

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

Production of W/O/W double emulsions. Part II: Influence of emulsification device on release of water by coalescence
Schuch, A.; Wrenger, J.; Schuchmann, H. P.
2014. Colloids and surfaces / A, 461, 344–351. doi:10.1016/j.colsurfa.2013.11.044

Production of W/O/W double emulsions. Part I: Visual observation of deformation and breakup of double emulsion drops and coalescence of the inner droplets
Schuch, A.; Leal, L. G.; Schuchmann, H. P.
2014. Colloids and surfaces / A, 461, 336–343. doi:10.1016/j.colsurfa.2013.11.043

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

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

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

Citrus Pectins as Emulsifiers From Interface to Emulsifying Behavior
Schmidt, U. S.; Rentschler, C.; Kurz, T.; Endreß, H.-U.; Schuchmann, H. P.
2014. Chemie Ingenieur Technik, 86 (9), 1472. doi:10.1002/cite.201450688

Aufbruch und Strukturierung partikelbeladener Emulsionstropfen
Merkel, T.; Schuchmann, H. P.
2014. Chemie Ingenieur Technik, 86 (9), 1555. doi:10.1002/cite.201450534

Orange terpenes, carvacrol and a-tocopherol encapsulated in maltodextrin and sucrose matrices via batch mixing
Tackenberg, M. W.; Marmann, A.; Thommes, M.; Schuchmann, H. P.; Kleinebudde, P.
2014. Journal of Food Engineering, 135, 44–52. doi:10.1016/j.jfoodeng.2014.03.010

Is the antioxidative effectiveness of a bilberry extract influenced by encapsulation?
Baum, M.; Schantz, M.; Leick, S.; Berg, S.; Betz, M.; Frank, K.; Rehage, H.; Schwarz, K.; Kulozik, U.; Schuchmann, H. P.; Richling, E.
2014. Journal of the Science of Food and Agriculture, 94 (11), 2301–2307. doi:10.1002/jsfa.6558

Eigenschaften von maltodextrinbasierten Klebesystemen zur Herstellung nicht süßer Snackriegel
Herbst, J.-K.; Schröder, J.; Wolf, F.; Schuchmann, H. P.
2014. Chemie Ingenieur Technik, 86 (8), 1299–1303. doi:10.1002/cite.201300069

Influence of flow conditions in high pressure orifices on droplet disruption of O/W emulsions
Kelemen, K.; Schuch, A.; Schuchmann, H. P.
2014. Chemical Engineering & Technology, 37 (7), 1227–1234. doi:10.1002/ceat.201400037

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

Solid state of processed carbohydrate matrices from maltodextrin and sucrose
Tackenberg, M. W.; Schuchmann, H. P.; Markus, T.; Kleinebudde, P.
2014. Journal of Food Engineering, 129, 30–37. doi:10.1016/j.jfoodeng.2014.01.003

Investigation of the Nucleation During Extrusion Cooking of Corn Starch by A Novel Nucleation Die
Horvat, M.; Ladiges, D.; Schuchmann, H. P.
2014. Food and Bioprocess Technology, 7 (3), 654–660. doi:10.1007/s11947-013-1109-5

Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food
Hirth, M.; Leiter, A.; Beck, S. M.; Schuchmann, H. P.
2014. Journal of Food Engineering, 125 (1), 139–146. doi:10.1016/j.jfoodeng.2013.10.034

Structure control in PMMA/silica hybrid nanoparticles by surface functionalization
Schoth, A.; Wagner, C.; Hecht, L. L.; Winzen, S.; Muñoz-Espí, R.; Schuchmann, H. P.; Landfester, K.
2014. Colloid & polymer science, 292 (10), 2427–2437. doi:10.1007/s00396-014-3316-7

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

Structure of and Diffusion in O/W/O Double Emulsions by CLSM and NMR – Comparison with W/O/W, J. Colloids and Surfaces A: Physicochemical and Engineering Aspects
Bernewitz, R.; Schmidt, U. S.; Schuchmann, H. P.; Guthausen, G.
2014. Colloids and surfaces / A, 458 (1), 10–18. doi:10.1016/j.colsurfa.2014.01.002

Non-destructive, quantitative characterization of extruded starch-based products by magnetic resonance imaging and X-ray microtomography
Horvat, M.; Guthausen, G.; Tepper, P.; Falco, L.; Schuchmann, H. P.
2014. Journal of food engineering, 124, 122–127. doi:10.1016/j.jfoodeng.2013.10.006

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
Schuch, A.; Tonay, A. N.; Köhler, K.; Schuchmann, H. P.
2014. The Canadian journal of chemical engineering, 92 (2), 203–209. doi:10.1002/cjce.21834

Droplet breakup and coalescence in a twin-screw extrusion processing of starch based matrix
Emin, M. A.; Schuchmann, H. P.
2013. Journal of food engineering, 116 (1), 118–129. doi:10.1016/j.jfoodeng.2012.12.010

Controlled droplet coalescence in miniemulsions to synthesize zinc oxide nanoparticles by precipitation
Winkelmann, M.; Grimm, E. M.; Comunian, T.; Freudig, B.; Zhou, Y.; Gerlinger, W.; Sachweh, B.; Schuchmann, H. P.
2013. Chemical Engineering Science, 92, 126–133. doi:10.1016/j.ces.2012.12.049

Cleavable surfactants to tune the stability of W/O miniemulsions
Belenki, C.; Winkelmann, M.; Nieger, M.; Gerlinger, W.; Sachweh, B.; Schuchmann, H. P.; Muller, T.; Braese, S.
2013. Journal of Colloid and Interface Science, 393 (1), 203–209. doi:10.1016/j.jcis.2012.10.072

Investigation of Growth and Shrinkage Mechanisms in Vapor-Induced Expansion of Extrusion-Cooked Corn Grits
Horvat, M.; Schuchmann, H. P.
2013. Food and Bioprocess Technology, 6 (12), 3392–3399. doi:10.1007/s11947-012-0977-4

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

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

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

Characterization of the spray drying behaviour of emulsions containing oil droplets with a structured interface
Serfert, Y.; Schröder, J.; Mescher, A.; Laackmann, J.; Shaikh, M. Q.; Rätzke, K.; Gaukel, V.; Schuchmann, H. P.; Walzel, P.; Moritz, H.-U.; Drusch. S.; Schwarz, K.
2013. Journal of microencapsulation, 30 (4), 325–334. doi:10.3109/02652048.2012.726282

In vitro toxicity of amorphous silica nanoparticles in human colon carcinoma cells
Gehrke, H.; Frühmesser, A.; Pelka, J.; Esselen, M.; Hecht, L. L.; Blank, H.; Schuchmann, H. P.; Gerthsen, D.; Marquardt, C.; Diabaté, S.; Weiss, C.; Marko, D.
2013. Nanotoxicology, 7 (3), 274–293. doi:10.3109/17435390.2011.652207

Spray drying behaviour and functionality of beta-lactoglobulin-/pectin interfacial complexes
Serfert, Y.; Schröder, J.; Mescher, A.; Laackmann, J.; Shaikh, M. Q.; Rätzke, K.; Gaukel, V.; Schuchmann, H. P.; Walzel, P.; Moritz, H.-U.; Drusch, S.; Schwarz, K.
2013. Food hydrocolloids, 31 (2), 438–445. doi:10.1016/j.foodhyd.2012.11.037

A multiple-step slit die rheometer for rheological characterization of extruded starch melts
Horvat, M.; Emin, M. A.; Hochstein, B.; Willenbacher, N.; Schuchmann, H. P.
2013. Journal of food engineering, 116, 398–403. doi:10.1016/j.jfoodeng.2012.11.028

Emulsification of particle loaded droplets with regard to miniemulsion polymerization
Hecht, L. L.; Merkel, T.; Schoth, A.; Munoz-Espí, R.; Köhler, K.; Landfester, K.; Schuchmann, H. P.
2013. The chemical engineering journal, 229, 206–216. doi:10.1016/j.cej.2013.05.092

Production of W/O/W (water-in-oil-in-water) multiple emulsions: droplet breakup and release of water, Journal of Colloid and Interface Science
Schuch, A.; Deiters, P.; Henne, J.; Köhler, K.; Schuchmann, H. P.
2013. Journal of colloid and interface science, 402, 157–164. doi:10.1016/j.jcis.2013.03.066

Analysis of the dispersive mixing efficiency in a twin-screw extrusion processing of starch based matrix
Emin, M. A.; Schuchmann, H. P.
2013. Journal of food engineering, 115, 132–143. doi:10.1016/j.jfoodeng.2012.10.008

Determination of the ideal surfactant concentration in miniemulsion polymerization
Hecht, L. L.; Schoth, A.; Munoz-Espí, R.; Javadi, A.; Köhler, K.; Miller, R.; Landfester, K.; Schuchmann, H. P.
2013. Macromolecular chemistry and physics, 214 (7), 812–823. doi:10.1002/macp.201200583

Influence of medium-chain triglycerides on expansion and rheological properties of extruded corn starch
Horvat, M.; Emin, M. A.; Hochstein, B.; Willenbacher, N.; Schuchmann, H. P.
2013. Carbohydrate polymers, 93 (2), 492–498. doi:10.1016/j.carbpol.2012.12.052

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

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

Influence of a Nonionic Surfactant on the Preparation of Polymer Dispersions by Precipitation Under Shear
Kelemen, K.; Engel, R.; Hecht, L.; Schuchmann, H. P.; Holtze, C.
2013. Macromolecular materials and engineering, 298 (2), 235–240. doi:10.1002/mame.201200090

Coalescence of oil droplets in plasticized starch matrix in simple shear flow
Emin, M. A.; Schmidt, U.; Goot, A. J. van der; Schuchmann, H. P.
2012. Journal of Food Engineering, 113 (3), 453–460. doi:10.1016/j.jfoodeng.2012.06.015

Dietary fiber in extruded cereals: Limitations and opportunities
Robin, F.; Schuchmann, H. P.; Palzer, S.
2012. Trends in Food Science & Technology, 28 (1), 23–32. doi:10.1016/j.tifs.2012.06.008

Influence of mixing on the precipitation of zinc oxide nanoparticles with the miniemulsion technique
Winkelmann, M.; Schuler, T.; Uzunogullari, P.; Winkler, C. A.; Gerlinger, W.; Sachweh, B.; Schuchmann, H. P.
2012. Chemical Engineering Science, 81, 209–219. doi:10.1016/j.ces.2012.06.036

Simultanes Emulgieren und Mischen
Köhler, K.; Schuchmann, H. P.
2012. Chemie - Ingenieur - Technik, 84 (9), 1538–1544. doi:10.1002/cite.201100095

Miniemulsions for the Production of Nanostructured Particles
Hecht, L. L.; Winkelmann, M.; Wagner, C.; Landfester, K.; Gerlinger, W.; Sachweh, B.; Schuchmann, H. P.
2012. Chemical Engineering & Technology, 35 (9), 1670–1676. doi:10.1002/ceat.201200196

Mass transport characteristics of alkyl amines in a water/n-decane system
Winkelmann, M.; Schneider, L.; Gerlinger, W.; Sachweh, B.; Miller, R.; Schuchmann, H. P.
2012. Journal of Colloid and Interface Science, 372 (1), 164–169. doi:10.1016/j.jcis.2012.01.006

Characterisation of alkyl amines at the water/air surface with the drop and bubble profile analysis tensiometry
Winkelmann, M.; Javadi, A.; Miller, R.; Schuchmann, H. P.
2012. Journal of Colloid and Interface Science, 372 (1), 202–206. doi:10.1016/j.jcis.2012.01.010

Stabilization of Water Droplets in an Oily Matrix Exclusively by Gel Formation
Wolf, F.; Gmoser, F.; Schuchmann, H. P.
2012. Chemical Engineering & Technology, 35 (4), 754–760. doi:10.1002/ceat.201100574

Elastic properties of extruded starchy melts containing wheat bran using on-line rheology and dynamic mechanical thermal analysis
Robin, F.; Dattinger, S.; Boire, A.; Forny, L.; Horvat, M.; Schuchmann, H. P.; Palzer, S.
2012. Journal of Food Engineering, 109 (3), 414–423. doi:10.1016/j.jfoodeng.2011.11.006

Stabilization of water droplets in oil with PGPR for the use in oral and dermal applications
Wolf, F.; Köhler, K.; Schuchmann, H. P.
2012. Journal of Food Process Engineering, 36 (3), 276–283. doi:10.1111/j.1745-4530.2012.00688.x

Influence of the Surfactant Concentration on Miniemulsion Polymerization for the Preparation of Hybrid Nanoparticles
Hecht, L. L.; Wagner, C.; Özcan, Ö.; Eisenbart, F.; Köhler, K.; Landfester, K.; Schuchmann, H. P.
2012. Macromolecular Chemistry and Physics, 213 (20), 2165–2173. doi:10.1002/macp.201200219

Ansatz zur Beschreibung der zerkleinerungsrelevanten Strömungsverhältnisse beim Emulgieren von W/O-Emulsionen mit Lochblenden
Wolf, F.; Schuch, A.; Köhler, K.; Schuchmann, H. P.
2012. Chemie - Ingenieur - Technik, 84 (12), 2215–2220. doi:10.1002/cite.201100065

Retention of beta-carotene as a model substance for lipophilic phytochemicals during extrusion cooking
Emin, M. A.; Mayer-Miebach, E.; Schuchmann, H. P.
2012. LWT - food science and technology, 48 (2), 302–307. doi:10.1016/j.lwt.2012.04.004

Abrasion in high-pressure homogenization orifices: A new method to quantify the erosivity of particle loaded liquids
Hecht, L. L.; Schlender, M.; Köhler, K.; Schuchmann, H. P.
2012. Wear, 289, 138–144. doi:10.1016/j.wear.2012.04.003

Stability of anthocyanins in high pressure homogenization
Frank, K.; Köhler, K.; Schuchmann, H. P.
2012. Food chemistry, 130 (3), 716–719. doi:10.1016/j.foodchem. 2011.07.086

Differential scanning calorimetry (DSC) in multiple W/O/W emulsions
Schuch, A.; Köhler, K.; Schuchmann, H. P.
2012. Journal of thermal analysis and calorimetry, 111 (3), 1881–1890. doi:10.1007/s10973-012-2751-2

Formation of oil droplets in plasticized starch matrix in simple shear flow
Emin, M. A.; Hardt, N.; Goot, A. J. van der; Schuchmann, H. P.
2012. Journal of food engineering, 112 (3), 200–207. doi:10.1016/j.jfoodeng.2012.04.003

Stability of anthocyanin-rich W/O/W-emulsions designed for intestinal release in gastrointestinal environment
Frank, K.; Walz, E.; Gräf, V.; Greiner, R.; Köhler, K.; Schuchmann, H. P.
2012. Journal of food science, 77 (12). doi:10.1111/j.1750-3841.2012.02982.x

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

Analysis of W1/O/W2 double emulsions with CLSM: Statistical image processing for droplet size distribution
Schuster, S.; Bernewitz, R.; Guthausen, G.; Zapp, J.; Greiner, A. M.; Köhler, K.; Schuchmann, H. P.
2012. Chemical engineering science, 81, 84–90. doi:10.1016/j.ces.2012.06.059

Bestimmung der inneren Struktur von Doppelemulsionen nach der Produktion
Guthausen, G.; Bernewitz, R.; Köhler, K.; Schuchmann, H. P.
2012. Chemie - Ingenieur - Technik, 84 (8), 1372–1373. doi:10.1002/cite.201250109

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

Effect of wheat bran on the mechanical properties of extruded starchy foams
Robin, F.; Dubois, C.; Curti, D.; Schuchmann, H. P.; Palzer, S.
2011. Food Research International, 44 (9), 2880–2888. doi:10.1016/j.foodres.2011.06.041

Expansion mechanism of extruded foams supplemented with wheat bran
Robin, F.; Dubois, C.; Pineau, N.; Schuchmann, H. P.; Palzer, S.
2011. Journal of Food Engineering, 107 (1), 80–89. doi:10.1016/j.jfoodeng.2011.05.041

Efficiency of a range of homogenisation technologies in the emulsification and stabilization of cream liqueurs
Heffernan, S. P.; Kelly, A. L.; Mulvihill, D. M.; Lambrich, U.; Schuchmann, H. P.
2011. Innovative Food Science & Emerging Technologies, 12 (4), 628–634. doi:10.1016/j.ifset.2011.07.010

Precipitation of metal oxide nanoparticles using a miniemulsion technique
Winkelmann, M.; Schuchmann, H. P.
2011. Particuology, 9 (5), 502–505. doi:10.1016/j.partic.2011.02.006

Melt emulsification - is there a chance to produce particles without additives?
Köhler, K.; Hensel, A.; Kraut, M.; Schuchmann, H. P.
2011. Particuology, 9 (5), 506–509. doi:10.1016/j.partic.2011.03.009

Starch transformation in bran-enriched extruded wheat flour
Robin, F.; Theoduloz, C.; Gianfrancesco, A.; Pineau, N.; Schuchmann, H. P.; Palzer, S.
2011. Carbohydrate Polymers, 85 (1), 65–74. doi:10.1016/j.carbpol.2011.01.051

Efficiency of different dispersing devices for dispersing nanosized silica and alumina
Schilde, C.; Mages-Sauter, C.; Kwade, A.; Schuchmann, H.
2011. Powder Technology, 207 (1-3), 353–361. doi:10.1016/j.powtec.2010.11.019

Precipitation of nanoparticles in submicron emulsions induced by droplet coalescence
Gedrat, M.; Mages-Sauter, C.; Schuchmann, H. P.
2011. Chemical engineering and processing, 50 (2), 220–225. doi:10.1016/j.cep.2010.12.009

Online Shear Viscosity Measurement of Starchy Melts Enriched in Wheat Bran
Robin, F.; Bovet, N.; Pineau, N.; Schuchmann, H. P.; Palzer, S.
2011. Journal of Food Science, 76 (5), E405-E412. doi:10.1111/j.1750-3841.2011.02193.x

Attenuated Total Reflection Infrared (ATR-IR) Spectroscopy of a Water-in-Oil Emulsion
Kiefer, J.; Frank, K.; Schuchmann, H. P.
2011. Applied spectroscopy, 65 (9), 1024–1028. doi:10.1366/11-06323

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

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

Formulation of labile hydrophilic ingredients in multiple emulsions: Influence of the formulation’s composition on the emulsion’s stability and on the stability of entrapped bioactives
Frank, K.; Köhler, K.; Schuchmann, H. P.
2011. Journal of dispersion science and technology, 32 (12), 1753–1758. doi:10.1080/01932691.2011.616147

NMR on emulsions: Characterisation of liquid dispersed systems
Bernewitz, R.; Guthausen, G.; Schuchmann, H. P.
2011. Magnetic resonance in chemistry, 49, 93–104. doi:10.1002/mrc.2825

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

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

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

Surfactant Concentration Regime in Miniemulsion Polymerization for the Formation of MMA Nanodroplets by High-Pressure Homogenization
Hecht, L. L.; Wagner, C.; Landfester, K.; Schuchmann, H. P.
2011. Langmuir, 27 (6), 2279–2285. doi:10.1021/la104480s

Adjustable Twin-Slit Rheometer for Shear Viscosity Measurement of Extruded Complex Starchy Melts
Robin, F.; Engmann, J.; Tomasi, D.; Breton, O.; Parker, R.; Schuchmann, H. P.; Palzer, S.
2010. Chemical Engineering & Technology, 33 (10), 1672–1678. doi:10.1002/ceat.201000151

High pressure emulsification with nano-particles as stabilizing agents
Köhler, K.; Santana, A.; Braisch, B.; Preis, R.; Schuchmann, H. P.
2010. Chemical engineering science, 65 (10), 2957–2964. doi:10.1016/j.ces.2010.01.020

Produktentwicklung und Prozessintensivierung mit der simultanen Emulgier- und Misch-Technik (SEM)
Köhler, K.; Schuchmann, H. P.
2010. Chemie Ingenieur Technik, 82 (9), 1359. doi:10.1002/cite.201050003

Assessment of modulated hot wire method for thermophysical characterization of fluid and solid matrices charged with (nano)particle inclusions
Chirtoc, M.; Henry, J. F.; Turgut, A.; Tavman, I. H.; Hadjov, K. B.; Schuchmann, H. P.; Sauter, C.; Antoniow, J. S.; Fudym, O.; Tavman, Ş.
2010. Journal of physics / Conference series, 214, Art. Nr.: 012135. doi:10.1088/1742-6596/214/1/012135

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

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

PFG-NMR on W1/O/W2-Emulsions: Evidence for Molecular Exchange between Water Phases
Guan, X.; Hailu, K.; Guthausen, G.; Wolf, F.; Bernewitz, R.; Schuchmann, H. P.
2010. European journal of lipid science and technology, 112, 828–837. doi:10.1002/ejlt.201000022

Simultaneous microwave heating and Three-dimensional MRI temperature mapping
Knoerzer, K.; Regier, M.; Hardy, E. H.; Schuchmann, H. P.; Schubert, H.
2009. Innovative food science & emerging technologies, 10 (4), 537–544. doi:10.1016/j.ifset.2009.05.013

Agglomerate dispersion in cavitating flows
Bałdyga, J.; Makowski, L.; Orciuch, W.; Sauter, C.; Schuchmann, H. P.
2009. Chemical Engineering Research and Design, 87 (4), 474–484. doi:10.1016/j.cherd.2008.12.015

Generation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone from Rhamnose as Affected by Reaction Parameters: Experimental Design Approach
Illmann, S.; Davidek, T.; Goueüzec, E.; Rytz, A.; Schuchmann, H. P.; Blank, I.
2009. Journal of Agricultural and Food Chemistry, 57 (7), 2889–2895. doi:10.1021/jf803776k

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

Preparation and Flow Bahaviour of Oil-In-Water Emulsions Stabilised by Hydrophilic Silica Particles
Braisch, B.; Köhler, K.; Schuchmann, H. P.; Wolf, B.
2009. Chemical Engineering & Technology, 32 (7), 1107–1112. doi:10.1002/ceat.200900064

Thermal Conductivity and Viscosity Measurements of Water-Based TiO2 Nanofluids
Turgut, A.; Tavman, I. H.; Chirtoc, M.; Schuchmann, H. P.; Sauter, C.; Tavman, Ş.
2009. International Journal of Thermophysics, 30 (4), 1213–1226. doi:10.1007/s10765-009-0594-2

Preparation of W-1/O/W-2 emulsions and droplet size distribution measurements by pulsed-field gradient nuclear magnetic resonance (PFG-NMR) technique
Wolf, F.; Hecht, L. L.; Schuchmann, H. P.; Hardy, E. H.; Guthausen, G.
2009. European Journal of Lipid Science and Technology, 111 (7), 730–742. doi:10.1002/ejlt.200800272

Mikrowellen-gestützte Erwärmungsprozesse - Erwärmung unter Konkurrenz
Rother, M.; Schuchmann, H. P.
2009. Chemie - Ingenieur - Technik, 81 (8), 1131. doi:10.1002/cite.200950050

Design of a Micro-structured System for Homogenization of Dairy Products with High Fat Content - Part III : Influence of geometric parameters
Köhler, K.; Aguilar, F. A.; Hensel, A.; Schubert, K.; Schubert, H.; Schuchmann, H. P.
2009. Chemical engineering & technology, 32 (7), 1120–1126. doi:10.1002/ceat.200900055

Deagglomeration processes in high-shear devices
Bałdyga, J.; Makowski, Ł.; Orciuch, W.; Sauter, C.; Schuchmann, H. P.
2008. Chemical Engineering Research and Design, 86 (12), 1369–1381. doi:10.1016/j.cherd.2008.08.016

Einschluss von Cyclodextrin durch kombinierte Dispergierung und der Reagglomeration nanoskaliger Partikel
Sauter, C.; Schuchmann, H. P.; Bräse, S.
2008. Chemie Ingenieur Technik, 80 (10), 1539–1543. doi:10.1002/cite.200800047

Entwicklung und Charakterisierung eines Modelllebensmittels zur qualitativen Bewertung von Trocknungsprozessen
Rother, M.; Junger, J.; Fehr, H.; Schuchmann, H. P.
2008. Chemie - Ingenieur - Technik, 80 (9), 1357. doi:10.1002/cite.200750780

Bestimmung der Verweilzeitverteilung bei der Kochextrusion von Maisgrieß in einem Hochgeschwindigkeitsextruder
Leeb, C. V.; Benjamin, M.; Schuchmann, H. P.
2008. Chemie Ingenieur Technik, 80 (8), 1175–1179. doi:10.1002/cite.200800072

Extrusion zur Gestaltung von Lebensmittelstrukturen
Schuchmann, H. P.
2008. Chemie Ingenieur Technik, 80 (8), 1097–1106. doi:10.1002/cite.200800065

Materialschonendes Hochdruckdispergieren mit dem High Pressure Post Feeding (HPPF)-System
Sauter, C.; Schuchmann, H. P.
2008. Chemie - Ingenieur - Technik, 80 (3), 365–372. doi:10.1002/cite.200700149

Waveguide Microwave Imaging: Sherical Inclusion in a Dielectric Sample
Brovko, A. V.; Murphy, E. K.; Rother, M.; Schuchmann, H. P.
2008. IEEE microwave and wireless components letters, 18 (9), 647–649. doi:10.1109/LMWC.2008.2002498

Lebensmittelextrusion bei extrem hohen Drehzahlen: Charakterisierung des Prozessverhaltens und Einfluss der Prozessparameter auf die Eigenschaften von extrudiertem Maisgrieß
Leeb, C. V.; Schuchmann, H. P.
2008. Chemie - Ingenieur - Technik, 80 (8), 1181–1184. doi:10.1002/cite.200800071

Influence of hydrostatic pressure and sound amplitude on the ultrasound induced dispersion and de-agglomeration of nanoparticles
Sauter, C.; Emin, M. A.; Schuchmann, H. P.; Tavman, S.
2008. Ultrasonics sonochemistry, 15 (4), 517–523. doi:10.1016/j.ultsonch.2007.08.010

Design of a Microstructured System for Homogenization of Dairy Products with High Fat Content. Part II: Influence of process parameters
Köhler, K.; Aguilar, F. A.; Schubert, H.; Hensel, A.; Schubert, K.; Schuchmann, H. P.
2008. Chemical engineering & technology, 31 (12), 1863–1868. doi:10.1002/ceat.200800369

Simultanes Homogenisieren und Mischen (SHM-Technologie): Auslegung und Anwendungspotenziale in der Milch verarbeitenden Industrie
Köhler, K.; Aguilar, F.; Hensel, A.; Schuchmann, H. P.; Schubert, K.
2008. Chemical engineering & technology, 80 (9), 1318–1319. doi:10.1002/cite.200750753

Einfluss der Werkzeuggeometrie auf die Wärmeübertragung in Conchen
Schröder, J.; Braun, P.; Lämmli-Bürgler, R.; Schuchmann, H. P.
2008. Chemie - Ingenieur - Technik, 80 (8), 1193–1197. doi:10.1002/cite.200800064

Herstellen von Emulsionen in einfachen und modifizierten Lochblenden: Einfluss der Geometrie auf die Effizienz der Zerkleinerung und Folgen für die Maßstabsvergrößerun
Aguilar, F.; Köhler, K.; Schubert, H.; Schuchmann, H. P.
2008. Chemie - Ingenieur - Technik, 80 (5), 607–613. doi:10.1002/cite.200700147

Energiesparende Homogenisierung von Milch mit etablierten sowie neuartigen Verfahren
Köhler, K.; Kulozik, U.; Schuchmann, H. P.; Karasch, S.
2008. Chemie - Ingenieur - Technik, 80 (8), 1107–1116. doi:10.1002/cite.200800070

High pressure for dispersing and deagglomerating nanoparticles in aqueous solutions
Sauter, C.; Schuchmann, H. P.
2007. Chemical Engineering & Technology, 30 (10), 1401–1405. doi:10.1002/ceat.200700115

Determination of structural and transport properties of cereal products by optical scanning, magnetic resonance imaging and Monte Carlo simulations
Regier, M.; Hardy, E. H.; Knoerzer, K.; Leeb, C. V.; Schuchmann, H. P.
2007. Journal of Food Engineering, 81 (2), 485–491. doi:10.1016/j.jfoodeng.2006.11.025

Besonderheiten der mikrobiologischen Stabilität von Wasser-in-Öl-Emulsionen
Badolato, G. G.; Schubert, H.; Schuchmann, H. P.
2007. Chemie Ingenieur Technik, 79 (9), 1406. doi:10.1002/cite.200750103

Entwicklung eines modularen Trocknungsprozessors zur Trocknung stückiger Lebensmittel
Rother, M.; Regier, M.; Fehr, H.; Schuchmann, H. P.
2007. Chemie Ingenieur Technik, 79 (9), 1391. doi:10.1002/cite.200750264

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

Design of a Microstructured System for Homogenization of Dairy Products with High Fat Content
Köhler, K.; Aguilar, F.; Hensel, A.; Schubert, K.; Schubert, H.; Schuchmann, H. P.
2007. Chemical engineering & technology, 30 (11), 1590–1595. doi:10.1002/ceat.200700266

Cellular Uptake of Carotenoid-Loaded Oil-in-Water Emulsions in Colon Carcinoma Cells in Vitro
Ribeiro, H. S.; Guerrero, J. M. M.; Briviba, K.; Rechkemmer, G.; Schuchmann, H. P.; Schubert, H.
2006. Journal of Agricultural and Food Chemistry, 54 (25), 9366–9369. doi:10.1021/jf062409z

Microwave heating: A new approach of simulation and validation
Knoerzer, K.; Regier, M.; Schubert, H.
2006. Chemical Engineering & Technology, 29 (7), 796–801. doi:10.1002/ceat.200600038

Online-Partikelgrößenmessung mittels dielektrischer Spektroskopie: Einsatzmöglichkeiten und Grenzen
Regier, M.; Schuchmann, H. P.; Danner, T.
2006. Chemie Ingenieur Technik, 78 (6), 751–757. doi:10.1002/cite.200600016

Tropfenzerkleinerung und Tropfenkoaleszenz beim mechanischen Emulgieren mit Hochdruckhomogenisatoren
Kempa, L.; Schuchmann, H. P.; Schubert, H.
2006. Chemie Ingenieur Technik, 78 (6), 765–768. doi:10.1002/cite.200500168

Untersuchung der Langzeitstabilität von Modellemulsionen mittels analytischer Zentrifugation
Sobisch, T.; Lerche, D.; Aguilar, F. A.; Badolato, G. G.; Schuchmann, H. P.
2006. Chemie Ingenieur Technik, 78 (9), 1350. doi:10.1002/cite.200650148

Tropfenbildung durch Strahlzerfall - Ein neuer Ansatz für das Membranemulgieren
Lambrich, U.; Idda, P.; Schubert, H.; Schuchmann, H. P.
2006. Chemie Ingenieur Technik, 78 (9), 1237. doi:10.1002/cite.200650465

Experimentelle Untersuchungen zur Herstellung feindisperser Dispersionen nanoskaliger Partikeln
Sauter, C.; Schuchmann, H. P.
2006. Chemie Ingenieur Technik, 78 (9), 1339–1340. doi:10.1002/cite.200650073

Neue Chancen für den Einsatz von Mikrowellen in der Steriltechnik
Rother, M.; Pardey, K. K.; Schubert, H.; Knoerzer, K.; Schuchmann, H. P.
2006. Chemie Ingenieur Technik, 78 (9), 1235. doi:10.1002/cite.200650114

Neue Einblicke in Lebensmittelprozesse und -strukturen mittels bildgebender Magnetresonanz
Regier, M.; Knoerzer, K.; Hardy, E. H.; Schuchmann, H. P.
2006. Chemie Ingenieur Technik, 78 (9), 1235–1236. doi:10.1002/cite.200650029

Temperatur- und Wasserverteilung bei der konvektiven Trocknung mittels Inline-Magnetresonanztomographie
Regier, M.; Idda, P.; Knoerzer, K.; Hardy, E. H.; Schuchmann, H. P.
2006. Chemie Ingenieur Technik, 78 (8), 1112–1115. doi:10.1002/cite.200600041

Entwicklung eines mikrostrukturierten Systems zur Verbesserung der Milchhomogenisierung
Aguilar, F. A.; Köhler, K.; Schubert, H.; Schuchmann, H. P.; Hensel, A.; Schubert, K.
2006. Chemie Ingenieur Technik, 78 (9), 1238. doi:10.1002/cite.200650433

Inactivation of a non-pathogenic strain of E.coli by ionizing radiation
Mayer-Miebach, E.; Stahl, M. R.; Eschrig, U.; Deniaud, L.; Ehlermann, D. A. E.; Schuchmann, H. P.
2005. Food Control, 16 (8), 701–705. doi:10.1016/j.foodcont.2004.06.007

Carotinoidstabilität bei der thermischen Verarbeitung von zeaxanthinreichen transgenen Kartoffeln
Idda, P.; Behsnilian, D.; Schuchmann, H. P.
2005. Chemie Ingenieur Technik, 77 (8), 1193–1194. doi:10.1002/cite.200590155

Pflanzliche Wirkstoffe im Kampf gegen hohe Cholesterinspiegel: Freie Phytosterole - Neue Wirkstoffe mit hohen Anforderungen an die technische Formulierung
Engel, R.; Johannes, C.; Rubic, T.; Walz, E.; Lorenz, R.; Schubert, H.; Schuchmann, H. P.
2005. Chemie Ingenieur Technik, 77 (8), 1184–1185. doi:10.1002/cite.200590173

Wie gut sind unsere heutigen Entkeimungsverfahren? Abtöten von Mikroorganismen als stochastischer Vorgang
Pardey, K. K.; Schuchmann, H. P.; Schubert, H.; Heinz, V.; Knorr, D.
2005. Chemie Ingenieur Technik, 77 (8), 1186–1188. doi:10.1002/cite.200590098

Emulsification using microporous systems
Lambrich, U.; Schubert, H.
2005. Journal of Membrane Science, 257 (1-2), 76–84. doi:10.1016/j.memsci.2004.12.040

Modellierung der thermischen Inaktivierung vegetativer Mikroorganismen
Pardey, K. K.; Schuchmann, H. P.; Schubert, H.
2005. Chemie Ingenieur Technik, 77 (7), 841–852. doi:10.1002/cite.200500018

Formulation of phytosterols in emulsions for increased dose response in functional foods
Engel, R.; Schubert, H.
2005. Innovative food science & emerging technologies, 6 (2), 233–237. doi:10.1016/j.ifset.2005.01.004

Monte carlo simulations of observation time-dependent self-diffusion in porous media models
Regier, M.; Schuchmann, H. P.
2005. Transport in Porous Media, 59 (1), 115–126. doi:10.1007/s11242-004-1118-y

Production of O/W emulsions containing astaxanthin by repeated premix membrane emulsification
Ribeiro, H. S.; Rico, L. G.; Badolato, G. G.; Schubert, H.
2005. Journal of Food Science, 70 (2), E117-E123. doi:10.1111/j.1365-2621.2005.tb07083.x

Herstellung stabiler Dispersionen aus pyrogener Kieselsäure
Pohl, M.; Schubert, H.; Schuchmann, H. P.
2005. Chemie Ingenieur Technik, 77 (3), 258–262. doi:10.1002/cite.200407020

Pflanzeninhaltsstoffe im Kampf gegen Krebs- und Herz-Kreislaufkrankheiten - Die Rolle der Verfahrenstechnik zur Verbesserung der Bioverfügbarkeit von Carotinoiden
Schuchmann, H. P.; Bub, A.; Schubert, H.; Mayer-Miebach, E.; Santos-Ribeiro, H.
2005. Chemie Ingenieur Technik, 77 (8), 1179–1180. doi:10.1002/cite.200590294

Influences of drying and storage of lycopene rich carrots on the carotenoid content
Regier, M.; Mayer-Miebach, E.; Neff, E.; Behsnilian, D.; Schuchmann, H. P.
2005. Drying Technology, 23 (4), 989–998. doi:10.1081/DRT-200054255

Einfluss des Herstellungsverfahrens auf Lycopingehalt und antioxidative Kapazität von Säften aus ökologisch angebauten Möhren
Mayer-Miebach, E.; Gräf, V.; Schuchmann, H. P.
2005. Chemie Ingenieur Technik, 77 (8), 1194. doi:10.1002/cite.200590088

Thermal processing of carrots: Lycopene stability and isomerisation with regard to antioxidant potential
Mayer-Miebach, E.; Behsnilian, D.; Regier, M.; Schuchmann, H. P.
2005. Food Research International, 38 (8-9), 1103–1108. doi:10.1016/j.foodres.2005.03.018

A magnetic resonance imaging study of temperature and water distribution during microwave processes
Knoerzer, K.; Regier, M.; Hardy, E.; Hermann, A.; Schubert, H.
2005. Magnetic Resonance Imaging, 23, 420–421

Measurement of attrition of agglomerated cocoa beverage powders: a comparison of Friabilator and vibration tests
Gerhards, C.; Kaell, C.; Schubert, H.
2004. Journal Of Food Engineering, 65 (1), 101–108. doi:10.1016/j.jfoodeng.2004.01.002

Einflussfaktoren auf das thermische Inaktivierungsverhalten vegetativer Mikroorganismen
Pardey, K. K.; Schubert, H.
2004. Chemie Ingenieur Technik, 76 (9), 1393–1394. doi:10.1002/cite.200490365

Anwendung der ionisierenden Bestrahlung im Vibrationsförderer - Transportphänomene und Dosimetrie
Stahl, M. R.; Cutrubiinis, M.; Schuchmann, H. P.; Ehlermann, D. A. E.
2004. Chemie Ingenieur Technik, 76 (9), 1400. doi:10.1002/cite.200490298

Optimierung der Trocknung von Lebensmitteln unter Berücksichtigung des Erhaltes wertgebender Inhaltsstoffe
Regier, M.; Idda, P.; Mayer-Miebach, E.; Knoerzer, K.; Schuchmann, H. P.
2004. Chemie Ingenieur Technik, 76 (9), 1395–1396. doi:10.1002/cite.200490293

Dielectric spectroscopy - a new method for particle size- and fraction-determination
Regier, M.; Schubert, H.; Schuchmann, H. P.
2004. Innovative food science & emerging technologies, 5 (2), 197–202. doi:10.1016/j.ifset.2004.02.001

Herstellen von Emulsionen in Hochdruckhomogenisatoren mit modifizierten Lochblenden
Aguilar, F. A.; Freudig, B.; Schuchmann, H. P.
2004. Chemie Ingenieur Technik, 76 (4), 396–399. doi:10.1002/cite.200403375

Dispergieren und Desagglomerieren von Nanopartikeln mit Ultraschall
Pohl, M.; Hogekamp, S.; Hoffmann, N. Q.; Schuchmann, H. P.
2004. Chemie Ingenieur Technik, 76 (4), 392–396. doi:10.1002/cite.200403371

Lycopin‐ und β‐Carotinstabilität und ‐bioverfügbarkeit bei Möhrenprodukten
Mayer-Miebach, E.; Schuchmann, H. P.; Behsnilian, D.; Regier, M.
2004. Chemie Ingenieur Technik, 76 (4), 447–450. doi:10.1002/cite.200403378

Einflussfaktoren auf die Effektivität von Pasteurisations- und Sterilisationsverfahren
Kopf, N.; Pardey, K.; Schuchmann, H. P.
2004. Chemie Ingenieur Technik, 76 (4), 470–475. doi:10.1002/cite.200403379

Emulgieren: Mehr als nur Zerkleinern
Schuchmann, H. P.; Danner, T.
2004. Chemie Ingenieur Technik, 76 (4), 364–375. doi:10.1002/cite.200406163

Verfahrenstechnische Prozesse bei der Nahrungsaufnahme des Menschen
Walz, E.; Stengel, E.; Schuchmann, H. P.; Spiess, W. E. L.
2004. Chemie Ingenieur Technik, 76 (4), 440–443. doi:10.1002/cite.200403380

Schüttgutbestrahlung im Vibrationsförderer mit Elektronen (10 MeV) - Transportphänomene und Dosimetrie
Stahl, M. R.; Cutrubiinis, M.; Schuchmann, H. P.; Ehlermann, D. A. E.
2004. Chemie Ingenieur Technik, 76 (4), 466–470. doi:10.1002/cite.200403374

Lebensmittelverfahrenstechnik - Ein Randgebiet der Verfahrenstechnik?
Schuchmann, H. P.
2004. Chemie Ingenieur Technik, 76 (4), 347. doi:10.1002/cite.200490028

Development of a model food for microwave processing and the prediction of its physical properties
Knoerzer, K.; Regier, M.; Erle, U.; Pardey, K.; Schubert, H.
2004. The Journal of microwave power and electromagnetic energy, 39 (3-4), 167–177. doi:10.1080/08327823.2004.11688517

Astaxanthin- und Lycopin-Formulierungen zur Verbesserung der Bioverfügbarkeit
Ribeiro, H. S.; Briviba, K.; Rechkemmer, G.; Schubert, H.
2004. VDI-Berichte, (Nr. 1839), 155–158

Qualitätsschwankung auf der Spur. Inline-Prozesskontrolle beim Herstellen von Suspensionen und Emulsionen
Pohl, M.; Kempa, L.; Freudig, B.; Schubert, H.
2004. Verfahrenstechnik, (9), 48–49

Wetting Behaviour of Cereals and Starch
Kyaw, P.; Hogekamp, S.; Schubert, H.
2004. Journal of the Myanmar Academy of Arts and Science, 2 (2), 104–127

Influence of KCl on the physicochemical properties of whey protein stabilized emulsions
Kulmyrzaev, A. A.; Schubert, H.
2004. Food Hydrocolloids, 18 (1), 13–19. doi:10.1016/S0268-005X(03)00037-7

Product and formulation engineering of emulsions
Schubert, H.; Engel, R.
2004. Chemical Engineering Research and Design, 82 (A9), 1137–1143. doi:10.1205/cerd.82.9.1137.44154

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

Stability of lycopene emulsions in food systems
Ribeiro, H. S.; Ax, K.; Schubert, H.
2003. Journal of food science, 68 (9), 2730–2734. doi:10.1111/j.1365-2621.2003.tb05796.x

Lebensmittelverfahrenstechnik
Schuchmann, H. P.
2003. Chemie - Ingenieur - Technik, 75 (10), 1519–1522. doi:10.1002/cite.200303296

Production of emulsions in high-pressure homogenizers - Part I: Disruption and stabilization of droplets
Tesch, S.; Freudig, B.; Schubert, H.
2003. Chemical Engineering & Technology, 26 (5), 569–573. doi:10.1002/ceat.200390086

Production of emulsions in high-pressure homogenizers - Part II: Influence of Cavitation on Droplet Breakup
Freudig, B.; Tesch, S.; Schubert, H.
2003. Engineering in life sciences, 3 (6), 266–270. doi:10.1002/elsc.200390042

Preparation of Emulsions with a Narrow Particle Size Distribution Using Microporous a-Aluminia Membranes
Vladisavljevic, G. T.; Schubert, H.
2003. Journal of dispersion science and technology, 24 (6), 811–819

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

Herstellen von Emulsionen in Hochdruckhomogenisatoren – Teil 1: Zerkleinern und Stabilisieren von Tropfen
Tesch, S.; Freudig, B.; Schubert, H.
2002. Chemie - Ingenieur - Technik, 74 (6), 875–880. doi:10.1002/1522-2640(200206)74:6<875::AID-CITE875>3.0.CO;2-8

Herstellen von Emulsionen in Hochdruckhomogenisatoren - Teil 2: Bedeutung der Kavitation für die Tropfenzerkleinerung
Freudig, B.; Tesch, S.; Schubert, H.
2002. Chemie Ingenieur Technik, 74 (6), 880–884. doi:10.1002/1522-2640(200206)74:6<880::AID-CITE880>3.0.CO;2-O

Preparation of water-in-oil emulsions using microporous polypropylene hollow fibers: influence of some operating parameters on droplet size distribution
Vladisavljević, G. T.; Tesch, S.; Schubert, H.
2002. Chemical engineering and processing, 41 (3), 231–238. doi:10.1016/S0255-2701(01)00138-6

Development of a Measuring System for Microwave Dielectric Properties at 2.45 GHz
Regier, M.; Fritz, P.; Schubert, H.
2001. Chemie - Ingenieur - Technik, 73 (6), 698–699. doi:10.1002/1522-2640(200106)73:6<698::AID-CITE6983333>3.0.CO;2-D

Herstellen von Emulsionen mit emulgierenden Stärken: Stärke in Lebensmitteln
Gerhards, C.; Tesch, S.; Schubert, H.
2001. LVT, (6/7/8), 37–42

Formulation and development of tablets based on Ludipress and scale-up from laboratory to production scale
Heinz, R.; Wolf, H.; Schuchmann, H. P.; End, L.; Kolter, K.
2000. Drug Development and Industrial Pharmacy, 26 (5), 513–521. doi:10.1081/DDC-100101262

Stofftransportprozesse bei der Mikrowellen-Vakuumtrocknung von Lebensmitteln
Regier, M.; Erle, U.; Schubert, H.
2000. Chemie - Ingenieur - Technik, 72 (9), 935–936. doi:10.1002/1522-2640(200009)72:9<935::AID-CITE9352>3.0.CO;2-F

Verringerung der Tropfenkoaleszenz beim Herstellen von Emulsionen
Danner, T.; Schubert, H.
2000. Chemie - Ingenieur - Technik, 72 (9), 928. doi:10.1002/1522-2640(200009)72:9<928::AID-CITE9281>3.0.CO;2-A

Gestalten der Eigenschaften von Instantprodukten mit dem Verfahren der Strahlagglomeration
Wollny, M.; Schubert, H.
2000. Chemie - Ingenieur - Technik, 72 (9), 1021. doi:10.1002/1522-2640(200009)72:9<1021::AID-CITE10210>3.0.CO;2-2

Influence of continuous phase viscosity on emulsification by ultrasound
Behrend, O.; Ax, K.; Schubert, H.
2000. Ultrasonics sonochemistry, 7 (2), 77–85. doi:10.1016/S1350-4177(99)00029-2

Product Engineering Using the Example of Extruded Instant Powders
Schuchmann, H. P.; Danner, T.
2000. Chemical engineering & technology, 23 (4), 303–308. doi:10.1002/(SICI)1521-4125(200004)23:4<303::AID-CEAT303>3.0.CO;2-W

Dielectric Properties of Emulsions and Suspensions: Mixture Equations and Measurement Comparisons
Erle, U.; Regier, M.; Persch, C.; Schubert, H.
2000. The Journal of microwave power and electromagnetic energy, 35 (3), 185–190. doi:10.1080/08327823.2000.11688436

Dielectric Properties at Microwave Frequencies Studied in Partially Filled Cylindrical TE011 Cavities
Regier, M.; Schubert, H.
2000. The Journal of microwave power and electromagnetic energy, 35 (1), 25–33. doi:10.1080/08327823.2000.11688416

Messung der stabilisierenden Eigenschaften von Emulgatoren in Emulsionen
Danner, T.; Heubel, C.; Schubert, H.; Polke, R.; Stang, M.
2000. LVT, 45 (1), 29–31

Kontinuierliches Herstellen von Emulsionen mit Ultraschall
Behrend, O.; Schubert, H.
2000. Chemie Ingenieur Technik, 72 (9), 1016–1016. doi:10.1002/1522-2640(200009)72:9<1016::AID-CITE10160>3.0.CO;2-Z

Dispersion of powders in liquids in a stirred vessel
Freudig, B.; Hogekamp, S.; Schubert, H.
1999. Chemical engineering and processing, 38 (4-6), 525–532. doi:10.1016/S0255-2701(99)00049-5

Investigations on the role of surfactants in mechanical emulsification using a high-pressure homogenizer with an orifice valve
Brösel, S.; Schubert, H.
1999. Chemical engineering and processing, 38 (4-6), 533–540. doi:10.1016/S0255-2701(99)00050-1

Production of emulsions using microporous, ceramic membranes
Schröder, V.; Schubert, H.
1999. Colloids and surfaces / A, 152 (1-2), 103–109. doi:10.1016/S0927-7757(98)00688-8

Verbessern der Kurzzeitstabilität von proteinhaltigen Emulsionen beim Hochdruckhomogenisieren durch Verwenden von Emulgator-mischungen bei pH 7
Brösel, S.; Schubert, H.
1999. LVT, 44 (4), 193–195

Influence of Fluid Flow on Forces acting on droplet and emulsification results in membrane emulsification process
Wang, Z.; Wang, S.; Schröder, V.; Schubert, H.
1999. Huagong-xuebao, 50 (4)

Effect of dynamic interfacial tension of the emulsification process using microporous, ceramic membranes
Schröder, V.; Behrend, O.; Schubert, H.
1998. Journal of Colloid and Interface Science, 202 (2), 334–340. doi:10.1006/jcis.1998.5429

15. Einfluß von Prozeß‐, Membran‐ und Stoffparametern auf das Emulgierergebnis beim Emulgieren mit mikroporösen Membranen
Schröder, V.; Schubert, H.
1998. Chemie Ingenieur Technik, 70 (9), 1071–1072

Herstellen feindispereser Emulsionen mit Mischungen aus langsam und schnell adsorbierenden Emulgatoren in Hochdruckhomogenisatoren
Stang, M.; Schröder, V.; Schubert, H.
1998. Lebensmitteltechnik, 43 (1), 11–15

Determination of the heat resistance of bacterial spores by the capillary tube method. II. Kinetic parameters of Bacillus stearothermophilus spores
Haas, J.; Behsnilian, D.; Schubert, H.
1996. LWT - food science and technology, 29 (4), 299–303. doi:10.1006/fstl.1996.0045

Developments in the Continuous Mechanical Production of O/W-Macro-Emulsions
Karbstein, H. P.; Schubert, H.
1995. Chemical engineering and processing, 34 (3), 205–211. doi:10.1016/0255-2701(94)04005-2

Einflußparameter auf die Auswahl einer Maschine zur Erzeugung feindisperser O/W-Emulsionen
Karbstein, H. P.; Schubert, H.
1995. Chemie Ingenieur Technik, 67 (5), 616–619. doi:10.1002/cite.330670519

Einsatz der Querstrom- Mikrofiltration in einem Membran-Bioreaktor am Beispiel der mikrobiellen Denitrifikation
Wilk, M.; Schubert, H.
1994. Chemie Ingenieur Technik, 66 (9), 1216. doi:10.1002/cite.330660995

Adsorption-Kinetics of Emulsifiers at Oil-Water Interfaces and Their Effect on Mechanical Emulsification
Stang, M.; Karbstein, H. P.; Schubert, H.
1994. Chemical engineering and processing, 33 (5), 307–311. doi:10.1016/0255-2701(94)02000-0

Einfluss von Partikeleigenschaften und Prozessparametern auf das Strahlagglomerieren von Getränkepulvern
Schuchmann, H.; Szembek, M.; Gruneberg, M.; Schubert, H.
1994. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology, 27 (4), 350–357. doi:10.1006/fstl.1994.1072

Lebensmittelverfahrenstechnik
Schubert, H.
1994. Chemie Ingenieur Technik, 66 (1), 21–23

Simulation der Langzeitstabilität von O/W-Emulsionen
Karbstein, H. P.; Schubert, H.
1994. Chemie Ingenieur Technik, 66 (1), 97–99. doi:10.1002/cite.330660120

Viskoelastische und strukturviskose Eigenschaften von Tafelsenf / Viscoelastic and Shear Thinning Behavior of Processed Mustard
Gerhards, C.; Schubert, H.
1993. Applied rheology, 3 (4), 256–263. doi:10.2478/arh-1993-030409

Das Strahlagglomerieren pulverförmiger Lebensmittel
Schuchmann, H.; Schubert, H.
1993. Chemie Ingenieur Technik, 65 (9), 1075. doi:10.1002/cite.330650945

In-Line Particle-Size Determination for Jet Agglomeration Processes
Schuchmann, H.; Schubert, H.
1993. Particle & Particle Systems Characterization, 10 (2), 74–78. doi:10.1002/ppsc.19930100208

Auswahl und Optimierung mechanischer Zellaufschlußverfahren mit Hilfe eines zweiparametrigen kinetischen Ansatzes
Pittroff, M.; Wilk, M.; Schubert, H.
1993. BioEngineering, 9 (4), 12–18

Biokatalytische Umwandlungsprozesse in Membranreaktoren - Anwendung auf den mikrobiellen Nitratabbau in Fluiden (Teil 2)
Kerner, M.; Schubert, H.; Wilk, M.
1993. ZFL, 44 (5), 16–20

Biokatalytische Umwandlungsprozesse in Membranreaktoren - Anwendung auf den mikrobiellen Nitratabbau in Fluiden (Teil 1)
Kerner, M.; Schubert, H.; Wilk, M.
1993. ZFL, 44 (4), 10–15

Divided sorption isotherm concept. An alternative way to discribe sorption isotherm data
Isse, M. G.; Schuchmann, H.; Schubert, H.
1993. Journal of Food Process Engineering, 16 (2), 147–157. doi:10.1111/j.1745-4530.1993.tb00166.x

Modelle zur Berechnung der Mikrowellen-Erwärmung von Dielektrika am Beispiel von Lebensmitteln
Grüneberg, M.; Persch, C.; Schubert, H.
1993. GVC/DECHEMA-Jahrestagung, 65 (9), 1083–1084

Einschlußimmobilisierung von Mikroorganismen für den biologischen Nitratabbau in flüssigen Lebensmitteln
Gerhards, C.; Rathjen, A.; Mayer-Miebach, E.; Schubert, H.
1993. BIOforum, 16 (6), 206–209

Mechanischer Aufschluß von Mikroorganismen im Verfahrensvergleich zwischen Naßvermahlung und Hochdruck-Homogenisation
Pittroff, M.; Wilk, M.; Schubert, H.
1992. Chemie Ingenieur Technik, 64 (10), 950–953. doi:10.1002/cite.330641021

Beeinflussung der Tropfengrößenverteilung und der Tropfenstabilität von Lebensmittel-Emulsionen
Karbstein, H. P.; Schubert, H.
1992. Chemie Ingenieur Technik, 64 (9), 818–819. doi:10.1002/cite.330640973

Thermische Abtötung hitzeresistenter bakterieller Sporen mittels indirekter Erhitzungsmethoden
Haas, J.; Schubert, H.
1992. Chemie Ingenieur Technik, 64 (9), 816–816. doi:10.1002/cite.330640969

Mikrowellenerwärmung von Speisefetten und -ölen
Grüneberg, M.; Schuchmann, H.; Schubert, H.
1992. ZFL: internationale Zeitschrift für Lebensmittel-Technologie und -Verfahrenstechnik, 43 (1/2), 1–5

Produkteigenschaften und Verfahrenstechnik
Borho, K.; Polke, R.; Wintermantel, K.; Schubert, H.; Sommer, K.
1991. Chemie - Ingenieur - Technik, 63 (8), 792–808. doi:10.1002/cite.330630805

Herstellung von Emulsionen unter Berücksichtigung der Grenzflächenbesetzungskinetik des Emulgators
Armbruster, H.; Karbstein, H. P.; Schubert, H.
1991. Chemie Ingenieur Technik, 63 (3), 266–267. doi:10.1002/cite.330630323

Erwärmung von Lebensmitteln durch Mikrowellen: Grundlagen, Messtechnik, Besonderheiten
Schubert, H.; Grüneberg, M.; Walz, E.
1991. ZFL, 42 (4), 14–21

Querstromfiltration mit Kuchenbildung gewinnt kontinuierlich Feststoffe
Rathjen, A.; Hoffmann, N.; Schubert, H.
1991. Maschinenmarkt, 97 (7), 20–23

Mikrobieller Nitratabbau in einem Membranreaktor
Kerner, M.; Schubert, H.
1991. Chemie Ingenieur Technik, 63 (4), 361–368

Anreicherung pflanzlicher Inhaltsstoffe durch selektives Trockenzerkleinern und anschließendes Klassieren
Heideker, H. T.; Schubert, H.
1991. Starch-Starke, 43 (2), 47–52. doi:10.1002/star.19910430204

Keramik verhindert Abrieb: Weiterentwickelte Rührwerkskugelmühle erfüllt Praxisanforderungen beim Zellaufschluß von Biomasse
Gerhards, C.; Pitroff, M.; Schubert, H.
1991. Maschinenmarkt, 97 (15), 32–36

Biokatalytische Verringerung der Nitratkonzentration in pflanzlichen Lebensmittelrohstoffen
Mayer-Miebach, E.; Schubert, H.
1991. Bioengineering, 7 (2), 34–43

Reduction of the nitrate content in vegetable food using denitrifying microorgansims
Kerner, M.; Mayer-Miebach, E.; Rathjen, A.; Schubert, H.
1990. Engineering and Food, 3, 524–535

Instantisieren pulverförmiger Lebensmittel
Schubert, H.
1990. Chemie Ingenieur Technik, 62 (11), 892–906

In-line-Pratikelgrößenanalyse von Feststoffen und Aerosolen mit Hilfe der Frauenhofer- Beugung
Persch, C.; Schuchmann, H.
1990. Internationale Zeitschrift für Lebensmittel-Technologie und -Verfahrenstechnik, 41 (1/2), 28–32

Prinzipien zur Herstellung und Stabilität von Emulsionen
Schubert, H.; Armbruster, H.
1989. Chemie Ingenieur Technik, 61 (9), 701–711. doi:10.1002/cite.330610906

Lebensmittelbestrahlung
Schubert, H.; Ehlermann, D.
1988. Chemie - Ingenieur - Technik, 60 (5), 365–384. doi:10.1002/cite.330600506

Verringerung des Nitratgehaltes pflanzlicher Lebensmittel - Verfahrenskonzepte bei Verwendung immobilisierter Mikroorganismen
Kerner, M.; Mayer-Miebach, E.; Rathjen, A.; Schubert, H.
1988. Die Zeitschrift für die Lebensmittelwirtschaft : ZFL : internationale Zeitschrift für Lebensmittel-Technik, Marketing, Verpackung und Analytik, 7, 564–569

Food particle technology. Part I: Properties of particles and particulate food systems
Schubert, H.
1987. Journal of food engineering, 6 (1), 1–32. doi:10.1016/0260-8774(87)90019-7

Food particle technology. Part II: Some specific cases
Schubert, H.
1987. Journal of food engineering, 6 (2), 83–102. doi:10.1016/0260-8774(87)90032-X

Principles of agglomeration
Schubert, H.
1981. International Chemical Engineering, 21 (3), 363–377

Deformation behaviour of agglomerates under tensile stress
Schubert, H.; Herrmann, W.; Rumpf, H.
1975. Powder Technology, 11 (2), 121–131. doi:10.1016/0032-5910(75)80037-4

The behavior of agglomerates under tensile strain
Schubert, H.; Rumpf, H.
1974. Journal of chemical engineering of Japan, 7 (4), 294–298. doi:10.1252/jcej.7.294