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Heike P Karbstein, also known as Heike P Schuchmann
Heike P Karbstein, also known as Heike P Schuchmann
Full Professor for Food Process Engineering, KIT
在 kit.edu 的电子邮件经过验证 - 首页
标题
引用次数
引用次数
年份
Thermal Conductivity and Viscosity Measurements of Water-Based TiO2 Nanofluids
A Turgut, I Tavman, M Chirtoc, HP Schuchmann, C Sauter, S Tavman
International Journal of Thermophysics 30, 1213-1226, 2009
4382009
Developments in the continuous mechanical production of oil-in-water macro-emulsions
H Karbstein, H Schubert
Chemical Engineering and Processing: Process Intensification 34 (3), 205-211, 1995
3931995
Emulsification in high‐pressure homogenizers
M Stang, H Schuchmann, H Schubert
Engineering in Life Sciences 1 (4), 151-157, 2001
3002001
Dietary fiber in extruded cereals: Limitations and opportunities
F Robin, HP Schuchmann, S Palzer
Trends in Food Science & Technology 28 (1), 23-32, 2012
2622012
Influence of hydrostatic pressure and sound amplitude on the ultrasound induced dispersion and de-agglomeration of nanoparticles
C Sauter, MA Emin, HP Schuchmann, S Tavman
Ultrasonics sonochemistry 15 (4), 517-523, 2008
2362008
Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products
VL Pietsch, MA Emin, HP Schuchmann
Journal of Food Engineering 198, 28-35, 2017
1812017
High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties
VL Pietsch, JM Bühler, HP Karbstein, MA Emin
Journal of Food Engineering 251, 11-18, 2019
1672019
Experimental investigation of viscosity and thermal conductivity of suspensions containing nanosized ceramic particles
I Tavman, A Turgut, M Chirtoc, HP Schuchmann, S Tavman
Archives of Materials Science 100 (100), 99-104, 2008
1562008
Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions
US Schmidt, K Schmidt, T Kurz, HU Endreß, HP Schuchmann
Food Hydrocolloids 46, 59-66, 2015
1502015
Interfacial and emulsifying properties of citrus pectin: Interaction of pH, ionic strength and degree of esterification
US Schmidt, L Schütz, HP Schuchmann
Food Hydrocolloids 62, 288-298, 2017
1352017
Expansion mechanism of extruded foams supplemented with wheat bran
F Robin, C Dubois, N Pineau, HP Schuchmann, S Palzer
Journal of food engineering 107 (1), 80-89, 2011
1342011
Adsorption kinetics of emulsifiers at oil—water interfaces and their effect on mechanical emulsification
M Stang, H Karbstein, H Schubert
Chemical Engineering and Processing: Process Intensification 33 (5), 307-311, 1994
1281994
Analysis of the dispersive mixing efficiency in a twin-screw extrusion processing of starch based matrix
MA Emin, HP Schuchmann
Journal of Food Engineering 115 (1), 132-143, 2013
1262013
Stability of lycopene in oil‐in‐water emulsions
K Ax, E Mayer‐Miebach, B Link, H Schuchmann, H Schubert
Engineering in life sciences 3 (4), 199-201, 2003
1212003
Production of W/O/W (water-in-oil-in-water) multiple emulsions: droplet breakup and release of water
A Schuch, P Deiters, J Henne, K Köhler, HP Schuchmann
Journal of colloid and interface science 402, 157-164, 2013
1192013
Effect of molecular weight reduction, acetylation and esterification on the emulsification properties of citrus pectin
US Schmidt, L Koch, C Rentschler, T Kurz, HU Endreß, HP Schuchmann
Food biophysics 10, 217-227, 2015
1182015
Cellular uptake of carotenoid-loaded oil-in-water emulsions in colon carcinoma cells in vitro
HS Ribeiro, JMM Guerrero, K Briviba, G Rechkemmer, HP Schuchmann, ...
Journal of agricultural and food chemistry 54 (25), 9366-9369, 2006
1132006
High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics
VL Pietsch, R Werner, HP Karbstein, MA Emin
Journal of food engineering 259, 3-11, 2019
1082019
Efficiency of different dispersing devices for dispersing nanosized silica and alumina
C Schilde, C Mages-Sauter, A Kwade, HP Schuchmann
Powder technology 207 (1-3), 353-361, 2011
1072011
Stability of anthocyanin‐rich W/O/W‐emulsions designed for intestinal release in gastrointestinal environment
K Frank, E Walz, V Gräf, R Greiner, K Köhler, HP Schuchmann
Journal of Food Science 77 (12), N50-N57, 2012
1052012
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