18 results on '"Karbstein, Heike P."'
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2. Effect of oil on the rheological properties and reaction behavior of highly concentrated wheat gluten under conditions relevant to high moisture extrusion
3. Possibilities and limits of modeling cavitation in high-pressure homogenizers – a validation study
4. 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
5. Investigating local residence time and thermomechanical stress profile in twin-screw extrusion of plant proteins by using the moving particle semi-implicit simulation method
6. Encapsulation of oil in the high moisture extrusion of wheat gluten: Interrelation between process parameters, matrix viscosity and oil droplet size
7. Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking
8. Oil droplet breakup during pressure swirl atomization of emulsions: Influence of emulsion viscosity and viscosity ratio
9. Novel glass capillary microfluidic devices for the flexible and simple production of multi-cored double emulsions
10. Application of the ramp test from a closed cavity rheometer to obtain the steady-state shear viscosity η(γ̇)
11. Influence of Lowering the pH Value on the Generation of Fibrous Structures of Protein Gels with Different Network Types
12. Influence of Nozzle Geometry and Scale-Up on Oil Droplet Breakup in the Atomization Step during Spray Drying of Emulsions.
13. Monitoring of Osmotic Swelling Induced Filling Degree Changes in WOW Double Emulsions Using Raman Technologies
14. Measurement of the Filling Degree and Droplet Size of Individual Double Emulsion Droplets Using Raman Technologies
15. Influence of Refractive Index Differences on the Signal Strength for Raman-Spectroscopic Measurements of Double Emulsion Droplets
16. Melt Emulsions: Influence of the Cooling Procedure on Crystallization and Recrystallization of Emulsion Droplets and their Influence on Dispersion Viscosity upon Storage
17. Enrichment of starch-based extruded cereals with chokeberry (Aronia melanocarpa) pomace: Influence of processing conditions on techno-functional and sensory related properties, dietary fibre and polyphenol content as well as in vitro digestibility
18. Influence of Arabinan Fine Structure, Galacturonan Backbone Length, and Degree of Esterification on the Emulsifying Properties of Acid-Extracted Sugar Beet Pectins.
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