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Foerst, P.
40  Ergebnisse:
Personensuche X
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1

Determination of 3D pore network structure of freeze-dried ..:

Thomik, M. ; Gruber, S. ; Foerst, P...
Drying Technology.  40 (2021)  4 - p. 748-766 , 2021
Link: https://doi.org/10.1080/..
 
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2

Monitoring temperature evolution and drying of coating on a..:

Lindner, J.A. ; Müller, M.G. ; Briesen, H..
Powder Technology.  382 (2021)  - p. 331-338 , 2021
Link: https://doi.org/10.1016/..
 
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3

In situ micro-computed tomography to study microstructure a..:

Gruber, S. ; Vorhauer-Huget, N. ; Foerst, P.
Food Structure.  29 (2021)  - p. 100213 , 2021
Link: https://doi.org/10.1016/..
 
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4

Estimation of the local sublimation front velocities from n..:

Gruber, S. ; Vorhauer, N. ; Schulz, M....
Chemical Engineering Science.  211 (2020)  - p. 115268 , 2020
Link: https://doi.org/10.1016/..
 
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5

Temperature-controlled microwave-vacuum drying of lactic ac..:

Ambros, S. ; Foerst, P. ; Kulozik, U.
Journal of Food Engineering.  224 (2018)  - p. 80-87 , 2018
Link: https://doi.org/10.1016/..
 
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6

On the properties and application of beeswax, carnauba wax ..:

Müller, M.G. ; Lindner, J.A. ; Briesen, H...
Advanced Powder Technology.  29 (2018)  3 - p. 781-788 , 2018
Link: https://doi.org/10.1016/..
 
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7

Impact of the CaCl2 content in the rehydration media on the..:

Würth, R. ; Wiesner, S. ; Foerst, P..
International Dairy Journal.  68 (2017)  - p. 75-79 , 2017
Link: https://doi.org/10.1016/..
 
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8

Microwave-Vacuum Drying of Lactic Acid Bacteria: Influence ..:

Ambros, S. ; Bauer, S. A. W. ; Shylkina, L...
Food and Bioprocess Technology.  9 (2016)  11 - p. 1901-1911 , 2016
Link: https://doi.org/10.1007/..
 
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9

Development and evaluation of a spray drying microencapsula..:

Würth, R. ; Foerst, P. ; Kulozik, U.
International Dairy Journal.  61 (2016)  - p. 99-106 , 2016
Link: https://doi.org/10.1016/..
 
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10

List of contributors:

, In: Advances in Fermented Foods and Beverages,
Alessandria, V. ; Bianchini, A. ; Bisson, L.F.... - p. xiii-xiv , 2015
Link: https://doi.org/10.1016/..
 
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11

Advances in starter culture technology:

, In: Advances in Fermented Foods and Beverages,
Foerst, P. ; Santivarangkna, C. - p. 249-270 , 2015
Link: https://doi.org/10.1016/..
 
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12

Drying Kinetics and Survival of Bacteria Suspensions ofL. p..:

Bauer, S. A. W. ; Kulozik, U. ; Foerst, P.
Drying Technology.  31 (2013)  13-14 - p. 1497-1503 , 2013
Link: https://doi.org/10.1080/..
 
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13

Storage stability of vacuum-dried probiotic bacterium Lacto..:

Foerst, P. ; Kulozik, U. ; Schmitt, M...
Food and Bioproducts Processing.  90 (2012)  2 - p. 295-300 , 2012
Link: https://doi.org/10.1016/..
 
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14

Combined influence of fermentation and drying conditions on..:

Bauer, S.A.W. ; Schneider, S. ; Behr, J...
Journal of Biotechnology.  159 (2012)  4 - p. 351-357 , 2012
Link: https://doi.org/10.1016/..
 
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15

Influence of process conditions and fermentation pH on the ..:

Bauer, S.A.W. ; Schneider, S. ; Kulozik, U..
Journal of Biotechnology.  150 (2010)  - p. 61-62 , 2010
Link: https://doi.org/10.1016/..
 
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