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Schubert, Helmar
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1

The microwave processing of foods 

Woodhead Publishing Series in Food Science, Technology and Nutrition
Regier, Marc ; Knoerzer, Kai ; Schubert, Helmar - Second edition. . , 2017
Link: https://www.sciencedirec..
 
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2

Lessons Learnt, Open Research Questions and Recommendations:

, In: Society - Water - Technology; Water Resources Development and Management,
Bismuth, Christine ; Hansjürgens, Bernd ; Moss, Timothy... - p. 279-292 , 2016
Link: https://doi.org/10.1007/..
 
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3

Emulgiertechnik 

Grundlagen, Verfahren und Anwendungen 
Schubert, Helmar - 2. Aufl. . , 2010
Copies:  TB BHV: cet 126/4(2); Zentrale:E02 a ing 737 e/201
 
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4

Principles of Structured Food Emulsions:

, In: Global Issues in Food Science and Technology,
Schubert, Helmar ; Engel, Robert ; Kempa, Lidia - p. 3-19 , 2009
Link: https://doi.org/10.1016/..
 
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5

CONTRIBUTORS:

, In: Global Issues in Food Science and Technology,
Bertheau, Yves ; Borel, Patrick ; Busta, Frank... - p. ix-xiii , 2009
Link: https://doi.org/10.1016/..
 
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6

A computational model for calculating temperature distribut..:

Knoerzer, Kai ; Regier, Marc ; Schubert, Helmar
Innovative Food Science & Emerging Technologies.  9 (2008)  3 - p. 374-384 , 2008
Link: https://doi.org/10.1016/..
 
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7

Advances in research in food process engineering as present..:

Bimbenet, Jean-Jacques ; Schubert, Helmar ; Trystram, Gilles
Journal of Food Engineering.  78 (2007)  2 - p. 390-404 , 2007
Link: https://doi.org/10.1016/..
 
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8

Cellular Uptake of Carotenoid-Loaded Oil-in-Water Emulsions..:

Ribeiro, Henelyta S. ; Guerrero, José M. M. ; Briviba, Karlis...
Journal of Agricultural and Food Chemistry.  54 (2006)  25 - p. 9366-9369 , 2006
Link: https://doi.org/10.1021/..
 
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9

Emulgiertechnik 

Grundlagen, Verfahren und Anwendungen 
Schubert, Helmar - 1. Aufl . , 2005
Copies:  TB BHV: cet 126/4
 
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10

Schlussbericht zum Teilprojekt 6 "Synthese und Formulierung.. 

Leitprojekt Carotinoide - TP 6: ... hier (Universität Karl... 
Schubert, Helmar ; Ax, Karin ; Ribeiro, Henelyta S. , [ca. 2005]
Link: http://edok01.tib.uni-ha..
 
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11

Production of O/W Emulsions Containing Astaxanthin by Repea..:

Ribeiro, Henelyta S. ; Rico, Lino Gran ; Badolato, Gabriela G..
Journal of Food Science.  70 (2005)  2 - p. E117-E123 , 2005
Link: https://doi.org/10.1111/..
 
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12

Production of O/W emulsions using SPG membranes, ceramic α-..:

Vladisavljević, Goran T. ; Lambrich, Uwe ; Nakajima, Mitsutoshi.
Colloids and Surfaces A: Physicochemical and Engineering Aspects.  232 (2004)  2-3 - p. 199-207 , 2004
Link: https://doi.org/10.1016/..
 
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13

Influence of Emulsifier Adsorption Kinetics and Emulsificat..:

, In: Food Colloids,
Stang, Michael ; Schubert, Helmar ; Karbstein, Heike - p. 382-392 , 2004
Link: https://doi.org/10.1533/..
 
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14

Product engineering of dispersed systems:

Schubert, Helmar ; Ax, Karin ; Behrend, Olaf
Trends in Food Science & Technology.  14 (2003)  1-2 - p. 9-16 , 2003
Link: https://doi.org/10.1016/..
 
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15

Preparation of Emulsions with a Narrow Particle Size Distri..:

Vladisavljević, Goran T. ; Schubert, Helmar
Journal of Dispersion Science and Technology.  24 (2003)  6 - p. 811-819 , 2003
Link: https://doi.org/10.1081/..
 
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