E-LIB Suche - Ergebnisse für: Schuchmann, H.P.

1

Improving the emulsifying properties of whey protein isolat..:

Koch, L. ; Hummel, L. ; Schuchmann, H.P..
Journal of Food Engineering. 223 (2018) - p. 175-188 , 2018

Link: https://doi.org/10.1016/..

2

A mechanistic approach to analyze extrusion processing of b..:

Emin, M.A. ; Schuchmann, H.P.
Trends in Food Science & Technology. 60 (2017) - p. 88-95 , 2017

Link: https://doi.org/10.1016/..

3

Structural changes and functional properties of highly conc..:

Koch, L. ; Hummel, L. ; Schuchmann, H.P..
LWT. 84 (2017) - p. 634-642 , 2017

Link: https://doi.org/10.1016/..

4

Interfacial and emulsifying properties of citrus pectin: In..:

Schmidt, U.S. ; Schütz, L. ; Schuchmann, H.P.
Food Hydrocolloids. 62 (2017) - p. 288-298 , 2017

Link: https://doi.org/10.1016/..

5

The Diffusion and Coalescence Time Analyzer (DCTA): A novel..:

Neumann, S.M. ; van der Schaaf, U.S. ; Schuchmann, H.P.
Food Structure. 12 (2017) - p. 103-112 , 2017

Link: https://doi.org/10.1016/..

6

Influence of processing conditions on the formation of whey..:

Koch, L. ; Emin, M. Azad ; Schuchmann, H.P.
Journal of Food Engineering. 193 (2017) - p. 1-9 , 2017

Link: https://doi.org/10.1016/..

7

Reaction behaviour of highly concentrated whey protein isol..:

Koch, L. ; Emin, M.A. ; Schuchmann, H.P.
International Dairy Journal. 71 (2017) - p. 114-121 , 2017

Link: https://doi.org/10.1016/..

8

Influence of Defined Shear Rates on Structural Changes and ..:

Koch, L. ; Hummel, L. ; Schuchmann, H. P..
Food Biophysics. 12 (2017) 3 - p. 309-322 , 2017

Link: https://doi.org/10.1007/..

9

Advances in Hydrodynamic Pressure Processing for Enhancing ..:

, In: Innovative Food Processing Technologies,

Schuchmann, H.P. - p. 387-412 , 2016

Link: https://doi.org/10.1016/..

10

List of Contributors:

, In: Innovative Food Processing Technologies,

Arunkumar, A. ; Bhagwat, S.S. ; Binello, A.... - p. xi-xii , 2016

Link: https://doi.org/10.1016/..

11

Measurement of the true melt temperature in a twin-screw ex..:

Emin, M.A. ; Teumer, T. ; Schmitt, W...
Journal of Food Engineering. 170 (2016) - p. 119-124 , 2016

Link: https://doi.org/10.1016/..

12

Smoothed Particle Hydrodynamics (SPH) simulation of a high-..:

Wieth, L. ; Kelemen, K. ; Braun, S....
Microfluidics and Nanofluidics. 20 (2016) 2 - p. , 2016

Link: https://doi.org/10.1007/..

13

Influence of the degree of esterification on the emulsifyin..:

Schmidt, U.S. ; Pietsch, V.L. ; Rentschler, C....
Food Hydrocolloids. 56 (2016) - p. 1-8 , 2016

Link: https://doi.org/10.1016/..

14

Investigation and application of measurement techniques for..:

Schmidt, U.S. ; Bernewitz, R. ; Guthausen, G..
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 475 (2015) - p. 55-61 , 2015

Link: https://doi.org/10.1016/..

15

Observations on the influence of different biopolymers on c..:

Schuch, A. ; Helfenritter, C. ; Funck, M..
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 475 (2015) - p. 2-8 , 2015

Link: https://doi.org/10.1016/..