Showing 1 - 20 results of 25 for search 'Heike P． Karbstein', query time: 0.06s Refine Results
  1. 1
    Influence of Cavitation and Mixing Conditions on Oil Droplet Size in Simultaneous Homogenization and Mixing (SHM)

    Influence of Cavitation and Mixing Conditions on Oil Droplet Size in Simultaneous Homogenization and Mixing (SHM) by Vanessa Gall, Heike P. Karbstein

    Published 2020-12-01
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  2. 2
    Evaluating the Stability of Double Emulsions–A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms

    Evaluating the Stability of Double Emulsions–A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms by Nico Leister, Heike P. Karbstein

    Published 2020-01-01
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  3. 3
    Influence of Hydrophilic Surfactants on the W1–W2 Coalescence in Double Emulsion Systems Investigated by Single Droplet Experiments

    Influence of Hydrophilic Surfactants on the W1–W2 Coalescence in Double Emulsion Systems Investigated by Single Droplet Experiments by Nico Leister, Heike P. Karbstein

    Published 2021-04-01
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  4. 4
    Influence of Refractive Index Differences on the Signal Strength for Raman-Spectroscopic Measurements of Double Emulsion Droplets

    Influence of Refractive Index Differences on the Signal Strength for Raman-Spectroscopic Measurements of Double Emulsion Droplets by Thomas Hufnagel, Matthias Rädle, Heike P. Karbstein

    Published 2022-09-01
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  5. 5
    Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties

    Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties by Patrick Wittek, Heike P. Karbstein, M. Azad Emin

    Published 2021-06-01
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  6. 6
    The Influence of Extrusion Processing on the Gelation Properties of Apple Pomace Dispersions: Involved Cell Wall Components and Their Gelation Kinetics

    The Influence of Extrusion Processing on the Gelation Properties of Apple Pomace Dispersions: Involved Cell Wall Components and Their Gelation Kinetics by Vera Schmid, Heike P. Karbstein, M. Azad Emin

    Published 2020-10-01
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  7. 7
    Measurement of the Filling Degree and Droplet Size of Individual Double Emulsion Droplets Using Raman Technologies

    Measurement of the Filling Degree and Droplet Size of Individual Double Emulsion Droplets Using Raman Technologies by Thomas Hufnagel, Richard Stoy, Matthias Rädle, Heike P. Karbstein

    Published 2022-11-01
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  8. 8
    Spraying of Viscous Liquids: Influence of Fluid-Mixing Mechanism on the Performance of Internal-Mixing Twin-Fluid Atomizers

    Spraying of Viscous Liquids: Influence of Fluid-Mixing Mechanism on the Performance of Internal-Mixing Twin-Fluid Atomizers by Marek Mlkvik, Jan Jedelsky, Heike P. Karbstein, Volker Gaukel

    Published 2020-07-01
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  9. 9
    Influence of the Emulsifier System on Breakup and Coalescence of Oil Droplets during Atomization of Oil-In-Water Emulsions

    Influence of the Emulsifier System on Breakup and Coalescence of Oil Droplets during Atomization of Oil-In-Water Emulsions by Martha L. Taboada, Nico Leister, Heike P. Karbstein, Volker Gaukel

    Published 2020-08-01
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  10. 10
    Encapsulation of oil in the high moisture extrusion of wheat gluten: Interrelation between process parameters, matrix viscosity and oil droplet size

    Encapsulation of oil in the high moisture extrusion of wheat gluten: Interrelation between process parameters, matrix viscosity and oil droplet size by Christina Opaluwa, Tobias Lott, Heike P． Karbstein, M． Azad Emin

    Published 2023-06-01
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  11. 11
    Investigation of Oil Droplet Breakup during Atomization of Emulsions: Comparison of Pressure Swirl and Twin-Fluid Atomizers

    Investigation of Oil Droplet Breakup during Atomization of Emulsions: Comparison of Pressure Swirl and Twin-Fluid Atomizers by Martha L. Taboada, Esteban Zapata, Heike P. Karbstein, Volker Gaukel

    Published 2021-06-01
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  12. 12
    High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure

    High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure by Patrick Wittek, Nicole Zeiler, Heike P. Karbstein, M. Azad Emin

    Published 2021-01-01
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  13. 13
    Effect of oil on the rheological properties and reaction behavior of highly concentrated wheat gluten under conditions relevant to high moisture extrusion

    Effect of oil on the rheological properties and reaction behavior of highly concentrated wheat gluten under conditions relevant to high moisture extrusion by Christina Opaluwa, Sarah Deskovski, Heike P. Karbstein, M.Azad Emin

    Published 2024-06-01
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  14. 14
    Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems

    Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems by Maria Quevedo, Ulrich Kulozik, Heike P. Karbstein, M. Azad Emin

    Published 2020-08-01
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  15. 15
    Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues

    Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues by Christina Kendler, Arvid Duchardt, Heike P. Karbstein, M. Azad Emin

    Published 2021-03-01
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  16. 16
    Comparison of the Rheological Properties of Plant Proteins from Various Sources for Extrusion Applications

    Comparison of the Rheological Properties of Plant Proteins from Various Sources for Extrusion Applications by Patrick Wittek, Goeran Walther, Heike P. Karbstein, M. Azad Emin

    Published 2021-07-01
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  17. 17
    Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue

    Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue by Patrick Wittek, Felix Ellwanger, Heike P. Karbstein, M. Azad Emin

    Published 2021-07-01
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  18. 18
    Monitoring of Osmotic Swelling Induced Filling Degree Changes in WOW Double Emulsions Using Raman Technologies

    Monitoring of Osmotic Swelling Induced Filling Degree Changes in WOW Double Emulsions Using Raman Technologies by Thomas Hufnagel, Nico Leister, Richard Stoy, Matthias Rädle, Heike P. Karbstein

    Published 2023-03-01
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  19. 19
    Influence of Lowering the pH Value on the Generation of Fibrous Structures of Protein Gels with Different Network Types

    Influence of Lowering the pH Value on the Generation of Fibrous Structures of Protein Gels with Different Network Types by Felix Ellwanger, Melanie Fuhrmann, Heike P. Karbstein, Gabriela Itziar Saavedra Isusi

    Published 2024-02-01
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  20. 20
    Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking

    Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking by Davide De Angelis, Christina Opaluwa, Antonella Pasqualone, Heike P. Karbstein, Carmine Summo

    Published 2023-01-01
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