1. Concentration-dependent changes in the reaction behavior of whey proteins: Diffusion-controlled or transition state-controlled reactions?. (September 2021) Authors: Quevedo, Maria; Karbstein, Heike P.; Emin, M. Azad Journal: Food hydrocolloids Issue: Volume 118(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Design of a Cone‐Cone Shear Cell to Study Emulsification Characteristics. Issue 2 (18th December 2014) Authors: Merkel, Tobias; Emin, M. Azad; Schuch, Anna; Schuchmann, Heike P. Journal: Chemical engineering & technology Issue: Volume 38:Issue 2(2015:Feb.) Page Start: 304 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry. (September 2017) Authors: Beck, Svenja M.; Knoerzer, Kai; Sellahewa, Jayantha; Emin, M. Azad; Arcot, Jayashree Journal: Journal of food engineering Issue: Volume 208(2017) Page Start: 66 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of thermomechanical treatment on the aggregation behaviour and colloidal functionality of β-Lactoglobulin at high concentrations. (May 2020) Authors: Quevedo, Maria; Kulozik, Ulrich; Karbstein, Heike P.; Emin, M. Azad Journal: International dairy journal Issue: Volume 104(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. 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. (15th January 2022) Authors: Schmid, Vera; Mayer-Miebach, Esther; Behsnilian, Diana; Briviba, Karlis; Karbstein, Heike P.; Emin, M. Azad Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 154(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties. (June 2019) Authors: Pietsch, Valerie L.; Bühler, Jan M.; Karbstein, Heike P.; Emin, M. Azad Journal: Journal of food engineering Issue: Volume 251(2019) Page Start: 11 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. High moisture extrusion of wheat gluten: Modeling of the polymerization behavior in the screw section of the extrusion process. (April 2019) Authors: Pietsch, Valerie L.; Schöffel, Frederic; Rädle, Matthias; Karbstein, Heike P.; Emin, M. Azad Journal: Journal of food engineering Issue: Volume 246(2019) Page Start: 67 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Impact of defined thermomechanical treatment on the structure and content of dietary fiber and the stability and bioaccessibility of polyphenols of chokeberry (Aronia melanocarpa) pomace. (August 2020) Authors: Schmid, Vera; Steck, Jan; Mayer-Miebach, Esther; Behsnilian, Diana; Briviba, Karlis; Bunzel, Mirko; Karbstein, Heike P.; Emin, M. Azad Journal: Food research international Issue: Volume 134(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Influence of processing conditions on the formation of whey protein-citrus pectin conjugates in extrusion. (January 2017) Authors: Koch, L.; Emin, M. Azad; Schuchmann, H.P. Journal: Journal of food engineering Issue: Volume 193(2017) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Influence of processing conditions on the formation of whey protein-citrus pectin conjugates in extrusion. (January 2017) Authors: Koch, L.; Emin, M. Azad; Schuchmann, H.P. Journal: Journal of food engineering Issue: Volume 193(2017) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗