11. Influence of acid hydrolysis and dialysis of κ-carrageenan on its ice recrystallization inhibition activity. (September 2017) Authors: Leiter, Andreas; Mailänder, Johanna; Wefers, Daniel; Bunzel, Mirko; Gaukel, Volker Journal: Journal of food engineering Issue: Volume 209(2017) Page Start: 26 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. Influence of Degree of Gelatinization on Expansion of Extruded, Starch‐Based Pellets during Microwave Vacuum Processing. Issue 3 (26th February 2014) Authors: Kraus, Stefan; Enke, Nathanael; Gaukel, Volker; Schuchmann, Heike P. Journal: Journal of food process engineering Issue: Volume 37:Issue 3(2014:Jun.) Page Start: 220 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Influence of gelation on ice recrystallization inhibition activity of κ-carrageenan in sucrose solution. (March 2018) Authors: Leiter, Andreas; Emmer, Peter; Gaukel, Volker Journal: Food hydrocolloids Issue: Volume 76(2018) Page Start: 194 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. Influence of heating temperature, pH and ions on recrystallization inhibition activity of κ-carrageenan in sucrose solution. (February 2017) Authors: Leiter, Andreas; Ludwig, Alexander; Gaukel, Volker Journal: Journal of food engineering Issue: Volume 195(2017) Page Start: 14 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. Influence of heating temperature, pressure and pH on recrystallization inhibition activity of antifreeze protein type III. (October 2016) Authors: Leiter, Andreas; Rau, Stefanie; Winger, Sebastian; Muhle-Goll, Claudia; Luy, Burkhard; Gaukel, Volker Journal: Journal of food engineering Issue: Volume 187(2016:Oct.) Page Start: 53 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. Influence of heating temperature, pressure and pH on recrystallization inhibition activity of antifreeze protein type III. (October 2016) Authors: Leiter, Andreas; Rau, Stefanie; Winger, Sebastian; Muhle-Goll, Claudia; Luy, Burkhard; Gaukel, Volker Journal: Journal of food engineering Issue: Volume 187(2016:Oct.) Page Start: 53 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. Influence of Sucrose Content on Expansion of Extruded, Starch‐Based Pellets during Microwave Vacuum Processing. Issue 6 (13th July 2014) Authors: Kraus, Stefan; Enke, Nathanael; Schuchmann, Heike P.; Gaukel, Volker Journal: Journal of food process engineering Issue: Volume 37:Issue 6(2014:Dec.) Page Start: 628 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. Investigation on the Applicability of the Effervescent Atomizer in Spray Drying of Foods: Influence of Liquid Viscosity on Nozzle Internal Two‐Phase Flow and Spray Characteristics. Issue 5 (29th December 2014) Authors: Stähle, Philipp; Gaukel, Volker; Schuchmann, Heike P. Journal: Journal of food process engineering Issue: Volume 38:Issue 5(2015:Oct.) Page Start: 474 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. Micro-CT visualization of structure development during freeze-drying processes. Issue 3 (17th February 2020) Authors: Siebert, Tim; Zuber, Marcus; Hamann, Elias; Baumbach, Tilo; Karbstein, Heike P.; Gaukel, Volker Journal: Drying technology Issue: Volume 38:Issue 3(2020) Page Start: 376 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. Oil droplet breakup during pressure swirl atomization of emulsions: Influence of emulsion viscosity and viscosity ratio. (May 2022) Authors: Taboada, Martha L.; Müller, Eva; Fiedler, Nora; Karbstein, Heike P.; Gaukel, Volker Journal: Journal of food engineering Issue: Volume 321(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗