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. 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) ↗
3. Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin. (June 2019) Authors: Klinchongkon, Khwanjai; Khuwijitjaru, Pramote; Adachi, Shuji; Bindereif, Benjamin; Karbstein, Heike P.; van der Schaaf, Ulrike S. Journal: Food hydrocolloids Issue: Volume 91(2019) Page Start: 174 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Energy efficient spray drying by increased feed dry matter content: investigations on the applicability of Air-Core-Liquid-Ring atomization on pilot scale. Issue 10 (1st July 2020) Authors: Wittner, Marc O.; Karbstein, Heike P.; Gaukel, Volker Journal: Drying technology Issue: Volume 38:Issue 10(2020) Page Start: 1323 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. Entwicklung eines Partikelmesssystems zur Erfassung geringer Streulicht‐Intensitäten optimiert für den Einsatz sehr schwacher Laserstrahlen. Issue 4 (6th December 2018) Authors: Teumer, Tobias; Hufnagel, Thomas; Schäfer, Thomas; Schlarp‐Horvath, Robert; Karbstein, Heike P.; Methner, Frank‐Jürgen; Rädle, Matthias Journal: Chemie Ingenieur Technik Issue: Volume 91:Issue 4(2019) Page Start: 529 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Evaluation of the usefulness of serial combination processes for drying of apples. Issue 10 (1st July 2020) Authors: Siebert, Tim; Becker, Andreas; Bunzel, Mirko; Zuber, Marcus; Hamann, Elias; Baumbach, Tilo; Karbstein, Heike P.; Gaukel, Volker Journal: Drying technology Issue: Volume 38:Issue 10(2020) Page Start: 1274 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. 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) ↗
9. 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) ↗
10. 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) ↗