11. Influence of thermomechanical treatment and pH on the denaturation kinetics of highly concentrated whey protein isolate. (March 2021) Authors: Quevedo, Maria; Karbstein, Heike P.; Emin, M. Azad Journal: Journal of food engineering Issue: Volume 292(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. Investigation on the influence of high protein concentrations on the thermal reaction behaviour of β-lactoglobulin by experimental and numerical analyses. (October 2019) Authors: Quevedo, Maria; Jandt, Uwe; Kulozik, Ulrich; Karbstein, Heike P.; Emin, M. Azad Journal: International dairy journal Issue: Volume 97(2019) Page Start: 99 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Kinetics of denaturation and aggregation of highly concentrated β-Lactoglobulin under defined thermomechanical treatment. (June 2020) Authors: Quevedo, Maria; Kulozik, Ulrich; Karbstein, Heike P.; Emin, M. Azad Journal: Journal of food engineering Issue: Volume 274(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. Kinetics of wheat gluten polymerization at extrusion-like conditions relevant for the production of meat analog products. (December 2018) Authors: Pietsch, Valerie L.; Karbstein, Heike P.; Emin, M. Azad Journal: Food hydrocolloids Issue: Volume 85(2018) Page Start: 102 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. Melt Emulsions: Influence of the Cooling Procedure on Crystallization and Recrystallization of Emulsion Droplets and their Influence on Dispersion Viscosity upon Storage. Issue 3 (31st January 2022) Authors: Reiner, Jasmin; Ly, Tran T.; Liu, Lingyue; Karbstein, Heike P. Journal: Chemie Ingenieur Technik Issue: Volume 94:Issue 3(2022) Page Start: 356 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. 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) ↗
17. 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) ↗
18. Oil droplet breakup during pressure swirl atomization of food emulsions: Influence of atomization pressure and initial oil droplet size. (18th November 2020) Authors: Taboada, Martha L.; Schäfer, Ann‐Christin; Karbstein, Heike P.; Gaukel, Volker Journal: Journal of food process engineering Issue: Volume 44:Number 1(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. Serial combination drying processes: A measure to improve quality of dried carrot disks and to reduce drying time. Issue 13 (3rd October 2018) Authors: Siebert, Tim; Gall, Vanessa; Karbstein, Heike P.; Gaukel, Volker Journal: Drying technology Issue: Volume 36:Issue 13(2018) Page Start: 1578 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step. Issue 9 (1st August 2021) Authors: Taboada, Martha L.; Heiden‐Hecht, Theresia; Brückner‐Gühmann, Monika; Karbstein, Heike P.; Drusch, Stephan; Gaukel, Volker Journal: Journal of food processing and preservation Issue: Volume 45:Issue 9(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗