Heike P. Schuchmann - Publications, H-index & Citations

Heike P. Schuchmann

Helmholtz Association

50H指数

540论文数

1.1W被引数

收录论文 90

发表时间

Influence of Lowering the pH Value on the Generation of Fibrous Structures of Protein Gels with Different Network Types

GELS

IF5.3

2024-02-29

OAAI

Ellwanger, Felix; Fuhrmann, Melanie; Karbstein, Heike P.; Isusi, Gabriela Itziar Saavedra

Possibilities and limits of modeling cavitation in high-pressure homogenizers - a validation study

CHEMICAL ENGINEERING SCIENCE

IF4.3

2024-01-01

OAAI

Ruetten, Eva; Leister, Nico; Karbstein, Heike P.; Hakansson, Andreas

Application of the ramp test from a closed cavity rheometer to obtain the steady-state shear viscosity η((γ) over dot)

APPLIED RHEOLOGY

IF1.8

2023-05-05

OAAI

Ellwanger, Felix; Georgantopoulos, Christos K.; Karbstein, Heike P.; Wilhelm, Manfred; Azad Emin, M.

Measurement of the Filling Degree and Droplet Size of Individual Double Emulsion Droplets Using Raman Technologies 使用拉曼技术测量单个双重乳液液滴的填充度和液滴尺寸

CHEMOSENSORS

IF3.7

2022-11-08

OAAI

Hufnagel, Thomas; Stoy, Richard; Raedle, Matthias; Karbstein, Heike P.

Towards an improved understanding of spray-dried emulsions: Impact of the emulsifying constituent combination on characteristics and storage stability

INTERNATIONAL DAIRY JOURNAL

IF3.4

2021-10-01

PREAI

Heiden-Hecht, Theresia; Taboada, Martha L.; Bruckner-Guhmann, Monika; Karbstein, Heike P.; Gaukel, Volker; Drusch, Stephan

Defined shear and heat treatment of apple pomace: impact on dietary fiber structures and functional properties

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2021-06-27

OAAI

Schmid, Vera; Trabert, Antje; Keller, Judith; Bunzel, Mirko; Karbstein, Heike P.; Emin, M. Azad

Analysis of the complex theological properties of highly concentrated proteins with a closed cavity rheometer

APPLIED RHEOLOGY

IF1.8

2020-10-17

OAAI

Wittek, Patrick; Zeiler, Nicole; Karbstein, Heike P.; Emin, M. Azad

Effect of thermomechanical treatment on the aggregation behaviour and colloidal functionality of β-Lactoglobulin at high concentrations

INTERNATIONAL DAIRY JOURNAL

IF3.4

2020-05-01

PREAI

Quevedo, Maria; Kulozik, Ulrich; Karbstein, Heike P.; Emin, M. Azad

Emulsifier Composition of Solid Lipid Nanoparticles (SLN) Affects Mechanical and Barrier Properties of SLN-Protein Composite Films

JOURNAL OF FOOD SCIENCE

IF3.4

2019-11-27

OAAI

Wiedenmann, Verena; Oehlke, Kathleen; van der Schaaf, Ulrike; Koivula, Hanna M.; Mikkonen, Kirsi S.; Karbstein, Heike P.

Investigation on the influence of high protein concentrations on the thermal reaction behaviour of β-lactoglobulin by experimental and numerical analyses

INTERNATIONAL DAIRY JOURNAL

IF3.4

2019-10-01

PREAI

Quevedo, Maria; Jandt, Uwe; Kulozik, Ulrich; Karbstein, Heike P.; Emin, M. Azad

Spray performance and steadiness of an effervescent atomizer and an air-core-liquid-ring atomizer for application in spray drying processes of highly concentrated feeds 泡腾雾化器和空气芯液环雾化器的喷雾性能和稳定性，用于高浓度饲料的喷雾干燥过程

CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION

IF3.9

2018-06-01

OAAI

Wittner, Marc O.; Karbstein, Heike P.; Gaukel, Volker

Improving the emulsifying properties of whey protein isolate-citrus pectin blends by a novel reactive extrusion approach

JOURNAL OF FOOD ENGINEERING

IF5.8

2018-04-01

PREAI

Koch, L.; Hummel, L.; Schuchmann, H. P.; Emin, M. A.

Structural changes and functional properties of highly concentrated whey protein isolate-citrus pectin blends after defined, high. temperature treatments

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-10-01

PREAI

Koch, L.; Hummel, L.; Schuchmann, H. P.; Emin, M. A.

Reaction behaviour of highly concentrated whey protein isolate under defined heat treatments

INTERNATIONAL DAIRY JOURNAL

IF3.4

2017-08-01

PREAI

Koch, L.; Emin, M. A.; Schuchmann, H. P.

Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products

JOURNAL OF FOOD ENGINEERING

IF5.8

2017-04-01

174

PREAI

Pietsch, Valerie L.; Emin, M. Azad; Schuchmann, Heike P.

The Diffusion and Coalescence Time Analyzer (DCTA): A novel experimental setup for investigating instability phenomena in double emulsions

FOOD STRUCTURE-NETHERLANDS

IF5.9

2017-04-01

PREAI

Neumann, S. M.; van der Schaaf, U. S.; Schuchmann, H. P.

A mechanistic approach to analyze extrusion processing of biopolymers by numerical, rheological, and optical methods

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2017-02-01

PREAI

Emin, M. A.; Schuchmann, H. P.

Influence of processing conditions on the formation of whey protein-citrus pectin conjugates in extrusion

JOURNAL OF FOOD ENGINEERING

IF5.8

2017-01-01

PREAI

Koch, L.; Emin, M. Azad; Schuchmann, H. P.

Interfacial and emulsifying properties of citrus pectin: Interaction of pH, ionic strength and degree of esterification 柑橘果胶的界面和乳化特性: pH，离子强度和酯化度的相互作用

FOOD HYDROCOLLOIDS

IF12.4

2017-01-01

127

PREAI

Schmidt, U. S.; Schuetz, L.; Schuchmann, H. P.

Influence of viscosity ratio and initial oil drop size on the oil drop breakup during effervescent atomization 粘度比和初始油滴尺寸对泡腾雾化过程中油滴破裂的影响

CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION

IF3.9

2016-11-01

PREAI

Kleinhans, Agnes; Hornfischer, Barbara; Gaukel, Volker; Schuchmann, Heike P.

研究方向