Heike P Schuchmann
Heike P Schuchmann
Bestätigte E-Mail-Adresse bei kit.edu
Zitiert von
Zitiert von
Developments in the continuous mechanical production of oil-in-water macro-emulsions
H Karbstein, H Schubert
Chemical Engineering and Processing: Process Intensification 34 (3), 205-211, 1995
Thermal conductivity and viscosity measurements of water-based TiO 2 nanofluids
A Turgut, I Tavman, M Chirtoc, HP Schuchmann, C Sauter, S Tavman
International Journal of Thermophysics 30 (4), 1213-1226, 2009
Emulsification in high‐pressure homogenizers
M Stang, H Schuchmann, H Schubert
Engineering in Life Sciences 1 (4), 151-157, 2001
Influence of hydrostatic pressure and sound amplitude on the ultrasound induced dispersion and de-agglomeration of nanoparticles
C Sauter, MA Emin, HP Schuchmann, S Tavman
Ultrasonics sonochemistry 15 (4), 517-523, 2008
Dietary fiber in extruded cereals: limitations and opportunities
F Robin, HP Schuchmann, S Palzer
Trends in Food Science & Technology 28 (1), 23-32, 2012
Adsorption kinetics of emulsifiers at oil—water interfaces and their effect on mechanical emulsification
M Stang, H Karbstein, H Schubert
Chemical Engineering and Processing: Process Intensification 33 (5), 307-311, 1994
Experimental investigation of viscosity and thermal conductivity of suspensions containing nanosized ceramic particles
I Tavman, A Turgut, M Chirtoc, HP Schuchmann, S Tavman
Archives of Materials Science 100 (100), 2008
Stability of lycopene in oil‐in‐water emulsions
K Ax, E Mayer‐Miebach, B Link, H Schuchmann, H Schubert
Engineering in life sciences 3 (4), 199-201, 2003
Cellular uptake of carotenoid-loaded oil-in-water emulsions in colon carcinoma cells in vitro
HS Ribeiro, JMM Guerrero, K Briviba, G Rechkemmer, HP Schuchmann, ...
Journal of agricultural and food chemistry 54 (25), 9366-9369, 2006
Thermal processing of carrots: Lycopene stability and isomerisation with regard to antioxidant potential
E Mayer-Miebach, D Behsnilian, M Regier, HP Schuchmann
Food Research International 38 (8-9), 1103-1108, 2005
In vitro toxicity of amorphous silica nanoparticles in human colon carcinoma cells
H Gehrke, A Frühmesser, J Pelka, M Esselen, LL Hecht, H Blank, ...
Nanotoxicology 7 (3), 274-293, 2012
Expansion mechanism of extruded foams supplemented with wheat bran
F Robin, C Dubois, N Pineau, HP Schuchmann, S Palzer
Journal of Food Engineering 107 (1), 80-89, 2011
Untersuchungen zum Herstellen und Stabilisieren von Öl-in-Wasser-Emulsionen
H Karbstein
na, 1994
Influences of drying and storage of lycopene-rich carrots on the carotenoid content
M Regier, E Mayer-Miebach, D Behsnilian, E Neff, HP Schuchmann
Drying Technology 23 (4), 989-998, 2005
Stability of anthocyanin‐rich W/O/W‐emulsions designed for intestinal release in gastrointestinal environment
K Frank, E Walz, V Gräf, R Greiner, K Köhler, HP Schuchmann
Journal of Food Science 77 (12), N50-N57, 2012
Surfactant concentration regime in miniemulsion polymerization for the formation of MMA nanodroplets by high-pressure homogenization
LL Hecht, C Wagner, K Landfester, HP Schuchmann
Langmuir 27 (6), 2279-2285, 2011
Production of W/O/W (water-in-oil-in-water) multiple emulsions: droplet breakup and release of water
A Schuch, P Deiters, J Henne, K Köhler, HP Schuchmann
Journal of colloid and interface science 402, 157-164, 2013
Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food
M Hirth, A Leiter, SM Beck, HP Schuchmann
Journal of Food Engineering 125, 139-146, 2014
Efficiency of different dispersing devices for dispersing nanosized silica and alumina
C Schilde, C Mages-Sauter, A Kwade, HP Schuchmann
Powder Technology 207 (1-3), 353-361, 2011
Analysis of the dispersive mixing efficiency in a twin-screw extrusion processing of starch based matrix
MA Emin, HP Schuchmann
Journal of Food Engineering 115 (1), 132-143, 2013
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