Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products von Pietsch, Valerie L., Emin, M. Azad, Schuchmann, Heike P.

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Production of W/O/W (water-in-oil-in-water) multiple emulsions: droplet breakup and release of water von Schuch, Anna, Deiters, Philipp, Henne, Julius, Köhler, Karsten, Schuchmann, Heike P.

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Dietary fiber in extruded cereals: Limitations and opportunities von Robin, Frédéric, Schuchmann, Heike P., Palzer, Stefan

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Production of W/O/W double emulsions. Part II: Influence of emulsification device on release of water by coalescence von Schuch, Anna, Wrenger, Jeanette, Schuchmann, Heike P.

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Sono-chemiluminescence (SCL) in a high-pressure double stage homogenization processes von Schlender, Marc, Minke, Katharina, Schuchmann, Heike P.

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Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food von Hirth, Mario, Leiter, Andreas, Beck, Svenja M., Schuchmann, Heike P.

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Optical Measuring Methods for the Investigation of High-Pressure Homogenisation von Bisten, Ariane, Schuchmann, Heike

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High-pressure double stage homogenization processes: Influences of plant setup on oil droplet size von Schlender, Marc, Minke, Katharina, Spiegel, Burkard, Schuchmann, Heike P.

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Expansion mechanism of extruded foams supplemented with wheat bran von Robin, Frédéric, Dubois, Cédric, Pineau, Nicolas, Schuchmann, Heike P., Palzer, Stefan

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Production of W/O/W double emulsions. Part I: Visual observation of deformation and breakup of double emulsion drops and coalescence of the inner droplets von Schuch, Anna, Leal, L. Gary, Schuchmann, Heike P.

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Surfactant Concentration Regime in Miniemulsion Polymerization for the Formation of MMA Nanodroplets by High-Pressure Homogenization von Hecht, Lena L, Wagner, Caroline, Landfester, Katharina, Schuchmann, Heike P

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Extending Applications of High-Pressure Homogenization by Using Simultaneous Emulsification and Mixing (SEM)—An Overview von Gall, Vanessa, Runde, Marc, Schuchmann, Heike

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Influence of HTST extrusion cooking process parameters on the stability of anthocyanins, procyanidins and hydroxycinnamic acids as the main bioactive chokeberry polyphenols von Hirth, Mario, Preiß, Rebecca, Mayer-Miebach, Esther, Schuchmann, Heike P.

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Influence of viscosity ratio and initial oil drop size on the oil drop breakup during effervescent atomization von Kleinhans, Agnes, Hornfischer, Barbara, Gaukel, Volker, Schuchmann, Heike P.

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On the characterization of spray unsteadiness and its influence on oil drop breakup during effervescent atomization von Kleinhans, Agnes, Georgieva, Kostadinka, Wagner, Moritz, Gaukel, Volker, Schuchmann, Heike P.

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Attenuated Total Reflection Infrared (ATR-IR) Spectroscopy of a Water-in-Oil Emulsion von Kiefer, Johannes, Frank, Kerstin, Schuchmann, Heike P.

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Infrared Spectroscopy of Bilberry Extract Water-in-Oil Emulsions: Sensing the Water-Oil Interface von Kiefer, Johannes, Frank, Kerstin, Zehentbauer, Florian M, Schuchmann, Heike P

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Starch transformation in bran-enriched extruded wheat flour von Robin, Frédéric, Théoduloz, Christine, Gianfrancesco, Alessandro, Pineau, Nicolas, Schuchmann, Heike P., Palzer, Stefan

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Effect of wheat bran on the mechanical properties of extruded starchy foams von Robin, Frédéric, Dubois, Cédric, Curti, Delphine, Schuchmann, Heike P., Palzer, Stefan

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Emulsification of particle loaded droplets with regard to miniemulsion polymerization von Hecht, Lena L., Merkel, Tobias, Schoth, Alexander, Wagner, Caroline, Köhler, Karsten, Muñoz-Espí, Rafael, Landfester, Katharina, Schuchmann, Heike P.

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