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Evaluating the Stability of Double Emulsions—A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms

Colloids and interfaces, 2020-03, Vol.4 (1), p.8

2020

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High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure

Foods, 2021-01, Vol.10 (1), p.102

2021

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Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues

Foods, 2021-03, Vol.10 (4), p.697

2021

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Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties

Foods, 2021-06, Vol.10 (7), p.1509

2021

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Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue

Foods, 2021-07, Vol.10 (8), p.1753

2021

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Influence of Refractive Index Differences on the Signal Strength for Raman-Spectroscopic Measurements of Double Emulsion Droplets

Applied sciences, 2022-09, Vol.12 (18), p.9056

2022

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Influence of Hydrophilic Surfactants on the W1–W2 Coalescence in Double Emulsion Systems Investigated by Single Droplet Experiments

Colloids and interfaces, 2021, Vol.5 (2), p.21

2021

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

Applied rheology (Lappersdorf, Germany), 2020, Vol.30 (1), p.64-76

2020

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Denaturation Behavior and Kinetics of Single- and Multi-Component Protein Systems at Extrusion-Like Conditions

Polymers, 2020-09, Vol.12 (9), p.2145

2020

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Monitoring of Osmotic Swelling Induced Filling Degree Changes in WOW Double Emulsions Using Raman Technologies

Chemosensors, 2023-03, Vol.11 (4), p.206

2023

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Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking

Current research in food science, 2023-01, Vol.7, p.100552-100552, Article 100552

2023

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Encapsulation of oil in the high moisture extrusion of wheat gluten: Interrelation between process parameters, matrix viscosity and oil droplet size

Future foods : a dedicated journal for sustainability in food science, 2023-06, Vol.7, p.100222, Article 100222

2023

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Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties

Foods, 2020-10, Vol.9 (10), p.1385

2020

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Comparison of the Rheological Properties of Plant Proteins from Various Sources for Extrusion Applications

Foods, 2021-07, Vol.10 (8), p.1700

2021

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Measurement of the Filling Degree and Droplet Size of Individual Double Emulsion Droplets Using Raman Technologies

Chemosensors, 2022-11, Vol.10 (11), p.463

2022

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Pneumatic Atomization: Beam-Steering Correction in Laser Diffraction Measurements of Spray Droplet Size Distributions

Applied sciences, 2018-10, Vol.8 (10), p.1738

2018

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Influence of Nozzle Geometry and Scale-Up on Oil Droplet Breakup in the Atomization Step during Spray Drying of Emulsions

Fluids (Basel), 2024-03, Vol.9 (3), p.70

2024

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

Gels, 2024-02, Vol.10 (3), p.173

2024

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Highly protein-loaded melt extrudates produced by small-scale ram and twin-screw extrusion - evaluation of extrusion process design on protein stability by experimental and numerical approaches

International journal of pharmaceutics: X, 2023-12, Vol.6, p.100196-100196, Article 100196

2023

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Spraying of Viscous Liquids: Influence of Fluid-Mixing Mechanism on the Performance of Internal-Mixing Twin-Fluid Atomizers

Applied sciences, 2020-08, Vol.10 (15), p.5249

2020

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Influence of the Emulsifier System on Breakup and Coalescence of Oil Droplets during Atomization of Oil-In-Water Emulsions

ChemEngineering, 2020-09, Vol.4 (3), p.47

2020

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The Influence of Extrusion Processing on the Gelation Properties of Apple Pomace Dispersions: Involved Cell Wall Components and Their Gelation Kinetics

Foods, 2020-10, Vol.9 (11), p.1536

2020

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Investigation of Oil Droplet Breakup during Atomization of Emulsions: Comparison of Pressure Swirl and Twin-Fluid Atomizers

Fluids (Basel), 2021-06, Vol.6 (6), p.219

2021

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Extrusion Processing of Pure Chokeberry ( Aronia melanocarpa ) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds

Foods, 2021-03, Vol.10 (3), p.518

2021

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Novel glass capillary microfluidic devices for the flexible and simple production of multi-cored double emulsions

Journal of colloid and interface science, 2022-04, Vol.611, p.451-461

2022

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Evaluating the Stability of Double Emulsions—A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms

High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure

Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues

Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties

Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue

Influence of Refractive Index Differences on the Signal Strength for Raman-Spectroscopic Measurements of Double Emulsion Droplets

Influence of Hydrophilic Surfactants on the W1–W2 Coalescence in Double Emulsion Systems Investigated by Single Droplet Experiments

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

Denaturation Behavior and Kinetics of Single- and Multi-Component Protein Systems at Extrusion-Like Conditions

Monitoring of Osmotic Swelling Induced Filling Degree Changes in WOW Double Emulsions Using Raman Technologies

Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking

Encapsulation of oil in the high moisture extrusion of wheat gluten: Interrelation between process parameters, matrix viscosity and oil droplet size

Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties

Comparison of the Rheological Properties of Plant Proteins from Various Sources for Extrusion Applications

Measurement of the Filling Degree and Droplet Size of Individual Double Emulsion Droplets Using Raman Technologies

Pneumatic Atomization: Beam-Steering Correction in Laser Diffraction Measurements of Spray Droplet Size Distributions

Influence of Nozzle Geometry and Scale-Up on Oil Droplet Breakup in the Atomization Step during Spray Drying of Emulsions

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

Highly protein-loaded melt extrudates produced by small-scale ram and twin-screw extrusion - evaluation of extrusion process design on protein stability by experimental and numerical approaches

Spraying of Viscous Liquids: Influence of Fluid-Mixing Mechanism on the Performance of Internal-Mixing Twin-Fluid Atomizers

Influence of the Emulsifier System on Breakup and Coalescence of Oil Droplets during Atomization of Oil-In-Water Emulsions

The Influence of Extrusion Processing on the Gelation Properties of Apple Pomace Dispersions: Involved Cell Wall Components and Their Gelation Kinetics

Investigation of Oil Droplet Breakup during Atomization of Emulsions: Comparison of Pressure Swirl and Twin-Fluid Atomizers

Extrusion Processing of Pure Chokeberry ( Aronia melanocarpa ) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds

Novel glass capillary microfluidic devices for the flexible and simple production of multi-cored double emulsions

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