Kai Knoerzer
Kai Knoerzer
CSIRO Agriculture and Food (Australia)
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High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree
NS Terefe, YH Yang, K Knoerzer, R Buckow, C Versteeg
Innovative Food Science & Emerging Technologies 11 (1), 52-60, 2010
Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions
E Roselló-Soto, CM Galanakis, M Brnčić, V Orlien, FJ Trujillo, R Mawson, ...
Trends in Food Science & Technology 42 (2), 134-149, 2015
Effect of acoustic frequency and power density on the aqueous ultrasonic-assisted extraction of grape pomace (Vitis vinifera L.)–A response surface approach
MR González-Centeno, K Knoerzer, H Sabarez, S Simal, C Rosselló, ...
Ultrasonics sonochemistry 21 (6), 2176-2184, 2014
The microwave processing of foods
H Schubert, M Regier, K Knoerzer
Taylor & Francis US, 2005
Perspectives from CO+ RE: How COVID-19 changed our food systems and food security paradigms
S Bakalis, VP Valdramidis, D Argyropoulos, L Ahrne, J Chen, PJ Cullen, ...
Current Research in Food Science 3, 166, 2020
The pasting properties of sonicated waxy rice starch suspensions
JY Zuo, K Knoerzer, R Mawson, S Kentish, M Ashokkumar
Ultrasonics sonochemistry 16 (4), 462-468, 2009
Ultrasound in enzyme activation and inactivation
R Mawson, M Gamage, NS Terefe, K Knoerzer
Ultrasound technologies for food and bioprocessing, 369-404, 2011
A computational modeling approach of the jet-like acoustic streaming and heat generation induced by low frequency high power ultrasonic horn reactors
FJ Trujillo, K Knoerzer
Ultrasonics Sonochemistry 18 (6), 1263-1273, 2011
A computational model for temperature and sterility distributions in a pilot‐scale high‐pressure high‐temperature process
K Knoerzer, P Juliano, S Gladman, C Versteeg, PJ Fryer
AIChE Journal 53 (11), 2996-3010, 2007
A computational model for calculating temperature distributions in microwave food applications
K Knoerzer, M Regier, H Schubert
Innovative Food Science & Emerging Technologies 9 (3), 374-384, 2008
Simulation and evaluation of pilot-scale pulsed electric field (PEF) processing
R Buckow, S Schroeder, P Berres, P Baumann, K Knoerzer
Journal of Food Engineering 101 (1), 67-77, 2010
Separation of suspensions and emulsions via ultrasonic standing waves–A review
FJ Trujillo, P Juliano, G Barbosa-Cánovas, K Knoerzer
Ultrasonics sonochemistry 21 (6), 2151-2164, 2014
Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform …
SM Beck, K Knoerzer, J Arcot
Journal of Food Engineering 214, 166-174, 2017
C. botulinum inactivation kinetics implemented in a computational model of a high‐pressure sterilization process
P Juliano, K Knoerzer, PJ Fryer, C Versteeg
Biotechnology Progress 25 (1), 163-175, 2009
Enhancement of convective drying by application of airborne ultrasound–a response surface approach
SM Beck, H Sabarez, V Gaukel, K Knoerzer
Ultrasonics Sonochemistry 21 (6), 2144-2150, 2014
Adiabatic compression heating coefficients for high-pressure processing–a study of some insulating polymer materials
K Knoerzer, R Buckow, C Versteeg
Journal of Food Engineering 98 (1), 110-119, 2010
The microwave processing of foods
M Regier, K Knoerzer, H Schubert
Woodhead publishing, 2016
Innovative food processing technologies: advances in multiphysics simulation
K Knoerzer, P Juliano, P Roupas, C Versteeg
John Wiley & Sons, 2011
Adiabatic compression heating coefficients for high-pressure processing of water, propylene-glycol and mixtures–A combined experimental and numerical approach
K Knoerzer, R Buckow, P Sanguansri, C Versteeg
Journal of Food Engineering 96 (2), 229-238, 2010
Creaming enhancement in a liter scale ultrasonic reactor at selected transducer configurations and frequencies
P Juliano, S Temmel, M Rout, P Swiergon, R Mawson, K Knoerzer
Ultrasonics sonochemistry 20 (1), 52-62, 2013
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