M. Azad Emin
M. Azad Emin
Jr. Research Group Leader, Institute of Process Engineering in Life Sciences, Karlsruhe Institute of
Bestätigte E-Mail-Adresse bei kit.edu - Startseite
Titel
Zitiert von
Zitiert von
Jahr
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
1642008
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
632013
Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products
VL Pietsch, MA Emin, HP Schuchmann
Journal of Food Engineering 198, 28-35, 2017
362017
Retention of β-carotene as a model substance for lipophilic phytochemicals during extrusion cooking
MA Emin, E Mayer-Miebach, HP Schuchmann
LWT-Food Science and Technology 48 (2), 302-307, 2012
352012
A multiple-step slit die rheometer for rheological characterization of extruded starch melts
M Horvat, MA Emin, B Hochstein, N Willenbacher, HP Schuchmann
Journal of Food Engineering 116 (2), 398-403, 2013
292013
Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate …
SM Beck, K Knoerzer, J Sellahewa, MA Emin, J Arcot
Journal of Food Engineering 208, 66-76, 2017
252017
Droplet breakup and coalescence in a twin-screw extrusion processing of starch based matrix
MA Emin, HP Schuchmann
Journal of Food Engineering 116 (1), 118-129, 2013
252013
A mechanistic approach to analyze extrusion processing of biopolymers by numerical, rheological, and optical methods
MA Emin, HP Schuchmann
Trends in Food Science & Technology 60, 88-95, 2017
242017
Influence of processing conditions on the formation of whey protein-citrus pectin conjugates in extrusion
L Koch, MA Emin, HP Schuchmann
Journal of Food Engineering 193, 1-9, 2017
212017
Analysis of the reaction behavior of highly concentrated plant proteins in extrusion-like conditions
MA Emin, M Quevedo, M Wilhelm, HP Karbstein
Innovative Food Science & Emerging Technologies 44, 15-20, 2017
162017
Measurement of the true melt temperature in a twin-screw extrusion processing of starch based matrices via infrared sensor
MA Emin, T Teumer, W Schmitt, M Rädle, HP Schuchmann
Journal of Food Engineering 170, 119-124, 2016
152016
The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation
BL Dekkers, MA Emin, RM Boom, AJ van der Goot
Food Hydrocolloids 79, 273-281, 2018
142018
Improving the emulsifying properties of whey protein isolate-citrus pectin blends by a novel reactive extrusion approach
L Koch, L Hummel, HP Schuchmann, MA Emin
Journal of Food Engineering 223, 175-188, 2018
122018
Reaction behaviour of highly concentrated whey protein isolate under defined heat treatments
L Koch, MA Emin, HP Schuchmann
International Dairy Journal 71, 114-121, 2017
122017
Formation of oil droplets in plasticized starch matrix in simple shear flow
MA Emin, N Hardt, AJ van der Goot, HP Schuchmann
Journal of food engineering 112 (3), 200-207, 2012
122012
Influence of defined shear rates on structural changes and functional properties of highly concentrated whey protein isolate-citrus pectin blends at elevated temperatures
L Koch, L Hummel, HP Schuchmann, MA Emin
Food Biophysics 12 (3), 309-322, 2017
102017
Influence of medium-chain triglycerides on expansion and rheological properties of extruded corn starch
M Horvat, MA Emin, B Hochstein, N Willenbacher, HP Schuchmann
Carbohydrate polymers 93 (2), 492-498, 2013
102013
Coalescence of oil droplets in plasticized starch matrix in simple shear flow
MA Emin, U Schmidt, AJ Van Der Goot, HP Schuchmann
Journal of food engineering 113 (3), 453-460, 2012
102012
Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behaviour
C Philipp, MA Emin, R Buckow, P Silcock, I Oey
Journal of Food Engineering 217, 93-100, 2018
82018
Structural changes and functional properties of highly concentrated whey protein isolate-citrus pectin blends after defined, high temperature treatments
L Koch, L Hummel, HP Schuchmann, MA Emin
LWT 84, 634-642, 2017
62017
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