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1
المؤلفون: Stirnemann, Eric
مصطلحات موضوعية: plant protein, Technology (applied sciences), High moisture extrusion cooking, In-line rheometry, EXTRUSION AND TEXTURATION OF FOOD (FOOD INDUSTRY), viscoelasticity
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::fec94ac9711a811d184df5861df23024
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2
المؤلفون: Mishra, Kim
المساهمون: Windhab, Erich J., Marangoni, Alejandro G., Witschi, Friedrich, Vieira, Josélio
مصطلحات موضوعية: Capillary rheometry, Crystal structure, CRYSTALLOGRAPHY, Interfacial rheology, Yield stress fluids, FOAM FORMATION (PROCESS ENGINEERING), computational fluid dynamics, SUSPENSIONS (COLLOID CHEMISTRY), Crystal growth, Crystallization, In-line rheometry, Ultrasound Doppler velocity profiling, EXTRUSION AND TEXTURATION OF FOOD (FOOD INDUSTRY), Foam 3D printing, Non-Newtonian flows, Herschel-Bulkley fluid, Rheometry, Chemical engineering, ddc:660, FOS: Chemical engineering
وصف الملف: application/application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7d3bf53b603760b01a9fc0de9e58ea9
https://hdl.handle.net/20.500.11850/508085 -
3
المؤلفون: Böcker, Lukas
المساهمون: Mathys, Alexander, Windhab, Erich J., Weiss, Jochen
مصطلحات موضوعية: microalgae protein, EXTRUSION AND TEXTURATION OF FOOD (FOOD INDUSTRY), PHYCOCYANINS (PROTEINS AND PEPTIDES), EMULSIFICATION (PROCESS ENGINEERING), ddc:570, Life sciences
وصف الملف: application/application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6c259532c0997ee4a75f031ffb65228
https://hdl.handle.net/20.500.11850/448037 -
4
المؤلفون: Zink, Joël
المساهمون: Windhab, Erich J., Witschi, Friedrich
مصطلحات موضوعية: High Pressure Foam Extrusion, dough aeration, EXTRUSION AND TEXTURATION OF FOOD (FOOD INDUSTRY), gas bubble nucleation, ddc:570, Life sciences
وصف الملف: application/application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8af7b4b38eec94c2932168dfb9ff15b
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5
المؤلفون: Engel, Helen
المساهمون: Walde, Peter, Windhab, Erich J.
المصدر: Food process engineering, 55
مصطلحات موضوعية: VESIKELN (PHYSIKALISCHE CHEMIE), BLOCKPOLYMERE (KUNSTSTOFFE), COPOLYMERISATE (KUNSTSTOFFE), LEBENSMITTELVERARBEITUNG + LEBENSMITTELVERFAHRENSTECHNIK (LEBENSMITTELINDUSTRIE), EXTRUSION UND TEXTURIERUNG VON LEBENSMITTELN (LEBENSMITTELINDUSTRIE), VESICLES (PHYSICAL CHEMISTRY), BLOCKPOLYMERS (PLASTICS), COPOLYMERS (PLASTICS), FOOD PROCESSING + FOOD PROCESS ENGINEERING (FOOD INDUSTRY), EXTRUSION AND TEXTURATION OF FOOD (FOOD INDUSTRY), Chemical engineering, ddc:660, FOS: Chemical engineering
وصف الملف: application/application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5cc7bd459bacf04b29de52c1af6b725
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6
المؤلفون: Spitzbarth, Heiko
المساهمون: Windhab, Erich J., van der Linden, Erik, Hanselmann, William
المصدر: Food process engineering, 51
مصطلحات موضوعية: FOOD RHEOLOGY (FOOD INDUSTRY), EDIBLE OILS + EDIBLE FATS + DIETRY FATS (FOOD AND NUTRITION), PHYSICAL FOOD CHARACTERISTICS (HUMAN NUTRITION), LEBENSMITTELEMULSIONEN (LEBENSMITTELINDUSTRIE), PHYSIKALISCHE LEBENSMITTELEIGENSCHAFTEN (HUMANERNÄHRUNG), LEBENSMITTEL-RHEOLOGIE (LEBENSMITTELINDUSTRIE), FOOD EMULSIONS (FOOD INDUSTRY), EXTRUSION UND TEXTURIERUNG VON LEBENSMITTELN (LEBENSMITTELINDUSTRIE), SPEISEÖLE + SPEISEFETTE + NAHRUNGSFETTE (LEBENSMITTEL UND ERNÄHRUNG), KEIMBILDUNG (KRISTALLOGRAPHIE), Chemical engineering, KRISTALLISATION UND KRISTALLISATOREN (VERFAHRENSTECHNIK), NUCLEATION (CRYSTALLOGRAPHY), EXTRUSION AND TEXTURATION OF FOOD (FOOD INDUSTRY), CRYSTALLIZATION AND CRYSTALLIZERS (PROCESS ENGINEERING), ddc:660, FOS: Chemical engineering
وصف الملف: application/application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc4ba5bc80c9eb067d580131ca1293bb
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7
المؤلفون: Pinkaew, Siwaporn
المساهمون: Hurrell, Richard, Wegmuller, Rita
مصطلحات موضوعية: ZINK + ZINKVERBINDUNGEN (ERNÄHRUNGSPHYSIOLOGIE), ERNÄHRUNG JUGENDLICHER PERSONEN (HUMANERNÄHRUNG), ERNÄHRUNG VON KINDERN (HUMANERNÄHRUNG), CHILDREN'S NUTRITION (HUMAN NUTRITION), EXTRUSION UND TEXTURIERUNG VON LEBENSMITTELN (LEBENSMITTELINDUSTRIE), NUTRITION OF ADOLESCENTS (HUMAN NUTRITION), Chemical engineering, RICE (CROP PRODUCTION), FOOD ADDITIVES + DIETARY SUPPLEMENTS (FOOD INDUSTRY), VITAMIN-A, RETINOLE (BIOCHEMIE), VITAMIN A, RETINOLS (BIOCHEMISTRY), REIS (PFLANZENBAU), LEBENSMITTELZUSATZSTOFFE + NAHRUNGSERGÄNZUNGSMITTEL (LEBENSMITTELINDUSTRIE), EISEN + EISENVERBINDUNGEN (ERNÄHRUNGSPHYSIOLOGIE), EXTRUSION AND TEXTURATION OF FOOD (FOOD INDUSTRY), ZINC + ZINC COMOUNDS (NUTRITIONAL PHYSIOLOGY), IRON + IRON COMPOUNDS (NUTRITIONAL PHYSIOLOGY), ddc:660, FOS: Chemical engineering
وصف الملف: application/application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70f5bd732eadcabe2179388637763053
https://hdl.handle.net/20.500.11850/153606 -
8
المؤلفون: Braun, André
المساهمون: Dressler, Marco, Windhab, Erich J.
المصدر: Food process engineering, 35
مصطلحات موضوعية: FOOD RHEOLOGY (FOOD INDUSTRY), MIXED-PHASE FLOW, FOAMS AND EMULSIONS (FLUID DYNAMICS), LEBENSMITTELEMULSIONEN (LEBENSMITTELINDUSTRIE), LEBENSMITTEL-RHEOLOGIE (LEBENSMITTELINDUSTRIE), MATHEMATICAL MODELING IN TECHNICAL CHEMISTRY AND PROCESS ENGINEERING, FOOD EMULSIONS (FOOD INDUSTRY), RHEOLOGY (FLUID MECHANICS), MODELLRECHNUNG IN DER TECHNISCHEN CHEMIE UND VERFAHRENSTECHNIK, EXTRUSION UND TEXTURIERUNG VON LEBENSMITTELN (LEBENSMITTELINDUSTRIE), EXTRUSION AND TEXTURATION OF FOOD (FOOD INDUSTRY), RHEOLOGIE (FLUIDMECHANIK), GAS-FLÜSSIGKEITSGEMISCHE/EMULSIONEN (FLUIDDYNAMIK), Chemical engineering, ddc:660, FOS: Chemical engineering
وصف الملف: application/application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18478b6339980532aab9cd08ac925e13
https://hdl.handle.net/20.500.11850/93180 -
9
المؤلفون: Kratzer, Andreas Markus
المساهمون: Conde-Petit, Béatrice, Escher, Felix
مصطلحات موضوعية: EXTRUSION UND TEXTURIERUNG VON LEBENSMITTELN (LEBENSMITTELINDUSTRIE), TEIGWAREN (GETREIDETECHNOLOGIE), Chemical engineering, PHYSICAL FOOD CHARACTERISTICS (HUMAN NUTRITION), DURUM WHEAT + TRITICUM DURUM (CROP PRODUCTION), ddc:660, PHYSIKALISCHE LEBENSMITTELEIGENSCHAFTEN (HUMANERNÄHRUNG), HARTWEIZEN + TRITICUM DURUM (PFLANZENBAU), PASTA + MACARONI PRODUCTS (CEREAL TECHNOLOGY), EXTRUSION AND TEXTURATION OF FOOD (FOOD INDUSTRY), FOS: Chemical engineering
وصف الملف: application/application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4acaed0604826665e191f685957e6e38
https://hdl.handle.net/20.500.11850/150189 -
10
المؤلفون: Eisner, Matthias
المساهمون: Windhab, Erich J., Wille, Hans
المصدر: Food process engineering, 26
مصطلحات موضوعية: ICE CREAM (FOOD INDUSTRY), COCONUT FAT + COCONUT PRODUCTS (OILS, FATS, WAXES), KOKOSFETT + KOKOSNUSS-PRODUKTE (ÖLE, FETTE, WACHSE), MILK FAT + FAT CONTENT OF MILK (DAIRYING), EXTRUSION UND TEXTURIERUNG VON LEBENSMITTELN (LEBENSMITTELINDUSTRIE), SPEISEEIS (LEBENSMITTELINDUSTRIE), MILCHFETT + FETTGEHALT DER MILCH (MILCHPRODUKTION), Chemical engineering, KOLLOIDE + HYDROKOLLOIDE (LEBENSMITTELINDUSTRIE), EXTRUSION AND TEXTURATION OF FOOD (FOOD INDUSTRY), COLLOIDS + HYDROCOLLOIDS (FOOD INDUSTRY), ddc:660, FOS: Chemical engineering
وصف الملف: application/application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf88a81f635c35866357e53ea25cf16e
https://hdl.handle.net/20.500.11850/93164