WebJan 9, 2024 · 76131 Karlsruhe, Germany; [email protected] (H.P.K.); [email protected] (M.A.E.) * Correspondence: [email protected]; Tel.: +49-8161-491-457 Abstract: In order to valorise food by-products into healthy and sustainable products, extrusion technology can be used. Thereby, a high expansion rate is often a … [email protected] (H.P.K.) * Correspondence: [email protected]; Tel.: +49-(0)721-608-48311 Abstract: The high moisture extrusion of plant proteins is well suited for the production of protein-rich products that imitate meat in their structure and texture. The desired anisotropic product
Prof. Dr.-Ing. Heike Karbstein (ehemals Schuchmann)
WebSehen Sie sich das Profil von Heike P. Karbstein im größten Business-Netzwerk der Welt an. Im Profil von Heike P. Karbstein sind 4 Jobs angegeben. Auf LinkedIn können Sie … WebJan 13, 2024 · Heike Petra Karbstein, Institute of Process Engineering in Life Sciences, Food Process Engineering, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany. … family\u0027s house
Influence of the droplet trajectory on the resulting droplet ...
WebProf. Dr.-Ing. Heike Karbstein.. Visitenkarte: Prof. Dr.-Ing. Heike Karbstein WebHeikeKarbstein Teilinstitutsleiterin, Universitätsprofessorin Lebensmittelverfahrenstechnik Gruppe: Emulgiertechnik Raum: 4. OG, Zi 417 CS 50.31 Tel.: +49 721 608-42497 heike … WebHeike Petra Karbstein Oil-in-water emulsions with crystalline dispersed phase are widely used formulations in life sciences. Ideally, during cooling each droplet crystallizes in its … family\u0027s honor kdrama