| Twin-fluid atomization of viscous liquids: The effect of atomizer construction on breakup process, spray stability and droplet size M Mlkvik, P Stähle, HP Schuchmann, V Gaukel, J Jedelsky, M Jicha International Journal of Multiphase Flow 77, 19-31, 2015 | 99 | 2015 |
| 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 | 84 | 2014 |
| Lebensmittelverfahrenstechnik HP Schuchmann, H Schuchmann John Wiley & Sons, 2005 | 73* | 2005 |
| Synergism of different fish antifreeze proteins and hydrocolloids on recrystallization inhibition of ice in sucrose solutions V Gaukel, A Leiter, WEL Spieß Journal of Food Engineering 141, 44-50, 2014 | 72 | 2014 |
| Spray drying behaviour and functionality of emulsions with β-lactoglobulin/pectin interfacial complexes Y Serfert, J Schröder, A Mescher, J Laackmann, K Rätzke, MQ Shaikh, ... Food Hydrocolloids 31 (2), 438-445, 2013 | 64 | 2013 |
| Investigating the dynamics of recombinant protein secretion from a microalgal host KJ Lauersen, I Huber, J Wichmann, T Baier, A Leiter, V Gaukel, ... Journal of biotechnology 215, 62-71, 2015 | 48 | 2015 |
| Viscosity ratio: A key factor for control of oil drop size distribution in effervescent atomization of oil-in-water emulsions J Schröder, A Kleinhans, Y Serfert, S Drusch, HP Schuchmann, V Gaukel Journal of Food Engineering 111 (2), 265-271, 2012 | 39 | 2012 |
| Microwave-assisted drying V Gaukel, T Siebert, U Erle The microwave processing of foods, 152-178, 2017 | 38 | 2017 |
| Effects of spray drying on physical properties, total phenolic content and antioxidant activity of carob molasses Z Akkaya, J Schröder, S Tavman, S Kumcuoglu, HP Schuchmann, ... Int J Food Eng 8 (4), 1-13, 2012 | 37 | 2012 |
| Investigation on the Applicability of the Effervescent Atomizer in Spray Drying of Foods: Influence of Liquid Viscosity on Nozzle Internal Two‐Phase Flow and Spray Characteristics P Stähle, V Gaukel, HP Schuchmann Journal of Food Process Engineering 38 (5), 474-487, 2015 | 36 | 2015 |
| Cooling and freezing of foods V Gaukel | 34* | 2015 |
| Apparent specific heat capacity of chilled and frozen meat products S Tavman, S Kumcuoglu, V Gaukel International Journal of Food Properties 10 (1), 103-112, 2007 | 34 | 2007 |
| Performance and Efficiency of Pressure‐Swirl and Twin‐Fluid Nozzles Spraying Food Liquids with Varying Viscosity P Stähle, HP Schuchmann, V Gaukel Journal of food process engineering 40 (1), e12317, 2017 | 31 | 2017 |
| Characterization of the spray drying behaviour of emulsions containing oil droplets with a structured interface Y Serfert, J Schröder, A Mescher, J Laackmann, MQ Shaikh, K Rätzke, ... Journal of microencapsulation 30 (4), 325-334, 2013 | 30 | 2013 |
| Serial combination drying processes: A measure to improve quality of dried carrot disks and to reduce drying time T Siebert, V Gall, HP Karbstein, V Gaukel Drying Technology 36 (13), 1578-1591, 2018 | 29 | 2018 |
| Drying Kinetics and Expansion of Non‐predried Extruded Starch‐Based Pellets during Microwave Vacuum Processing S Kraus, K Sólyom, HP Schuchmann, V Gaukel Journal of Food Process Engineering 36 (6), 763-773, 2013 | 28 | 2013 |
| Spray performance and steadiness of an effervescent atomizer and an air-core-liquid-ring atomizer for application in spray drying processes of highly concentrated feeds MO Wittner, HP Karbstein, V Gaukel Chemical Engineering and Processing-Process Intensification 128, 96-102, 2018 | 27 | 2018 |
| Characterization of gelatinized corn starch suspensions and resulting drop size distributions after effervescent atomization J Schröder, S Kraus, BB Rocha, V Gaukel, HP Schuchmann Journal of Food Engineering 105 (4), 656-662, 2011 | 27 | 2011 |
| Influence of gelation on ice recrystallization inhibition activity of κ-carrageenan in sucrose solution A Leiter, P Emmer, V Gaukel Food Hydrocolloids 76, 194-203, 2018 | 25 | 2018 |
| Comparison of an Effervescent Nozzle and a Proposed Air‐Core‐Liquid‐Ring (ACLR) Nozzle for Atomization of Viscous Food Liquids at Low Air Consumption P Stähle, V Gaukel, HP Schuchmann Journal of Food Process Engineering 40 (1), 2017 | 25 | 2017 |
