| Thermal Conductivity and Viscosity Measurements of Water-Based TiO2 Nanofluids A Turgut, I Tavman, M Chirtoc, HP Schuchmann, C Sauter, S Tavman International Journal of Thermophysics 30, 1213-1226, 2009 | 438 | 2009 |
| Developments in the continuous mechanical production of oil-in-water macro-emulsions H Karbstein, H Schubert Chemical Engineering and Processing: Process Intensification 34 (3), 205-211, 1995 | 393 | 1995 |
| Emulsification in high‐pressure homogenizers M Stang, H Schuchmann, H Schubert Engineering in Life Sciences 1 (4), 151-157, 2001 | 300 | 2001 |
| Dietary fiber in extruded cereals: Limitations and opportunities F Robin, HP Schuchmann, S Palzer Trends in Food Science & Technology 28 (1), 23-32, 2012 | 262 | 2012 |
| 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 | 236 | 2008 |
| 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 | 181 | 2017 |
| High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties VL Pietsch, JM Bühler, HP Karbstein, MA Emin Journal of Food Engineering 251, 11-18, 2019 | 167 | 2019 |
| Experimental investigation of viscosity and thermal conductivity of suspensions containing nanosized ceramic particles I Tavman, A Turgut, M Chirtoc, HP Schuchmann, S Tavman Archives of Materials Science 100 (100), 99-104, 2008 | 156 | 2008 |
| Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions US Schmidt, K Schmidt, T Kurz, HU Endreß, HP Schuchmann Food Hydrocolloids 46, 59-66, 2015 | 150 | 2015 |
| Interfacial and emulsifying properties of citrus pectin: Interaction of pH, ionic strength and degree of esterification US Schmidt, L Schütz, HP Schuchmann Food Hydrocolloids 62, 288-298, 2017 | 135 | 2017 |
| Expansion mechanism of extruded foams supplemented with wheat bran F Robin, C Dubois, N Pineau, HP Schuchmann, S Palzer Journal of food engineering 107 (1), 80-89, 2011 | 134 | 2011 |
| Adsorption kinetics of emulsifiers at oil—water interfaces and their effect on mechanical emulsification M Stang, H Karbstein, H Schubert Chemical Engineering and Processing: Process Intensification 33 (5), 307-311, 1994 | 128 | 1994 |
| 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 | 126 | 2013 |
| Stability of lycopene in oil‐in‐water emulsions K Ax, E Mayer‐Miebach, B Link, H Schuchmann, H Schubert Engineering in life sciences 3 (4), 199-201, 2003 | 121 | 2003 |
| Production of W/O/W (water-in-oil-in-water) multiple emulsions: droplet breakup and release of water A Schuch, P Deiters, J Henne, K Köhler, HP Schuchmann Journal of colloid and interface science 402, 157-164, 2013 | 119 | 2013 |
| Effect of molecular weight reduction, acetylation and esterification on the emulsification properties of citrus pectin US Schmidt, L Koch, C Rentschler, T Kurz, HU Endreß, HP Schuchmann Food biophysics 10, 217-227, 2015 | 118 | 2015 |
| Cellular uptake of carotenoid-loaded oil-in-water emulsions in colon carcinoma cells in vitro HS Ribeiro, JMM Guerrero, K Briviba, G Rechkemmer, HP Schuchmann, ... Journal of agricultural and food chemistry 54 (25), 9366-9369, 2006 | 113 | 2006 |
| High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics VL Pietsch, R Werner, HP Karbstein, MA Emin Journal of food engineering 259, 3-11, 2019 | 108 | 2019 |
| Efficiency of different dispersing devices for dispersing nanosized silica and alumina C Schilde, C Mages-Sauter, A Kwade, HP Schuchmann Powder technology 207 (1-3), 353-361, 2011 | 107 | 2011 |
| Stability of anthocyanin‐rich W/O/W‐emulsions designed for intestinal release in gastrointestinal environment K Frank, E Walz, V Gräf, R Greiner, K Köhler, HP Schuchmann Journal of Food Science 77 (12), N50-N57, 2012 | 105 | 2012 |
