검색결과 : 11건
| No. | Article |
|---|---|
| 1 |
Experimental and computational study of a high speed pin mixer via PEPT, visualization and CFD Konz AK, Windhab E Chemical Engineering Science, 155, 221, 2016 |
| 2 |
Characteristics of polyglycerol ester and its different fractions Curschellas C, Nagy K, Windhab E, Limbach HJ Journal of Colloid and Interface Science, 393, 182, 2013 |
| 3 |
Impact of pre-crystallization process on structure and product properties in dark chocolate Svanberg L, Ahrne L, Loren N, Windhab E Journal of Food Engineering, 114(1), 90, 2013 |
| 4 |
Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems Svanberg L, Ahrne L, Loren N, Windhab E Journal of Food Engineering, 104(1), 70, 2011 |
| 5 |
Magnetic Field Alignable Domains in Phospholipid Vesicle Membranes Containing Lanthanides Beck P, Liebi M, Kohlbrecher J, Ishikawa T, Ruegger H, Zepik H, Fischer P, Walde P, Windhab E Journal of Physical Chemistry B, 114(1), 174, 2010 |
| 6 |
Novel Type of Bicellar Disks from a Mixture of DMPC and DMPE-DTPA with Complexed Lanthanides Beck P, Liebi M, Kohlbrecher J, Ishikawa T, Ruegger H, Fischer P, Walde P, Windhab E Langmuir, 26(8), 5382, 2010 |
| 7 |
Microstructure and stability of a lamellar liquid crystalline and gel phase formed by a polyglycerol ester mixture in dilute aqueous solution Duerr-Auster N, Kohlbrecher J, Zuercher T, Gunde R, Fischer P, Windhab E Langmuir, 23(26), 12827, 2007 |
| 8 |
Non-Newtonian flow behaviour in narrow annular gap reactors Stranzinger M, Feigl K, Windhab E Chemical Engineering Science, 56(11), 3347, 2001 |
| 9 |
Effects of flow behaviour on the aggregation of whey protein suspensions, pure or mixed with xanthan Walkenstrom P, Nielsen M, Windhab E, Hermansson AM Journal of Food Engineering, 42(1), 15, 1999 |
| 10 |
Flow characteristics and modelling of foam generation in a continuous rotor/stator mixer Hanselmann W, Windhab E Journal of Food Engineering, 38(4), 393, 1998 |