Heike Petra Karbstein (Heike P Karbstein)

ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 19

Top Venues

Foods (Basel, Switzerland)

Gels (Basel, Switzerland)

Polymers

Journal of food science

Karlsruhe Institute of Technology KIT

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Karlsruhe Institute of Technology KIT Apr 01 2004

Germany

Full Professor, Chair :: Food Process Engineering

Max-Rubner-Institut Oct 01 2001 - Mar 31 2004

Germany

Dir. und Prof., Head of Institute :: Food and Bio Process Engineering

Karlsruhe University Mar 01 2000 - Sep 30 2001

Germany

Habilitation Candidate :: Faculty for Chemical and Process Engineering

Nestlé Product Technology Center Mar 01 1997 - Feb 28 2000

Switzerland

Project Leader - Group Leader :: Infant Cereals - Extrusion Competencies

BASF (Germany) Jan 01 1994 - Feb 28 1997

Germany

Project Leader / Development Engineer :: Engineering R&D

Karlsruhe University Dec 01 1989 - Dec 31 1993

Germany

Dr.-Ing. Cancidate, Scientifc Assistant :: Food Process Engineering

Publications

Felix Ellwanger, Melanie Fuhrmann, Heike Petra Karbstein, Gabriela Itziar Saavedra Isusi
Influence of Lowering the pH Value on the Generation of Fibrous Structures of Protein Gels with Different Network Types. Gels (Basel, Switzerland) 10 (3) (2024)
Felix Ellwanger, Melanie Fuhrmann, Heike Petra Karbstein, Gabriela Itziar Saavedra Isusi
Influence of Lowering the pH Value on the Generation of Fibrous Structures of Protein Gels with Different Network Types. Gels (Basel, Switzerland) 10 (3) (2024)
Felix Ellwanger, Melanie Fuhrmann, Heike Petra Karbstein, Gabriela Itziar Saavedra Isusi
Influence of Lowering the pH Value on the Generation of Fibrous Structures of Protein Gels with Different Network Types. Gels (Basel, Switzerland) 10 (3) (2024)
Benjamin Bindereif, Heike Petra Karbstein, Katharina Zahn, Ulrike Sabine van der Schaaf
Effect of Conformation of Sugar Beet Pectin on the Interfacial and Emulsifying Properties. Foods (Basel, Switzerland) 11 (2) (2022)
Vera Schmid, Jan Steck, Esther Mayer-Miebach, Diana Behsnilian, Mirko Bunzel, Heike Petra Karbstein, M Azad Emin
Extrusion Processing of Pure Chokeberry (Aronia melanocarpa) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds. Foods (Basel, Switzerland) 10 (3) (2021)
Patrick Wittek, Nicole Zeiler, Heike Petra Karbstein, M Azad Emin
High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure. Foods (Basel, Switzerland) 10 (1) (2021)
Vera Schmid, Antje Trabert, Judith Schäfer Keller, Mirko Bunzel, Heike Petra Karbstein, M Azad Emin
Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing. Foods (Basel, Switzerland) 10 (3) (2021)
Anna Martin, Raffael Osen, Heike Petra Karbstein, M Azad Emin
Linking Expansion Behaviour of Extruded Potato Starch/Rapeseed Press Cake Blends to Rheological and Technofunctional Properties. Polymers 13 (2) (2021)
Anna Martin, Susanne Naumann, Raffael Osen, Heike Petra Karbstein, M Azad Emin
Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility. Foods (Basel, Switzerland) 10 (6) (2021)
Patrick Wittek, Goeran Walther, Heike Petra Karbstein, M Azad Emin
Comparison of the Rheological Properties of Plant Proteins from Various Sources for Extrusion Applications. Foods (Basel, Switzerland) 10 (8) (2021)
Anna Martin, Raffael Osen, Heike Petra Karbstein, M Azad Emin
Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch. Foods (Basel, Switzerland) 10 (3) (2021)
Patrick Wittek, Heike Petra Karbstein, M Azad Emin
Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties. Foods (Basel, Switzerland) 10 (7) (2021)
Patrick Wittek, Felix Ellwanger, Heike Petra Karbstein, M Azad Emin
Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue. Foods (Basel, Switzerland) 10 (8) (2021)
Christina Kendler, Arvid Duchardt, Heike Petra Karbstein, M Azad Emin
Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues. Foods (Basel, Switzerland) 10 (4) (2021)
Vera Schmid, Antje Trabert, Judith Schäfer Keller, Mirko Bunzel, Heike Petra Karbstein, M Azad Emin
Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties. Foods (Basel, Switzerland) 9 (10) (2020)
Maria Quevedo, Heike Petra Karbstein, M Azad Emin
Denaturation Behavior and Kinetics of Single- and Multi-Component Protein Systems at Extrusion-Like Conditions. Polymers 12 (9) (2020)
Maria Quevedo, Ulrich Kulozik, Heike Petra Karbstein, M Azad Emin
Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems. Foods (Basel, Switzerland) 9 (9) (2020)
Vera Schmid, Heike Petra Karbstein, M Azad Emin
The Influence of Extrusion Processing on the Gelation Properties of Apple Pomace Dispersions: Involved Cell Wall Components and Their Gelation Kinetics. Foods (Basel, Switzerland) 9 (11) (2020)
Verena Wiedenmann, Kathleen Oehlke, Ulrike Sabine van der Schaaf, Hanna M Koivula, Kirsi S Mikkonen, Heike Petra Karbstein
Emulsifier Composition of Solid Lipid Nanoparticles (SLN) Affects Mechanical and Barrier Properties of SLN-Protein Composite Films. Journal of food science 84 (12) (2019)

Heike Petra Karbstein.css-eqlu8i{font-size:small;padding-left:4px;} (Heike P Karbstein)

Publication Activity (10 Years)

Top Topics

Top Venues

Heike Petra Karbstein (Heike P Karbstein)