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My scientific goals are motivated by the idea of designing disperse liquid and powdered products, mainly for applications in the life sciences and food area. They drive fundamental research on the influence of local process conditions on micro- and nanostructuresin disperse systems and the influence of the latter on product functionality and performance. Derived from this are design criteria for production processes and innovations of process units. They aim at adjusting desired product functionalities by adapted processes and by operating the required processes more sustainably. Current research work concentrates on dispersion and emulsification technologies (especially high-pressure homogenization), and on the design of emulsion-based liquid and solid formulations. For the latter, the focus is currently on food extrusion and spray drying processes, also with regard to the encapsulation of bioactive substances. The development of new microstructured process units is based on experimental results, numerical and innovative analytical methods in close cooperation with national and international colleagues from the required disciplines. Research results are implemented in cooperation with industrial partners, especially in the fields of food and chemistry, as well as plant construction.
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FUTURE FOODS (2024): 100307
CHEMICAL ENGINEERING SCIENCE (2024): 119405-119405
Nico Leister, Vanessa Götz, Stephan Jan Bachmann, Stephanie Nachtigall,Saman Hosseinpour,Wolfgang Peukert,Heike Karbstein
Lebensmittelchemieno. S1 (2023)
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PROCESSESno. 1 (2023): 234-234
CHEMOSENSORSno. 4 (2023): 206-206
COLLOIDS AND INTERFACESno. 1 (2023): 22-22
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