Erich Windhab
Erich Windhab
Professor Food Process Engineering, ETH Zurich (IFNH; LFO E18)
Verified email at - Homepage
Cited by
Cited by
Drop formation in a co-flowing ambient fluid
C Cramer, P Fischer, EJ Windhab
Chemical Engineering Science 59 (15), 3045-3058, 2004
Stress-and strain-controlled measurements of interfacial shear viscosity and viscoelasticity at liquid/liquid and gas/liquid interfaces
P Erni, P Fischer, EJ Windhab, V Kusnezov, H Stettin, J Läuger
Review of scientific instruments 74 (11), 4916-4924, 2003
Rheology of food materials
P Fischer, EJ Windhab
Current Opinion in Colloid & Interface Science 16 (1), 36-40, 2011
Emulsion processing—from single-drop deformation to design of complex processes and products
EJ Windhab, M Dressler, K Feigl, P Fischer, D Megias-Alguacil
Chemical Engineering Science 60 (8-9), 2101-2113, 2005
Air cell microstructuring in a high viscous ice cream matrix
MD Eisner, H Wildmoser, EJ Windhab
Colloids and Surfaces A: Physicochemical and Engineering Aspects 263 (1-3 …, 2005
Impact of disperse microstructure on rheology and quality aspects of ice cream
H Wildmoser, J Scheiwiller, EJ Windhab
LWT-Food Science and Technology 37 (8), 881-891, 2004
Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae
MP Caporgno, L Böcker, C Müssner, E Stirnemann, I Haberkorn, ...
Innovative Food Science & Emerging Technologies 59, 102275, 2020
Flow characteristics and modelling of foam generation in a continuous rotor/stator mixer
W Hanselmann, E Windhab
Journal of Food engineering 38 (4), 393-405, 1998
Interfacial rheology of surface-active biopolymers: Acacia senegal gum versus hydrophobically modifed starch
P Erni, EJ Windhab, R Gunde, M Graber, B Pfister, A Parker, P Fischer
Biomacromolecules 8 (11), 3458-3466, 2007
Triple fortification of salt with microcapsules of iodine, iron, and vitamin A
MB Zimmermann, R Wegmueller, C Zeder, N Chaouki, R Biebinger, ...
The American journal of clinical nutrition 80 (5), 1283-1290, 2004
Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems
L Svanberg, L Ahrné, N Lorén, E Windhab
Journal of Food Engineering 104 (1), 70-80, 2011
Shear and dilatational linear and nonlinear subphase controlled interfacial rheology of β-lactoglobulin fibrils and their derivatives
PA Rühs, C Affolter, EJ Windhab, P Fischer
Journal of Rheology 57 (3), 1003-1022, 2013
Influence of emulsifiers on ice cream produced by conventional freezing and low-temperature extrusion processing
S Bolliger, B Kornbrust, HD Goff, BW Tharp, EJ Windhab
International Dairy Journal 10 (7), 497-504, 2000
Simulation and experiments of droplet deformation and orientation in simple shear flow with surfactants
K Feigl, D Megias-Alguacil, P Fischer, EJ Windhab
Chemical engineering science 62 (12), 3242-3258, 2007
Influence of local convective heat flux on solidification, contraction and wall detachment behavior of molded chocolate during air cooling
L Grob, K Papadea, P Braun, EJ Windhab
Innovative Food Science & Emerging Technologies 68, 102629, 2021
Simultaneous control of pH and ionic strength during interfacial rheology of β-lactoglobulin fibrils adsorbed at liquid/liquid interfaces
PA Rühs, N Scheuble, EJ Windhab, R Mezzenga, P Fischer
Langmuir 28 (34), 12536-12543, 2012
Development, stability, and sensory testing of microcapsules containing iron, iodine, and vitamin A for use in food fortification
R Wegmüller, MB Zimmermann, VG Bühr, EJ Windhab, RF Hurrell
Journal of food science 71 (2), S181-S187, 2006
Rheological study of concentrated suspensions in pressure-driven shear flow using a novel in-line ultrasound Doppler method
B Ouriev, EJ Windhab
Experiments in fluids 32 (2), 204-211, 2002
Continuous membrane emulsification by using a membrane system with controlled pore distance
V Schadler, EJ Windhab
Desalination 189 (1-3), 130-135, 2006
Food engineering at multiple scales: case studies, challenges and the future—a European perspective
YH Roos, PJ Fryer, D Knorr, HP Schuchmann, K Schroën, MAI Schutyser, ...
Food Engineering Reviews 8, 91-115, 2016
The system can't perform the operation now. Try again later.
Articles 1–20