| Drop formation in a co-flowing ambient fluid C Cramer, P Fischer, EJ Windhab Chemical Engineering Science 59 (15), 3045-3058, 2004 | 694 | 2004 |
| Rheology of food materials P Fischer, EJ Windhab Current Opinion in Colloid & Interface Science 16 (1), 36-40, 2011 | 312 | 2011 |
| 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 | 302 | 2003 |
| 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 | 194 | 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 | 193 | 2005 |
| 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 | 179 | 2020 |
| 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 | 165 | 2004 |
| 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 | 142 | 2007 |
| 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 | 142 | 1998 |
| 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 | 136 | 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 | 124 | 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 | 123 | 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 | 117 | 2000 |
| 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 | 107 | 2012 |
| 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 | 106 | 2021 |
| 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 | 105 | 2007 |
| 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 | 103 | 2002 |
| 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 | 101 | 2006 |
| Continuous membrane emulsification by using a membrane system with controlled pore distance V Schadler, EJ Windhab Desalination 189 (1-3), 130-135, 2006 | 99 | 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 | 88 | 2016 |
Patrick RühsETH ZürichBestätigte E-Mail-Adresse bei hest.ethz.ch
