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D-Index & Metrics

Engineering and Technology

D-Index
45
Citations
7086
World Ranking
5568
National Ranking
183

Overview

Heike P. Schuchmann is affiliated with the Karlsruhe Institute of Technology in Germany and specializes in research at the intersection of food science, engineering, and materials chemistry. Their academic work spans several fields, including Agricultural and Biological Sciences and Engineering, with a primary focus on Food Science and Nutrition and Dietetics. Additional subfields of study in their profile include Materials Chemistry, Biomedical Engineering, and Computational Mechanics.

Their contributions cover a range of topics related to food systems and material properties, particularly:

  • Proteins in Food Systems
  • Polysaccharides Composition and Applications
  • Microencapsulation and Drying Processes
  • Food Composition and Properties
  • Pickering Emulsions and Particle Stabilization
  • Electrohydrodynamics and Fluid Dynamics
  • Fluid Dynamics and Heat Transfer

Schuchmann's research outputs have been published extensively in several scientific venues. The most frequent publication outlets include:

  • Foods
  • Colloids and Interfaces
  • Lebensmittelchemie
  • ChemEngineering
  • Journal of Food Engineering

Co-authorship is a notable part of their career, reflecting collaboration with various researchers. Frequent co-authors are:

  • M. Azad Emin
  • U.S. van der Schaaf
  • Mirko Bunzel
  • Volker Gaukel
  • Nico Leister

Several recent papers illustrate the scope and focus of Schuchmann's work. These include:

  • High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure (2021, Foods)
  • Evaluating the Stability of Double Emulsions-A Review of the Measurement Techniques for the Systematic Investigation of Instability Mechanisms (2020, Colloids and Interfaces)
  • Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue (2021, Foods)
  • Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues (2021, Foods)
  • Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties (2021, Foods)

Throughout their published work, Schuchmann contributes to understanding the processing techniques and physical chemistry of proteins and emulsions in food systems, with applications in plant-based meat analogues and emulsion stability. Their work often intersects experimental investigations of food material properties and engineering approaches to processing technology.

Best Publications

  • Thermal Conductivity and Viscosity Measurements of Water-Based TiO2 Nanofluids

    A. Turgut;I. Tavman;M. Chirtoc;H. P. Schuchmann

  • Emulsification in High-Pressure Homogenizers

    Michael Stang;Heike Schuchmann;Helmar Schubert

  • Dietary fiber in extruded cereals: Limitations and opportunities

    Frédéric Robin;Frédéric Robin;Heike P. Schuchmann;Stefan Palzer

  • Influence of hydrostatic pressure and sound amplitude on the ultrasound induced dispersion and de-agglomeration of nanoparticles

    C. Sauter;M.A. Emin;H.P. Schuchmann;S. Tavman

  • Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products

    Valerie L. Pietsch;M. Azad Emin;Heike P. Schuchmann

  • Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions

    U.S. Schmidt;K. Schmidt;T. Kurz;H.-U. Endreß

  • Interfacial and emulsifying properties of citrus pectin: Interaction of pH, ionic strength and degree of esterification

    U.S. Schmidt;L. Schütz;H.P. Schuchmann

  • Experimental investigation of viscosity and thermal conductivity of suspensions containing nanosized ceramic particles

    I. Tavman;A. Turgut;M. Chirtoc;H.P. Schuchmann

  • Analysis of the dispersive mixing efficiency in a twin-screw extrusion processing of starch based matrix

    M.A. Emin;H.P. Schuchmann

  • Production of W/O/W (water-in-oil-in-water) multiple emulsions: droplet breakup and release of water.

    Anna Schuch;Philipp Deiters;Julius Henne;Karsten Köhler

  • Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin

    U. S. Schmidt;L. Koch;C. Rentschler;T. Kurz

  • Expansion mechanism of extruded foams supplemented with wheat bran

    Frédéric Robin;Frédéric Robin;Cédric Dubois;Nicolas Pineau;Heike P. Schuchmann

  • Stability of lycopene in oil-in-water emulsions

    Karin Ax;Esther Mayer-Miebach;Bettina Link;Heike Schuchmann

  • Twin-fluid atomization of viscous liquids: The effect of atomizer construction on breakup process, spray stability and droplet size

    M. Mlkvik;P. Stähle;H.P. Schuchmann;V. Gaukel

  • Cellular uptake of carotenoid-loaded oil-in-water emulsions in colon carcinoma cells in vitro.

    Henelyta S Ribeiro;José M M Guerrero;Karlis Briviba;Gerhard Rechkemmer

  • Efficiency of different dispersing devices for dispersing nanosized silica and alumina

    Carsten Schilde;Caroline Mages-Sauter;Arno Kwade;H.P. Schuchmann

  • Thermal processing of carrots: Lycopene stability and isomerisation with regard to antioxidant potential

    Esther Mayer-Miebach;Diana Behsnilian;Marc Regier;Heike P. Schuchmann

  • A mechanistic approach to analyze extrusion processing of biopolymers by numerical, rheological, and optical methods

    M.A. Emin;H.P. Schuchmann

  • Surfactant Concentration Regime in Miniemulsion Polymerization for the Formation of MMA Nanodroplets by High-Pressure Homogenization

    Lena Lore Hecht;Caroline Wagner;Katharina Landfester;Heike Petra Schuchmann

  • Influences of drying and storage of lycopene-rich carrots on the carotenoid content

    M. Regier;E. Mayer-Miebach;D. Behsnilian;E. Neff

  • Stability of Anthocyanin‐Rich W/O/W‐Emulsions Designed for Intestinal Release in Gastrointestinal Environment

    Kerstin Frank;Elke Walz;Volker Gräf;Ralf Greiner

  • In vitro toxicity of amorphous silica nanoparticles in human colon carcinoma cells

    Helge Gehrke;Anne Frühmesser;Joanna Pelka;Melanie Esselen

Frequent Co-Authors

Katharina Landfester
Katharina Landfester Max Planck Institute for Polymer Research
Peter Kleinebudde
Peter Kleinebudde Heinrich Heine University Düsseldorf
Norbert Willenbacher
Norbert Willenbacher Karlsruhe Institute of Technology
Reinhard Miller
Reinhard Miller Max Planck Society
Johannes Kiefer
Johannes Kiefer University of Bremen
Stephan Drusch
Stephan Drusch Technical University of Berlin
Dietrich Knorr
Dietrich Knorr Technical University of Berlin
Bernhard Watzl
Bernhard Watzl Max Rubner Institute
Doris Marko
Doris Marko University of Vienna
Jerzy Bałdyga
Jerzy Bałdyga Warsaw University of Technology

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