Prof. Cornelia Rauh



Organisationseinheit


Lehrstuhl für Strömungsmechanik


Publikationen (Download BibTeX)


Zoheidi, L., Chin, H., Rauh, C., & Delgado, A. (2017). Flow Characterization of Milk Protein Foam Transport in Horizontal Channels. Journal of Food Process Engineering, 40(3). https://dx.doi.org/10.1111/jfpe.12450
Delgado, A., Rauh, C., Gladbach, K., Anderl, D., Diez Robles, L., Rüde, U., & Bauer, M. (2014). Experimentell validierte Simulation strömungsinduzierter Effekte auf Proteinschäume mittels Lattice-Boltzmann-Methoden. In Proteinschäume in der Lebensmittelproduktion: Mechanismenaufklärung, Modellierung und Simulation (pp. 103-121). Bonn: FEI.
Cubeddu, A., Rauh, C., & Delgado, A. (2014). Hybrid artificial neural network for prediction and control of process variables in food extrusion. Innovative Food Science & Emerging Technologies, 21, 142-150. https://dx.doi.org/10.1016/j.ifset.2013.10.010
Anderl, D., Bauer, M., Rauh, C., Rüde, U., & Delgado, A. (2014). Numerical Simulation of Adsorption and Bubble Interaction in Protein Foams with the Lattice Boltzmann Method. Food & Function, 5(4), 755-763. https://dx.doi.org/10.1039/C3FO60374A
Anderl, D., Bauer, M., Rauh, C., Rüde, U., & Delgado, A. (2014). Numerical Simulation of Bubbles in Shear Flow. Proceedings in Applied Mathematics and Mechanics, 14(1), 667-668.
Anderl, D., Bogner, S., Rauh, C., Rüde, U., & Delgado, A. (2013). Free Surface Lattice Boltzmann with Enhanced Bubble Model. Computers & Mathematics With Applications, 67(2), 331-339. https://dx.doi.org/10.1016/j.camwa.2013.06.007
Kutter, A., Hanesch, C., Rauh, C., & Delgado, A. (2011). Impact of proprioception and tactile sensations in the mouth on the perceived thickness of semisolid foods. Food Quality and Preference, 22(2), 193-197. https://dx.doi.org/10.1016/j.foodqual.2010.09.006

Zuletzt aktualisiert 2016-02-12 um 03:31