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Ann‐Christin Schäfer

AS

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Publications

1

Citations

19

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1

Active since

2020

Affiliations

Karlsruhe Institute of Technology(Current)

Ann‐Christin Schäfer is an author at Karlsruhe Institute of Technology specializing in food engineering, mechanical engineering, and fluid mechanics.

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Publications per year

2020–2020

1

Publications

1

Oil droplet breakup during pressure swirl atomization of food emulsions: Influence of atomization pressure and initial oil droplet size

Martha L. Taboada, Ann‐Christin Schäfer, Heike P. Schuchmann et al. · Journal of Food Process Engineering · 2020 · 19 citations · Full text

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