Concepedia

R. Stute

RS

8

Publications

1.1K

Citations

8

H-Index

1972

Active since

Affiliations

Technische Universität Berlin(Current)

Universität Hamburg

Heilbronn University

R. Stute is an author at Technische Universität Berlin specializing in food chemistry, health sciences, and food processing.

Top concepts

HealthFood ChemistryEngineeringFood ProcessingFood EngineeringBiochemistryFood TechnologyRheologyBiophysicsSoft Matter

Publications per year

1972–2002

8

Publications

8

Hydrothermal Modification of Starches: The Difference between Annealing and Heat/Moisture ‐Treatment

R. Stute · Starch - Stärke · 1992 · 268 citations

Engineering, Food Biophysics, Heat/moisture ‐Treatment +20

Effects of High Pressures Treatment on Starches

R. Stute, Heilbronn, R. W. Klingler et al. · Starch - Stärke · 1996 · 244 citations

Food Chemistry, High Hydrostatic Pressure, Health Sciences +13

High‐Pressure and Freezing Pretreatment Effects on Drying, Rehydration, Texture and Color of Green Beans, Carrots and Potatoes

M. N. Eshtiaghi, R. Stute, Dietrich Knorr · Journal of Food Science · 1994 · 158 citations

Incomplete Rehydration, Freezing Pretreatment Effects, Agricultural Economics +18

Formation of Maize Starch Gels Selectively Regulated by the Addition of Hydrocolloids

Dirk Eidam, Werner‐Michael Kulicke, Klaus Kuhn et al. · Starch - Stärke · 1995 · 148 citations

Food Chemistry, Gelation Process, Biosynthesis +12

In situ observation of pressure-induced gelation of starches studied with FTIR in the diamond anvil cell

P. Rubens, J. Snauwaert, Karel Heremans et al. · Carbohydrate Polymers · 1999 · 137 citations

Materials Science, Diamond-like Carbon, High Hydrostatic Pressure +7

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