Concepedia

Philipp Schenkel

PS

Statistics

Publications

6

Citations

211

H-Index

6

Active since

2007

Affiliations

University of Hohenheim(Current)

Philipp Schenkel is an author at University of Hohenheim specializing in food science, agriculture, and cheese texture.

Publications per year

2007–2015

6

Publications

6

The effect of adding whey protein particles as inert filler on thermophysical properties of fat‐reduced semihard cheese type Gouda

Philipp Schenkel, Ravi Samudrala, Jörg Hinrichs · International Journal of Dairy Technology · 2013 · 69 citations

, , +15

Thermo-physical properties of semi-hard cheese made with different fat fractions: Influence of melting point and fat globule size

Philipp Schenkel, Ravi Samudrala, Jörg Hinrichs · International Dairy Journal · 2013 · 58 citations

, , +13

Effect of homogenization, microfiltration and pH on curd firmness and syneresis of curd grains

Stephan Thomann, Philipp Schenkel, Jörg Hinrichs · LWT · 2007 · 31 citations

, , +14

Systematic approach to study temperature and time effects on yield of pasta filata cheese

Balz Bähler, Thomas Ruf, Ravi Samudrala et al. · International Journal of Dairy Technology · 2015 · 23 citations

, , +16

THE IMPACT OF HOMOGENIZATION AND MICROFILTRATION ON RENNET‐INDUCED GEL FORMATION

Stephan Thomann, Philipp Schenkel, Jörg Hinrichs · Journal of Texture Studies · 2008 · 18 citations

, , +17

1–5 of 6