Micro-foaming of plant protein based meat analogues for tailored textural properties

por Zink, Joël I., Zeneli, Liridon, Windhab, Erich J.
Publicado 2023

Gelation of Soy Milk with Hagfish Exudate Creates a Flocculated and Fibrous Emulsion- and Particle Gel

por Böni, Lukas, Rühs, Patrick A., Windhab, Erich J., Fischer, Peter, Kuster, Simon
Publicado 2016

Crust treatments to reduce bread staling

por Chen, Yi, Gavaliatsis, Theodoros, Kuster, Simon, Städeli, Christian, Fischer, Peter, Windhab, Erich J.
Publicado 2021

Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods

por Burkard, Johannes, Kohler, Lucas, Berger, Tanja, Logean, Mitsuko, Mishra, Kim, Windhab, Erich J., Denkel, Christoph
Publicado 2023

The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran

por De Bondt, Yamina, Liberloo, Inge, Roye, Chiara, Windhab, Erich J., Lamothe, Lisa, King, Roberto, Courtin, Christophe M.
Publicado 2020

The rheology and foamability of crystal-melt suspensions composed of triacylglycerols

por Mishra, Kim, Kämpf, Fabian, Ehrengruber, Silas, Merkel, Julia, Kummer, Nico, Pauer, Robin, Fischer, Peter, Windhab, Erich J.
Publicado 2021

Fabrication of a Novel Protein Sponge with Dual-Scale Porosity and Mixed Wettability Using a Clean and Versatile Microwave-Based Process

por Wemmer, Judith, Malafronte, Loredana, Foschini, Socrates, Schneider, Aline, Schlepütz, Christian M., Leser, Martin E., Michel, Martin, Burbigde, Adam, Windhab, Erich J.
Publicado 2021