A5035556394- Food composition and properties
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Proteins in Food Systems
- biodegradable polymer synthesis and properties
- Additive Manufacturing and 3D Printing Technologies
- Biofuel production and bioconversion
- Polysaccharides and Plant Cell Walls
- Meat and Animal Product Quality
- Fermentation and Sensory Analysis
- Celiac Disease Research and Management
- Seed and Plant Biochemistry
- Potato Plant Research
- Nanocomposite Films for Food Packaging
- Microbial Inactivation Methods
- Material Properties and Processing
- Phytase and its Applications
- Probiotics and Fermented Foods
- Phytochemicals and Antioxidant Activities
- 3D Printing in Biomedical Research
- Electrospun Nanofibers in Biomedical Applications
- Advanced Cellulose Research Studies
- Methane Hydrates and Related Phenomena
- Magnetic and Electromagnetic Effects
- Sensory Analysis and Statistical Methods
University of Hohenheim
2009-2025
Technical University of Munich
2014-2023
The term “gelatinization” of starch generally describes an irreversible structural change observable on all product design scales ranging from micro to macro level. These transformations during thermal impact and in following production steps are highly dependent several different aspects, which are, however, not sufficiently specified. In order achieve a better understanding these heat‐induced changes it is necessary cluster the influencing aspects into two categories, raw material...
Abstract Vital wheat gluten plays an important role in the food industry, especially baking to help standardize dough properties and improve bread volume. However, a fundamental characterization of wide variety vital samples is not available so far. This would be necessary relate compositional characteristics production process. Therefore, we analyzed content crude protein, starch, lipids ash, oil water absorption capacity, particle size distribution, protein composition spectroscopic 39...
The rheological properties of wheat dough for yeast-leavened products were tested at different levels sodium chloride (NaCl) addition ranging from 0 to 40 g NaCl kg⁻¹ flour. Rheological tests carried out make this evaluation included (1) empirical methods the Farinograph, load extension and a stickiness test (2) fundamental creep recovery dynamic rheometry. Modifications gluten matrix microstructure by examined confocal laser-scanning microscopy.Highly significant (P⩽0.001) differences due...
Most 3D printing studies of foods deal with the feasibility and modulation textures independent flavor design aspects. As a cornerstone for combined control over texturing taste distribution, method starch-based food was developed in pioneering approach using dual extrusion coupled focused on-board near infrared (NIR) heating thermal stabilization. The facilitated hydrated starch-egg white powder-systems reproducible configurations. To systematically study influence inhomogeneous...
The high loss rate of bread is generally known to contribute the alarmingly numbers in worldwide food waste. Correct storage techniques are believed enable reduction preventable Therefore, influence parameters on staling and spoilage behavior German within limits common household methods was investigated this study. aim generate reliable data for using different (PE-layered microperforated paper bag, plastic fridge box) bridge gap between consumer’s needs scientific research questions....
This study aimed to enhance carboxymethyl cellulose (CMC)-based films by incorporating zinc oxide nanoparticles (ZnO NPs) and cress seed mucilage (CSM), with a view augmenting the physical, mechanical, permeability properties of resulting nanocomposite films. For first time, CSM was exploited as green surfactant synthetize ZnO NPs using hydrothermal method. Seven distinct film samples were meticulously produced subjected comprehensive array analyses. The findings revealed that incorporation...
Abstract Starch retrogradation is the main cause of quality deterioration in starch‐containing foods during storage. The current work investigates effect different cations on corn starch and potential reducing with aim preparing products an extended shelf life. To gelatinize starch, starch–water suspensions containing various chloride salts (LiCl, NaCl, KCl, MgCl 2 , CaCl NH 4 Cl) were heated a DSC, stored up to 504 h at 8°C, reheated again. Analysis gelatinization behavior for each salt...