Master Thesis at Department of Plant-based Foods (150d)
Topic:Characterization of the deformation behavior or 3D printed plant-based matrices
Project Work and Master Thesis at Department of Plant-based Foods (150d)
Topic:Protein-Arabinoxylan network formation in a water-starch matrix
Bachelor Thesis at Department of Plant-based Foods (150d)
Topic:Investigation of the effects of fungal enzymes on wheat starch
Topic: Assessment of viscosity and shear stability, as well as determination of target values for fruit preparations
Topic: Influence of various carrot processing methods on their physical and chemical properties and acrylamide formation in bread.
Bachelor Thesis at Department Plant-based Foods (150d)
Topic: Assessment of flow behavior, as well as determination of target values for fruit preparations
Student Assistant at Department of Plant-based Foods (150d)
E silvia.mair@uni-hohenheim.de
Topic:Market overview and acrylamide formation potential in specialty baked goods
E sarah.paulus@uni-hohenheim.de
Master Thesis at Department of Plant-based Food (150d)
Topic: Gas holding kinetics of gluten-free dough and bread in a continuous mini-baking line
Topic:Investigation of the functional properties of soy and yeast protein
Topic: Comparison of the baking performance and bread quality of white and golden wheat in the context of conventional and ecological farming
Topic: Impact of coloured wheat varieties and farming methods on flour composition, dough quality and baking performance
Topic:Foaming characteristics of rice bran, rice proteins, arabinoxylans and enzymes within a complex matrix”
Topic:Yeast-Protein Functionalization
