Juliane Bohnenstengel

Project Work and Master Thesis at Department of Plant-based Foods (150d)

Topic:
Impact of different thermal modification methods on protein functionality

Sarah Brockhuis

Master Thesis at Department of Plant-based Foods (150d)

Topic:
Texture modulation using 3D-printing

Maryam Gharagozlou

Master Thesis at Department of Plant-based Foods (150d)

Topic:
Impact of insoluble fiber modification on the printing behavior of protein-fiber inks

Nele Haag

Bachelor Thesis at Department of Plant-based Foods (150d)

Title:
Between flour analysis and bread loaf: A comparison of commercial flours based on modified baking tests and their flour characteristics

Nadja Holik

Master Thesis at Department of Plant-based Foods (150d)

Title:
3D-Printing of foam structures

Hanna Hörmann

Master Thesis at Department of Plant-based Foods (150d)

Topic:
Protein extraction from sorghum flour and semolina: Investigating the role of protein in network formation

Leonie Ho

Bachelor Thesis at Department of Plant-based Foods (150d)

Topic:
Effect of pre-gelatinization temperature on the functionality and baking properties of sorghum flours

 

 

Marieke Lauer

Master Thesis at Department Plant-based Foods (150d)

Topic: 
Microstructuring of plant-based matrices using 3D printing

Miriam Maier

Project Work and Master Thesis at Department of Plant-based Foods (150d)

Title:
Modification of alternative proteins via high-pressure homogenization

Helen Maier

Bachelor Thesis at Department of Plant-based Foods (150d)

Topic:
Pre-gelation of protein-fibre matrices for 3D food printing

 

 

Master Thesis at Department of Plant-based Foods (150d)

Topic:
Simulation of the Components of Baking Improvers to Enhance Baking Quality

Ronja-Marleen Maas

Bachelor Thesis at Department of Plant-based Foods (150d)

Topic:
Influence of enzymatically induced protein-AX networks on starch gelatinization and thermodynamic properties

Nina Ropertz

Bachelor Thesis at Department of Plant-based Foods (150d)

Topic:
Modeling the rheological behavior of gluten-free doughs based on rice starch and rice protein using arabinoxylans for crosslinking

Jasmin Riesner

Bachelor Thesis at Department of Plant-based Foods (150d)

Topic:
Generation and functionalization of fibrillar structures for structuring 3D-printed plant-based matrices

 

 

Sarah Sailer

Thesis at Department of Plant-based Foods (150d)

Topic: 

Yannick Schneider

Project Work and Master Thesis at Department of Plant-based Foods (150d)

Topic: 
Enzymatic crosslinking of arabinoxylan and protein in a rice-based model system

Rashini Senadeera

Master Thesis at Department of Plant-based Foods (150d)

Topic: 
Thermal modification of yeast protein

Johannes Spannagel

Bachelor Thesis at Department of Plant-based Food (150d)

Topic:
Fat structuring using 3D printing

 

 

Janina Stojkaj

Master Thesis at Department of Plant-based Foods (150d)

Title:
Enzymatic modification of sorghum bran: analysis of structural and chemical changes in polyphenols and dietary fiber

Luca Trautwein

Bachelor Thesis at Department of Plant-based Foods (150d)

Title:
Applikation of yeast protein in alternative food matrices