Project Work and Master Thesis at Department of Plant-based Foods (150d)
Topic: Impact of different thermal modification methods on protein functionality.
Master Thesis at Department of Plant-based Foods (150d)
Topic:Texture modulation using 3D-printing
Topic:Impact of insoluble fiber modification on the printing behavior of protein-fiber inks
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
Title: 3D-Printing of foam structures
Topic:Protein extraction from sorghum flour and semolina: Investigating the role of protein in network formation
Master Thesis at Department Plant-based Foods (150d)
Topic: Microstructuring of plant-based matrices using 3D printing
Title:Modification of alternative proteins via high-pressure homogenization
Topic:Simulation of the Components of Baking Improvers to Enhance Baking Quality
Topic:Influence of enzymatically induced protein-AX networks on starch gelatinization and thermodynamic properties
Topic: Stabilization of gluten free breads using yeast protein
Topic: Modeling the rheological behavior of gluten-free doughs based on rice starch and rice protein using arabinoxylans for crosslinking
Topic:Generation and functionalization of fibrillar structures for structuring 3D-printed plant-based matrices
Thesis at Department of Plant-based Foods (150d)
Topic:Microstructuring of plant matrices using 3D printing
Topic: Enzymatic crosslinking of arabinoxylan and protein in a rice-based model system
Topic: Thermal modification of yeast protein
Bachelor Thesis at Department of Plant-based Food (150d)
Topic:Fat structuring using 3D printing
Title: Enzymatic modification of sorghum bran: analysis of structural and chemical changes in polyphenols and dietary fiber
Title:Applikation of yeast protein in alternative food matrices
