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Denisse Bender

Senior Scientist

Universität für Bodenkultur Wien

Austria

Research Interests

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Professors in Austria Professors in Food Science Food Science professors in Austria

Articles (14)

Year:

2026

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2026

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2026

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2026

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2026

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2025

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2025

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2025

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2025

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2024

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2024

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2024

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2023

Year:

2023

Collaborators (8)

Regine Schönlechner

Universität für Bodenkultur Wien

AUSTRIA

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Heinrich Grausgruber

Research & Teaching

BOKU University

AUSTRIA

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Harald Rennhofer

University of Natural Resources and Life Sciences Vienna

AUSTRIA

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Sutee Wangtueai

Chiang Mai University

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Elisabeth Reiter

Head of Department for Feed Analysis and Quality Testing

Age Labs AS

AUSTRIA

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Konrad J. Domig

Head of Institute

Universität für Bodenkultur Wien

AUSTRIA

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Mario Jekle

Prof. Dr.

University of Hohenheim

GERMANY

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Philipp Fuhrmann

Researcher

Universität für Bodenkultur Wien

AUSTRIA

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Denisse Bender

Research Interests

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Articles (14)

Physicochemical properties of native and precision fermentation-derived bovine β-casein: structural and functional insights

Potential of fish skin gelatin for dough rheology and quality optimization of extruded gluten-free noodles

Characterisation of enzymatically-induced arabinoxylan-protein interactions in gluten-free model batter

Naked oat variety screening and enrichment of functional ingredients by milling and fractionation

Effect of Non-Covalent Interactions on Arabinoxylan–Protein Cross-Linking and Gluten-Free Batter Stability

Effect of Wet Fractionation Conditions and Pulsed Electric Field on Arabinoxylan and Protein Recovery from Maize

Thermo-responsive droplet-droplet interactions in high internal phase emulsions: A strategy for adipose tissue substitution

Inducing anisotropy in emulsion-filled hydrogels by unidirectional freezing

Effect of non-covalent interactions on gluten-free batter stability and bread properties

Effect of ultrasound‐assisted soaking on the hydration kinetics and physicochemical properties of chickpeas

Breeding wheat for organic farming: Can the high grain protein gene Gpc-B1 help to tackle challenges in view of end-use quality?

Investigating the impact of sorghum variety and type of flour on chemical, functional, rheological and baking properties

Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum

Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains

Collaborators (8)

Regine Schönlechner

Heinrich Grausgruber

Harald Rennhofer

Sutee Wangtueai

Elisabeth Reiter

Konrad J. Domig

Mario Jekle

Philipp Fuhrmann

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