Mathias Kinner

Zurich University of Applied Sciences (ZHAW)

Switzerland

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Articles (8)

Usage of crystallised pickering emulsions in biscuits as palm oil replacement

Year:

2025

Physically Modified Plant Oils as Alternatives to Palm Fat: Effects on Physical and Flavour Properties of Chocolate Fillings

Year:

2025

Effect of Press Cake-Based Particles on Quality and Stability of Plant Oil Emulsions

Year:

2024

A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels: the effect of cold needle perforation, microorganisms, and purified enzyme

Year:

2024

Design and Functionality of a Prototype for Cold Needle Perforation of Wheat

Year:

2023

Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns

Year:

2022

Impact of selected baking and vacuum cooling parameters on the quality of toast bread

Year:

2021

Evaluation of innovative technological approaches to replace palm fat with physically modified Swiss rapeseed oil in bakery products

Year:

2020

Collaborators (3)

Regine Schönlechner

-

AUSTRIA

Susanne Miescher Schwenninger

Head Research Group / Lecturer

University of Zurich

SWITZERLAND

Lukas Hollenstein

Professor

Zurich University of Applied Sciences (ZHAW)

SWITZERLAND

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