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Philipp Fuhrmann

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Researcher

Universität für Bodenkultur Wien

Austria

Research Interests

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

Recent Grants

Grant: Open

Ferment2Taste

Open Date: 2025-12-01

Close Date: 2028-05-01

Grant: Open

Plant2Table

Open Date: 2025-01-01

Close Date: 2027-06-01

Grant: Open

Functionality of processed cheese

Open Date: 2025-01-01

Close Date: 2028-01-01

Grant: Close

Structure and Functionality of plant-based emulsion-filled gels

Open Date: 2024-01-01

Close Date: 2025-01-01

Grant: Close

Ratio2Food

Open Date: 2023-10-01

Close Date: 2024-10-01

Articles (15)

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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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2025

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2025

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2024

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2024

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2023

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2023

Year:

2023

Collaborators (13)

Milad Hadidi

Senior Scientist

Universität Wien

AUSTRIA

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Regine Schönlechner

Universität für Bodenkultur Wien

AUSTRIA

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Denisse Bender

Senior Scientist

Universität für Bodenkultur Wien

AUSTRIA

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Prof. Jose Luis Toca-Herrera

Head / Professor

University of Natural Resources and Life Sciences

AUSTRIA

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Marc Pignitter

Universität Wien

AUSTRIA

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Harald Rennhofer

University of Natural Resources and Life Sciences Vienna

AUSTRIA

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Dérick Rousseau

Professor

University of Toronto

CANADA

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Konrad J. Domig

Head of Institute

Universität für Bodenkultur Wien

AUSTRIA

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Gabriele Wallner

associate professor

Universität Wien

AUSTRIA

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Raffi Karshafian

University of Toronto

CANADA

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Iryna Smetanska

University of Applied Sciences Weihenstephan-Triesdorf

GERMANY

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Giuseppe Milano

Full Professor

Università degli Studi di Napoli Federico II

ITALY

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Carl Adams

Associate Professor

St. Francis Xavier University

CANADA

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Philipp Fuhrmann

Research Interests

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Recent Grants

Articles (15)

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

Encapsulation of betalains from beetroot pomace in protein-gum blends: characterization, antioxidant and color stability analysis

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

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

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

Valorization of soybean residues (Okara): technofunctional properties of okara hydrolyzates using papain

Rheological and tribological characterisation of Microbacterium lacticum biofilms and imitations to tailor rapid cleaning control systems in the food industry

Sensory Profiling of Commercial Sweet Crackers Using Check-All-That-Apply and Just-About Right Methods

On the clustering of triacylglycerols in the molten state

Di-[trioctyl-(8-phenyloctyl)-phosphonium] pamoate: synthesis and characterization of a novel, highly hydrophobic ionic liquid for the extraction of scandium, thorium and uranium

Sensory Profiling of Indonesian White Tea Using Quantitative Descriptive Analysis

Structure and rheology of oil-continuous capillary suspensions containing water-swellable cellulose beads and fibres

Structure-rheology relationship in monoolein liquid crystals

Collaborators (13)

Milad Hadidi

Regine Schönlechner

Denisse Bender

Prof. Jose Luis Toca-Herrera

Marc Pignitter

Harald Rennhofer

Dérick Rousseau

Konrad J. Domig

Gabriele Wallner

Raffi Karshafian

Iryna Smetanska

Giuseppe Milano

Carl Adams

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