Hackenberg, Stefanie Ingrid
Wheat dough formation - Impact of mechanical starch modification
2021
Dissertation
86 p.

Tietze, Stefan
Examination of the influence of different stress states on the rheological behavior of starch containing food matrices
2021
Dissertation
102 p.

Lucas, Isabelle Angelina Andrea
Wheat dough microstructure – Elucidation and prediction of dough functionalities by protein network analysis
2020
Dissertation
109 p.

Paulik, Sabina
System analytical approach for water macromolecule interactions of physically modified biopolymers in cereal based foams
2020
Dissertation
113 p.

Rübsam Hagel, Heinrich Peter
Analytical characterization of natural polymers during mashing processes and its influence on the palate fullness of beer
2020
Dissertation
97 p.

Döring, Clemens
Interrelation between arabinoxylan and protein during network formation over enzymatic modification in rye based food systems
2020
Dissertation
103 p.

Tokpohozin, Sedjro Emile
Microbial biodiversity of traditional Beninese sorghum beer starter and multi-stage fermentation for beer safety and flavor improvement
2018
Dissertation
95 p.

Dongmo Nsogning , Sorelle
Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages
2018
Dissertation
103 p.

Fischer, Susann
Temperature induced gene expression in self-cloning industrial yeast
2019
Dissertation
102 p.

Elgeti, Dominique Dana
Aeration strategies and identification of foam stabilization mechanisms for gluten-free dough systems
2017
Dissertation
90 p.