Ph.D. Works

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Transient Gas Bubble Dynamics in Complex Extrusion Flow Fields.
Fabian C. Birbaum
Diss., Zürich, ETH Zürich (2016)
A Novel Technology to Tailor Foam Structure in Gluten-free Bakery Product Systems.
Volker Lammers
Diss., Zürich, ETH Zürich (2016)
Effects of formulation and flow on the structure of micellar aggregates.
Viviane Lutz-Bueno
Diss., Zürich, ETH Zürich (2016)
Controlling Satiety by Tailored Interfaces.
Nathalie Scheuble
Diss., Zürich, ETH Zürich (2016)
Osmotically driven mass transport in dynamic membrane processed multiple W/O/W emulsion and suspension systems.
Jana Bahtz
Diss., Zürich, ETH-Zürich (2015)
Quality Preservation of Functional Food Powders by Short-Time Vacuum-Steam-Vacuum Decontamination Treatment.
Josef T. Hörmansperger
Diss., Zürich, ETH-Zürich (2015)
High-Pressure Micro-Foaming of Fat-Continuous Confectionery Systems.
Cornelia Koller
Diss., Zürich, ETH-Zürich (2015)
Continuous high speed mixing of concentrated powder-liquid systems.
Anne K. Konz
Diss., Zürich, ETH-Zürich (2015)
Spatio-temporal Instabilities in Viscoelastic Surfactant Solutions.
Annekathrin Rast-Mütze
Diss., Zürich, ETH-Zürich (2015)
Interfacial rheology and processing of amyloid fibrils and bacterial biofilms.
Patrick A. Rühs
Diss., Zürich, ETH-Zürich (2014)
Novel Processed Microstructure for Tailored Rheology and Perception Characteristics of Chocolate Confectionery Systems.
Patrick Strähl
Diss., Zürich, ETH-Zürich (2014)
Design characteristics in spray processing for complex multiphase structure preservation.
Bipro N. Dubey
Diss., Zürich, ETH Zürich (2013)
Dynamically enhanced membrane emulsification using micro engineered membranes with controlled surface properties.
Sebastian Holzapfel
Diss., Zürich, ETH Zürich (2013)
Structure optimization for targeted delivery of iron compounds in fortified food systems and supplements.
Christina Käppeli
Diss., Zürich, ETH / Laboratory of Food Process Engineering (2013)
Tailored phospholipid bicelles to generate magnetically switchable material.
Marianne Liebi
Diss., Zürich, ETH / Laboratory of Food Process Engineering, Swiss Federal Institute of Technology (ETH) Zürich (2013)
Tailored plasticity of fat/water composites by low temperature microstructure processing technologies.
Heiko Spitzbarth
Diss., Zürich, ETH / Laboratory of food process engineering (2013)
Foam stabilization through multi-scale structuring of the low molecular weight surfactant polyglycerol ester.
Corina S. Curschellas
Diss., Zürich, ETH (2012)
Controlled Crystallization of Complex Confectionery Fats.
Daniel Ehlers
Diss., Zürich, ETH (2012)
A coupled grinding and drying technology to enhance functional properties of locust bean gum and wheat flour.
Silke Illmann
Diss., Zürich, ETH / Laboratory of Food Process Engineering (2012)
Structure and mechanics of protein stabilized interfaces.
Varvara Mitropoulos
Diss., Zürich, ETH / Laboratory of Food Process Engineering (2012)
Steady and unsteady flow characteristics of non-Newtonian fluids in deformed elastic tubes.
Samsun Nahar
Diss., Zürich, ETH, Laboratory of Food Process Engineering (2012)
Pre-crystallization processing of dark chocolate: Effect on fat crystal structure and product properties.
Lina L.E. Svanberg
Diss., Zürich, ETH (2012)
Multiphase composites based on skim milk concentrates.
Christoph Denkel
Diss., Zürich, ETH / Laboratory of Food Process Engineering (2011)
Benchmark calculations in eccentric Taylor-Couette systems.
Natalie Germann
Diss., Zürich, ETH / Laboratory of food process engineering (2011)
Deaeration of fiber suspensions using tailored dispersions formed in static mixers.
Andreas Baumann
Diss., Zürich, ETH / Laboratory of Food Process Engineering (2010)
Transport phenomena in rotating membrane processed W/O/W emulsions.
Muriel Graber
Diss., Zürich, ETH / Laboratory of Food Process Engineering (2010)
Magnetic field assisted biomaterials processing.
Paul Beck
Diss., Zürich, ETH/ Laboratory of food process engineering (2009)
Rheology of two-phase bio-polymer systems with droplet morphology.
André Braun
Diss., Zürich, ETH / Laboratory of Food Process Engineering, Swiss Federal Institute of Technology (ETH) Zürich (2009)
Visualization, design, and scaling of drop generation in coflow processes.
Manuela R. Duxenneuner
Diss., Zürich, ETH/ Laboratory of Food Process Engineering, Swiss Federal Institute of Technology (ETH) Zürich (2009)
Optimization of a co-injection process for confectionery systems aided by flow simulation and experiment.
Stefan Padar
Diss., Zürich, ETH/ Laboratory of Food Process Engineering, Swiss Federal Institute of Technology (ETH) Zürich (2009)
Formation and stability of a liquid foam prepared from a lamellar surfactant dispersion.
Natalie Dürr-Auster
Diss., Zürich, Laboratory of Food Process Engineering, Swiss Federal Institute of Technology (ETH) Zürich (2008)
Ultrasonic in-line characterization of suspensions.
Beat H. Birkhofer
Diss., Zürich, Laboratory of Food Process Engineering, Swiss Federal Institute of Technology (ETH) Zürich (2007)
Emulsion processing with a rotating membrane (ROME).
Verena Eisner
Diss., Zürich, Laboratory of Food Process Engineering, Swiss Federal Institute of Technology (ETH) Zürich (2007)
Dynamically enhanced membrane foaming.
Nadina Müller-Fischer
Diss., Zürich, Laboratory of Food Process Engineering, Swiss Federal Institute of Technology (ETH) Zürich (2007)
Quantitative analysis of micro-structural transformation in extrusion processing of powder binder system.
Paolo Arancio
Diss., Zürich, ​ETH-Zürich (2006)
Fat structure development in low temperature extruded ice cream.
Matthias Eisner
Diss., Zürich, Laboratory of Food Process Engineering, Swiss Federal Institute of Technology (ETH) (2006)
Viscoelasticity at liquid interfaces and its effect on the macroscopic deformation response of emulsions.
Philipp Erni
Diss., Zürich, Laboratorium für Lebensmittelverfahrenstechnik (LMVT), Eidgenössische Technische Hochschule (ETH) Zürich (2006)
Structure and rheology of a wormlike micellar solution forming vorticity bands.
Vishweshwara Herle
Diss., ​Zürich, ​ETH-Zürich (2006)
Foam inhibition using aqueous antifoam dispersions of organic particles or drops.
Ketan Joshi
Diss., Zürich, Laboratory of Food Process Engineering, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH) Zürich (2006)
Continuous drop formation at a capillary tip and drop deformation in a flow channel.
Carsten Cramer
Diss., Zürich, Laboratory of Food Process Engineering, Swiss Federal Institute of Technology (ETH) Zürich (2004)
A new continuous process for gel formation from concentrated milk protein dispersions.
Beate Kornbrust
Diss., Zürich, Laboratorium für Lebensmittelverfahrenstechnik (LMVT), Eidgenössische Technische Hochschule (ETH) Zürich (2004)
Solid-liquid separation and drying under static and dynamic pressure conditions.
Christoph Lustenberger
Diss., Zürich, Laboratorium für Lebensmittelverfahrenstechnik (LMVT), Eidgenössische Technische Hochschule (ETH) Zürich (2004)
Dairy fibre powders - Processing and application as rheology modifiers in confectionery systems.
Irene Marti
Diss., Zürich, ETH (2004)
Impact of low temperature extrusion processing on disperse microstructure in ice cream systems.
Johann Wildmoser
Diss., Zürich, Laboratory of food process engineering (2004)
Experimental and numerical investigation of porous media flow with regard to the emulsion process.
Tobias Benedikt Hövekamp
Diss., Zürich, Laboratory of Food Process Engineering, Swiss Federal Institute of Technology (ETH) Zürich (2002)
Experimentelle und numerische Untersuchungen von Tropfendispergiervorgängen in komplexen laminaren Strömungsfeldern.
Stefan Kaufmann
Diss., Zürich, Laboratorium für Lebensmittelverfahrenstechnik, Eidgenössische Technische Hochschule Zürich, ETH Zentrum, LFO (2002)
Cold extrusion of powder mixtures with cold sprayed fat particles.
Petra Kropp
Diss., ​Zürich, ​ETH-Zürich (2002)
Structural and rheological properties of concentrated suspensions mixed with an emulsion.
Daniel Hugelshofer
Diss., Zürich, Laboratory of Food Process Engineering, Swiss Federal Institute of Technology (ETH) Zürich (2001)
About physical-chemical factors their changes during manufacturing and influence on the rheological and structural properties of chocolate like model systems.
Peter Braun
Diss., Zürich, Laboratory of Food Process Engineering, Swiss Federal Institute of Technology Zürich (ETH) Zürich (2000)
Methoden zur Untersuchung der Auswirkungen mechanischer Belastung auf kolloidale Struktur, Rheologie und Filtrationsverhalten von Bier.
Martyn A. Drost
Diss., Zürich, Laboratorium für Lebensmittelverfahrenstechnik, Eidgenössische Technische Hochschule Zürich (2000)
 
 
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