Former Ph.D. Works

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Published PhD theses (links to ETH library)

2016

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)

2015

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)

2014

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)

2013

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)

2012

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)

2011

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)

2010

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)

2009

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)

2008

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)

2007

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)

2006

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)

2004

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)

2002

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)

2001

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)

2000

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)
Bildanalytische und rheologische Untersuchungen zum Orientierungs- und Strukturierungsverhalten von faserförmigen Partikeln in laminaren Scherströmungen.
Jean-Claude Eischen
Diss., Zürich, ETH-Zürich (2000)
Ultrasound doppler based in-line rheometry of highly concentrated suspensions.
Boris Ouriev
Diss., Zürich, Laboratory of Food Process Engineering, Swiss Federal Institute of Technology Zürich (ETH Zürich) (2000)
Numerical and experimental investigations of Newtonian and non-Newtonian flow in annular gaps with scraper blades.
Michael Stranzinger
Diss., ​Zürich, ​ETH-Zürich (2000)
Influence of microstructure on the drying kinetics of a foamed amorphous model food concentrates.
Friedrich Witschi
Diss., Zürich, ​ETH-Zürich (2000)
Impf- und Scherkristallisation von Schokoladen.
Yuantong Zeng
Diss., Zürich, Laboratorium für Lebensmittelverfahrenstechnik, Eidgenössische Technische Hochschule Zürich, ETH Zentrum LFO (2000)

1999

Flow of non-Newtonian fluids through compressible porous media in centrifugal filtration processing.
Thomas Friedmann
Diss., Zürich, Laboratory of Food Process Engineering, Swiss Federal Institute of Technology (ETH) Zürich (1999)

1998

Continuous dry fractionation of milk-fat. Application of high shear fields in crystallization and solid-liquid separation.
Birgit Breitschuh
Diss., Zürich, ETH-Zürich (1998)

1997

Kaltsprühen ein- und mehrphasiger Flüssigkeiten.
Tom Wagner
Diss., Zürich, S. n. (1997)

1996

Gefrierstrukturierung in Lebensmittelsystemen unter mechanischem Energieeintrag.
Stephan Bolliger
Diss., Zürich, ETH (1996)
Influences of Continuous Whipping Process Parameters on Foam Structure and Stability.
William Hanselmann
Diss., ​Zürich, ETH-Zürich (1996)

1995

Untersuchungen zum Formverhalten mikroskopisch kleiner Fluidtropfen in stationären und instationären Scherströmungen.
Bettina Wolf
Diss., Zürich, ETH (1995)
 
 
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