Ramona Leue

Projects

• Two-step foaming freezing technology for natural off-flavor free vegan ice cream / Co-project leader / laufend
• Valorization of Swiss Agri-Food Side Streams / Team member / laufend
• Fruit to Bar – Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate / Team member / abgeschlossen
• CREATE – Microorganisms to foster pulses-based healthy food / Team member / abgeschlossen
• PiFoBake: Particel stabilized foams with high mechanical and thermal resiliance for the application in baked goods from non-wheat raw materials / Team member / abgeschlossen
• Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain / Team member / abgeschlossen
• Strategies to reduce food loss and valorize side streams in food industry: buildup of an industrial consortium / Team member / abgeschlossen
• InnoBUN - Development and application of a multifunctional sourdough in buns / Team member / abgeschlossen

Publications

• Schmid, Tamara; Leue, Ramona; Müller, Nadina,

  2023.

  Heat and shear stability of particle stabilised foams for application in gluten‑free bread.

  Journal of Food Science and Technology.

  60(11), pp. 2772-2781.

  Available from: https://doi.org/10.1007/s13197-023-05794-0

• Rüegg, Ramona; Schmid, Tamara; Hollenstein, Lukas; Müller, Nadina,

  2022.

  Effect of particle characteristics and foaming parameters on resulting foam quality and stability.

  LWT - Food Science and Technology.

  167(113859).

  Available from: https://doi.org/10.1016/j.lwt.2022.113859

• Kinner, Mathias; Rüegg, Ramona; Weber, Claudia A.; Buchli, Jürg; Durrer, Ludwig; Müller, Nadina,

  2021.

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

  Journal of Food Science and Technology.

  58(12), pp. 4578-4586.

  Available from: https://doi.org/10.1007/s13197-020-04945-x

• Schmid, Tamara; Baumer, Beatrice; Rüegg, Ramona; Näf, Patrick; Kinner, Mathias; Müller, Nadina,

  2020.

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

  International Journal of Food Science & Technology.

  55(8), pp. 2990-2999.

  Available from: https://doi.org/10.1111/ijfs.14564

• Geiger, Philippe; Buchli, Jürg; Rüegg, Ramona; Müller, Nadina,

  2020.

  Evaluation of the effect of a novel membrane filtration system on the life span of frying oil.

  International Journal of Food Science & Technology.

  56(4), pp. 1844-1854.

  Available from: https://doi.org/10.1111/ijfs.14811

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