Denkel, Christoph

Cermeño, Maria; Silva, Juliana V. C.; Arcari, Mario; Denkel, Christoph (2024). Foaming properties of plant protein blends prepared using commercial faba bean and hemp protein concentrates at different faba bean/hemp protein ratios LWT - Food Science and Technology, 198, p. 115948. Elsevier 10.1016/j.lwt.2024.115948

Burkard, Johannes; Kohler, Lucas; Caciagli, Sophia; Herren, Nicolas; Kozamernik, Mark; Mantovani, Saskia; Windhab, Erich J.; Denkel, Christoph (2024). Exploring the effects of structure and melting on sweetness in additively manufactured chocolate Scientific Reports, 14(1) Nature Publishing Group 10.1038/s41598-024-58838-6

Burkard, Johannes; Denkel, Christoph; Selbmann, Karl-Heinz (December 2023). Additive Fertigung in der Lebensmittelindustrie – endlich auf einem erfolgsversprechenden Weg? Foodaktuell(12), pp. 50-52. Metzgereipersonal-Verband der Schweiz

Burkard, Johannes; Nain Shah, Akshay; Harms, Eugenia; Denkel, Christoph (2023). Impact of spatial distribution on the sensory properties of multiphase 3D-printed food configurations Food Quality and Preference, 108, p. 104850. Elsevier 10.1016/j.foodqual.2023.104850

Burkard, Johannes; Kohler, Lucas; Berger, Tanja; Logean, Mitsuko; Mishra, Kim; Windhab, Erich J.; Denkel, Christoph (2023). Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods npj Science of Food, 7(42), pp. 1-9. Nature Publishing Group 10.1038/s41538-023-00218-x

Kopf-Bolanz, Katrin A.; Villareal Cruz, Maria Camila; Walther, Barbara; Denkel, Christoph; Guggisberg, Dominik (2023). Comparison of physicochemical properties of commercial UHT-treated plant-based beverages and cow's milk Agrarforschung Schweiz, 14, pp. 43-56. Agroscope Liebefeld-Posieux ALP 10.34776/afs14-43e

Guidi, Sarah Chloé; Formica, Florian Aris; Denkel, Christoph (2022). Mixing plant-based proteins: Gel properties of hemp, pea, lentil proteins and their binary mixtures Food Research International, 161, p. 111752. Elsevier 10.1016/j.foodres.2022.111752

Trindler, Christian; Kopf, Katrin Annika; Denkel, Christoph (2022). Aroma of peas, its constituents and reduction strategies – Effects from breeding to processing Food Chemistry, 376, p. 131892. Elsevier 10.1016/j.foodchem.2021.131892

Franco Lucas, Bárbara; Guelpa, Raffaele; Vaihinger, Markus; Brunner, Thomas; COSTA, Jorge Alberto Vieira; Denkel, Christoph (2022). Extruded snacks enriched with açaí berry: physicochemical properties and bioactive constituents Food Science and Technology, 42 Sociedade Brasileira de Ciencia e Tecnologia de Alimentos 10.1590/fst.14822

Meier, Matthias; Götze, Franziska; Markoni, Evelyn; Eugster, Elisabeth; Heine, Daniel; Kopf, Katrin Annika; Denkel, Christoph (2021). Ernährungssysteme nachhaltiger gestalten : Einblicke in die transdisziplinären Forschungsaktivitäten der Berner Fachhochschule, Fachbereich Food Science & Management VSH-Bulletin, 47(1), pp. 25-35. Vereinigung der Schweizerischen Hochschuldozierenden VSH

Kistler, Tobias; Pridal, Angela; Bourcet, Charlotte; Denkel, Christoph (2021). Modulation of sweetness perception in confectionary applications Food Quality and Preference, 88, p. 104087. Elsevier 10.1016/j.foodqual.2020.104087

Kopf, Katrin Annika; Villarreal Cruz, María Camila; Walther, Barbara; Guggisberg, Dominik; Denkel, Christoph (2021). Schäumbarkeit kommerzieller Getränke auf Pflanzenbasis - Einfluss von Formulierung und Verarbeitung In: Liebefelder Milchtagung 2021. Online. 25.02.2021.

Franco Lucas, Bárbara; Guelpa, Raffaele; Brunner, Thomas; Denkel, Christoph; Costa, Jorge (27 October 2020). Effect of Açai pulp on the physical properties of cereal-based extrudates In: 7th Simposio de Segurança Alimentar. Online. 27.-29. Oktober 2020.

Franco Lucas, Bárbara; Guelpa, Raffaele; Brunner, Thomas; Denkel, Christoph; Costa, Jorge (27 October 2020). Development of snacks enriched with Açai pulp powder In: 7th Simposio de Segurança Alimentar. Online. 27.-29. Oktober 2020.

Villarreal Cruz, M.C; Walther, B.; Guggisberg, D.; Denkel, Christoph; Kopf, Katrin Annika (21 October 2020). Comparison of physicochemical properties of commercial UHT treated plant-based beverages and bovine milk In: NIZO Plant Protein Functionality Conference. Online. 21-22 October 2020.

Kopf, Katrin Annika (8 October 2019). Influencing lactose crystallization in whey powder processing In: 11th NIZO Dairy Conference - Milk Protein Functionality. Papendal. 2019.

Götze, Franziska; Denkel, Christoph; Brunner, Thomas (28 July 2019). Being informed of technology when eating a supposedly 3D-printed waffle biscuit improves consumers’ attitudes towards the 3D-printing technology in food In: 13th Pangborn Sensory Science Symposium. Edinburgh. 28.07.-01.08.2019.

Götze, Franziska; Delley, Mathilde; Denkel, Christoph; Brunner, Thomas (18 October 2018). Consumers’ acceptance of the 3D-printing technology in food (Unpublished). In: FTAL Conference on Industrial Applied Data Science. Lugano. 18.-19.10.2018.

Brunner, Thomas; Delley, Mathilde; Denkel, Christoph (7 February 2018). Consumers’ attitude formation and evolution towards 3D-printed food In: 12th International European Forum (Igls-Forum) on System Dynamics and Innovation in Food Networks. Igls. 5.-9. Februar 2018.

Brunner, Thomas; Delley, Mathilde; Denkel, Christoph (2018). Consumers’ attitudes and change of attitude toward 3D-printed food Food Quality and Preference, 68, pp. 389-396. Elsevier 10.1016/j.foodqual.2017.12.010

Held, Michael; Schwaller, Patrick; Vaihinger, Markus; Denkel, Christoph (2017). Local Impedance Spectroscopy: A Potential Tool to Characterize the Evolution of Emulsions and Foams Journal of Food Science and Engineering, 7(5), pp. 249-261. David Publishing Co. 10.17265/2159-5828/2017.05.003

Kopf, Katrin Annika (2016). Verbindung von Ernährung und Lebensmitteltechnologie im Fokus Lebensmittel Technologie, 49(11), pp. 8-9. Swiss Professional Media

Heine, Daniel; Denkel, Christoph; Kopf, Katrin Annika (2016). Verarbeitung mit Mehrwert Lebensmittel Technologie, 49(5), pp. 12-13. Swiss Professional Media

Brunner, Thomas; Denkel, Christoph; Heine, Daniel; Kopf, Katrin Annika (2016). Proteine als Bausteine von innovativen Lebensmitteln Lebensmittel Technologie, 50(4), pp. 10-11. Swiss Professional Media

Kopf, Katrin Annika; Bisig, W.; Jungbluth, N.; Denkel, Christoph (2015). Quantitatives Potenzial zur Verwertung von Molke in Lebensmitteln in der Schweiz Agrarforschung Schweiz, 6(6), pp. 270-277. Agroscope Liebefeld-Posieux ALP

Kopf, Katrin Annika; Bisig, Walter; Jungbluth, Niels; Denkel, Christoph (2015). Molke - auf den Teller statt in den Trog Alimenta(15), pp. 28-29. Publilactis