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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
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
Rojas Conzuelo, Zaray; Robyr, Roger; Kopf, Katrin Annika (2022). Optimization of Protein Quality of Plant-Based Foods Through Digitalized Product Development Frontiers in Nutrition, 9, pp. 1-10. Frontiers Research Foundation 10.3389/fnut.2022.902565
Schädle, Christopher N.; Bader-Mittermaier, Stephanie; Sanahuja, Solange (2022). The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry, 27(6), pp. 1-27. MPDI 10.3390/molecules27061864
Schädle, Christopher N.; Bader-Mittermaier, Stephanie; Sanahuja, Solange (2022). Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses Foods, 11(6), pp. 1-20. MDPI 10.3390/foods11060806
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
Rojas Conzuelo, Zaray; Bez, Natalie Sara; Theobald, Steffen; Kopf, Katrin Annika (2022). Protein quality changes of vegan day menus with different plant protein source compositions Nutrients, 14(5), p. 1088. MDPI 10.3390/nu14051088
Schädle, Christopher N.; Sanahuja, Solange; Bader-Mittermaier, Stephanie (2022). Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions Foods, 11(6), pp. 1-21. MDPI 10.3390/foods11060820
Kopf, Katrin Annika; Pfister, Franziska; Fromm, Ingrid (20 May 2021). Improve malnutrition by increasing protein quality in Zambia In: Virtual SFRAS meeting : nutrition sensitive ras : insights form SFRAS members. Swiss Forum on Rural Advisory Services (SFRAS)
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
Bütikofer, Ueli; Burnand, David; Portmann, Reto; Blaser, Carola; Schwander, Flurina; Kopf, Katrin Annika; Laederach, Kurt; Badertscher, René; Walther, Barbara; Vergères, Guy (2021). Serum Metabolites Responding in a Dose-Dependent Manner to the Intake of a High-Fat Meal in Normal Weight Healthy Men Are Associated with Obesity Metabolites, 11(6), p. 392. MDPI 10.3390/metabo11060392
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.
Kopf, Katrin Annika; Walther, Barbara (2021). Proteinkonsum in der Schweiz – Auswertung des menuCH Datensatzes Schweizer Ernährungsbulletin, pp. 130-146. Bundesamt für Lebensmittelsicherheit und Veterinärwesen BLV 10.24444/blv-2021-0111
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 (October 2020). Pflanzenbasierte Getränke – der weite Weg zur Milchalternative Lebensmittelindustrie, 29(9/10), pp. 22-23. Verlag Lebensmittel-Industrie
Kopf, Katrin Annika (21 January 2020). Facteurs influençant la cristallisation du lactose dans la production de poudre de lactosérum In: Liebefelder Milchtagung 2020. Zollikofen. 21.01.2020.
Jossi, Peter (2020). Praxisorientierte Forschung – pflanzenbasierte Ernährung Heime & Spitäler
Kopf, Katrin Annika (8 October 2019). Influencing lactose crystallization in whey powder processing In: 11th NIZO Dairy Conference - Milk Protein Functionality. Papendal. 2019.
Kopf, Katrin Annika (9 September 2019). NutriOpt: Digital solutions for nutrient optimization in product development In: NuGOweek 2019, 16th edition : From foodomics to nutrigenomics – Translating food composition data into healthy diets. Bern. 9-12 September 2019.
Kopf, Katrin Annika (27 June 2019). Protein quality of plant-based proteins & strategies for optimization In: 2nd Meeting Innovation group Proteins4Future. Zürich. June 27, 2019.
Kopf, Katrin Annika (6 November 2018). Protein quality of plant-based beverages: nutritional consequences and future approaches In: 32nd EFFoST International Conference. Nantes. 2018.
Kopf, Katrin Annika (15 September 2018). Gesundheitliche Aspekte von Raps- und Palmöl In: Agri-Kultur-Tag. Bern. 15. September 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.
Kopf, Katrin Annika (2016). Verbindung von Ernährung und Lebensmitteltechnologie im Fokus Lebensmittel Technologie, 49(11), pp. 8-9. 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, Walter; Jungbluth, Niels; Denkel, Christoph (2015). Molke - auf den Teller statt in den Trog Alimenta : Fachzeitschrift fuer die Lebensmittelwirtschaft(15), pp. 28-29. foodaktuell AG
