Selected previous projects

  • Preservation of fruit juices by thermal and non-thermal (PEF, HP) processes
  • Preservation of viscous products (ketchup, ice cream premix, syrup) by direct steam injection
  • Surface decontamination of foods (e.g. cake)
  • Sterilization of food and pharma liquids using indirect heating or ohmic heating
  • PEF treatment of fruits, vegetables, and microorganisms to increase extraction yield
  • Spray drying of emulsions
  • Spray drying of vegetable concentrates
  • Process optimization of nasal spray on pilot scale
  • Various applications of pulsed electric fields in biotechnology
  • Pilot-scale freeze drying of various biological materials

Selected publications

Ingredients and formulation technology

Bender, D; Schoenlechner, R;
Innovative approaches towards improved gluten-free bread properties;
Journal of Cereal Science. 2020; 91

Kiumarsi, M; Majchrzak, D; Yeganehzad, S; Jager, H; Shahbazi, M;
Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping;
Food Hydrocolloids. 2020; 104, 105698

Schall, E; Scherf, KA; Bugyi, Z; Hajas, L; Török, K; Koehler, P; Poms, RE; D’Amico, S; Schoenlechner, R; Tömösközi, S;
Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material.  
Food Chemistry. 2020; 313:126049

D'Amico, S; Jungkunz, S; Balasz, G; Foeste, M; Jekle, M; Tomoskoszi, S; Schoenlechner, R;
Abrasive milling of quinoa: Study on the distribution of selected nutrients and proteins within the quinoa seed kernel.
Journal of Cereal Science. 2019; 86: 132-138

Haas, K; Robben, P; Kiesslich, A; Volkert, M; Jaeger, H;
Stabilization of Crystalline Carotenoids in Carrot Concentrate Powders: Effects of Drying Technology, Carrier Material, and Antioxidants.
Foods. 2019; 8(8), 285

Linares-Garcia, L; Repo-Carrasco-Valencia, R; Paulet, PG; Schoenlechner, R;
Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx.
European Food Research and Technology. 2019; 245(10): 2147-2156

Frauenlob, J; Hetebrij, E; D‘Amico, S; Schoenlechner, R;
Role of -Amylase in the Pasting Behavior of Wheat Flours Upon Storage.
Starch-Stärke. 2018; 70(3-4)

Frauenlob, J; Scharl, M; D’Amico, S; Schoenlechner, R;
Effect of different lipases on bread staling in comparison with Diacetyl tartaric ester of monoglycerides (DATEM).
Cereal Chemistry. 2018; 95(3): 367-372

Purschke, B; Bruggen, H; Scheibelberger, R; Jager, H;
Effect of pre-treatment and drying method on physico-chemical properties and dry fractionation behaviour of mealworm larvae (Tenebrio molitor L.).
European Food Research and Technology. 2018; 244(2): 269-280.

Purschke, B; Sanchez, YDM; Jager, H;
Centrifugal fractionation of mealworm larvae (Tenebrio molitor, L.) for protein recovery and concentration.
LWT-Food Science and Technology. 2018; 89: 224-228

Purschke, B; Tanzmeister, H; Meinlschmidt, P; Baumgartner, S; Lauter, K; Jager, H;
Recovery of soluble proteins from migratory locust (Locusta migratoria) and characterisation of their compositional and techno-functional properties.
Food Research International. 2018; 106: 271-279

Webersinke, F; Klein, H; Flieher, M; Urban, A; Jager, H; Forster, C;
Control of Fermentation By-Products and Aroma Features of Beer Produced with Scottish Ale Yeast by Variation of Fermentation Temperature and Wort Aeration Rate.
Journal of the American Society of Brewing Chemists. 2018; 76(3): 147-155

Product structure modification

Fauster, T; Philipp, C; Hanz, K; Scheibelberger, R; Teufl, T; Nauer, S; Scheiblhofer, H; Jaeger, H;
Impact of a combined pulsed electric field (PEF) and enzymatic mash treatment on yield, fermentation behaviour and composition of white wine.
European Food Research and Technology. 2020; 246(3): 609-620

Bender, D; Gratz, M; Vogt, S; Fauster, T; Wicki, B; Pichler, S; Kinner, M; Jager, H; Schoenlechner, R;
Ohmic Heating-a Novel Approach for Gluten-Free Bread Baking.
Food and Bioprocess Technology. 2019; 12(9): 1603-1613.

Haas, K; Obernberger, J; Zehetner, E; Kiesslich, A; Volkert, M; Jaeger, H;
Impact of powder particle structure on the oxidation stability and color of encapsulated crystalline and emulsified carotenoids in carrot concentrate powders.
Journal of Food Engineering. 2019; 263: 398-408.

Mannozzi, C; Rompoonpol, K; Fauster, T; Tylewicz, U; Romani, S; Dalla Rosa, M; Jaeger, H;
Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices.
Foods. 2019; 8(7)

Bender, D; Fraberger, V; Szepasvari, P; D’Amico, S; Tomoskozi, S; Cavazzi, G; Jager, H; Domig, KJ; Schoenlechner, R;
Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread.
European Food Research and Technology. 2018; 244(6): 1037-1046

Bender, D; Nemeth, R; Cavazzi, G; Turoczi, F; Schall, E; D’Amico, S; Torok, K; Lucisano, M; Tomoskozi, S; Schoenlechner, R;
Characterization of rheological properties of rye arabinoxylans in buckwheat model systems.
Food Hydrocolloids. 2018; 80: 33-41

Bender, D; Regner, M; D’Amico, S; Jager, H; Tomoskozi, S; Schoenlechner, R;
Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties.
Journal of Food Quality. 2018

Fauster, T; Schlossnikl, D; Rath, F; Ostermeier, R; Teufel, F; Toepfl, S; Jaeger, H;
Impact of pulsed electric field (PEF) pretreatment on process performance of industrial French fries production.
Journal of Food Engineering. 2018; 235: 16-22

Ostermeier, R; Giersemehl, P; Siemer, C; Topfl, S; Jager, H;
Influence of pulsed electric field (PEF) pre-treatment on the convective drying kinetics of onions.
Journal of Food Engineering. 2018; 237: 110-117.

Preservation and microbial inactivation

Schottroff, F; Biebl, D; Gruber, M; Burghardt, N; Schelling, J; Gratz, M; Schoenher, C; Jaeger, H;
Inactivation of vegetative microorganisms by ohmic heating in the kilohertz range – Evaluation of experimental setups and non-thermal effects.
Innovative Food Science & Emerging Technologies. 2020; 102372

Schottroff, F; Johnson, K; Johnson, NB; Bedard, MF; Jaeger, H;
Challenges and limitations for the decontamination of high solids protein solutions at neutral pH using pulsed electric fields.
Journal of Food Engineering. 2020; 268

Schottroff, F; Gratz, M; Krottenthaler, A; Johnson, NB; Bedard, MF; Jaeger, H;
Pulsed electric field preservation of liquid whey protein formulations - Influence of process parameters, pH, and protein content on the inactivation of Listeria innocua and the retention of bioactive ingredients.
Journal of Food Engineering. 2019; 243: 142-152

Li, Z; Schottroff, F; Simpson, DJ; Ganzle, MG;
The Copy Number of the spoVA(2mob) Operon Determines Pressure Resistance of Bacillus Endospores.
Applied and Environmental Microbiology. 2019; 85(19), e01596-19

Schottroff, F; Pyatkovskyy, T; Reineke, K; Setlow, P; Sastry, SK; Jaeger, H;
Mechanisms of enhanced bacterial endospore inactivation during sterilization by ohmic heating.
Bioelectrochemistry. 2019; 130

Process design and optimization

Schottroff, F; Knappert, J; Eppmann, P; Krottenthaler, A; Horneber, T; McHardy, C; Rauh, C; Jaeger, H;
Development of a Continuous Pulsed Electric Field (PEF) Vortex-Flow Chamber for Improved Treatment Homogeneity Based on Hydrodynamic Optimization.
Frontiers in Bioengineering and Biotechnology. 2020, 8:340