Publikationen

1. Functionality of plant based ingredients

2. Structure modification of fruits and vegetables

3. Preservation and microbial inactivation

Waziiroh E, Bender D, Fuhrmann P, Schoenlechner R;
Effect of non-covalent interactions on gluten-free batter stability and bread properties.
LWT. 2025;215:117263
https://doi.org/10.1016/j.lwt.2024.117263

Kate Waldert, Sandra Bittermann, Nina Martinović, Felix Schottroff, Henry Jäger;
Ohmic baking of wheat bread – effect of process parameters on physico-chemical quality attributes.
Journal of Food Engineering. 2025;392:112493
https://doi.org/10.1016/j.jfoodeng.2025.112493

Kate Waldert, Nina Martinović, Sandra Bittermann, Felix Schottroff, Henry Jäger;
Impact of specific power input and treatment chamber design on product-process-interactions during ohmic baking of wheat bread.
Journal of Food Engineering. 2025;112569
https://doi.org/10.1016/j.jfoodeng.2025.112569

Waldert K, Bittermann S, Martinovic N, Schottroff F, Jager H;
Ohmic baking of wheat bread - effect of process parameters on physico-chemical quality attributes.
Journal of Food Engineering. 2025;392:112493
https://doi.org/10.1016/j.jfoodeng.2025.112493

Rumler R, Bender D, Marti A, Biber S, Schoenlechner R;
Investigating the impact of sorghum variety and type of flour on chemical, functional, rheological and baking properties.
Journal of Food Engineering. 2024;116:103881
https://doi.org/10.1016/j.jcs.2024.103881

Evangelista, G. C., Steiger, E., Kinner, M., Jäger, H., Schönlechner, R;
Effects of wholegrain pigmented rice on physical and nutritional properties of gluten-free bread.
Journal of Cereal Science. 2024;104096
https://doi.org/10.1016/j.jcs.2024.104096

Pichler E, Schönlechner R, Rózylo R, Dziki D, Swieca M;
Addition of micronized oat husk fiber to gluten-free bread - Effects on chemical, physical and physiolgical properties.
Journal of Cereal Science. 2024;118:103981
https://doi.org/10.1016/j.jcs.2024.103981

Sukop, U.; Hoefler, K.; Bender, D.; D’Amico, S.; Jekle, M.; Schoenlechner, R.; Domig, K.J;
Effect of Wet Fractionation Conditions and Pulsed Electric Field on Arabinoxylan and Protein Recovery from Maize. 
Foods 2025. 2025;14:760
https://doi.org/10.3390/foods14050760

Denisse Bender, Ram Yamsaengsung, Elok Waziiroh, Regine Schoenlechner, Henry Jaeger;
Effect of ultrasound-assisted soaking on the hydration kinetics and physicochemical properties of chickpeas. 
International Journal of Food Science and Technology. Volume 59, Issue 4, April 2024, Pages 2221–2235
https://doi.org/10.1111/ijfs.16916

Leire Astráin-Redín, Kate Waldert, Marianna Giancaterino, Guillermo Cebrián, Ignacio Álvarez-Lanzarote, Henry Jaeger;
Ohmic cooking of carrots: Limitations in the use of power input and cooking value for process characterization. 
Journal of Food Engineering. 2024;370:111974
https://doi.org/10.1016/j.jfoodeng.2024.111974

Giancaterino, M., Werl, C., Jaeger, H;
Evaluation of the quality and stability of freeze-dried fruits and vegetables pre-treated by pulsed electric fields (PEF). 
LWT. 2024;191:115651
https://doi.org/10.1016/j.lwt.2023.115651

Giancaterino M, Cybulska J, Zdunek A, Jaeger H;
Effect of Pulsed Electric Fields (PEF) on Nanostructure and Monosaccharides Composition of Pectin Fractions Extracted from Green and Red Tomatoes. 
Food and Bioprocess Technology. 2024;17(11):4341-53
https://doi.org/10.1007/s11947-024-03401-4

Caroline Bachlechner, Leonarda Vukonić, Elena Zand, Theresa Kauer, Rosa Maria Nothnagel, Tímea Váradi, Manel Rodríguez Ripoll, Philipp L. Fuhrmann, Henry Jäger;
Rheological and tribological characterisation of Microbacterium lacticum biofilms and imitations to tailor rapid cleaning control systems in the food industry.
Applied Food Research. 2025; 100652
https://doi.org/10.1016/j.afres.2024.100652

Rivera J, Gratz M, Jaeger H, Schottroff F;
Characterization and optimization of continuous ohmic thermal sterilization based on the development of a predictive computational toolbox.
Innovative Food Science & Emerging Technologies. 2024; 96:103792
https://doi.org/10.1016/j.ifset.2024.103792

Rivera J, Gratz M, Jaeger H, Schottroff F;
Computer-aided engineering: Quantification of the heating non-uniformity and distribution of the thermal load occurring during continuous ohmic and conventional thermal food sterilization.
Innovative Food Science & Emerging Technologies. 2024; 97:103844
https://doi.org/10.1016/j.ifset.2024.103844