Dr. Mathias Kinner

Dr. Mathias Kinner

ZHAW Life Sciences und Facility Management
Forschungsgruppe für Lebensmittel-Technologie
Einsiedlerstrasse 35
8820 Wädenswil

+41 58 934 56 99
mathias.kinner@zhaw.ch

Arbeit an der ZHAW

Arbeits- und Forschungsschwerpunkte

Strukturaufklärung
Ohmic Heating
Pulsed Electric Fields
Prozessentwicklung Backwaren

Lehrtätigkeit

Leitung des Moduls Lebensmittelherstellung 2
Unterstützung im Modul Lebensmittelverfahrenstechnik 2
Lehrtätigkeit im Modul Wertschöpfungskette Lebensmittel

Lehrtätigkeit in der Weiterbildung

CAS Food Quality Insight

Netzwerk

Mitglied in Netzwerken

Projekte

Publikationen

Beiträge in wissenschaftlicher Zeitschrift, peer-reviewed

Schmid, T., Kinner, M. and Müller, N. (2025) 'Usage of crystallised pickering emulsions in biscuits as palm oil replacement', Applied Food Research, 5(100916), p. 100916. doi: 10.1016/j.afres.2025.100916.
Schmid, T. et al. (2025) 'Physically modified plant oils as alternatives to palm fat : effects on physical and flavour properties of chocolate fillings', Foods, 14(7), p. 1179. doi: 10.3390/foods14071179.
Evangelista, G. C. et al. (2024) 'Effects of wholegrain pigmented rice on physical and nutritional properties of gluten-free bread', Journal of Cereal Science, 121(104096). doi: 10.1016/j.jcs.2024.104096.
Schmid, T. et al. (2024) 'Effect of press cake-based particles on quality and stability of plant oil emulsions', Foods, 13(18), p. 2969. doi: 10.3390/foods13182969.
André, A. et al. (2024) 'A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels : the effect of cold needle perforation, microorganisms, and purified enzyme', Food Research International, 186(114364). doi: 10.1016/j.foodres.2024.114364.
Schmid, T. et al. (2023) 'Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread', International Journal of Food Science & Technology, 59(2), pp. 1017–1026. doi: 10.1111/ijfs.16864.
Schoenlechner, R. et al. (2023) 'Dry fractionation and gluten-free sourdough bread baking from quinoa and sorghum', Foods, 12(16), p. 3125. doi: 10.3390/foods12163125.
Stäheli, L. et al. (2023) 'Design and functionality of a prototype for cold needle perforation of wheat', Applied Sciences, 13(10), p. 6266. doi: 10.3390/app13106266.
Stäheli, L., Kinner, M. and Müller, N. (2022) 'Effectiveness of perforation methods for wheat kernels', Cereal Technology (Getreidetechnologie), 2022(3), pp. 4–15.
Kinner, M. et al. (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. doi: 10.1007/s13197-020-04945-x.
Schmid, T. et al. (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. doi: 10.1111/ijfs.14564.
Müller, D. et al. (2020) 'Lactic acid bacteria fermentation of milling by-products and further post-processing to breakfast cereals', Cereal Technology (Getreidetechnologie), 2020(1), pp. 4–11.
Bender, D. et al. (2019) 'Ohmic heating - a novel approach for gluten-free bread baking', Food and Bioprocess Technology. doi: 10.1007/s11947-019-02324-9.
Zhao, C. J. et al. (2015) 'Effect of glutamate accumulation during sourdough fermentation with lactobacillus reuteri on the taste of bread and sodium-reduced bread', Cereal Chemistry, 92(2), pp. 224–230. doi: 10.1094/CCHEM-07-14-0149-R.

Schriftliche Konferenzbeiträge, peer-reviewed

Müller, D. et al. (2022) 'Potential of a techno-functional sourdough and its application in sugar-reduced soft buns', in Fermentation. MDPI, p. 42. doi: 10.3390/fermentation8020042.

Weitere Publikationen

Busin, A., Vorburger, R. and Kinner, M. (2022) 'Softscope : automatic evaluation of microscopy images', Transfer English edition, 2022(1), p. 5. doi: 10.21256/zhaw-29554.
Buchli, J. et al. (2016) 'Energieeffizienz des Brotbackprozesses', Cereal Technology (Getreidetechnologie), 2016(1), pp. 4–11. doi: 10.23789/1869-2303.
Buchli, J. et al. (2016) 'Energieeffizienz des Brotbackprozesses : Teil 2', Cereal Technology (Getreidetechnologie), 2016(2), pp. 75–82. doi: 10.23789/1869-2303.
Cezanne, M.-L. et al. (2015) 'Textur von Backwaren', in Keil, H. (ed.) Bäckereitechnologie: Forschung und Innovationen. Hamburg: Food2Multimedia, pp. 90–97.
Mischler, S. et al. (2015) 'Screening for β-D-glucan producing lactic acid bacteria isolated from environmental sources', in VIth Sourdough and Cereal Fermentation Symposium, Nantes, France, 30 September - 2 October 2015.
Rüegg, N. et al. (2014) 'Einfluss von modifizierter Atmosphärenverpackung und Lagertemperatur auf die Haltbarkeit und Qualität teilgebackener Brötchen', Cereal Technology (Getreidetechnologie), 2014(2), pp. 66–75.
Kinner, M. et al. (2014) 'Texture of baked goods', in Keil, H. (ed.) baking+biscuit international : innovations. Hamburg: Food2Multimedia, pp. 102–105.
Rüegg, N. et al. (2014) 'Optimale Verpackung', Backtechnik Europe, 2014(4), pp. 30–35.
Sych, J. M. et al. (2013) 'Guiding the development of multi-functional ingredients for bakery products : an overview', in Wädenswiler Lebensmitteltagung: Nachhaltigkeit und Energie in der Lebensmittelkette, Wädenswil, 14. November 2013.
Kündig, R. et al. (2013) 'Use of an oxygen scavenger to prolong the shelf life of part baked bread', in 26th IAPRI Symposium on Packaging, Espoo, Finland, 10-13 June 2013.
Flury, C. et al. (2013) 'Optimisation of gluten-free pasta – improvement of the nutritional quality', in 3rd International Symposium on Gluten-Free Cereal Products and Beverages (GF13), Vienna, Austria, 12-14 June 2013.