Ramona Leue

Arbeit an der ZHAW

Tätigkeit

Wissenschaftliche Mitarbeiterin

Publikationen

• Salvatore, Ivana; Leue-Rüegg, Ramona; Beretta, Claudio; Müller, Nadina,

  2024.

  Valorisation potential and challenges of food side product streams for food applications : a review using the example of Switzerland.

  Future Foods.

  9(100325).

  Verfügbar unter: https://doi.org/10.1016/j.fufo.2024.100325

• Schmid, Tamara; Leue, Ramona; Müller, Nadina,

  2023.

  Heat and shear stability of particle stabilised foams for application in gluten‑free bread.

  Journal of Food Science and Technology.

  60(11), S. 2772-2781.

  Verfügbar unter: https://doi.org/10.1007/s13197-023-05794-0

• Rüegg, Ramona; Schmid, Tamara; Hollenstein, Lukas; Müller, Nadina,

  2022.

  Effect of particle characteristics and foaming parameters on resulting foam quality and stability.

  LWT - Food Science and Technology.

  167(113859).

  Verfügbar unter: https://doi.org/10.1016/j.lwt.2022.113859

• Kinner, Mathias; Rüegg, Ramona; Weber, Claudia A.; Buchli, Jürg; Durrer, Ludwig; Müller, Nadina,

  2021.

  Impact of selected baking and vacuum cooling parameters on the quality of toast bread.

  Journal of Food Science and Technology.

  58(12), S. 4578-4586.

  Verfügbar unter: https://doi.org/10.1007/s13197-020-04945-x

• Schmid, Tamara; Baumer, Beatrice; Rüegg, Ramona; Näf, Patrick; Kinner, Mathias; Müller, Nadina,

  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), S. 2990-2999.

  Verfügbar unter: https://doi.org/10.1111/ijfs.14564

• Geiger, Philippe; Buchli, Jürg; Rüegg, Ramona; Müller, Nadina,

  2020.

  Evaluation of the effect of a novel membrane filtration system on the life span of frying oil.

  International Journal of Food Science & Technology.

  56(4), S. 1844-1854.

  Verfügbar unter: https://doi.org/10.1111/ijfs.14811

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