Ramona Rüegg

https://www.zhaw.ch/de/lsfm/institute-zentren/ilgi/technologie-und-verpackung/

• PiFoBake: Particel stabilized foams with high mechanical and thermal resiliance for the application in baked goods from non-wheat raw materials / Team member / Project ongoing
• Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain / Team member / Project ongoing
• InnoBUN - Development and application of a multifunctional sourdough in buns / Team member / Project ongoing
• Strategies to reduce food loss and valorize side streams in food industry: buildup of an industrial consortium / Team member / Project completed

• 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.

  Available from: 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), pp. 1844-1854.

  Available from: https://doi.org/10.1111/ijfs.14811

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