Ramona Leue

ZHAW School of Life Sciences and Facility Management
Research Group for Food Technology

8820 Wädenswil

+41 (0) 58 934 50 10
ramona.leue@zhaw.ch

Projects

FoamFreeze: two-step foaming freezing technology for natural off-flavor free vegan ice cream / Project co-leader / Project ongoing
Valorization of Swiss Agri-Food Side Streams / Team member / Project ongoing
Fruit to Bar – Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate / Team member / Project ongoing
CREATE – Microorganisms to foster pulses-based healthy food / Team member / Project ongoing
Bio-Valorisierung von Weizenkleie zur Verbesserung der Verarbeitbarkeit und Endprodukqualität in der Kaltextrusion / Team member / Project completed
PiFoBake: Particel stabilized foams with high mechanical and thermal resiliance for the application in baked goods from non-wheat raw materials / Team member / Project completed
Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain / Team member / Project completed
Strategies to reduce food loss and valorize side streams in food industry: buildup of an industrial consortium / Team member / Project completed
InnoBUN - Development and application of a multifunctional sourdough in buns / Team member / Project completed

Publications

Articles in scientific journal, peer-reviewed

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), pp. 2772-2781.

Available from: 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).

Available from: 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), pp. 4578-4586.

Available from: 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), pp. 2990-2999.

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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