Tamara Schmid
Tamara Schmid
ZHAW
School of Life Sciences and Facility Management
Research Group for Food Technology
8820 Wädenswil
Projects
- PE(K)O Sustain – Physically modified oils as sustainable alternative to tropical fats for the baking and sweet goods industry / Project co-leader / Project ongoing
- Abklärung der Eignung von Schweizer Rispenhirse für die Teigwarenherstellung / 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 / Project co-leader / Project completed
Publications
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Schmid, Tamara; Steinegger, Stefanie; Kinner, Mathias; Müller, Nadina,
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.
Available from: https://doi.org/10.1111/ijfs.16864
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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
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Schmid, Tamara; Loschi, Marco; Hiltbrunner, Jürg; Müller, Nadina,
2022.
Assessment of the suitability of millet for the production of pasta.
Applied Food Research.
3(1), pp. 100247.
Available from: https://doi.org/10.1016/j.afres.2022.100247
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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
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Schmid, Tamara; Baumer, Beatrice; Rüegg, Ramona; Näf, Patrick; Kinner, Mathias; Müller, Nadina,
2020.
International Journal of Food Science & Technology.
55(8), pp. 2990-2999.
Available from: https://doi.org/10.1111/ijfs.14564