Tamara Schmid

Personal profile

Position at the ZHAW

www.zhaw.ch/de/lsfm/institute-zentren/ilgi/technologie/

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

• 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

• 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

• 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

go back