ETH E-Collection · ETH Institutional Repository

1. Einfluss verschiedener Verfahren zur Schokoladeherstellung auf Kakaoinhaltsstoffe, speziell Kakaostärke

Geilinger, Irene B. (1982)

Doctoral and Habilitation Theses

2. Impf- und Scherkristallisation von Schokoladen

Zeng, Yuantong (2000)

Doctoral and Habilitation Theses

3. About physical-chemical factors, their changes during manufacturing and influence on the rheological and structural properties of chocolate like model systems

Braun, Peter (2000)

Doctoral and Habilitation Theses

4. Structural and rheological properties of concentrated suspensions mixed with an emulsion

Hugelshofer, Daniel (2000)

Doctoral and Habilitation Theses

5. Dairy fibre powders - Processing and application as rheology modifiers in confectionery systems

Marti, Irene (2004)

Doctoral and Habilitation Theses

6. Pre-crystallization processing of dark chocolate

Svanberg, Lina L. E. (2012)

Doctoral and Habilitation Theses

7. Optimization of a co-injection process for confectionery systems aided by flow simulation and experiment

Padar, Stefan (2009)

Doctoral and Habilitation Theses

8. Solidification and contraction of confectionery systems in rapid cooling processing

Mehrle, Yvonne E. (2007)

Doctoral and Habilitation Theses