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Langmuir : the ACS Journal of Surfaces and Colloids|June 11, 2020
Crystallization-Induced Network Formation of Tri- and Monopalmitin at the Middle-Chain Triglyceride Oil/Air InterfaceKim Mishra, Jotam Bergfreund, Pascal Bertsch, et al.Nature Food|July 22, 2025
Unrefined plant raw materials are key to nutritious foodTill Germerdonk, Andrea Bach, Alejandro G Marangoni, et al.NPJ Science of Food|August 18, 2023
Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foodsJohannes Burkard, Lucas Kohler, Tanja Berger, et al.Soft Matter|January 17, 2022
The rheology and foamability of crystal-melt suspensions composed of triacylglycerolsKim Mishra, Fabian Kämpf, Silas Ehrengruber, et al.Journal of Colloid and Interface Science|October 24, 2022
Controlling lipid crystallization across multiple length scales by directed shear flowKim Mishra, Nico Kummer, Jotam Bergfreund, et al.Nature Food|May 21, 2024
Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolateKim Mishra, Ashley Green, Johannes Burkard, et al.Pageof 1