Concepedia

Birgit Breitschuh

BB

4

Publications

203

Citations

4

H-Index

1996

Active since

Affiliations

École Polytechnique Fédérale de Lausanne(Current)

Birgit Breitschuh is an author at École Polytechnique Fédérale de Lausanne specializing in food chemistry, food technology, and engineering.

Top concepts

HealthEngineeringFood ChemistryFood TechnologyMaterial ScienceBiophysicsMicrostructureThermodynamicsCrystallographyFood Processing

Publications per year

1996–2003

4

Publications

4

The functionality of milk powder and its relationship to chocolate mass processing, in particular the effect of milk powder manufacturing and composition on the physical properties of chocolate masses

H. Attaie, Birgit Breitschuh, Peggy G. Braun et al. · International Journal of Food Science & Technology · 2003 · 58 citations

Parameters influencing cocrystallization and polymorphism in milk fat

Birgit Breitschuh, Erich J. Windhab · Journal of the American Oil Chemists Society · 1998 · 52 citations · Full text

Nutrition, Engineering, Thermal Processing +20

Comparison of precrystallization of chocolate

S. Bolliger, Birgit Breitschuh, M. Stranzinger et al. · Journal of Food Engineering · 1998 · 48 citations

Food Chemistry, Materials Science, Materials Engineering +7

Direct measurement of thermal fat crystal properties for milk‐fat fractionation

Birgit Breitschuh, Erich J. Windhab · Journal of the American Oil Chemists Society · 1996 · 45 citations

Food Chemistry, Materials Science, Solid‐fat Content +14

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