| Formulation engineering of food systems for 3D-printing applications–A review P Wilms, K Daffner, C Kern, SL Gras, MAI Schutyser, R Kohlus Food Research International 148, 110585, 2021 | 64 | 2021 |
| Design and characterization of casein–whey protein suspensions via the pH–temperature-route for application in extrusion-based 3D-Printing K Daffner, S Vadodaria, L Ong, S Nöbel, S Gras, I Norton, T Mills Food Hydrocolloids 112, 105850, 2021 | 45 | 2021 |
| Characterising the influence of milk fat towards an application for extrusion-based 3D-printing of casein− whey protein suspensions via the pH− temperature-route K Daffner, L Ong, E Hanssen, S Gras, T Mills Food Hydrocolloids 118, 106642, 2021 | 21 | 2021 |
| Instantaneous gelation of acid milk gels via customized temperature-time profiles: Screening of concentration and pH suitable for temperature triggered gelation towards 3D-printing S Nöbel, B Seifert, K Daffner, J Schäfer, J Hinrichs Food Hydrocolloids 113, 106450, 2021 | 20 | 2021 |
| Formulation and additive manufacturing of polysaccharide-surfactant hybrid gels as gelatin analogues in food applications T Fenton, A Gholamipour-Shirazi, K Daffner, T Mills, E Pelan Food Hydrocolloids 120, 106881, 2021 | 16 | 2021 |
| Imaging of dairy emulsions via a novel approach of transmission electron cryogenic microscopy using beam exposure K Daffner, E Hanssen, I Norton, T Mills, L Ong, SL Gras Soft Matter 16 (34), 7888-7892, 2020 | 7 | 2020 |
| How to formulate for structure and texture via 3D-printing: Design and characterisation of edible and printable feedstock-dairy gels KJ Daffner University of Birmingham, 2021 | | 2021 |
| Where physics meets chemistry meets biology for fundamental soft matter research K Daffner, E Hanssen, I Norton, T Mills, L Ong, SL Gras, J Wang, L Lei, ... Soft Matter 16, 7881-7887, 2020 | | 2020 |
| The protease Cathepsin D in milk. J Schäfer, K Daffner, L Schöner, J Hinrichs | | 2018 |
