| Crystallization-induced network formation of tri-and monopalmitin at the middle-chain triglyceride oil/air interface K Mishra, J Bergfreund, P Bertsch, P Fischer, EJ Windhab Langmuir 36 (26), 7566-7572, 2020 | 30 | 2020 |
| Yield stress dependent foaming of edible crystal-melt suspensions K Mishra, D Dufour, EJ Windhab Crystal Growth & Design 20 (2), 1292-1301, 2019 | 30 | 2019 |
| Entrance flow of unfoamed and foamed Herschel–Bulkley fluids K Mishra, L Grob, L Kohler, S Zimmermann, S Gstöhl, P Fischer, ... Journal of Rheology 65 (6), 1155-1168, 2021 | 12 | 2021 |
| Rheology of cocoa butter K Mishra, L Kohler, N Kummer, S Zimmermann, S Ehrengruber, F Kämpf, ... Journal of Food Engineering 305, 110598, 2021 | 12 | 2021 |
| Controlling lipid crystallization across multiple length scales by directed shear flow K Mishra, N Kummer, J Bergfreund, F Kämpf, P Bertsch, R Pauer, ... Journal of Colloid and Interface Science 630, 731-741, 2023 | 9 | 2023 |
| Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods J Burkard, L Kohler, T Berger, M Logean, K Mishra, EJ Windhab, ... npj Science of Food 7 (1), 42, 2023 | 3 | 2023 |
| The rheology and foamability of crystal-melt suspensions composed of triacylglycerols K Mishra, F Kämpf, S Ehrengruber, J Merkel, N Kummer, R Pauer, ... Soft Matter 18 (6), 1183-1193, 2022 | 1 | 2022 |
| Synchronous multi-scale 3D-printing of solid foods with functional structure at elevated production rate K Mishra 21st International Union of Food Science and Technology (IUFoST 2022), 2022 | | 2022 |
| Water incorporation into novel cocoa fibre-enhanced chocolate confectionery systems K Mishra 21st International Union of Food Science and Technology (IUFoST 2022), 2022 | | 2022 |
| Holistic Chocolate K Mishra 51ste AK Schoko, 2022 | | 2022 |
| Replication data for Controlling lipid crystallization across multiple length scales by directed shear flow K Mishra ETH Zurich, 2022 | | 2022 |
| High precision and frequency jetting of non-Newtonian fluids K Mishra 5th Meeting IG Proteins for Future-Swiss Food Research, 2021 | | 2021 |
| Proceedings of the 13th Symposium on Ultrasonic Doppler Methods for Fluid Mechanics and Fluid Engineering EJ Windhab, G De Cesare, Y Takeda, K Mishra 13th Symposium on Ultrasonic Doppler Methods for Fluid Mechanics and Fluid …, 2021 | | 2021 |
| Rheology and modelling of fats for 3D printing K Mishra Aktionskreis Schokoladentechnik, 2021 | | 2021 |
| Foam formation and processing of glyceride melt suspensions with crystal fraction for additive manufacturing applications K Mishra ETH Zurich, 2021 | | 2021 |
| Yield stress determination in thixotropic crystal-melt suspensions K Mishra, D Dufour, S Ehrengruber, J Merkel, EJ Windhab Proceedings of the 13th Symposium on Ultrasonic Doppler Methods for Fluid …, 2021 | | 2021 |
| Crystallization of Mono-and Tripalmitin at the Air/MCT oil surface K Mishra, J Bergfreund, P Bertsch, P Fischer, EJ Windhab Abstract Book of the 18th International Congress on Rheology (ICR 2020), 70-70, 2020 | | 2020 |
| Fat-or wax-based food, cosmetic or pharmaceutical foamed product and apparatus for producing a fat-or wax-based food, cosmetic or pharmaceutical foamed product and method for … H Spitzbarth, CR WANNER, K MISHRA, L POKORNY, EJ Windhab | | 2020 |
| Yield Stress Dependent Foaming of Partially Crystalline Edible Oil K Mishra Diskussionstagung der Deutschen Rheologischen Gesellschaft (DRG) und der …, 2019 | | 2019 |
| On the technofunctionality of partially crystalline fat slurries K Mishra, L Grob, EJ Windhab CHOCO Tec 2018, 2018 | | 2018 |
