Egger C., Blanco A., Sousa R., Brügger C., Binz E., Brodkorb A., Dupont D., Recio I., Portmann R.
INFOGEST Quant: standardized in vitro determination of digestibility and DIAAS of dietary proteins based on the INFOGEST static digestion model.
Nature Protocols, In Press, 2026.

Guggisberg D., Portmann R., Egger C., Schmidt R.
Predicting water activity in long-ripened cheeses using moisture, salt, free amino acids and lactate.
International Dairy Journal, 172, 2026, Artikel 106443.

Pousa Kurpan Nogueira D., Gao X., Cardeiras R., Bagnoud M., Tintrop L., Rhême C., Brügger C., Blanco A., Portmann R., Egger C., Wahl F., Baumeyer Brahier A.
Mechanical cell disruption of the green microalga Chloroidium saccharophilum: Effects on protein digestibility and aroma profile.
Journal of Applied Phycology, In Press, 2025, 1-13.

Nemati G., Looser V., Hummerjohann J., Weik D., Wagner E., Egger C., Ingenhoff J.-E., Stoffers H., von Ah U., Schmidt R., Bachmann H.-P., Arias E. M.
Plant-based dairy alternatives & food safety.
In: 39th EFFoST International Conference. 17. November, Porto (PT). 2025.

Egger C., Blanco A., Brügger C., Portmann R.
Vom Teller zum Trizeps, mehr als Quantität: Warum die Proteinqualität wirklich zählt.
In: Webinar "Pflanzliche Alternativen zu Fleisch - Gesundheitliche und ökologische Aspekte". 18. November, Hrsg. Public Health Schweiz, Online. 2025.

Romanò A., Vazquez Rojo L., Egger C., Cremonesi P., Graber H.U.
Genetic landscape of Streptococcus uberis isolated from bovine mastitis: Typing and antibiotic resistance in-depth analysis.
In: FEMS MICRO 2025. 14 July, Milano (IT). 2025.

Hammer L., Sägesser C., Siegrist A., Arcari M., Goessler M., Scheuchzer P., Müller M., Denkel C., Dumpler J., Mathys A., Egger C., Portmann R., Moretti D.
Influence of processing on protein quality and environmental impact assessment of soy-based meat analogues.
Food Research International, 222, 2025, Artikel 117636.

Guggisberg D., Zbinden D., Fehér N., Eggerschwiler L., Bosshart A., Portmann R., Egger C., Raemy M., Schmidt R.
κ-casein genotypes and minerals in raw milk and their impact on coagulation properties.
International Dairy Journal, 164, 2025, Artikel 106204.

Mashiah L., Medini O., Calahorra A. A., Skaret J., Levi C. S., Egger C., Portmann R., Varela P., Sarkar A., Lesmes U.
Tailored co-extruded cereals for seniors: Fabrication, palatability, and in vitro digestibility.
Food Science and Human Wellness, 14, (12), 2025, Artikel 9250421.

Herrmann M., Mehner E., Egger C., Portmann R., Hammer L., Nemecek T.
A protein quality adjusted nutritional-LCA of soy-based meat and dairy alternatives: Understanding the environmental and nutritional implications of food processing.
In: 14th International Conference LCAFood. 10 September, Hrsg. IRTA, Barcelona (ES). 2024.

Herrmann M., Mehner E., Egger C., Hammer L., Nemecek T.
A protein auality adjusted nutritional-LCA of soy-based meat and dairy alternatives: Understanding the environmental and nutritional implications of food processing.
In: 14th International Conference LCAFood. 10 September, Hrsg. IRTA, Barcelona (ES). 2024, 214-216.

Herrmann M.K., Mehner E., Egger C., Portmann R., Hammer L., Nemecek T.
A comparative nutritional life cycle assessment of processed and unprocessed soy-based meat and milk alternatives including protein quality adjustment.
In: 14th International Conference LCAFood. 9 September, Hrsg. IRTA, Barcelona (ES). 2024, 1-12.

Herrmann M. K., Mehner E., Egger C., Portmann R., Hammer L., Nemecek T.
A comparative nutritional life cycle assessment of processed and unprocessed soy-based meat and milk alternatives including protein quality adjustment.
Frontiers in Sustainable Food Systems, 8, 2024, 1-15.

Reiche A.-M., Martín-Hernández M. C., Spengler Neff A., Bapst B., Fleuti C., Dohme-Meier F., Hess H. D., Egger C., Portmann R.
The A1/A2 β-casein genotype of cows, but not their horn status, influences peptide generation during simulated digestion of milk.
Journal of Dairy Science, 107, (9), 2024, 6425-6436.

Santos-Sánchez G., Miralles B., Brodkorb A., Dupont D., Egger C., Recio I.
Current advances for in vitro protein digestibility.
Frontiers in Nutrition, 11, 2024, Artikel 1404538.

Guggisberg D., Egger C., Bosshart A., Fehér N., Eggerschwiler L., Schmidt R., Portmann R.
Impact of κ-casein phenotypes on chymosin-induced milk coagulation properties: Application of diffusing wave spectroscopy.
In: International conference for cheese science and technology (Bergen, 3.-7.6.2024). 3. June, Bergen. 2024.

Guggisberg D., Egger C., Bosshart A., Fehér N., Eggerschwiler L., Schmidt R., Portmann R.
Impact of genetic κ-casein variants (A, B, E) on chymosin-induced milk coagulation properties: Application of a new LC–MS-based genotyping method.
International Dairy Journal, 155, 2024, Artikel 105973.

Hammer L., Moretti D., Bétrix C.-A., Kandiah P., Pellegri A., Abbühl-Eng L., Portmann R., Egger C.
In vitro DIAAS of Swiss soybean cultivars using the INFOGEST model: Increase in protein quality from soybean to soymilk and tofu.
Food Research International, 178, 2024, 1-12.

Portmann R., Sousa R., Brügger C., Egger C.
Qualität vor Quantität: Protein Bioverfügbarkeit und Messung der Verdaulichkeit.
In: Forum MIlchveranstaltung. 28. November, Liebefeld. 2023, 1-18.

Egger C., Brügger C.
Determination of alkaline phosphatase activity, fluorimetric microplate method: Milk and milk products.
In: ISO/IDF Webinar on Alkaline Phosphatase. 14 November, online. 2023, 1-12.