Author

Dana Middendorf

Observed names: D. Middendorf, Dana Lampe, Middenddorf, Dana, Middendorf, Dana

Institution: The Ohio State University

Observed institutions: German Institute of Food Technologies, The Ohio State University, Technische Universität Braunschweig

ORCID: 0000-0003-3699-1400

Observed ORCIDs: 0000-0003-3699-1400, 0009-0002-6273-1135

OpenAlex ID: A5069907133

Structural Changes in Foods Caused by High-Pressure Processing

2016 · Tomas Bolumar, Dana Middendorf, et al. · Food engineering series · 53

AFM approach to study the function of PGPR's emulsifying properties in cocoa butter based suspensions

2014 · D. Middendorf, A. Juadjur, et al. · Food Structure · 39

Atomic Force Microscopy study on the effect of different lecithins in cocoa-butter based suspensions

2016 · D. Middendorf, U. Bindrich, et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 26

AFM-based local thermal analysis is a suitable tool to characterize the impact of different grinding techniques on sucrose surface properties

2018 · D. Middendorf, U. Bindrich, et al. · Journal of Food Engineering · 18

Capacity of natural β-carotene loaded microemulsion to protect Caco-2 cells from oxidative damage caused by exposure to H2O2

2014 · Shahin Roohinejad, Dana Middendorf, et al. · Food Research International · 18

Affecting Casein Micelles by Pulsed Electrical Field (PEF) for Inclusion of Lipophilic Organic Compounds

2021 · Dana Middendorf, Ute Bindrich, et al. · Applied Sciences · 14

Changes of surface properties of sucrose particles during grinding in a cocoa butter-based suspension and their influence on the macroscopic behavior of the suspension

2024 · Knut Franke, Ute Bindrich, et al. · European Food Research and Technology · 7

Effect of medium hydrostatic pressure on the properties of wheat flour main biopolymers

2013 · Dana Lampe, Ulf Strijowski, et al. · Journal of Cereal Science · 7

Alcohol in praline fillings influences the water migration within the surrounding chocolate shell

2021 · Knut Franke, Dana Middendorf, et al. · Journal of Food Engineering · 6

Manothermosonication – A potential alternative to thermal pasteurisation of liquid whole egg: Comparison of physico-chemical attributes

2024 · Enrique Beitia, Grigorios Mavros, et al. · Food Chemistry · 4

Opportunities and challenges to determine surface free energy of chocolates on microscopic scale from atomic force microscopy adhesion measurements

2025 · Sarah Schroeder, Koen Dewettinck, et al. · Ultramicroscopy · 2

Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material

2024 · Sarah Schroeder, Anna Naemi Beiner, et al. · Food Structure · 2

Adipose Tissue Immunosuppressive T Cells Regulate Atherosclerosis Development and Liver Fat Accumulation in Obesity

2026 · Alecia M. Blaszczak, Dharti Shantaram, et al. · Arteriosclerosis Thrombosis and Vascular Biology · 1

Influence of PET as single-use contact material on gloss and surface properties of chocolate

2024 · Sarah Schroeder, Lena Marie Schimke, et al. · Food Structure · 1

Rasterkraftmikroskopische Untersuchungen zur Adsorption von Emulgatoren an Saccharosepartikeloberflächen in kakaobutterbasierten Suspensionen

2015 · Middenddorf, Dana · Digitale Bibliothek Braunschweig (Verbundzentrale Göttingen (VZG)) · 1

ISA Lima, Peru: Health Science, Field Work & Medical Spanish – Summer 2019

2019 · Middendorf, Dana · The Knowledge Bank (The Ohio State University)

Ice crystal growth in ice cream.

2017 · D. Middendorf, A. Juadjur, et al.

Works count: 18

Citation count: 199

H-index: 7

I10-index: 6