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Ute Bindrich

Observed names: Bindrich, Ute, U Bindrich, U. Bindrich
ORCID: 0000-0001-9396-4594
Observed ORCID: 0000-0001-9396-4594
OpenAlex ID: A5085811306
Structure design of insect-based meat analogs with high-moisture extrusion
2017 · Sergiy Smetana, Niloofar Ashtari Larki, et al. · Journal of Food Engineering · 135
Carotenoid–protein interaction as an approach for the formulation of functional food emulsions
2009 · Hainer Wackerbarth, Thomas Stoll, et al. · Food Research International · 64
High hydrostatic pressure/temperature modeling of frankfurter batters
2013 · Filip Tintchev, Ute Bindrich, et al. · Meat Science · 61
Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes
2021 · Marie-Christin Baune, Sarah Schroeder, et al. · Journal of Food Measurement & Characterization · 51
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Glycemic index and microstructure analysis of a newly developed fiber enriched cookie
2015 · Jan Philipp Schuchardt, Jasmin Wonik, et al. · Food & Function · 47
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Ultra-high pressure homogenisation process for production of reduced fat mayonnaise with similar rheological characteristics as its full fat counterpart
2017 · Kemal Aganovic, Ute Bindrich, et al. · Innovative Food Science & Emerging Technologies · 46
Effect of initial mild curing, with additives, of hog and sheep sausage casings on their microbial quality and mechanical properties after storage at difference temperatures
1999 · W.A.M Bakker, J.H Houben, et al. · Meat Science · 46
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
Preparation and Characterization of Multilayer Coated Microdroplets: Droplet Deformation Simultaneously Probed by Atomic Force Spectroscopy and Optical Detection
2009 · Hainer Wackerbarth, Peter Schön, et al. · Langmuir · 28
Ohmic vs. conventional heating: Influence of moderate electric fields on properties of potato protein isolate gels
2023 · Eike Joeres, Stephan Drusch, et al. · Innovative Food Science & Emerging Technologies · 27
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
Influencing emulsifying properties of egg yolk by enzymatic modification by phospholipase D from Streptomyces chromofuscus
2009 · Waldemar Buxmann, Ute Bindrich, et al. · Colloids and Surfaces B Biointerfaces · 25
Stereology for pores in wheat bread: statistical analyses for the Boolean model by serial sections
1991 · Ute Bindrich, Dietrich Stoyan · Journal of Microscopy · 22
Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking
2020 · Marie Oest, Ute Bindrich, et al. · Foods · 20
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Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat
2022 · Franziska Witte, Erik Sawas, et al. · Applied Sciences · 19
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Extraction of protein from juice blend of grass and clover pressed by a pilot pressing facility combined with a pulsed electric field treatment
2022 · Xiaoai Guo, Kemal Aganovic, et al. · Future Foods · 18
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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
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Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: Structural changes of egg yolk due to incubation
2009 · Waldemar Buxmann, Ute Bindrich, et al. · Colloids and Surfaces B Biointerfaces · 14
Fat crystal network structures have a strong influence on properties of fat‐based barrier layers
2015 · Knut Franke, Ute Bindrich, et al. · European Journal of Lipid Science and Technology · 11
Influence of High Hydrostatic Pressure and Pulsed Electric Field Treatment on Moisture Absorption of Wheat Grains
2022 · Ivan Shorstkii, Emad Hussein Ali Mounassar, et al. · Chemie Ingenieur Technik · 9
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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
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Release kinetics and encapsulation efficiency of embedded active ingredients in fat-based matrices using cold extrusion
2022 · Carolin Bommes, Aleksandar Pajic, et al. · Innovative Food Science & Emerging Technologies · 7
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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
Works count: 49
Citation count: 827
H-index: 18
I10-index: 21
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