Publications by authors named "Ute Bindrich"

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Opportunities and challenges to determine surface free energy of chocolates on microscopic scale from atomic force microscopy adhesion measurements.
Sarah Schroeder, Koen Dewettinck, Volker Heinz, Ute Bindrich, Dana Middendorf

Ultramicroscopy· July 2025

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Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking.
Marie Oest, Ute Bindrich, Alexander Voß, Heinz Kaiser, Sascha Rohn

Foods· December 2020

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Glycemic index and microstructure analysis of a newly developed fiber enriched cookie.
Jan Philipp Schuchardt, Jasmin Wonik, Ute Bindrich, Michaela Heinemann, Heike Kohrs

Food Funct· January 2016

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High hydrostatic pressure/temperature modeling of frankfurter batters.
Filip Tintchev, Ute Bindrich, Stefan Toepfl, Ulf Strijowski, Volker Heinz

Meat Sci· July 2013

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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.
Waldemar Buxmann, Ute Bindrich, Ulf Strijowski, Volker Heinz, Dietrich Knorr

Colloids Surf B Biointerfaces· March 2010

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Influencing emulsifying properties of egg yolk by enzymatic modification by phospholipase D from Streptomyces chromofuscus Part 1: technological properties of incubated egg yolk.
Waldemar Buxmann, Ute Bindrich, Volker Heinz, Dietrich Knorr, Knut Franke

Colloids Surf B Biointerfaces· March 2010

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Preparation and characterization of multilayer coated microdroplets: droplet deformation simultaneously probed by atomic force spectroscopy and optical detection.
Hainer Wackerbarth, Peter Schön, Ute Bindrich

Langmuir· March 2009

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