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Langmuir : the ACS Journal of Surfaces and Colloids|May 14, 2009
Preparation and characterization of multilayer coated microdroplets: droplet deformation simultaneously probed by atomic force spectroscopy and optical detectionHainer Wackerbarth, Peter Schön, Ute Bindrich
Foods (Basel, Switzerland)|December 23, 2020
Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-BakingMarie Oest, Ute Bindrich, Alexander Voß, et al.
Colloids and Surfaces. B, Biointerfaces|November 26, 2009
Influencing emulsifying properties of egg yolk by enzymatic modification by phospholipase D from Streptomyces chromofuscus Part 1: technological properties of incubated egg yolkWaldemar Buxmann, Ute Bindrich, Volker Heinz, et al.
Ultramicroscopy|April 23, 2025
Opportunities and challenges to determine surface free energy of chocolates on microscopic scale from atomic force microscopy adhesion measurementsSarah Schroeder, Koen Dewettinck, Volker Heinz, et al.
Meat Science|April 10, 2013
High hydrostatic pressure/temperature modeling of frankfurter battersFilip Tintchev, Ute Bindrich, Stefan Toepfl, et al.
Colloids and Surfaces. B, Biointerfaces|November 26, 2009
Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: structural changes of egg yolk due to incubationWaldemar Buxmann, Ute Bindrich, Ulf Strijowski, et al.
Food & Function|October 31, 2015
Glycemic index and microstructure analysis of a newly developed fiber enriched cookieJan Philipp Schuchardt, Jasmin Wonik, Ute Bindrich, et al.
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