Bindrich U - Search Results

1

Influencing emulsifying properties of egg yolk by enzymatic modification by phospholipase D from Streptomyces chromofuscus Part 1: technological properties of incubated egg yolk.

Buxmann W, Bindrich U, Heinz V, Knorr D, Franke K. Buxmann W, et al. Among authors: bindrich u. Colloids Surf B Biointerfaces. 2010 Mar 1;76(1):186-91. doi: 10.1016/j.colsurfb.2009.10.032. Epub 2009 Oct 31. Colloids Surf B Biointerfaces. 2010. PMID: 19931433

2

Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: structural changes of egg yolk due to incubation.

Buxmann W, Bindrich U, Strijowski U, Heinz V, Knorr D, Franke K. Buxmann W, et al. Among authors: bindrich u. Colloids Surf B Biointerfaces. 2010 Mar 1;76(1):192-8. doi: 10.1016/j.colsurfb.2009.10.035. Epub 2009 Oct 31. Colloids Surf B Biointerfaces. 2010. PMID: 19931432

3

High hydrostatic pressure/temperature modeling of frankfurter batters.

Tintchev F, Bindrich U, Toepfl S, Strijowski U, Heinz V, Knorr D. Tintchev F, et al. Among authors: bindrich u. Meat Sci. 2013 Jul;94(3):376-87. doi: 10.1016/j.meatsci.2013.02.012. Epub 2013 Mar 1. Meat Sci. 2013. PMID: 23567140

4

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

Schroeder S, Dewettinck K, Heinz V, Bindrich U, Middendorf D, Franke K. Schroeder S, et al. Among authors: bindrich u. Ultramicroscopy. 2025 Jul;273:114150. doi: 10.1016/j.ultramic.2025.114150. Epub 2025 Apr 18. Ultramicroscopy. 2025. PMID: 40267625 Free article.

5

Preparation and characterization of multilayer coated microdroplets: droplet deformation simultaneously probed by atomic force spectroscopy and optical detection.

Wackerbarth H, Schön P, Bindrich U. Wackerbarth H, et al. Among authors: bindrich u. Langmuir. 2009 Mar 3;25(5):2636-40. doi: 10.1021/la802898k. Langmuir. 2009. PMID: 19437687

6

Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking.

Oest M, Bindrich U, Voß A, Kaiser H, Rohn S. Oest M, et al. Among authors: bindrich u. Foods. 2020 Dec 19;9(12):1900. doi: 10.3390/foods9121900. Foods. 2020. PMID: 33352657 Free PMC article.

7

Glycemic index and microstructure analysis of a newly developed fiber enriched cookie.

Schuchardt JP, Wonik J, Bindrich U, Heinemann M, Kohrs H, Schneider I, Möller K, Hahn A. Schuchardt JP, et al. Among authors: bindrich u. Food Funct. 2016 Jan;7(1):464-74. doi: 10.1039/c5fo01137j. Food Funct. 2016. PMID: 26514289 Clinical Trial.

8

Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls.

Bolumar T, Bindrich U, Toepfl S, Toldrá F, Heinz V. Bolumar T, et al. Among authors: bindrich u. Meat Sci. 2014 Dec;98(4):759-65. doi: 10.1016/j.meatsci.2014.07.024. Epub 2014 Jul 27. Meat Sci. 2014. PMID: 25117876

9

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.

Bakker WA, Houben JH, Koolmees PA, Bindrich U, Sprehe L. Bakker WA, et al. Among authors: bindrich u. Meat Sci. 1999 Feb;51(2):163-74. doi: 10.1016/s0309-1740(98)00118-1. Meat Sci. 1999. PMID: 22061701

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