| Structural changes in foods caused by high-pressure processing T Bolumar, D Middendorf, S Toepfl, V Heinz High pressure processing of food: Principles, technology and applications …, 2016 | 45 | 2016 |
| AFM approach to study the function of PGPR's emulsifying properties in cocoa butter based suspensions D Middendorf, A Juadjur, U Bindrich, P Mischnick Food Structure 4, 16-26, 2015 | 34 | 2015 |
| Atomic force microscopy study on the effect of different lecithins in cocoa-butter based suspensions D Middendorf, U Bindrich, P Mischnick, A Juadjur, K Franke, V Heinz Colloids and Surfaces A: Physicochemical and Engineering Aspects 499, 60-68, 2016 | 22 | 2016 |
| Capacity of natural β-carotene loaded microemulsion to protect Caco-2 cells from oxidative damage caused by exposure to H2O2 S Roohinejad, D Middendorf, DJ Burritt, U Bindrich, DW Everett, I Oey Food research international 66, 469-477, 2014 | 20 | 2014 |
| AFM-based local thermal analysis is a suitable tool to characterize the impact of different grinding techniques on sucrose surface properties D Middendorf, U Bindrich, P Mischnick, K Franke, V Heinz Journal of food engineering 235, 50-58, 2018 | 12 | 2018 |
| Effect of medium hydrostatic pressure on the properties of wheat flour main biopolymers D Lampe, U Stijowski, V Heinz, U Bindrich Journal of Cereal Science 57, 411-417, 2013 | 9 | 2013 |
| Affecting casein micelles by pulsed electrical field (PEF) for inclusion of lipophilic organic compounds D Middendorf, U Bindrich, C Siemer, S Töpfl, V Heinz Applied Sciences 11 (10), 4611, 2021 | 7 | 2021 |
| High pressure processing of food T Bolumar, D Middendorf, S Toepfl, V Heinz New York: Springer) Structural changes in foods caused by high-pressure …, 2016 | 5 | 2016 |
| The Glossy Chocolate Bar: How it Can be Attained Using the Right Mould D Middendorf, V Heinz, U Bindrich, K Franke The Manufacturing Confectioner 99, 86-90, 2019 | 2 | 2019 |
| Alcohol in praline fillings influences the water migration within the surrounding chocolate shell K Franke, D Middendorf, V Heinz, U Bindrich Journal of Food Engineering 315, 110805, 2022 | 1 | 2022 |
| Influence of PET as single-use contact material on gloss and surface properties of chocolate S Schroeder, LM Schimke, U Bindrich, K Dewettinck, K Franke, V Heinz, ... Food Structure, 100375, 2024 | | 2024 |
| 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 K Franke, U Bindrich, S Schroeder, V Heinz, D Middendorf European Food Research and Technology, 1-10, 2024 | | 2024 |
| Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material S Schroeder, AN Beiner, U Bindrich, K Dewettinck, K Franke, V Heinz, ... Food Structure 40, 100373, 2024 | | 2024 |
| Application of Lecithin in Food - Interaction of phospholipid fractions with the surfaces of solids D Middendorf, U Bindrich Phenomenon of Lecithin, 279-300, 2021 | | 2021 |
| Kleine Kristalle mit großer Wirkung D Middendorf Lebensmitteltechnik 12, 38-39, 2018 | | 2018 |
| Ice crystal growth in ice cream. Part 1- control by hydrocolloid networks D Middendorf, U Bindrich, V Heinz DMW die Milchwirtschaft 8 (23), 801-803, 2017 | | 2017 |
| Ice crystal growth in ice cream. Part II - control by ice structuring proteins D Middendorf, A Juadjur, U Bindrich, V Heinz DMW die Milchwirtschaft 8 (24), 837-839, 2017 | | 2017 |
| New insights into the differences between ball mill and roller mill refining for chocolate manufacturing D Middendorf, K Franke, U Bindrich, V Heinz Sweet Vision 1, 14-16, 2015 | | 2015 |
| Rasterkraftmikroskopische Untersuchungen zur Adsorption von Emulgatoren an Saccharosepartikeloberflächen in kakaobutterbasierten Suspensionen D Middendorf Institut für Lebensmittelchemie der Technischen Universität Braunschweig …, 2015 | | 2015 |
| Untersuchungen zur Adsorption von Emulgatoren mittels gekoppelter Dünnschichtchromatographie-Massenspektrometrie (TLC-MS) D Lampe, U Bindrich, P Mischnick, K Franke, U Strijowski Lebensmittelchemie 67, 24-39, 2013 | | 2013 |
Volker HeinzDILAdresse e-mail validée de dil-ev.de
