Cornelia Heinemann

Impact of Roasting Conditions on the Formation of Aroma Compounds in Coffee Beans

Stefan Schenker, Cornelia Heinemann, Machteld Huber et al. · Journal of Food Science · 2002 · 188 citations

Food Chemistry, Coffee Beans, Flavoromics +6

Evidence of Starch Inclusion Complexation with Lactones

Cornelia Heinemann, Béatrice Conde‐Petit, Jeannette Nuessli et al. · Journal of Agricultural and Food Chemistry · 2001 · 85 citations

Food Chemistry, Biochemistry, Chain Length +9

Influence of amylose-flavor complexation on build-up and breakdown of starch structures in aqueous food model systems

Cornelia Heinemann, Martina Zinsli, Andrea S. Renggli et al. · LWT · 2005 · 82 citations

Food Chemistry, Engineering, Biochemical Engineering +10

Structural features of starch–lactone inclusion complexes in aqueous potato starch dispersions: the role of amylose and amylopectin

Cornelia Heinemann, Felix Escher, Béatrice Conde‐Petit · Carbohydrate Polymers · 2002 · 65 citations

Food Chemistry, Structural Features, Starch–lactone Inclusion Complexes +5

Tracer microrheology of γ-dodecalactone induced gelation of aqueous starch dispersions

Cornelia Heinemann · Carbohydrate Polymers · 2003 · 33 citations

Microemulsion, Tracer Microrheology, Polysaccharide +3