Concepedia

Wolfgang Bindzus

WB

Statistics

Publications

7

Citations

174

H-Index

7

Active since

2002

Affiliations

Nestlé (Switzerland)(Current)

University of Nottingham

General Mills (United States)

Ingredion (United States)

Technische Universität Berlin

Wolfgang Bindzus is an author at Nestlé (Switzerland) specializing in engineering, health sciences, and food engineering.

Top concepts

EngineeringHealthFood ChemistryFood TechnologyFood EngineeringFood QualityFood ProcessingGrain ScienceAgricultural EconomicsRheology

Publications per year

2002–2011

7

Publications

7

Influence of salts on starch degradation: Part II – Salt classification and caramelisation

Lydie Moreau, Wolfgang Bindzus, Sandra E. Hill · Starch - Stärke · 2011 · 37 citations

Food Chemistry, Sodium Chloride, Chemical Engineering +12

Glass Transition of Extruded Wheat, Corn and Rice Starch

Wolfgang Bindzus, S. Livings, Hugo Gloria-Hernández et al. · Starch - Stärke · 2002 · 33 citations

Engineering, Bioenergy, Grain Quality +16

Influence of sodium chloride on colour, residual volatiles and acrylamide formation in model systems and breakfast cereals

Lydie Moreau, Joelle Lagrange, Wolfgang Bindzus et al. · International Journal of Food Science & Technology · 2009 · 31 citations

Sodium Chloride, Nutrition, Salt Concentration +18

Influence of salts on starch degradation: Part I – sodium chloride

Lydie Moreau, Wolfgang Bindzus, Sandra E. Hill · Starch - Stärke · 2011 · 26 citations

Food Chemistry, Sodium Chloride, Chemical Engineering +15

Influence of Sodium Chloride on Color Development of Cereal Model Systems Through Changes in Glass Transition Temperature and Water Retention

Lydie Moreau, Wolfgang Bindzus, Sandra E. Hill · Cereal Chemistry · 2009 · 20 citations

Food Chemistry, Nutrition, Sodium Chloride +15

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