Concepedia

K. Weidendorfer

KW

5

Publications

207

Citations

5

H-Index

2008

Active since

Affiliations

University of Hohenheim(Current)

K. Weidendorfer is an author at University of Hohenheim specializing in engineering, rheology, and food engineering.

Top concepts

RheologyEngineeringFood EngineeringHealthFood TextureFood ProcessingFood TechnologyMechanical EngineeringBiophysicsMeasurement

Publications per year

2008–2012

5

Publications

5

Apparent voluminosity of casein micelles determined by rheometry

Stefan Nöbel, K. Weidendorfer, Jörg Hinrichs · Journal of Colloid and Interface Science · 2012 · 84 citations

Rheological Measurement, Engineering, Polymer Science +6

Graininess and roughness of stirred yoghurt as influenced by processing

Ahmet Küçükçetin, K. Weidendorfer, Jörg Hinrichs · International Dairy Journal · 2008 · 41 citations

Food Chemistry, Food Microstructure, Stirred Yoghurt +7

Inactivation kinetics of Bacillus spores in batch- and continuous-heating systems

Zeynep Doğan, K. Weidendorfer, Mareile Müller-Merbach et al. · LWT · 2008 · 39 citations

Microbial Inactivation, Engineering, Inactivation Kinetics +5

Investigation of the effects of mechanical post‐processing with a colloid mill on the texture properties of stirred yogurt

K. Weidendorfer, ANDREA BIENIAS, Jörg Hinrichs · International Journal of Dairy Technology · 2008 · 32 citations

Food Colloid, Biomanufacturing, Engineering +15

Online Particle Size Measurement in Microgel Particle Suspensions: Principles and Data Analysis

Jörg Hinrichs, K. Weidendorfer · Chemie Ingenieur Technik · 2010 · 11 citations · Full text

Engineering, Measurement, Mechanical Engineering +17

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