Ute Bindrich

Structure design of insect-based meat analogs with high-moisture extrusion

Sergiy Smetana, Niloofar Ashtari Larki, Christoph Pernutz et al. · Journal of Food Engineering · 2017 · 125 citations

Agriculture, Bioengineering, Food Science +13

Carotenoid–protein interaction as an approach for the formulation of functional food emulsions

Hainer Wackerbarth, Thomas Stoll, Stefan Gebken et al. · Food Research International · 2009 · 64 citations

Agriculture, Biochemistry, Food Science +14

High hydrostatic pressure/temperature modeling of frankfurter batters

Filip Tintchev, Ute Bindrich, Stefan Toepfl et al. · Meat Science · 2013 · 59 citations

Engineering, Materials Engineering, Materials Science +14

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

Wieger Bakker, J.H. Houben, Peter A. Koolmees et al. · Meat Science · 1999 · 46 citations

Agriculture, Food Science, Microbiology +17

Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes

Marie‐Christin Baune, Sarah Schroeder, Franziska Witte et al. · Journal of Food Measurement & Characterization · 2021 · 45 citations · Full text

Agriculture, Biochemistry, Food Science +17