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21 . Academic Journal
Fat crystal network structures have a strong influence on properties of fat-based barrier layers.
저자
by
Franke, Knut
;
Bindrich, Ute
;
Heinz, Volker
.
소스
European Journal of Lipid Science & Technology
. Nov2015, Vol. 117 Issue 11, p1792-1800. 9p.
Web of Science
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25 . Academic Journal
Glycemic index and microstructure analysis of a newly developed fiber enriched cookie.
저자
by
Schuchardt, Jan Philipp
;
Wonik, Jasmin
;
Bindrich, Ute
;
Heinemann, Michaela
;
Kohrs, Heike
, et al.
소스
Food & Function; Jan2016, Vol. 7 Issue 1, p464-474, 11p
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27 . Periodical
Farbverlust mit Roter Bete ausgleichen: Hochdruckbehandlung kurz gereifter Produkte verändert die Farbe von Rohwursterzeugnissen. (German)
저자
by
Heinz, Volker
;
Bindrich, Ute
.
소스
Fleischwirtschaft; 5/22/2019, Issue 5, p56-58, 3p
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24 . Academic Journal
Capacity of natural β-carotene loaded microemulsion to protect Caco-2 cells from oxidative damage caused by exposure to H2O2.
저자
by
Roohinejad, Shahin
;
Middendorf, Dana
;
Burritt, David J.
;
Bindrich, Ute
;
Everett, David W.
, et al.
소스
Food Research International
. Dec2014, Vol. 66, p469-477. 9p.
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27 . Academic Journal
High hydrostatic pressure/temperature modeling of frankfurter batters.
저자
by
Tintchev, Filip
;
Bindrich, Ute
;
Toepfl, Stefan
;
Strijowski, Ulf
;
Heinz, Volker
, et al.
소스
Meat Science
. Jul2013, Vol. 94 Issue 3, p376-387. 12p.
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27 . Academic Journal
Effect of medium hydrostatic pressure on the properties of wheat flour main biopolymers.
저자
by
Lampe, Dana
;
Strijowski, Ulf
;
Heinz, Volker
;
Bindrich, Ute
.
소스
Journal of Cereal Science
. May2013, Vol. 57 Issue 3, p411-417. 7p.
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26 . Academic Journal
High pressure inactivation of relevant target microorganisms in poultry meat products and the evaluation of pressure-induced protein denaturation of marinated poultry under different high pressure treatments.
저자
by
Schmidgall, Johanna
;
Hertel, Christian
;
Bindrich, Ute
;
Heinz, Volker
;
Toepfl, Stefan
.
소스
High Pressure Research
. Mar2011, Vol. 31 Issue 1, p253-264. 12p. 1 Color Photograph, 2 Charts, 10 Graphs.
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27 . Academic Journal
Carotenoid–protein interaction as an approach for the formulation of functional food emulsions
저자
by
Wackerbarth, Hainer
;
Stoll, Thomas
;
Gebken, Stefan
;
Pelters, Claudia
;
Bindrich, Ute
.
소스
Food Research International
. Nov2009, Vol. 42 Issue 9, p1254-1258. 5p.
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27 . Academic Journal
Einfluss der Secaline und ihren Wechselwirkungen mit anderen Inhaltsstoffen auf die Brotqualität des Roggens.
저자
by
Oest, Marie
;
Lübke, Alessa
;
Voss, Alexander
;
Heinz, Volker
;
Juadjur, Andreas
, et al.
소스
Lebensmittelchemie; Aug2021 Supplement S1, Vol. 75, pS098-S098, 1p
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27 . Academic Journal
Untersuchung der Zusammenhänge molekularer Parameter und der Brotqualität des Roggens.
저자
by
Oest, Marie
;
Voss, Alexander
;
Kaiser, Heinz
;
Juadjur, Andreas
;
Bindrich, Ute
, et al.
소스
Lebensmittelchemie; Mar2021 Supplement S1, Vol. 75, pS1-068-S1-068, 1p
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