Ute Bindrich

747 total citations
38 papers, 572 citations indexed

About

Ute Bindrich is a scholar working on Food Science, Animal Science and Zoology and Biotechnology. According to data from OpenAlex, Ute Bindrich has authored 38 papers receiving a total of 572 indexed citations (citations by other indexed papers that have themselves been cited), including 24 papers in Food Science, 11 papers in Animal Science and Zoology and 8 papers in Biotechnology. Recurrent topics in Ute Bindrich's work include Proteins in Food Systems (16 papers), Food Chemistry and Fat Analysis (12 papers) and Meat and Animal Product Quality (11 papers). Ute Bindrich is often cited by papers focused on Proteins in Food Systems (16 papers), Food Chemistry and Fat Analysis (12 papers) and Meat and Animal Product Quality (11 papers). Ute Bindrich collaborates with scholars based in Germany, Belgium and Russia. Ute Bindrich's co-authors include Volker Heinz, Knut Franke, Stefan Toepfl, Hainer Wackerbarth, Andreas Juadjur, Dietrich Knorr, Sergiy Smetana, Petra Mischnick, Kemal Aganovic and Dietrich Stoyan and has published in prestigious journals such as Langmuir, Food Research International and Journal of Food Engineering.

In The Last Decade

Ute Bindrich

32 papers receiving 560 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Ute Bindrich Germany 14 323 193 79 79 72 38 572
Dagmar Brüggemann Germany 15 224 0.7× 281 1.5× 146 1.8× 63 0.8× 44 0.6× 35 575
Sobhan Savadkoohi Iran 12 316 1.0× 231 1.2× 89 1.1× 108 1.4× 42 0.6× 16 498
Fei Lyu China 14 478 1.5× 387 2.0× 187 2.4× 131 1.7× 56 0.8× 21 795
Md Mahfuzur Rahman United States 9 416 1.3× 123 0.6× 128 1.6× 149 1.9× 49 0.7× 16 582
E. Duggan Ireland 18 592 1.8× 318 1.6× 74 0.9× 227 2.9× 51 0.7× 29 865
Ruren Li China 12 378 1.2× 207 1.1× 110 1.4× 71 0.9× 30 0.4× 22 555
Alicia Grajales‐Lagunes Mexico 15 481 1.5× 117 0.6× 68 0.9× 154 1.9× 107 1.5× 61 811
Zhifeng Tan China 14 373 1.2× 342 1.8× 184 2.3× 106 1.3× 79 1.1× 34 709
Lydia Campbell United Kingdom 14 672 2.1× 170 0.9× 178 2.3× 148 1.9× 42 0.6× 17 865

Countries citing papers authored by Ute Bindrich

Since Specialization
Citations

This map shows the geographic impact of Ute Bindrich's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Ute Bindrich with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Ute Bindrich more than expected).

Fields of papers citing papers by Ute Bindrich

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Ute Bindrich. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Ute Bindrich. The network helps show where Ute Bindrich may publish in the future.

Co-authorship network of co-authors of Ute Bindrich

This figure shows the co-authorship network connecting the top 25 collaborators of Ute Bindrich. A scholar is included among the top collaborators of Ute Bindrich based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Ute Bindrich. Ute Bindrich is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
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Baune, Marie‐Christin, Frank Schilling, Anna Claret, et al.. (2025). Physical and Sensory Properties of Vegan Organic Microalgae Pasta with High Protein and/or Fiber Content. Applied Sciences. 15(3). 1639–1639.
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Baune, Marie‐Christin, Frank Schilling, Ute Bindrich, et al.. (2024). Impact of Four Different Chlorella vulgaris Strains on the Properties of Durum Wheat Semolina Pasta. Applied Sciences. 14(19). 8760–8760. 2 indexed citations
6.
Drusch, Stephan, Stefan Töpfl, Andreas Juadjur, et al.. (2023). Ohmic vs. conventional heating: Influence of moderate electric fields on properties of potato protein isolate gels. Innovative Food Science & Emerging Technologies. 85. 103333–103333. 16 indexed citations
7.
Tomašević, Igor, Franziska Witte, Monika Gibis, et al.. (2023). Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality. Applied Sciences. 13(4). 2323–2323. 2 indexed citations
8.
Witte, Franziska, Monika Gibis, Jochen Weiß, et al.. (2022). Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat. Applied Sciences. 12(20). 10590–10590. 13 indexed citations
9.
Шорсткий, Иван, et al.. (2022). Influence of High Hydrostatic Pressure and Pulsed Electric Field Treatment on Moisture Absorption of Wheat Grains. Chemie Ingenieur Technik. 96(8). 1098–1106. 4 indexed citations
10.
Bindrich, Ute, et al.. (2022). Release kinetics and encapsulation efficiency of embedded active ingredients in fat-based matrices using cold extrusion. Innovative Food Science & Emerging Technologies. 82. 103187–103187. 3 indexed citations
11.
Шорсткий, Иван, et al.. (2022). The Effect of High-Pressure Pre-Soaking on the Water Absorption, Gelatinization Properties, and Microstructural Properties of Wheat Grains. AgriEngineering. 4(4). 1153–1163. 3 indexed citations
12.
Baune, Marie‐Christin, Franziska Witte, Volker Heinz, et al.. (2021). Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes. Journal of Food Measurement & Characterization. 15(3). 2399–2416. 41 indexed citations
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Schuchardt, Jan Philipp, et al.. (2015). Glycemic index and microstructure analysis of a newly developed fiber enriched cookie. Food & Function. 7(1). 464–474. 30 indexed citations
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Bindrich, Ute, et al.. (2013). High hydrostatic pressure/temperature modeling of frankfurter batters. Meat Science. 94(3). 376–387. 45 indexed citations
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Bindrich, Ute, et al.. (2010). Einsatz unterschiedlicher Phospholipasen zur Modifizierung der Phospholipide des Eigelbs. Chemie Ingenieur Technik. 82(9). 1509–1509.
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Wackerbarth, Hainer, et al.. (2009). Carotenoid–protein interaction as an approach for the formulation of functional food emulsions. Food Research International. 42(9). 1254–1258. 49 indexed citations
18.
Bindrich, Ute, et al.. (2009). Influencing emulsifying properties of egg yolk by enzymatic modification by phospholipase D from Streptomyces chromofuscus. Colloids and Surfaces B Biointerfaces. 76(1). 186–191. 22 indexed citations
19.
Bindrich, Ute, et al.. (2009). Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: Structural changes of egg yolk due to incubation. Colloids and Surfaces B Biointerfaces. 76(1). 192–198. 10 indexed citations
20.
Bindrich, Ute & Dietrich Stoyan. (1991). Stereology for pores in wheat bread: statistical analyses for the Boolean model by serial sections. Journal of Microscopy. 162(2). 231–239. 19 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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