Ulrich Kulozik

Ulrich Kulozik's AcademicInfluence.com Rankings

Ulrich Kulozik

Engineering

#5481

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#6741

Historical Rank

Mechanical Engineering

#488

World Rank

#532

Historical Rank

Applied Physics

#1592

World Rank

#1624

Historical Rank

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Engineering

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Ulrich Kulozik's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Alternative Drying Processes for the Industrial Preservation of Lactic Acid Starter Cultures (2007) (265)
Influence of casein-based microencapsulation on freeze-drying and storage of probiotic cells (2010) (244)
Microencapsulation of Probiotic Cells for Food Applications (2012) (231)
Microencapsulation of probiotic cells by means of rennet-gelation of milk proteins (2009) (227)
Inactivation mechanisms of lactic acid starter cultures preserved by drying processes (2008) (218)
Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells (2009) (164)
Reaction kinetic pathway of reversible and irreversible thermal denaturation of β-lactoglobulin (2007) (134)
Fractionation of α-Lactalbumin and β-Lactoglobulin from Whey Protein Isolate Using Selective Thermal Aggregation, an Optimized Membrane Separation Procedure and Resolubilization Techniques at Pilot Plant Scale (2013) (132)
Preparation of novel whey protein-based aerogels as drug carriers for life science applications (2012) (131)
Impact of Water Activity, Temperature, and Physical State on the Storage Stability of Lactobacillus paracasei ssp. paracasei Freeze‐Dried in a Lactose Matrix (2007) (127)
Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties (2007) (116)
Fractionation of whey proteins and caseinomacropeptide by means of enzymatic crosslinking and membrane separation techniques (2005) (111)
Microbial biodiversity, quality and shelf life of microfiltered and pasteurized extended shelf life (ESL) milk from Germany, Austria and Switzerland. (2012) (106)
Preparation and comparative release characteristics of three anthocyanin encapsulation systems. (2012) (97)
Impact of colloidal interactions on the flux in cross-flow microfiltration of milk at different pH values: A surface energy approach (2010) (94)
Size distribution of pressure-decomposed casein micelles studied by dynamic light scattering and AFM (2006) (92)
Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels (2012) (91)
Damage of cell envelope of Lactobacillus helveticus during vacuum drying (2007) (90)
Influence of a thermal treatment on the functionality of hen’s egg yolk in mayonnaise (2007) (86)
Kinetics of formation and physicochemical characterization of thermally-induced beta-lactoglobulin aggregates. (2010) (85)
Effect of pre-heating on the foaming properties of whey protein isolate using a membrane foaming apparatus (2003) (81)
Influence of temperature and degree of hydrolysis on the peptide composition of trypsin hydrolysates of β-lactoglobulin: Analysis by LC-ESI-TOF/MS (2010) (77)
Performance assessment of membrane distillation for skim milk and whey processing. (2014) (77)
Whey protein gels for the entrapment of bioactive anthocyanins from bilberry extract (2011) (76)
Effect of carbohydrates on the survival of Lactobacillus helveticus during vacuum drying (2006) (75)
Precipitation behaviour of caseinomacropeptides and their simultaneous determination with whey proteins by RP-HPLC (2006) (73)
Storage stability of vacuum-dried probiotic bacterium Lactobacillus paracasei F19 (2012) (72)
Influence of transglutaminase protein cross-linking on the rennet coagulation of casein (2008) (71)
The effect of chitosan on the properties of emulsions stabilized by whey proteins (2007) (69)
Yoghurt gel formation by means of enzymatic protein cross-linking during microbial fermentation (2007) (69)
Correlation between bulk characteristics of aggregated β-lactoglobulin and its surface and foaming properties (2016) (69)
Development of egg white protein aerogels as new matrix material for microencapsulation in food (2015) (69)
Dissociation and coagulation of caseins and whey proteins in concentrated skim milk heated by direct steam injection (2017) (69)
Efficient analysis of egg yolk proteins and their thermal sensitivity using sodium dodecyl sulfate polyacrylamide gel electrophoresis under reducing and nonreducing conditions. (2005) (67)
Thermal denaturation kinetics of whey proteins at high protein concentrations (2015) (66)
Rapid lactic acid production at high cell concentrations in whey ultrafiltrate by Lactobacillus helveticus (1999) (66)
Hybrid model of the fouling process in tubular heat exchangers for the dairy industry (2002) (66)
Protein adsorption at the electrified air-water interface: implications on foam stability. (2012) (66)
Influence of extraction conditions on the conformational alteration of pea protein extracted from pea flour (2020) (64)
Effect of Ultra-high Temperature Treatment on the Enzymatic Cross-linking of Micellar Casein and Sodium Caseinate by Transglutaminase (2004) (64)
Encapsulation of anthocyanins from bilberries - Effects on bioavailability and intestinal accessibility in humans. (2018) (62)
Effect of membrane length, membrane resistance, and filtration conditions on the fractionation of milk proteins by microfiltration. (2012) (61)
The effect of glycosylation on the interfacial properties of bovine caseinomacropeptide. (2009) (61)
Length dependency of flux and protein permeation in crossflow microfiltration of skimmed milk (2008) (61)
Structure and stabilizing interactions of casein micelles probed by high-pressure light scattering and FTIR. (2011) (61)
Adaptation of bovine milk towards mares’ milk composition by means of membrane technology for koumiss manufacture (2003) (60)
Role of glassy state on stabilities of freeze-dried probiotics. (2011) (59)
Microencapsulation of bioactive bilberry anthocyanins by means of whey protein gels (2011) (59)
Optimization of Thermal Pretreatment Conditions for the Separation of Native α-Lactalbumin from Whey Protein Concentrates by Means of Selective Denaturation of β-Lactoglobulin (2006) (57)
Swelling behaviour, charge and mesh size of thermal protein hydrogels as influenced by pH during gelation (2012) (56)
Membrane fouling during ultra- and microfiltration of whey and whey proteins at different environmental conditions: The role of aggregated whey proteins as fouling initiators (2015) (55)
Combined influence of fermentation and drying conditions on survival and metabolic activity of starter and probiotic cultures after low-temperature vacuum drying. (2012) (53)
Effect of transglutaminase-treated milk powders on the properties of skim milk yoghurt (2011) (52)
Tailor made protein based aerogel particles from egg white protein, whey protein isolate and sodium caseinate: Influence of the preceding hydrogel characteristics (2018) (51)
Influence of denaturation and aggregation of β-lactoglobulin on its tryptic hydrolysis and the release of functional peptides. (2015) (51)
Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 1: Effect of the heating time (2006) (51)
Influence of enzymatic cross-linking on milk fat globules and emulsifying properties of milk proteins (2007) (49)
Modeling spray drying of dairy products - Impact of drying kinetics, reaction kinetics and spray drying conditions on lysine loss (2016) (48)
Impact of the spray drying conditions and residence time distribution on lysine loss in spray dried infant formula (2013) (47)
Evaluation of structural characteristics determining surface and foaming properties of β-lactoglobulin aggregates (2017) (47)
Effect of protein composition and homogenisation on the stability of acidified milk drinks (2004) (46)
Impact of the environmental conditions and substrate pre-treatment on whey protein hydrolysis: A review (2017) (46)
Improvement of enzymatic cross-linking of casein micelles with transglutaminase by glutathione addition (2007) (45)
Hydrolysis of β-lactoglobulin by trypsin under acidic pH and analysis of the hydrolysates with MALDI–TOF–MS/MS (2011) (45)
Technical difficulties and future challenges in isolating membrane material from milk fat globules in industrial settings – A critical review (2016) (44)
Thermal aggregation of whey proteins under shear stress (2016) (44)
Temperature dependent membrane fouling during filtration of whey and whey proteins (2015) (43)
Influence of hydrolysis temperature and pH on the selective hydrolysis of whey proteins by trypsin and potential recovery of native alpha-lactalbumin (2011) (42)
Quantitative assessment of thermal denaturation of bovine alpha-lactalbumin via low-intensity ultrasound, HPLC, and DSC. (2006) (42)
The influence of the pore size, the foaming temperature and the viscosity of the continuous phase on the properties of foams produced by membrane foaming (2003) (42)
Impact of pH on the interactions between whey and egg white proteins as assessed by the foamability of their mixtures (2009) (41)
Pressure-induced dissociation of casein micelles: size distribution and effect of temperature. (2005) (41)
Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 2: Effect of the environmental conditions (2006) (40)
Impact of spray-drying conditions on the particle size of microparticulated whey protein fractions (2013) (40)
Continuous centrifugal fractionation of egg yolk granules and plasma constituents influenced by process conditions and product characteristics (2013) (39)
A comparison of low-intensity ultrasound and oscillating rheology to assess the renneting properties of casein solutions after UHT heat pre-treatment (2007) (39)
Inactivation of an indigenous transglutaminase inhibitor in milk serum by means of UHT-treatment and membrane separation techniques (2006) (39)
Multiscale approach to characterize bulk, surface and foaming behavior of casein micelles as a function of alkalinisation (2016) (39)
Invited review: Heat stability of milk and concentrated milk: Past, present, and future research objectives. (2020) (38)
Heat-induced coagulation of concentrated skim milk heated by direct steam injection (2016) (38)
Impact of cream washing on fat globules and milk fat globule membrane proteins (2016) (38)
Protective effect of milk protein based microencapsulation on bacterial survival in simulated gastric juice versus the murine gastrointestinal system (2015) (37)
The role of processing and matrix design in development and control of microstructures in dairy food production—a survey (2003) (36)
Lectin inhibition assays for the analysis of bioactive milk sialoglycoconjugates (2011) (35)
Milk ultrafiltrate analysis by ion chromatography and calcium activity for SMUF preparation for different scientific purposes and prediction of its supersaturation (2017) (35)
High concentration of skim milk proteins by ultrafiltration: Characterisation of a dynamic membrane system with a rotating membrane in comparison with a spiral wound membrane (2015) (34)
Gelation behaviour of aqueous solutions of different types of carrageenan investigated by low-intensity-ultrasound measurements and comparison to rheological measurements (2005) (33)
Encapsulation of fish oil in protein aerogel micro-particles (2019) (32)
Determination of oxytocin in milk of cows administered oxytocin. (2009) (32)
Oil-in-water emulsion properties of egg yolk: effect of enzymatic modification by phospholipase A2. (2009) (32)
Separation of a glycosylated and non-glycosylated fraction of caseinomacropeptide using different anion-exchange stationary phases. (2008) (31)
Milk Protein Fractionation by Means of Spiral-Wound Microfiltration Membranes: Effect of the Pressure Adjustment Mode and Temperature on Flux and Protein Permeation (2019) (31)
Effect of hydrocolloid addition and microwave-assisted freeze drying on the characteristics of foamed raspberry puree (2019) (30)
Influence of glycosylation on foaming properties of bovine caseinomacropeptide. (2009) (29)
Simultaneous use of transglutaminase and rennet in milk coagulation: Effect of initial milk pH and renneting temperature (2012) (29)
Ultrasonic generation of aerated gelatin gels stabilized by whey protein β-lactoglobulin (2011) (29)
Fractionation of casein micelles and minor proteins by microfiltration in diafiltration mode. Study of the transmission and yield of the immunoglobulins IgG, IgA and IgM (2019) (29)
Temperature-controlled microwave-vacuum drying of lactic acid bacteria: Impact of drying conditions on process and product characteristics (2018) (29)
Microwave-freeze drying of lactic acid bacteria: Influence of process parameters on drying behavior and viability (2018) (28)
Variation of the calcium content in skim milk by diafiltration and ion exchange – Effects on permeation rate and structure of deposited layers in the RO (1998) (28)
Structural Study on Hen-egg Yolk High Density Lipoprotein (HDL) Granules (2014) (28)
Fractionation of whey proteins by means of membrane adsorption chromatography (2011) (27)
Microwave-Vacuum Drying of Lactic Acid Bacteria: Influence of Process Parameters on Survival and Acidification Activity (2016) (27)
Impact of hydrocolloid addition and microwave processing condition on drying behavior of foamed raspberry puree (2019) (27)
Fractionation of dairy based functional peptides using ion-exchange membrane adsorption chromatography and cross-flow electro membrane filtration (2014) (27)
Influence of pressure release rate and protein concentration on the formation of pressure-induced casein structures (2007) (27)
Heat stability of concentrated skim milk as a function of heating time and temperature on a laboratory scale – Improved methodology and kinetic relationship (2015) (27)
In-vitro-digestion and swelling kinetics of whey protein, egg white protein and sodium caseinate aerogels (2020) (27)
Impact of a treatment with phospholipase A2 on the physicochemical properties of hen egg yolk. (2008) (27)
Kinetics of Lysine Loss in an Infant Formula Model System at Conditions Applicable to Spray Drying (2011) (26)
Protective effects of sorbitol during the vacuum drying of Lactobacillus helveticus: an FT-IR study (2010) (26)
Effect of pH and temperature on the reaction kinetic parameters of the thermal denaturation of β-lactoglobulin (2005) (26)
Effect of pH on the reaction mechanism of thermal denaturation and aggregation of bovine β-lactoglobulin (2018) (25)
Effect of pore size and process temperature on flux, microbial reduction and fouling mechanisms during sweet whey cross-flow microfiltration by ceramic membranes (2014) (25)
Analysis of the effect of temperature changes combined with different alkaline pH on the β-lactoglobulin trypsin hydrolysis pattern using MALDI-TOF-MS/MS. (2011) (25)
Influence of pH and ionic strength on the thermal gelation behaviour of pea protein (2021) (25)
7 – Egg proteins (2011) (25)
Microstructures of potato protein hydrogels and aerogels produced by thermal crosslinking and supercritical drying (2021) (24)
Structural changes of deposited casein micelles induced by membrane filtration. (2012) (24)
Enhancement of ultrafiltration-performance and improvement of hygienic quality during the production of whey concentrates (2015) (23)
Impact of oil type and pH value on oil-in-water emulsions stabilized by egg yolk granules (2019) (23)
Evaluation of the relevance of the glassy state as stability criterion for freeze-dried bacteria by application of the Arrhenius and WLF model. (2012) (23)
Fractionation of all major and minor whey proteins with radial flow membrane adsorption chromatography at lab and pilot scale (2014) (23)
Isolation of milk fat globule membrane (MFGM) material by coagulation and diafiltration of buttermilk (2016) (22)
Application of confocal Raman microscopy to investigate casein micro-particles in blend casein/pectin films. (2015) (22)
Separation of glycosylated caseinomacropeptide at pilot scale using membrane adsorption in direct-capture mode. (2009) (22)
Effects of skim milk concentrate dry matter and spray drying air temperature on formation of capsules with varying particle size and the survival microbial cultures in a microcapsule matrix (2018) (22)
Impact of Protein Interactions and Transmembrane Pressure on Physical Properties of Filter Cakes Formed during Filtrations of Skim Milk (2011) (22)
Temporal variation of milk fat globule diameter, fat and cholesterol content and milk epithelial cell gene expression in dairy cows (2015) (21)
Influence of process temperature and microfiltration pre-treatment on flux and fouling intensity during cross-flow ultrafiltration of sweet whey using ceramic membranes (2015) (20)
Surface and foaming properties of potato proteins: Impact of protein concentration, pH value and ionic strength (2020) (20)
Storage stability of dried raspberry foam as a snack product: Effect of foam structure and microwave-assisted freeze drying on the stability of plant bioactives and ascorbic acid (2020) (20)
Effect of pH, transmembrane pressure and whey proteins on the properties of casein micelle deposit layers (2015) (20)
Assessment of heating profiles in model food systems heated by different microwave generators: Solid-state (semiconductor) versus traditional magnetron technology (2020) (20)
Influence of the surface temperature of packaging specimens on the inactivation of Bacillus spores by means of gaseous H2O2 (2012) (20)
Impact of Hydrocolloids and Homogenization Treatment on the Foaming Properties of Raspberry Fruit Puree (2018) (20)
Thermal pre-treatment of β-Lactoglobulin as a tool to steer enzymatic hydrolysis and control the release of peptides (2011) (20)
Chymotrypsin selectively digests β-lactoglobulin in whey protein isolate away from enzyme optimal conditions: Potential for native α-lactalbumin purification (2012) (20)
Influence of buffer type and concentration on the peptide composition of trypsin hydrolysates of β-lactoglobulin (2011) (20)
High reaction rate continuous bioconversion process in a tubular reactor with narrow residence time distributions for the production of lactic acid (1992) (20)
Permeation Rate During Reverse Osmosis of Milk Influenced by Osmotic Pressure and Deposit Formation (1988) (20)
Comparison of the influence of pH on the selectivity of free and immobilized trypsin for β-lactoglobulin hydrolysis. (2018) (20)
Water mobility during renneting and acid coagulation of casein solutions: a differentiated low‐resolution nuclear magnetic resonance analysis (2007) (19)
Effect of microformulation on the bioactivity of an anthocyanin-rich bilberry pomace extract ( Vaccinium myrtillus L.) in vitro. (2013) (19)
Structural characterization of casein micelles: shape changes during film formation (2011) (19)
Enabling egg white protein fractionation processes by pre-treatment with high-pressure homogenization (2014) (19)
High moisture extrusion for microparticulation of whey proteins –Influence of process parameters (2016) (18)
System parameters in a high moisture extrusion process for microparticulation of whey proteins (2017) (18)
Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants (2021) (18)
Salt-dependent interaction behavior of β-Lactoglobulin molecules in relation to their surface and foaming properties (2018) (18)
Changes in membrane fatty acids of Lactobacillus helveticus during vacuum drying with sorbitol (2009) (18)
Microencapsulation of Probiotic Cells (2010) (18)
Comparison of Different Mechanical Methods for the Modification of the Egg White Protein Ovomucin, Part A: Physical Effects (2015) (17)
A novel approach for lysozyme and ovotransferrin fractionation from egg white by radial flow membrane adsorption chromatography: Impact of product and process variables (2016) (17)
Assessment of uniformity of microwave-based heating profiles generated by solid-state and magnetron systems using various shapes of test samples (2020) (17)
Effect of cultivation pH on the surface hydrophobicity of Bacillus subtilis spores (2017) (17)
Structure of milk protein deposits formed by casein micelles and β-lactoglobulin during frontal microfiltration (2014) (17)
Process Design for Improved Fouling Behaviour in Dairy Heat Exchangers Using a Hybrid Modelling Approach (2003) (16)
Protein quantification by means of a stain-free SDS-PAGE technology without the need for analytical standards: Verification and validation of the method (2016) (16)
Structural changes of casein micelles in a rennin gradient film with simultaneous consideration of the film morphology (2010) (16)
Rheological properties of fresh and reconstituted milk protein concentrates under standard and processing conditions. (2019) (16)
Combined Effects of Enzymatic Treatment and Spray Drying on the Functional Properties of Egg Yolk Main Fractions Granules and Plasma (2013) (16)
Selective hydrolysis of α-lactalbumin by Acid Protease A offers potential for β-lactoglobulin purification in whey proteins (2012) (16)
Energiesparende Homogenisierung von Milch mit etablierten sowie neuartigen Verfahren (2008) (16)
Modelling the Dynamic Inactivation of the Probiotic Bacterium L. Paracasei ssp. Paracasei During a Low-Temperature Drying Process Based on Stationary Data in Concentrated Systems (2012) (16)
Thermal denaturation kinetics of whey proteins in reverse osmosis and nanofiltration sweet whey concentrates (2018) (16)
Impact of UHT or high heat treatment on the rennet gel formation of skim milk with various whey protein contents (2004) (16)
Kinetics of denaturation and aggregation of highly concentrated β-Lactoglobulin under defined thermomechanical treatment (2020) (16)
Is the antioxidative effectiveness of a bilberry extract influenced by encapsulation? (2014) (15)
Impact of the iron saturation of bovine lactoferrin on adsorption to a strong cation exchanger membrane (2016) (15)
Structuring Dairy Products by Means of Processing and Matrix Design (2008) (15)
Membrane Fractionation of Dairy Proteins by Means of Microfiltration (2002) (15)
New ways for the fractionation of dairy and minor constituents using utp-membrane technology (2002) (15)
Reaction Kinetics of Lysine Loss in a Model Dairy Formulation as Related to the Physical State (2014) (15)
THE KINETICS OF THE FORMATION OF A DEPOSITED LAYER DURING THE REVERSE OSMOSIS OF SKIM MILK (1990) (15)
Effects of salt ions and deposit formation on the permeation of organic molecules in complex media in reverse osmosis (1990) (15)
Milk protein fractionation by spiral-wound microfiltration membranes in diafiltration mode - Influence of feed protein concentration and composition on the filtration performance (2020) (15)
Physical state, molecular mobility and chemical stability of powdered dairy formulations (2013) (14)
Quantification of MFGM proteins in buttermilk and butter serum by means of a stain free SDS-PAGE method (2016) (14)
Effect of heating by solid-state microwave technology at fixed frequencies or by frequency sweep loops on heating profiles in model food samples (2021) (14)
Production of β‐Lactoglobulin hydrolysates by monolith based immobilized trypsin reactors (2017) (14)
Study of chymosin hydrolysis of casein micelles under ultra high pressure: Effect on re-association upon pressure release (2011) (14)
Hydration behavior of casein micelles in thin film geometry: a GISANS study? (2009) (14)
Verfahren zur Verlängerung der Haltbarkeit von Konsummilch und ihre stofflichen Veränderungen: ESL-Milch (2010) (14)
Transport of whey proteins through 0.1 mm ceramic membrane: phenomena, modelling and consequences for concentration or diafiltration processes (2006) (14)
Influence of temperature and the physical state on available lysine in powdered infant formula (2011) (14)
Impact of a thermal treatment at different pH on the adsorption behaviour of untreated and enzyme-modified egg yolk at the oil-water interface. (2010) (14)
Kombination von Mikrofiltration und thermischen Verfahren zur Haltbarkeitsverlängerung von Lebensmitteln (2006) (14)
Investigation on the influence of high protein concentrations on the thermal reaction behaviour of β-lactoglobulin by experimental and numerical analyses (2019) (14)
Texture and stabilizing bonds in pressure-induced, heat-induced and rennet-induced milk protein gels (2006) (14)
Isolation of biofunctional bovine immunoglobulin G from milk- and colostral whey with mixed-mode chromatography at lab and pilot scale. (2018) (13)
The Concept of Microwave Foam Drying Under Vacuum: A Gentle Preservation Method for Sensitive Biological Material. (2019) (13)
Concentration of Milk and Whey by Membrane Technologies in Alternative Cascade Modes (2017) (13)
Controlled deposit formation to influence the retention of solutes in reverse osmosis and ultrafiltration (1993) (13)
Foaming properties of caseinomacropeptide -Ι. Ιmpact of concentration and interactions with whey proteins (2007) (13)
Structural basis of the impact of microwave drying on survival and shelf life of Lactobacillus paracasei (2018) (13)
Casein precipitation by acid and rennet coagulation of buttermilk: Impact of pH and temperature on the isolation of milk fat globule membrane proteins (2016) (13)
Influence of pH, Temperature and Protease Inhibitors on Kinetics and Mechanism of Thermally Induced Aggregation of Potato Proteins (2021) (13)
Impact of process conditions on the rheological detectable structure of UHT treated milk protein-carrageenan systems (2006) (13)
Freeze-drying of Probiotics (2015) (12)
Heat-induced changes in native casein micelles obtained by microfiltration (2004) (12)
Drying Kinetics and Survival of Bacteria Suspensions of L. paracasei F19 in Low-Temperature Vacuum Drying (2013) (12)
Influence of the composition of milk-protein κ/ι-hybrid-carrageenan gels on product properties (2003) (12)
Effect of low-frequency pulsatile crossflow microfiltration on flux and protein transmission in milk protein fractionation (2020) (12)
Structural ordering of casein micelles on silicon nitride micro-sieves during filtration. (2011) (12)
Effect of Temperature-Dependent Bacterial Growth during Milk Protein Fractionation by Means of 0.1 µM Microfiltration on the Length of Possible Production Cycle Times (2020) (12)
1H NMR investigation on the role of sorbitol for the survival of Lactobacillus paracasei ssp. paracasei in vacuum‐dried preparations (2010) (12)
Investigation of surface modification of casein films by rennin enzyme action using micro-beam grazing incidence small angle X-ray scattering (2010) (11)
Quantification of protein-protein interactions in highly denatured whey and potato protein gels (2021) (11)
Impact of temperature and high pressure homogenization on the solubility and rheological behavior of reconstituted dairy powders of different composition (2020) (11)
Measuring large lipid droplet sizes by probing restricted lipid diffusion effects with diffusion‐weighted MRS at 3T (2019) (11)
Separation of Whey Protein Aggregates by Means of Continuous Centrifugation (2019) (11)
Continuous centrifugal separation of selectively precipitated α-lactalbumin (2020) (11)
Simulation of the shape and size of casein micelles in a film state. (2014) (11)
Protective effect of sugars on storage stability of microwave freeze‐dried and freeze‐dried Lactobacillus paracasei F19 (2018) (11)
Concentration of Immunoglobulins in Microfiltration Permeates of Skim Milk: Impact of Transmembrane Pressure and Temperature on the IgG Transmission Using Different Ceramic Membrane Types and Pore Sizes (2018) (11)
Technical Concepts for the Investigation of Spatial Effects in Spiral-Wound Microfiltration Membranes (2019) (11)
Correlation between surface activity and foaming properties of individual milk proteins in dependence of solvent composition (2016) (10)
Novel technique for measurement of coating layer thickness of fine and porous particles using focused ion beam (2019) (10)
Effect of the Compositional Factors and Processing Conditions on the Creaming Reaction During Process Cheese Manufacturing (2019) (10)
Impact of hollow fiber membrane length on the milk protein fractionation (2020) (10)
Impact of Protein Removal by an Upstream Ultrafiltration on the Reverse Osmosis of Skim Milk and Sweet Whey (2016) (10)
Investigation on the spatial filtration performance in spiral-wound membranes – Influence and length-dependent adjustment of the transmembrane pressure (2019) (10)
Pressure dissociation of β-lactoglobulin oligomers near their isoelectric point (2012) (10)
Rinsing behaviour of deposited layers in reverse osmosis (1988) (10)
Effects of selective layer properties of ceramic multi-channel microfiltration membranes on the milk protein fractionation (2020) (10)
On the reversibility of deposit formation in low temperature milk microfiltration with ceramic membranes depending on mode of adjustment of transmembrane pressure and wall shear stress (2020) (10)
Modelling of heat stability and heat-induced aggregation of casein micelles in concentrated skim milk using a Weibullian model (2018) (10)
Influence of transglutaminase on the physical and chemical properties of acid milk gel and cottage type cheese (2013) (9)
Pulsatile crossflow improves microfiltration fractionation of cells and proteins (2021) (9)
Cross-Flow Electro Membrane Filtration: Theory and Application in the Dairy Industry† (2013) (9)
Treatment and Prevention of Recurrent Clostridium difficile Infection with Functionalized Bovine Antibody-Enriched Whey in a Hamster Primary Infection Model (2019) (9)
Structure-Function-Process Relationship for Microwave Vacuum Drying of Lactic Acid Bacteria in Aerated Matrices (2018) (9)
Manufacturing of reverse osmosis whey concentrates with extended shelf life and high protein nativity (2018) (9)
Methods of obtaining isolated caseinomacropeptide from milk and whey and functional properties (2004) (9)
Impact of cultivation strategy, freeze-drying process, and storage conditions on survival, membrane integrity, and inactivation kinetics of Bifidobacterium longum (2020) (9)
The pH-dependent thermal and storage stability of glycosylated caseinomacropeptide (2012) (9)
Impact of processing conditions and protein concentration on the assembly of carrageenan milk protein weak gels (2007) (9)
Fractionation of whey proteins and peptides by means of membrane techniques in connection with chemical and physical pretreatments (2004) (9)
The Contribution of the Inherent Restricted Mobility of Glassy Sugar Matrices to the Overall Stability of Freeze-Dried Bacteria Determined by Low-Resolution Solid-State 1H-NMR (2014) (9)
Spore inactivation in differently composed whey concentrates (2018) (9)
Foaming properties of caseinomacropeptide -ΙΙ. Ιmpact of pΗ and ionic strength (2007) (8)
Impact of shelf life on the trade-off between economic and environmental objectives: A dairy case (2018) (8)
Reaction kinetic pathway of reversible and irreversible thermal denaturation of á-latoglobulin // Reaction kinetic pathway of reversible and irreversible thermal denaturation of \textgreek{b}-lactoglobulin (2007) (8)
Effect of moisture equilibration time and medium on contact angles of bacterial spores. (2017) (8)
Sensomics-Assisted Flavor Decoding of Dairy Model Systems and Flavor Reconstitution Experiments. (2021) (8)
Comparison of Different Mechanical Methods for the Modification of the Egg White Protein Ovomucin, Part B: Molecular Aspects (2016) (8)
Impact of different aqueous phases on casein micelles: Kinetics of physicochemical changes under variation of water hardness and diafiltration conditions (2020) (8)
Flow‐through enzymatic reactors using polymer monoliths: From motivation to application (2020) (8)
Effects of conventional processing methods on whey proteins in production of native whey powder (2021) (8)
Effect of Ethanol on the Textural Properties of Whey Protein and Egg White Protein Hydrogels during Water-Ethanol Solvent Exchange (2020) (8)
Adsorption of beta-lactoglobulin in anion exchange membrane chromatography versus the contacting mode and temperature (2017) (7)
Comparative Assessment of Tubular Ceramic, Spiral Wound, and Hollow Fiber Membrane Microfiltration Module Systems for Milk Protein Fractionation (2021) (7)
Transcriptome and fatty-acid signatures of adipocyte hypertrophy and its non-invasive MR-based characterization in human adipose tissue (2021) (7)
Comparison of the melting properties of cheese by means of meltability tests and rheological measurements (2006) (7)
Effect of changes in ionic composition induced by different diafiltration media on deposited layer properties and separation efficiency in milk protein fractionation by microfiltration (2021) (7)
Administration of caseinomacropeptide-enriched extract to mice enhances the calcium content of femur in a low-calcium diet (2015) (7)
Influence of spore and carrier material surface hydrophobicity on decontamination efficacy with condensing hydrogen peroxide vapour (2018) (7)
Effect of Sporulation Conditions Following Submerged Cultivation on the Resistance of Bacillus atrophaeus Spores against Inactivation by H2O2 (2020) (7)
Structural Characterisation of Deposit Layer during Milk Protein Microfiltration by Means of In-Situ MRI and Compositional Analysis (2020) (7)
Effect of Temperature, Added Calcium and pH on the Equilibrium of Caseins between Micellar State and Milk Serum (2021) (7)
Effect of thermomechanical treatment on the aggregation behaviour and colloidal functionality of β-Lactoglobulin at high concentrations (2020) (7)
Water rinsing in reverse osmosis and ultrafiltration (1995) (7)
Effect of the protein addition on the structure of set style and stirred yoghurt with and without the use of transglutaminase (2006) (7)
β-Lactoglobulin Adsorption Layers at the Water/Air Surface: 4. Impact on the Stability of Foam Films and Foams (2020) (7)
Intubation mit dem Combitube-TM bei massiver Blutung aus dem Locus Kieselbachii (1996) (7)
Fraktionieren von Proteinen mittels Mikrofiltration (2001) (7)
Freeze-thaw stability of emulsions made with native and enzymatically modified egg yolk fractions (2022) (6)
Kinetic description of heat-induced cross-linking reactions of whey protein-free casein solutions (2016) (6)
Impact of milieu conditions on the α-lactalbumin glycosylation in the dry state (2013) (6)
Validation of a Novel in Situ Weighing System During Vacuum Drying (2007) (6)
Interactions of sugar alcohol, di-saccharides and polysaccharides with polysorbate 80 as surfactant in the stabilization of foams (2021) (6)
Milk protein fractionation by custom-made prototypes of spiral-wound microfiltration membranes operated at extreme crossflow velocities (2020) (6)
Ultra- and Microfiltration in Dairy Technology (2019) (6)
[Intubation with the Combitube-TM in massive hemorrhage from the locus Kieselbachii]. (1996) (6)
Physicochemical changes during the creaming reaction in acid curd fresh cheese: Water mobility and forced synaeresis (2019) (6)
Impact of protectants on drying kinetics and viability of microwave freeze-driedLactobacillus paracaseissp.paracaseiF19 (2019) (6)
Determination of a molecular fouling model for the micro- and ultrafiltration of whey: A recombination study from single whey proteins to complex mixtures (2016) (6)
Concentration of Skim Milk by a Cascade Comprised of Ultrafiltration and Nanofiltration: Investigation of the Nanofiltration of Skim Milk Ultrafiltration Permeate (2017) (6)
Impact of diffusion, transmembrane pressure and the electrical field on peptide fractionation using cross-flow electro membrane filtration (2015) (6)
Casein Microparticles from Blend Films Forming Casein/α-Tocopherol Emulsion Droplets in Solution (2016) (6)
Structure-property relations of β-lactoglobulin/κ-carrageenan mixtures in aqueous foam (2022) (6)
Deposit layer formation during skim milk dead-end filtration with ceramic hollow fiber membranes using magnetic resonance imaging (2016) (6)
RP-HPLC method for simultaneous quantification of free and total thiol groups in native and heat aggregated whey proteins (2020) (6)
Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert (2021) (6)
Synchrotron micro-CT for studying coarsening in milk protein-stabilized foams in situ (2020) (5)
Data concerning the fractionation of individual whey proteins and casein micelles by microfiltration with ceramic gradient membranes (2019) (5)
Concentration, purification and quantification of milk protein residues following cleaning processes using a combination of SPE and RP-HPLC (2022) (5)
Hydro- and aerogels from ethanolic potato and whey protein solutions: Influence of temperature and ethanol concentration on viscoelastic properties, protein interactions, and microstructure (2021) (5)
Influence of interfacial characteristics and dielectric properties on foam structure preservation during microwave-assisted vacuum drying of whey protein isolate-maltodextrin dispersions (2021) (5)
Critical assessment of methods for measurement of temperature profiles and heat load history in microwave heating processes-A review. (2022) (5)
Influence of Spacer Design and Module Geometry on the Filtration Performance during Skim Milk Microfiltration with Flat Sheet and Spiral-Wound Membranes (2020) (5)
Influence of pH and calcium concentration on milk protein fractionation by 0.1 μm microfiltration at low temperatures (2021) (5)
Effect of sporulation conditions following solid-state cultivation on the resistance of Geobacillus stearothermophilus spores for use as bioindicators testing inactivation by H2O2 (2021) (5)
Functionality of MC88- and MPC85-Enriched Skim Milk: Impact of Shear Conditions in Rotor/Stator Systems and High-Pressure Homogenizers on Powder Solubility and Rennet Gelation Behavior (2021) (5)
Storing Lactic Acid Bacteria: Current Methodologies and Physiological Implications (2011) (5)
Encapsulation in Milk Protein Matrices and Controlled Release (2015) (5)
Influence of β-lactoglobulin and calcium chloride on the molecular structure and interactions of casein micelles. (2018) (5)
Influence of salts on hydrolysis of β-lactoglobulin by free and immobilised trypsin (2019) (5)
Physiological relevance of food grade microcapsules: Impact of milk protein based microcapsules on inflammation in mouse models for inflammatory bowel diseases. (2015) (5)
Novel approaches for the separation of dairy components and manufacture of dairy ingredients (2009) (5)
Physiological aspects of continuous lactic acid fermentations at high dilution rates (1998) (5)
Stability of Foams in Vacuum Drying Processes. Effects of Interactions between Sugars, Proteins, and Surfactants on Foam Stability and Dried Foam Properties (2021) (5)
Tryptic hydrolysis of β-lactoglobulin: A generic approach to describe the hydrolysis kinetic and release of peptides (2020) (5)
Impact of heat treatment, casein/whey protein ratio and protein concentration on rheological properties of milk protein concentrates used for cheese production (5)
Interrelations between consecutive process steps: Using the example of the displacement of dispersions subsequently to the filtration (2019) (5)
Comparison of selective hydrolysis of α-lactalbumin by acid Protease A and Protease M as alternative to pepsin: potential for β-lactoglobulin purification in whey proteins (2019) (5)
Manufacturing of demineralized whey concentrates with extended shelf life: Impact of the degree of demineralization on functional and microbial quality criteria (2019) (5)
Kinetische Modellierung der thermischen Denaturierung von α‐Lactalbumin im sauren pH‐Bereich und in Anwesenheit eines Calciumkomplexbildners (2008) (4)
Triggered gastrointestinal release of anthocyanins from bilberries (Vaccinium myrtillus L) (2014) (4)
Hochdruckhomogenisierung von Milch mit modifizierten Lochblenden im Vergleich zu konventionellen Flachventilen (2008) (4)
Food process engineering and dairy technology at the Technical University of Munich (2003) (4)
Mechanisms of structure formation underlying the creaming reaction in a processed cheese model system as revealed by light and transmission electron microscopy. (2021) (4)
Impact of casein and whey protein content on the renneting properties of UHT-treated microfiltrated milk concentrates. (2010) (4)
Einflüsse auf die Permeation von Wasser und gelösten Stoffen sowie auf den Deckschichtabtrag bei der Umkehrosmose (1986) (4)
Lysozyme fractionation from egg white at pilot scale by means of tangential flow membrane adsorbers: Investigation of the flow conditions. (2016) (4)
β-Lactoglobulin hydrolysis by a flow-through monolithic immobilized trypsin reactor in ethanol/aqueous solvents (2019) (4)
Development and evaluation of a spray drying microencapsulation process for water-insoluble milk protein capsules (2016) (4)
Correlation between Physico-Chemical Characteristics of Particulated β-Lactoglobulin and Its Behavior at Air/Water and Oil/Water Interfaces (2021) (4)
Comparative Assessment of Thermal Aggregation of Whey, Potato, and Pea Protein under Shear Stress for Microparticulation (2021) (4)
Processing of raspberries to dried fruit foam: impact on major odorants (2020) (4)
Selective hydrolysis of whey proteins using a flow-through monolithic reactor with large pore size and immobilised trypsin (2018) (4)
Spore inactivation on solid surfaces by vaporized hydrogen peroxide-Influence of carrier material surface properties. (2020) (4)
Effect of structure controlled deposited layers on the retention of flavour compounds in reverse osmosis (1993) (4)
Einfluss des Membranwiderstands auf die Filtrationsleistung bei der Proteinfraktionierung entlang von Mikrofiltrationsmodulen (2008) (3)
Compositional changes of casein micelles induced by calcium or chelatant addition at threefold and natural casein concentration (2022) (3)
Semi-quantitative, spatially resolved analysis of protein deposit layers on membrane surfaces (2019) (3)
Influence of Pea and Potato Protein Microparticles on Texture and Sensory Properties in a Fat-Reduced Model Milk Dessert (2021) (3)
Effects of conventional and nonconventional drying on the stability of Bifidobacterium animalis subsp. lactis INL1 (2020) (3)
The Combined Effect of High Hydrostatic Pressure and Calcium Salts on the Stability, Solubility and Gel Formation of β-Lactoglobulin (2015) (3)
High pressure stability of protein complexes studied by static and dynamic light scattering (2011) (3)
Viscoelasticity and Protein Interactions of Hybrid Gels Produced from Potato and Whey Protein Isolates (2021) (3)
Packstoffentkeimung mittels Wasserstoffperoxid – Methoden und Kombinationsverfahren (2006) (3)
Modern Chromatographic Separation Technologies for Isolation of Dairy Ingredients (2013) (3)
Rheological characterisation of the meltability of cheese products: influence of gap width, the measuring mode and geometry. (2009) (3)
In Situ Determination of the Physical State of Biological Samples during Freeze Drying (2011) (3)
Water ingress into a casein film quantified using time-resolved neutron imaging. (2016) (3)
Microwave Freeze Drying of Fruit Foams for the Production of Healthy Snacks (2017) (3)
Impact of the CaCl2 content in the rehydration media on the microcapsule formation out of spray dried capsule precursors for the immobilization of probiotic bacteria (2017) (3)
Pressure effects on mixtures of hydrocolloids and milk proteins (2003) (3)
Heat-induced aggregation kinetics of potato protein - Investigated by chromatography, calorimetry, and light scattering. (2022) (3)
A methodological framework for comparing fractionated and non-fractionated products in life cycle assessments: The case of milk concentrates (2020) (3)
Dilatational rheology-property relationships of β-lactoglobulin /high methoxyl pectin mixtures in aqueous foams (2022) (3)
Data concerning the chromatographic isolation of bovine IgG from milk- and colostral whey (2018) (3)
Water Vapor Pathways during Freeze-Drying of Foamed Product Matrices Stabilized by Maltodextrin at Different Concentrations (2020) (2)
Material changes in milk due to processing to prolong shelf life. (2009) (2)
Three-dimensional numerical investigation of the displacement of shear-thinning milk protein concentrates in spacer-filled channel (2021) (2)
Foam Structure Preservation during Microwave-Assisted Vacuum Drying: Significance of Interfacial and Dielectric Properties of the Bulk Phase of Foams from Polysorbate 80–Maltodextrin Dispersions (2021) (2)
Impact of Dehydration on Lysine Loss in a Model Dairy Formulation (2013) (2)
Impact of feed concentration on milk protein fractionation by hollow fiber microfiltration membranes in diafiltration mode (2021) (2)
On the effect of flow reversal during crossflow microfiltration of a cell and protein mixture (2021) (2)
Submerged Bioreactor Production of Geobacillus stearothermophilus ATCC 7953 Spores for Use as Bioindicators to Validate Hydrogen Peroxide Inactivation Processes (2021) (2)
Sensomics-Assisted Aroma Decoding of Pea Protein Isolates (Pisum sativum L.) (2022) (2)
Molecular Analytical Assessment of Thermally Precipitated α-Lactalbumin after Resolubilization (2021) (2)
A novel approach for characterisation of stabilising bonds in milk protein deposit layers on microfiltration membranes (2021) (2)
Impact of the substrate viscosity, potentially interfering proteins and further sample characteristics on the ion exchange efficiency of tangential flow membrane adsorbers (2017) (2)
The role of the glassy state in production and storage of freeze-dried starter cultures (2011) (2)
Membranes in microbial fermentations. (1992) (2)
Influence of Cultivation pH on Composition, Diversity, and Metabolic Production in an In Vitro Human Intestinal Microbiota (2021) (2)
nfluence of process conditions and protectants on the survival and residual water content of starter and probiotic cultures in low-temperature vacuum drying (2010) (2)
Microencapsulation of probiotic microorganisms with rennet. (2009) (2)
Effect of Vertical and Horizontal Sample Orientations on Uniformity of Microwave Heating Produced by Magnetron and Solid-State Generators (2021) (2)
Innovative Einsätze der Membrantrenntechnik in der Lebensmitteltechnologie (2008) (2)
Rennet coagulation properties of UHT‐treated phosphocasein dispersions as a function of casein and NaCl concentrations (2016) (2)
Importance of process conditions in the displacement of protein concentrates from spiral-wound membrane modules (2020) (2)
Separation of aggregated β-lactoglobulin with optimised yield in a decanter centrifuge (2021) (2)
Effect of pentasodium triphosphate concentration on physicochemical properties, microstructure, and formation of casein fibrils in model processed cheese. (2021) (2)
Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems (2020) (2)
Establishment of an In Vitro System of the Human Intestinal Microbiota: Effect of Cultivation Conditions and Influence of Three Donor Stool Samples (2021) (2)
Effect of Pre-Heating Prior to Low Temperature 0.1 µm-Microfiltration of Milk on Casein–Whey Protein Fractionation (2021) (1)
Effect of hydrostatic pressure treatment on the structure–foaming relationships of β-lactoglobulin (2014) (1)
Alteration of Intestinal Microbiome of Clostridioides difficile-Infected Hamsters during the Treatment with Specific Cow Antibodies (2021) (1)
Mikroverkapselung und Trocknung von Probiotika und Starterkulturen (2012) (1)
Understanding the fouling mitigation mechanisms of alternating crossflow during cell-protein fractionation by microfiltration (2021) (1)
High pressure treatment of foods. Effects on milk and milk components. (2009) (1)
Preservation by lyophilization of a human intestinal microbiota: influence of the cultivation pH on the drying outcome and re‐establishment ability (2022) (1)
Milch- und Molkenkonzentrate. Ökologisch und ökonomisch sinnvoll - Teil 2 (2016) (1)
Stabilität und Abtrag von Deckschichten bei der Umkehrosmose (1988) (1)
Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale: 5th Symposium (2014) (1)
Effect of flow channel number in multi-channel tubular ceramic microfiltration membranes on flux and small protein transmission in milk protein fractionation (2021) (1)
Gelation of Pre-Renneted Milk Concentrate During Spray Drying and Rehydration for Microcapsule Formation (2018) (1)
Cold-Renneted Milk Powders for Cheese Production: Impact of Casein/Whey Protein Ratio and Heat on the Gelling Behavior of Reconstituted Rennet Gels and on the Survival Rate of Integrated Lactic Acid Bacteria (2021) (1)
Comparison of different membrane concepts for the fractionation of milk proteins (2006) (1)
Application of a Pulsed Crossflow to improve Chemical Cleaning Efficiency in Hollow Fibre Membranes following Skim Milk Microfiltration (2022) (1)
Mikroverkapselung von probiotischen Keimen mittels Labenzym (2009) (0)
Production of \textgreek{b}-Lactoglobulin hydrolysates by monolith based immobilized trypsin reactors (2017) (0)
Vergleich der Niedertemperatur‐Vakuum‐ und Gefriertrocknung von lebenden Kulturen (2009) (0)
Non-destructive in-situ observation of glass transition during freeze-drying by means of a microbalance (2010) (0)
Compositional analysis of dairy side streams and assessment of their applicability as diafiltration media (2022) (0)
Influence of process conditions and fermentation pH on the drying result of starter and probiotic cultures in the low-temperature vacuum drying (2010) (0)
Dairy research in the Federal Republic of Germany. (2000) (0)
Technofunctionality of β-Lg and β-Lg Nanosized Particles at Air/Water and Oil/Water Interfaces as a Function of Structural and Surface Characteristics (2021) (0)
High pressure treatment of food - effects on milk and its constituents. (2009) (0)
Effect of cultivation pH on the surface hydrophobicity of Bacillus subtilis spores (2017) (0)
Evaluation of a low temperature vacuum drying process for starter cultures with regard to survival and storage stability (2009) (0)
DRYING OF HEAT SENSITIVE BIOMATERIALS: Drying of Heat sensitive biomaterials: Coupling Drying with inactivation kinetics (2017) (0)
Determination of Compressibility and Relaxation Behavior of Yeast Cell Sediments by Analytical Centrifugation and Comparison with Deposit Formation on Membrane Surfaces (2022) (0)
Novel concepts for efficient and predictable membrane separation in continuous cell retention and downstream processing (2017) (0)
PRODUCTION METHOD FOR YOGURT CROSS REFERENCES TO RELATED APPLICATIONS (2017) (0)
Effects on the Formation and Rinsing Behaviour of Protein Deposits from Skimmilk on Reverse Osmosis Membranes (1986) (0)
Delivery of Functionality in Complex Food Systems : [the 5th in the series "Delivery and Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale ... held in Haifa, Israel, during September 30th - October 3rd 2013 ...] (2014) (0)
Corrigendum to “Influence of pH and calcium concentration on milk protein fractionation by 0.1 μm microfiltration at low temperatures” [International Dairy Journal 118 (2021) 105048] (2021) (0)
[Lymphocyte subpopulations in controlled hypotension with sodium nitroprusside]. (1994) (0)
paracasei Freeze-Dried in a Lactose Matrix (2007) (0)
Irreversible thermochromic ink in the identification of over- and under-processed product segments in microwave-assisted freeze drying (2023) (0)
Effect of glycomacropeptide on body weight, visceral fat and bone mineral content in ovariectomized rats (2014) (0)
New technical concept for alternating tangential flow filtration in biotechnological cell separation processes (2022) (0)
Preservation of Sensitive Biological Products: An Insight into Conventional and Upcoming Drying Techniques (2017) (0)
Effects on the Permeation of Solutes from Skimmilk and Ultrafiltration Permeate Through Reverse Osmosis Membranes (1986) (0)
0564 Enhanced dairy membrane operations through control of deposit formation on membrane surfaces. (2016) (0)
Structure of casein micelles in filtered deposits investigated directly above the membrane (2012) (0)
Comparison of one‐step with two‐step production of Bacillus atrophaeus spores for use as bioindicators (2022) (0)
Mechanisms of Autocatalytic Multistage Structure Formation Reactions in Dairy Based Systems in Relation to Processing and Compositional Factors (2018) (0)
Protein-protein interactions explain the temperature-dependent viscoelastic changes occurring in colloidal protein gels. (2023) (0)
Comparison of bioreactor systems operated at high bacterial cell density for the production of lactic acid: Batch – CSTR – CSTR cascade – Tubular reactor (2015) (0)
Colloidal Properties of Casein Micelles at Threefold and Natural Concentrations upon Calcium or Chelator Addition: Implications for Binding of Water and Calcium (2022) (0)
Coating of Protein‐Based Aerogels Using Spouted‐Bed Technology (2016) (0)
Fractionation and functional properties of dairy proteins and their derivatives. (2000) (0)
Membrane separation concentrating health-relevant components from complex systems (2002) (0)
Delivery of Functionality in Complex Food Systems / Issue Editors: Yoav D. Livney, Ulrich Kulozik, Ronald Gebhardt (2014) (0)
Formation and Structure of Casein Micelle Cakes on Micro- Sieves During Dead-End Filtration (2011) (0)
Casein macropeptides as a bioactive emulsifier. (2009) (0)
Correction to: Processing of raspberries to dried fruit foam: impact on major odorants (2021) (0)
Model representation of flow patterns in the displacement of non-Newtonian products from spiral-wound membranes (2021) (0)
Autocatalytic multistage gel formation reaction in dairy based systems in relation to compositional factors (2014) (0)
Impact of technology on the functional properties of fermented dairy products: New possibilities for product and process design (2003) (0)
Lysine losses in infant formula as influenced by the spray drying conditions (2012) (0)
COATING OF FINE AEROGEL PARTICLES USING SPOUTED BED TECHNOLOGY (2018) (0)
June 2012.pmd (2012) (0)
Chapter 5:LC-MS(/MS) of Trypsin-Hydrolysed Proteins (2011) (0)
Preservation of High Quality Fruit Products: Microwave Freeze Drying as a Substitute for the Conventional Freeze Drying Process (2017) (0)
Investigation of Casein Micro-Particles in Casein/Pectin Blend Film (2016) (0)
The Role of Maltodextrin Concentration in Maintaining Storage Stability of Dried Fruit Foams Texturized Using Plant Protein–Polysaccharide Blends (2023) (0)
Comparison of the efficiency of pulsed flow membrane cleaning in hollow fibre (HFM) and spiral-wound microfiltration membranes (SWM) (2023) (0)
Comparison of bioreactor systems operated at high bacterial cell density for the production of lactic acid: Batch â•fi CSTR â•fi CSTR cascade â•fi Tubular reactor (2016) (0)
Fouling mitigation in membrane based perfusion systems by oscillating tangential flow (2017) (0)
Milk proteins on smooth and porous surfaces (2011) (0)
Casein micelles as soft, deformable spheres verified by combined GISAXS and filtration experiments (2013) (0)
Session II: Posters (1990) (0)
Drying of sensitive products to drive nutrition, health and wellness'' - Research topic: Minimizing losses of nutritionally valuable ingredients during drying of infant formula (2010) (0)
Protein Stabilized Foam Structures as Protective Carrier Systems during Microwave Drying of Probiotics (2017) (0)
Untersuchung der Deckschichtbildung auf Hohlfaser- und Mehrkanal-rohrmembranen bei der Milchproteinfraktionierung (2019) (0)
Effects of Processing and Composition on the Structure Formation in Casein Based Food Systems (2006) (0)
Vergleich der Niedertemperatur-Vakuumtrocknung mit der Standard-Gefriertrocknung bei der Präparation von Starter- und probiotischen Kulturen (2009) (0)
Fraktionierung von Milchproteinen mit Gradientenmembranen (2007) (0)
Funktionelle partikuläre Strukturen auf der Basis von natürlichen Biopolymeren (2010) (0)
Gewinnung β-Lactoglobulin-freier Molkenerzeugnisse mittels selektiver thermischer Aggregation und Fraktionierung der entstandenen Komponenten (2016) (0)
Verbessertes Foulingverhalten von Röhrenwärmetauschern durch Anwendung eines hybriden Modells im Prozessdesign (2002) (0)
Kontinuierliche fermentative Milchsäure‐Produktion im turbulent durchströmten Rohrreaktor (1992) (0)
Mikroverkapselung und Trocknung von Probiotika und Starterkulturen (2012) (0)
Membranfiltration / Dynamische Filtration Untersuchungen zur Maßstabsverkleinerung von Filtrationsprozessen (2008) (0)
Entwicklung und Anwendung eines hybriden Modells zur Optimierung von Wärmetauscherprozessen (2003) (0)
Gewinnung von Caseinomacropeptid durch Membranverfahren und technologischer Einsatz zur Steigerung der ernährungsphysiologischen Funktionalität von Milchprodukten (2006) (0)
Kontinuierliche Milchsäurefermentation im Rührkesselfermenter mit Zellretention: Einfluss der Durchlaufrate auf die volumetrische Produktivität (1992) (0)
Untersuchung Über Lymphozyten-Subpopulationen unter kontrollierter Hypotension mit Nitroprussidnatrium (1994) (0)
Einsatzmöglichkeiten der Niedertemperatur-Vakuumtrocknung für die Trocknung sensitiver Biomaterialien (2007) (0)
Fraktionierung von Proteinen aus Molke mit adsorptiven Membranen (2012) (0)
"Struktur und Wasserbindung in Mischgelen aus Milchproteinen und Hydrokolloiden - Messmethodik und Einfluss von Prozessparametern" (2003) (0)
Mikropartikulierung von Molkenproteinen mittels thermo-mechanischer Verfahren (2009) (0)
Forschungskreis der Ernährungsindustrie e.V. (FEI) (2003) (0)
Lebensmittelverfahrenstechnik – Wissenschaft von der Stoffumwandlung komplexer biologischer Systeme (2008) (0)
In-vivo-Untersuchungen der probiotischen Effekte von in Milchproteinen mikroverkapselten probiotischen Keimen (2013) (0)
Membrantrenntechnik zur Anreicherung gesundheitsrelevanter Komponenten aus komplexen Systemen (2002) (0)
Thermische Verfahren: Methoden und Kinetik der Keimreduktion und -inaktivierung in Lebensmitteln (2006) (0)
Einflüsse auf die Bildung von Eiweiß‐Deckschichten auf Umkehrosmose‐Membranen (1987) (0)
Mikropartikulierung von Molkenproteinen mittels Heißextrusion (2015) (0)
Verkapselung von anthocyanreichen Heidelbeerextrakt moduliert die Bioverfügbarkeit und die Bioaktivität – eine in vivo Studie (2017) (0)
Einfluss von Prozessbedingungen und Fermentations-pH-Wert auf die Niedertemperatur-Vakuumtrocknung von Bakterienkulturen (2010) (0)
Thermisch induzierte Denaturierung von β‐Lg: Kinetik der Auffaltung und Aggregation (2007) (0)
Freispülen von Spiralwickelmembran-Modulen von Milchprotein-konzentraten: Experimentelle Untersuchung und Entwicklung eines Simulationsmodells (2019) (0)
Contributors (2019) (0)
Fractionation of liquid egg yolk : Influence of chemical and structural characteristics of egg yolk granular and plasma fraction on the continuous centrifugal separation process (2011) (0)

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