Ulrich Kulozik
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(Suggest an Edit or Addition)Ulrich Kulozik's Published Works
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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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What Schools Are Affiliated With Ulrich Kulozik?
Ulrich Kulozik is affiliated with the following schools: