Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt
Lauber, S., Henle, T., Klostermeyer, H.
Published in European food research & technology (01.01.2000)
Published in European food research & technology (01.01.2000)
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Acknowledgement to referees
Henle, T., Hofmann, T., Klostermeyer, H.
Published in European food research & technology (01.01.2005)
Published in European food research & technology (01.01.2005)
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Journal Article
Rheological Properties of Acid Gels Prepared from Heated pH-Adjusted Skim Milk
Anema, Skelte G, Lee, Siew Kim, Lowe, Edwin K, Klostermeyer, Henning
Published in Journal of agricultural and food chemistry (28.01.2004)
Published in Journal of agricultural and food chemistry (28.01.2004)
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Journal Article
Effect of Protein, Nonprotein-Soluble Components, and Lactose Concentrations on the Irreversible Thermal Denaturation of β-Lactoglobulin and α-Lactalbumin in Skim Milk
Anema, Skelte G, Lee, Siew Kim, Klostermeyer, Henning
Published in Journal of agricultural and food chemistry (20.09.2006)
Published in Journal of agricultural and food chemistry (20.09.2006)
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Journal Article
Changes - A word from the editor
Published in European food research & technology
(31.05.1999)
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Journal Article
Characterization of cheese ripening by free amino acids and biogenic amines and influence of bactofugation and heat-treatment of milk
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Conference Proceeding
Journal Article
Simultaneous determination of amino acids and biogenic amines by reversed-phase high-performance liquid chromatography of the dabsyl derivatives
Krause, Ingolf, Bockhardt, Annette, Neckermann, Herbert, Henle, Thomas, Klostermeyer, Henning
Published in Journal of Chromatography A (27.10.1995)
Published in Journal of Chromatography A (27.10.1995)
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Journal Article
The influence of genetic variants of milk proteins on the compositional and technological properties of milk. 1. Casein micelle size and the content of non-glycosylated kappa-casein
Lodes, A, Krause, I, Buchberger, J, Aumann, J, Klostermeyer, H. (Technische Univ. Muenchen, Freising (Germany). Inst. fuer Chemie und Physik, Forschungszentrum fuer Milch und Lebensmittel Weihenstephan)
Published in Milchwissenschaft (1996)
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Published in Milchwissenschaft (1996)
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