Search Results - "Kulozik, Ulrich" :: K.UTB vyhledávací portál

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Surface and foaming properties of potato proteins: Impact of protein concentration, pH value and ionic strength

by Dachmann, Evelyn, Nobis, Verena, Kulozik, Ulrich, Dombrowski, Jannika
Published in Food hydrocolloids (01.10.2020)

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Separation of Whey Protein Aggregates by Means of Continuous Centrifugation

by Haller, Nicole, Kulozik, Ulrich
Published in Food and bioprocess technology (01.06.2019)

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Technical difficulties and future challenges in isolating membrane material from milk fat globules in industrial settings – A critical review

by Holzmüller, Wolfgang, Kulozik, Ulrich
Published in International dairy journal (01.10.2016)

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Microencapsulation of Probiotic Cells for Food Applications

by Heidebach, Thomas, Först, Petra, Kulozik, Ulrich
Published in Critical reviews in food science and nutrition (01.04.2012)

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Effect of Sporulation Conditions Following Submerged Cultivation on the Resistance of Bacillus atrophaeus Spores against Inactivation by H2O2

by Stier, Philipp, Kulozik, Ulrich
Published in Molecules (Basel, Switzerland) (30.06.2020)

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Modeling spray drying of dairy products – Impact of drying kinetics, reaction kinetics and spray drying conditions on lysine loss

by Schmitz-Schug, Iris, Kulozik, Ulrich, Foerst, Petra
Published in Chemical engineering science (17.02.2016)

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Thermal aggregation of whey proteins under shear stress

by Wolz, Magdalena, Mersch, Eugenia, Kulozik, Ulrich
Published in Food hydrocolloids (01.05.2016)

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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

by Toro-Sierra, José, Tolkach, Alexander, Kulozik, Ulrich
Published in Food and bioprocess technology (01.04.2013)

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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

by Schiffer, Simon, Kulozik, Ulrich
Published in Membranes (Basel) (02.11.2020)

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Processing of raspberries to dried fruit foam: impact on major odorants

by Lang, Silvia, Ozcelik, Mine, Kulozik, Ulrich, Steinhaus, Martin
Published in European food research & technology (01.12.2020)

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Comparison of one‐step with two‐step production of Bacillus atrophaeus spores for use as bioindicators

by Stier, Philipp, Kulozik, Ulrich
Published in MicrobiologyOpen (Weinheim) (01.12.2022)

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The Role of Maltodextrin Concentration in Maintaining Storage Stability of Dried Fruit Foams Texturized Using Plant Protein-Polysaccharide Blends

by Ozcelik, Mine, Kulozik, Ulrich
Published in Foods (01.04.2023)

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Comparison of Different Mechanical Methods for the Modification of the Egg White Protein Ovomucin, Part B: Molecular Aspects

by Brand, Janina, Kulozik, Ulrich
Published in Food and bioprocess technology (01.07.2016)

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Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells

by Heidebach, Thomas, Först, Petra, Kulozik, Ulrich
Published in International dairy journal (01.02.2009)

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Correction to: Processing of raspberries to dried fruit foam: impact on major odorants

by Lang, Silvia, Ozcelik, Mine, Kulozik, Ulrich, Steinhaus, Martin
Published in European food research & technology (01.08.2021)

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Concentration of Milk and Whey by Membrane Technologies in Alternative Cascade Modes

by Meyer, Patricia, Hartinger, Martin, Sigler, Sebastian, Kulozik, Ulrich
Published in Food and bioprocess technology (01.04.2017)

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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

by Warncke, Malou, Kulozik, Ulrich
Published in Foods (11.06.2021)

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Effect of Ethanol on the Textural Properties of Whey Protein and Egg White Protein Hydrogels during Water-Ethanol Solvent Exchange

by Kleemann, Christian, Zink, Joël, Selmer, Ilka, Smirnova, Irina, Kulozik, Ulrich
Published in Molecules (Basel, Switzerland) (25.09.2020)

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Structure and Stabilizing Interactions of Casein Micelles Probed by High-Pressure Light Scattering and FTIR

by Gebhardt, Ronald, Takeda, Naohiro, Kulozik, Ulrich, Doster, Wolfgang
Published in The journal of physical chemistry. B (17.03.2011)

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Comparison of Different Mechanical Methods for the Modification of the Egg White Protein Ovomucin, Part A: Physical Effects

by Brand, Janina, Silberbauer, Alina, Kulozik, Ulrich
Published in Food and bioprocess technology (01.03.2016)

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