Effect of protein composition and homogenisation on the stability of acidified milk drinks
Sedlmeyer, F., Brack, M., Rademacher, B., Kulozik, U.
Published in International dairy journal (01.04.2004)
Published in International dairy journal (01.04.2004)
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Journal Article
Conference Proceeding
Influence of the composition of milk-protein κ/ι-hybrid-carrageenan gels on product properties
Sedlmeyer, F., Daimer, K., Rademacher, B., Kulozik, U.
Published in Colloids and surfaces, B, Biointerfaces (01.09.2003)
Published in Colloids and surfaces, B, Biointerfaces (01.09.2003)
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Journal Article
Gelation behaviour of aqueous solutions of different types of carrageenan investigated by low-intensity-ultrasound measurements and comparison to rheological measurements
Wang, Qin, Rademacher, Britta, Sedlmeyer, Felix, Kulozik, Ulrich
Published in Innovative food science & emerging technologies (01.12.2005)
Published in Innovative food science & emerging technologies (01.12.2005)
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Journal Article
Impact of processing conditions and protein concentration on the assembly of carrageenan milk protein weak gels
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Journal Article
Conference Proceeding