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2017
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Würth, R.;Wiesner, S.;Foerst, P.;Kulozik, U.
.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.International Dairy Journal.2017.68.75--79
Wolz, M.;Kulozik, U.
.System parameters in a high moisture extrusion process for microparticulation of whey proteins.Journal of Food Engineering.2017.209.12--17
Voswinkel, L.;Etzel, M. R.;Kulozik, U.
.Adsorption of beta-lactoglobulin in anion exchange membrane chromatography versus the contacting mode and temperature.LWT - Food Science and Technology.2017.79.78--83
Meyer, P.;Petermeier, J.;Hartinger, M.;Kulozik, U.
.Concentration of skim milk by a cascade comprised of ultrafiltration and nanofiltration: Investigation of the nanofiltration of skim milk ultrafiltration permeate.Food and Bioprocess Technology.2017.10.3.469--478
Meyer, P.;Hartinger, M.;Sigler, S.;Kulozik, U.
.Concentration of milk and whey by membrane technologies in alternative cascade modes.Food and Bioprocess Technology.2017.10.4.674--686
Mao, Y.;Černigoj, U.;Zalokar, V.;Štrancar, A.;Kulozik, U.
.Production of \textgreek{b}-Lactoglobulin hydrolysates by monolith based immobilized trypsin reactors.Electrophoresis.2017.38.2947--2956
Eschlbeck, E.;Kulozik, U.
.Effect of moisture equilibration time and medium on contact angles of bacterial spores.Journal of Microbiological Methods.2017.135.1--7
Eschlbeck, E.;Bauer, S. A. W.;Kulozik, U.
.Effect of cultivation pH on the surface hydrophobicity of Bacillus subtilis spores.AMB Express.2017.7.1.157--163
Dumpler, J.;Wohlschläger, H.;Kulozik, U.
.Dissociation and coagulation of caseins and whey proteins in concentrated skim milk heated by direct steam injection.Dairy Science {&} Technology.2017.96.6.807--826
Dumpler, J.;Kieferle, I.;Wohlschläger, H.;Kulozik, U.
.Milk ultrafiltrate analysis by ion chromatography and calcium activity for SMUF preparation for different scientific purposes and prediction of its supersaturation.International Dairy Journal.2017.68.60--69
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