Zúñiga, R.N;Kulozik, U.;Aguilera, J.M.Ultrasonic generation of aerated gelatin gels stabilized by whey protein β-lactoglobulin.Food Hydrocolloids.2011.25.5.958--967

Gebhardt, R.;Vendrely, C.;Kulozik, U..Structural characterization of casein micelles:~shape changes during film formation.Journal of Physics Condens Matter.2011.44.23

Aschenbrenner, M.;Kulozik, U.;Först, P..In Situ Determination of the Physical State of Biological Samples during Freeze Drying.Drying Technology.2011.29.4.461--471

Betz, M.;Kulozik, U..Microencapsulation of bioactive bilberry anthoycanins by means of whey protein gels.Procedia Food Science.2011.1.2047--2056

Betz, M.;Kulozik, Ulrich.Whey protein gels for the entrapment of bioactive anthocyanins from bilberry extract.International Dairy Journal.2011.21.9.703--710

Cheison, S. C.;Brand, J.;Leeb, E.;Kulozik, U..Analysis of the Effect of Temperature Changes Combined with Different Alkaline pH on the β-Lactoglobulin Trypsin Hydrolysis Pattern Using MALDI-TOF-MS/MS.Journal of Agricultural and Food Chemistry.2011.59.5.1572--1581

Cheison, Seronei C.;Lai, Ming-Yu;Leeb, E.;Kulozik, Ulrich.Hydrolysis of β-lactoglobulin by trypsin under acidic pH and analysis of the hydrolysates with MALDI--TOF--MS/MS.Food Chemistry.2011.125.4.1241--1248

Cheison, Seronei C.;Leeb, E.;Letztel, T.;Kulozik, U..Influence of buffer type and concentration on the peptide composition of trypsin hydrolysates of ß-lactoglobulin.Food Chemistry.2011.125.121--127

Cheison, Seronei C.;Leeb, E.;Toro-Sierra, J.;Kulozik, Ulrich.Influence of hydrolysis temperature and pH on the selective hydrolysis of whey proteins by trypsin and potential recovery of native ß-lactalbumin.International Dairy Journal.2011.21.3.166--171

Först, P.;Kulozik, U..Neue Forschungsgebiete in der Lebensmittelverfahrenstechnik: Fraktionierung und Stabilisierung von sensitiven funktionellen Stoffen für Lebensmittel.GIT -Labor-Fachzeitschrift.2011.9.592--595