Zúñiga, R.N;Kulozik, U.;Aguilera, J.M.Ultrasonic generation of aerated gelatin gels stabilized by whey protein β-lactoglobulin.Food Hydrocolloids.2011.25.958--967

Gebhardt, R.;Vendrely, C.;Kulozik, U..Structural characterization of casein micelles:~shape changes during film formation.Journal of Physics: Condensed Matter.2011.23.444201--444207

Aschenbrenner, M.;Kulozik, U.;Först, P..The role of the glassy state in production and storage of freeze-dried starter cultures.Procedia Food Science.2011

Betz, M.;Kulozik, U..Microencapsulation of bioactive bilberry anthocyanins by means of whey protein gels.Procedia Food Science.2011

Betz, M.;Kulozik, U..Whey protein gels for the entrapment of bioactive anthocyanins from bilberry extract.International Dairy Journal.2011.21.703--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.2011.59.1572--1581

Cheison, S. C.;Lai, M.-Y.;Leeb, E.;Kulozik, U..Hydrolysis of β-lactoglobulin by trypsin under acidic pH and analysis of the hydrolysates with MALDI–TOF–MS/MS.Food Chemistry.2011.125.1241--1248

Cheison, S. C.;Leeb, E.;Toro-Sierra, J.;Kulozik, U..Influence of hydrolysis temperature and pH on the selective hydrolysis of whey proteins by trypsin and potential recovery of native α-lactalbumin.International Dairy Journal.2011.21.166--171

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

Gebhardt, R.;Holzmüller, W.;Zhong, Q.;Müller-Buschbaum, P.;Kulozik, U..Formation and structure of casein micelle cakes on microsieves during dead-end filtration.Procedia Food Science.2011