Würth, R.;Lonfat, J.;Kulozik, U..Gelation of Pre-Renneted Milk Concentrate During Spray Drying and Rehydration for Microcapsule Formation.Food and Bioprocess Technology.2019.12.2.211--219

Lisak Jakopović, Katarina;Cheison, Seronei Chelulei;Kulozik, Ulrich;Božani\, ́ Rajka.Comparison of selective hydrolysis of \textgreeka-lactalbumin by acid Protease A and Protease M as alternative to pepsin: Potential for \textgreekb-lactoglobulin purification in whey proteins.The Journal of Dairy Research.2019.1--6

Heidebrecht, Hans-Jürgen;Kulozik, Ulrich.Fractionation of casein micelles and minor proteins by microfiltration in diafiltration mode. Study of the transmission and yield of the immunoglobulins IgG, IgA and IgM.International Dairy Journal.2019.93.1--10

Haller, Nicole;Kulozik, Ulrich.Separation of Whey Protein Aggregates by Means of Continuous Centrifugation.Food and Bioprocess Technology.2019.25.3.251

Dang, Bich Phuong;Wolfschoon Pombo, Alan F.;Kulozik, Ulrich.Physicochemical changes during the creaming reaction in acid curd fresh cheese: Water mobility and forced synaeresis.International Journal of Dairy Technology.2019.91.1--8

Ambros, Sabine;Dombrowski, Jannika;Boettger, Daphne;Kulozik, Ulrich.Structure-Function-Process Relationship for Microwave Vacuum Drying of Lactic Acid Bacteria in Aerated Matrices.Food and Bioprocess Technology.2019.12.3.395--408

Mao, Yuhong;Krischke, Maria;Hengst, Claudia;Kulozik, Ulrich.Influence of salts on hydrolysis of \textgreekb-lactoglobulin by free and immobilised trypsin.International Dairy Journal.2019.93.106--115

Schreiber, R.;Hinrichs, J..Rennet coagulation of heated milk concentrates.Lait.2000.80.33--42

Lauber, S.;Henle, T.;Klostermeyer, H..Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt.European Food Research and Technology.2000.210.5.305--309

Hinrichs, J..UHT processes milk concentrates.Lait.2000.80.15--23