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

Ghosh, B. C.;Steffl, A.;Hinrichs, J.;Kessler, H. G..Effect of heat treatment and homogenization of milk on camembert-type cheese.Egyptian Journal of Dairy Science.2000.27.2.331--343

Wilde, J.;Baumgartner, C.;Fertsch, B.;Hinrichs, J..Matrix effects on the kinetics of lactose hydrolysis in fermented and acidified milk products.Chemical and Biochemical Engineering Quarterly.2001.15.4.143--147

Schreiber, R..Heat-induced modifications in casein dispersions affecting their rennetability.International Dairy Journal.2001.11.553--558

Schkoda, P.;Hechler, A.;Hinrichs, J..Influence of the protein content on structural characteristics of stirred fermented milk.Milchwissenschaft.2001.56.1.19--22

Schkoda, P.;Hechler, A.;Hinrichs, J..Improved texture of stirred fermented milk by integrating fat globules into the gel structure.Milchwissenschaft.2001.56.2.85--89

Koxholt, M.;Eisenmann, B.;Hinrichs, J..Effect of the fat globule sizes on the meltdown of ice cream.Journal of Dairy Science.2001.84.1.31--37

Huber, P.;Fertsch, B.;Schreiber, R.;Hinrichs, J..Dynamic model system to study the kinetics of thermally-induced syneresis of cheese curd grains.Milchwissenschaft.2001.56.10.549--552