Wang, Q.;Tolkach, A.;Kulozik, U..Quantitative assessment of thermal denaturation of bovine α-lactalbumin via low-intensity ultrasound, HPLC, and DSC.Journal of Agricultural and Food Chemistry.2006.54.18.6501--6506

Tolkach, A.;Kulozik, U..Transport of whey proteins through 0.1 µm ceramic membrane: phenomena, modelling and consequences for concentration or diafiltration processes.Desalination.2006.199.340--341

Thomä-Worringer, C.;Sørensen, J.;López-Fandiño, R..Health effects and technological features of caseinomacropeptide.International Dairy Journal.2006.16.11.1324--1333

Thomä, C.;Krause, I.;Kulozik, U..Precipitation behaviour of caseinomacropeptides and their simultaneous determination with whey proteins by RP-HPLC.International Dairy Journal.2006.16.4.285--293

Stenz, B.;Höglmeier, A.;Fischer, U.;Röck, S.;Kulozik, U..Comparison of the melting properties of cheese by means of meltability tests and rheological measurements.Milchwissenschaft.2006.61.3.304--308

Sedlmeyer, F.;Kulozik, U..Impact of process conditions on the rheological detectable structure of UHT treated milk protein--carrageenan systems.Journal of Food Engineering.2006.77.4.943--950

Santivarangkna, C.;Kulozik, U.;Foerst, P..Effect of carbohydrates on the survival of Lactobacillus helveticus during vaccum drying.Letters in Applied Microbiology.2006.42.12.271--276

Piry, A.;Tolkach, A.;Kulozik, U..Comparison of different membrane concepts for the fractionation of milk proteins.Desalination.2006.199.350--351

Kulozik, U..Thermische Verfahren: Methoden und Kinetik der Keimreduktion und -inaktivierung in Lebensmittel.Chemie Ingenieur Technik.2006.11.78.1633--1645

Keim, S.;Kulozik, U.;Hinrichs, J..Texture and stabilizing bonds in pressure-induced, heat-induced and rennet-induced milk protein gels.Milchwissenschaft.2006.61.4.363--366