Würth, R.;Wiesner, S.;Foerst, P.;Kulozik, U.
Impact of the CaCl2 content in the rehydration media on the microcapsule formation out of spray dried capsule precursors for the immobilization of probiotic bacteria
International Dairy Journal
2017
68
75--79

Wolz, M.;Kulozik, U.
System parameters in a high moisture extrusion process for microparticulation of whey proteins
Journal of Food Engineering
2017
209
12--17

Voswinkel, L.;Etzel, M. R.;Kulozik, U.
Adsorption of beta-lactoglobulin in anion exchange membrane chromatography versus the contacting mode and temperature
LWT - Food Science and Technology
2017
79
78--83

Meyer, P.;Petermeier, J.;Hartinger, M.;Kulozik, U.
Concentration of skim milk by a cascade comprised of ultrafiltration and nanofiltration: Investigation of the nanofiltration of skim milk ultrafiltration permeate
Food and Bioprocess Technology
2017
10
3
469--478

Meyer, P.;Hartinger, M.;Sigler, S.;Kulozik, U.
Concentration of milk and whey by membrane technologies in alternative cascade modes
Food and Bioprocess Technology
2017
10
4
674--686

Mao, Y.;Černigoj, U.;Zalokar, V.;Štrancar, A.;Kulozik, U.
Production of \textgreek{b}-Lactoglobulin hydrolysates by monolith based immobilized trypsin reactors
Electrophoresis
2017
38
2947--2956

Eschlbeck, E.;Kulozik, U.
Effect of moisture equilibration time and medium on contact angles of bacterial spores
Journal of Microbiological Methods
2017
135
1--7

Eschlbeck, E.;Bauer, S. A. W.;Kulozik, U.
Effect of cultivation pH on the surface hydrophobicity of Bacillus subtilis spores
AMB Express
2017
7
1
157--163

Dumpler, J.;Wohlschläger, H.;Kulozik, U.
Dissociation and coagulation of caseins and whey proteins in concentrated skim milk heated by direct steam injection
Dairy Science {&} Technology
2017
96
6
807--826

Dumpler, J.;Kieferle, I.;Wohlschläger, H.;Kulozik, U.
Milk ultrafiltrate analysis by ion chromatography and calcium activity for SMUF preparation for different scientific purposes and prediction of its supersaturation
International Dairy Journal
2017
68
60--69