Zhuang, Y.;Sterr, J.;Kulozik, U.;Gebhardt, R..Casein microparticles from blend films forming casein/α-tocopherol emulsion droplets in solution.Food Biophysics.2016.11.4.332--338

Goslinska, M.;Heinrich, S.;Selmer, I.;Smirnova, I.;Kleemann, C.;Kulozik, U..Coating of protein-based aerogels using spouted-bed technology.Chemie Ingenieur Technik.2016.88.9.1368--1374

Brand, J.;Dachmann, E.;Pichler, M.;Lotz, S.;Kulozik, U..A novel approach for lysozyme and ovotransferrin fractionation from egg white by radial flow membrane adsorption chromatography: Impact of product and process variables.Separation and Purification Technology.2016.161.44--52

Brand, J.;Kulozik, U..Comparison of different mechanical methods for the modification of the egg white protein ovomucin, Part B: Molecular aspects.Food and Bioprocess Technology.2016.9.1210--1218

Brand, J.;Silberbauer, A.;Kulozik, U..Comparison of different mechanical methods for the modification of the egg white protein ovomucin, Part A: Physical effects.Food and Bioprocess Technology.2016.9.3.501--510

Brand, J.;Voigt, K.;Zochowski, B.;Kulozik, U..Lysozyme fractionation from egg white at pilot scale by means oftangential flow membrane adsorbers: Investigation of the flow conditions.Journal of Chromatography A.2016.1438.143--149

Bulca, S.;Dumpler, J.;Kulozik, U..Kinetic description of heat-induced cross-linking reactions of whey protein-free casein solutions.International Journal of Dairy Technology.2016.69.4.489--496

Bulca, S.;Wolfschoon-Pombo, A.;Kulozik, U..Rennet coagulation properties of UHT-treated phosphocasein dispersions as a function of casein and NaCl concentrations.International Journal of Dairy Technology.2016.69.3.328--336

Dittmann, J.;Eggert, A.;Lambertus, M.;Dombrowski, J.;Rack, A.;Zabler, S..Finding robust descriptive features for the characterization of the coarsening dynamics of three dimensional whey protein foams.Journal of Colloid and Interface Science.2016.467.148--157

Dombrowski, J.;Dechau, J.;Kulozik, U..Multiscale approach to characterize bulk, surface and foaming behavior of casein micelles as a function of alkalinisation.Food Hydrocolloids.2016.57.92--102