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