Zúñiga, R.N;Kulozik, U.;Aguilera, J.M
Ultrasonic generation of aerated gelatin gels stabilized by whey protein β-lactoglobulin
Food Hydrocolloids
2011
25
958--967

Gebhardt, R.;Vendrely, C.;Kulozik, U.
Structural characterization of casein micelles:~shape changes during film formation
Journal of Physics: Condensed Matter
2011
23
444201--444207

Aschenbrenner, M.;Kulozik, U.;Först, P.
The role of the glassy state in production and storage of freeze-dried starter cultures
Procedia Food Science
2011

Betz, M.;Kulozik, U.
Microencapsulation of bioactive bilberry anthocyanins by means of whey protein gels
Procedia Food Science
2011

Betz, M.;Kulozik, U.
Whey protein gels for the entrapment of bioactive anthocyanins from bilberry extract
International Dairy Journal
2011
21
703--710

Cheison, S. C.;Brand, J.;Leeb, E.;Kulozik, U.
Analysis of the effect of temperature changes combined with different alkaline pH on the β-lactoglobulin trypsin hydrolysis pattern using MALDI-TOF-MS/MS
Journal of Agricultural and Food Chemistry
2011
59
1572--1581

Cheison, S. C.;Lai, M.-Y.;Leeb, E.;Kulozik, U.
Hydrolysis of β-lactoglobulin by trypsin under acidic pH and analysis of the hydrolysates with MALDI–TOF–MS/MS
Food Chemistry
2011
125
1241--1248

Cheison, S. C.;Leeb, E.;Toro-Sierra, J.;Kulozik, U.
Influence of hydrolysis temperature and pH on the selective hydrolysis of whey proteins by trypsin and potential recovery of native α-lactalbumin
International Dairy Journal
2011
21
166--171

Cheison, Seronei C.;Leeb, E.;Letztel, T.;Kulozik, U.
Influence of buffer type and concentration on the peptide composition of trypsin hydrolysates of β-lactoglobulin
Food Chemistry
2011
125
121--127

Gebhardt, R.;Holzmüller, W.;Zhong, Q.;Müller-Buschbaum, P.;Kulozik, U.
Formation and structure of casein micelle cakes on microsieves during dead-end filtration
Procedia Food Science
2011