Schreiber, R.;Hinrichs, J.
Rennet coagulation of heated milk concentrates
Lait
2000
80
33--42

Lauber, S.;Henle, T.;Klostermeyer, H.
Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt
European Food Research and Technology
2000
210
5
305--309

Hinrichs, J.
UHT processes milk concentrates
Lait
2000
80
15--23

Ghosh, B. C.;Steffl, A.;Hinrichs, J.;Kessler, H. G.
Effect of heat treatment and homogenization of milk on camembert-type cheese
Egyptian Journal of Dairy Science
2000
27
2
331--343

Wilde, J.;Baumgartner, C.;Fertsch, B.;Hinrichs, J.
Matrix effects on the kinetics of lactose hydrolysis in fermented and acidified milk products
Chemical and Biochemical Engineering Quarterly
2001
15
4
143--147

Schreiber, R.
Heat-induced modifications in casein dispersions affecting their rennetability
International Dairy Journal
2001
11
553--558

Schkoda, P.;Hechler, A.;Hinrichs, J.
Influence of the protein content on structural characteristics of stirred fermented milk
Milchwissenschaft
2001
56
1
19--22

Schkoda, P.;Hechler, A.;Hinrichs, J.
Improved texture of stirred fermented milk by integrating fat globules into the gel structure
Milchwissenschaft
2001
56
2
85--89

Koxholt, M.;Eisenmann, B.;Hinrichs, J.
Effect of the fat globule sizes on the meltdown of ice cream
Journal of Dairy Science
2001
84
1
31--37

Huber, P.;Fertsch, B.;Schreiber, R.;Hinrichs, J.
Dynamic model system to study the kinetics of thermally-induced syneresis of cheese curd grains
Milchwissenschaft
2001
56
10
549--552