Wang, Q.;Tolkach, A.;Kulozik, U.
Quantitative assessment of thermal denaturation of bovine α-lactalbumin via low-intensity ultrasound, HPLC, and DSC
Journal of Agricultural and Food Chemistry
2006
54
18
6501--6506

Tolkach, A.;Kulozik, U.
Transport of whey proteins through 0.1 µm ceramic membrane: phenomena, modelling and consequences for concentration or diafiltration processes
Desalination
2006
199
340--341

Thomä-Worringer, C.;Sørensen, J.;López-Fandiño, R.
Health effects and technological features of caseinomacropeptide
International Dairy Journal
2006
16
11
1324--1333

Thomä, C.;Krause, I.;Kulozik, U.
Precipitation behaviour of caseinomacropeptides and their simultaneous determination with whey proteins by RP-HPLC
International Dairy Journal
2006
16
4
285--293

Stenz, B.;Höglmeier, A.;Fischer, U.;Röck, S.;Kulozik, U.
Comparison of the melting properties of cheese by means of meltability tests and rheological measurements
Milchwissenschaft
2006
61
3
304--308

Sedlmeyer, F.;Kulozik, U.
Impact of process conditions on the rheological detectable structure of UHT treated milk protein--carrageenan systems
Journal of Food Engineering
2006
77
4
943--950

Santivarangkna, C.;Kulozik, U.;Foerst, P.
Effect of carbohydrates on the survival of Lactobacillus helveticus during vaccum drying
Letters in Applied Microbiology
2006
42
12
271--276

Piry, A.;Tolkach, A.;Kulozik, U.
Comparison of different membrane concepts for the fractionation of milk proteins
Desalination
2006
199
350--351

Kulozik, U.
Thermische Verfahren: Methoden und Kinetik der Keimreduktion und -inaktivierung in Lebensmittel
Chemie Ingenieur Technik
2006
11
78
1633--1645

Keim, S.;Kulozik, U.;Hinrichs, J.
Texture and stabilizing bonds in pressure-induced, heat-induced and rennet-induced milk protein gels
Milchwissenschaft
2006
61
4
363--366