Wang, Q.;Rademacher, B.;Sedlmeyer, F.;Kulozik, U.
Gelation behaviour of aqueous solutions of different types of carragenan investigated by low-intensity ultrasount measurments and comparison to rheological measurments
Innovative Food Science & Emegerging Technologies
2005
6
465--472

Tolkach, A.;Kulozik, U.
Fractionation of whey proteins and caseinomacropeptide by means of enzymatic crosslinking and membrane separation techniques
Journal of Food Engineering
2005
67
13--20

Tolkach, A.;Kulozik, U.
Comparison of different membrane concepts for the fractionation of milk proteins
Milchwissenschaft
2005
60
3
249--252

Röck, S.;Stenz, B.;Hahn, A.;Fischer, U.;Kulozik, U.
Rheological characterisation of the meltability of cheese products: Influence of gap width, the measuring mode and geometry
Milchwissenschaft
2005
60
2
1--5

Hinrichs, J.;Rademacher, B.
Kinetics of combined thermal and pressure-induced whey protein denaturation in bovine skim milk
International Dairy Journal
2005
15
4
315--323

Guilmineau, F.;Krause, I.;Kulozik, U.
Efficient analysis of egg yolk proteins and their thermal sensitivity using sodium dodecyl polyacrylamide gel electrophoresis under reducing and nonreducing conditions
Journal of Agricultural and Food Chemistry
2005
53
9329--9336

Gebhardt, R.;Doster, W.;Kulozik, U.
Pressure-induced dissociation of casein micelles: size distribution and effect of temperature
Brazilian Journal of Medical and Biology Research
2005
38
1209--1214

Anema, S. G.;Lauber, S.;Lee, S. K.;Henle, T.;Klostermeyer, H.
Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk
Food Hydrocolloids
2005
19
879--887