Sedlmeyer, F.;Daimer, K.;Rademacher, B.;Kulozik, U.
Influence of the composition of milk-protein κ/ι-hybrid-carrageenan gels on product properties
Colloids and Surfaces B: Biointerfaces
2003
31
13--20

Kulozik, U.;Tolkach, A.;Bulca, S.;Hinrichs, J.
The role of processing and matrix design in development and control of microstructures in dairy food production - a survey
International Dairy Journal
2003
13
621--630

Kücükcetin, A.;Yaygin, H.;Hinrichs, J.;Kulozik, U.
Adaptation of bovine milk towards mares' milk composition by means of membrane technology for koumiss manufacture
International Dairy Journal
2003
13
12
945--951

Fertsch, B.;Müller, M.;Hinrichs, J.
Firmness of pressure-induced casein and whey protein gels modulated by holding time and rate of pressure release
Innovative Food Science & Emerging Technologies
2003
4
143--150

Benning, R.;Petermeier, H.;Delgado, A.;Hinrichs, J.;Kulozik, U.;Becker, T.
Process design for improved fouling behaviour in dairy heat exchangers using a hybrid modelling approach
Food and Bioproducts Processing
2003
81
266--274

Bals, A.;Kulozik, U.
The influence of the pore size, the foaming temperature and the viscosity of the continuous phase on the properties of foams produced by membrane foaming
Journal of Membrane Science
2003
220
1-2
5--11

Bals, A.;Kulozik, U.
Effect of pre-heating on the foaming properties of whey protein isolate using a membrane foaming apparatus
International Dairy Journal
2003
13
903--908

Sedlmeyer, F.;Brack, M.;Rademacher, B.;Kulozik, U.
Effect of protein composition and homogenisation on the stability of acidified milk drinks
International Dairy Journal
2004
14
331--336