Samelis, John;Bleicher, Anne;Delbès-Paus, Céline;Kakouri, Athanasia;Neuhaus, Klaus;Montel, Marie-Christine
FTIR-based polyphasic identification of lactic acid bacteria isolated from traditional Greek Graviera cheese
Food Microbiology
2011
28
1
76-83

Oelke, Daniela;Janetzko, Halldor;Simon, Svenja;Neuhaus, Klaus;Keim, Daniel A.
Visual Boosting in Pixel‐based Visualizations
Computer Graphics Forum
2011
30
3
871-880

Simon, Svenja;Oelke, Daniela;Landstorfer, Richard;Neuhaus, Klaus;Keim, Daniel A.
Visual analysis of next-generation sequencing data to detect overlapping genes in bacterial genomes
47-54
2011 IEEE Symposium on Biological Data Visualization (BioVis).
IEEE
2011

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