Gedrich K, Heseker H
Trendanalysen zum Lebensmittelverbrauch auf der Basis der Agrarstatistik
21-40
Ernährungsbericht 2012
Deutsche Gesellschaft für Ernährung
2012

Siegert, N.;Tolkach, A.;Kulozik, U.
The pH-dependent thermal and storage stability of glycosylated caseinomacropeptide
LWT - Food Science and Technology
2012
47
407--412

Schmidt, V. S. J.;Kaufmann, V.;Kulozik, U.;Scherer, S.;Wenning, M.
Microbial biodiversity, quality and shelf life of microfiltered and pasteurized extended shelf life (ESL) milk from Germany, Austria and Switzerland
International Journal of Food Microbiology
2012
154
1--9

Bauer, S. A. W.;Schneider, S.;Behr, J.;Kulozik, U.;Foerst, P.
Combinded influence of fermentation and drying conditions on survival and metabolic activity of starter and probiotic cultures after low-temperature vacuum drying
Journal of Biotechnology
2012
159
351--357

Betz, M.;García-González, C. A.;Subrahmanyam, R. P.;Smirnova, I.;Kulozik, U.
Preparation of novel whey protein-based aerogels as drug carriers for life science applications
The Journal of Supercritical Fluids
2012
72
111--119

Betz, M.;Hörmansperger, J.;Fuchs, T.;Kulozik, U.
Swelling behaviour, charge and mesh size of thermal protein hydrogels as influenced by pH during gelation
Soft Matter
2012
8
2477--2485

Betz, M.;Steiner, B.;Schantz, M.;Oidtmann, J.;Mäder, K.;Richling, E.;Kulozik, U.
Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels
Food Research International
2012
47
51--57

Cheison, S. C.;Bor, E. K.;Faraj, A. K.;Kulozik, U.
Seletive hydrolysis of α-lactalbumin by acid protease A offers potential for β-latoglobulin purification in whey proteins
LWT - Food Science and Technology
2012
49
117--122

Engelhardt, K.;Rumpel, A.;Walter, J.;Dombrowski, J.;Kulozik, U.;Braunschweig, B.;Peukert, W.
Protein adsorption at the electrified air−water interface: Implications on foam stability
Langmuir
2012
28
7780--7787

Foerst, P.;Kulozik, U.
Modelling the dynamic inactivation of the probiotic bacterium L. paracasei ssp. paracasei during a low-temperature drying process based on stationary data in concentrated systems
Food and Bioprocess Technology
2012
5
2419--2427