Zúñiga, R.N;Kulozik, U.;Aguilera, J.MUltrasonic generation of aerated gelatin gels stabilized by whey protein β-lactoglobulinFood Hydrocolloids201125958--967
Gebhardt, R.;Vendrely, C.;Kulozik, U.Structural characterization of casein micelles:~shape changes during film formationJournal of Physics: Condensed Matter201123444201--444207
Aschenbrenner, M.;Kulozik, U.;Först, P.The role of the glassy state in production and storage of freeze-dried starter culturesProcedia Food Science2011
Betz, M.;Kulozik, U.Microencapsulation of bioactive bilberry anthocyanins by means of whey protein gelsProcedia Food Science2011
Betz, M.;Kulozik, U.Whey protein gels for the entrapment of bioactive anthocyanins from bilberry extractInternational Dairy Journal201121703--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/MSJournal of Agricultural and Food Chemistry2011591572--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/MSFood Chemistry20111251241--1248
Cheison, S. C.;Leeb, E.;Toro-Sierra, J.;Kulozik, U.Influence of hydrolysis temperature and pH on the selective hydrolysis of whey proteins by trypsin and potential recovery of native α-lactalbuminInternational Dairy Journal201121166--171
Cheison, Seronei C.;Leeb, E.;Letztel, T.;Kulozik, U.Influence of buffer type and concentration on the peptide composition of trypsin hydrolysates of β-lactoglobulinFood Chemistry2011125121--127
Gebhardt, R.;Holzmüller, W.;Zhong, Q.;Müller-Buschbaum, P.;Kulozik, U.Formation and structure of casein micelle cakes on microsieves during dead-end filtrationProcedia Food Science2011