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Ozcelik, M.;Ambros, S.;Morais, S. FreitasI.;Kulozik, U.
.Storage stability of dried raspberry foam as a snack product: Effect of foam structure and microwave-assisted freeze drying on the stability of plant bioactives and ascorbic acid.Journal of Food Engineering.2020.270.109779
Kleemann, Christian;Schuster, Raffael;Rosenecker, Elisabeth;Selmer, Ilka;Smirnova, Irina;Kulozik, Ulrich
.In-vitro-digestion and swelling kinetics of whey protein, egg white protein and sodium caseinate aerogels.Food Hydrocolloids.2020.101.105534
Haller, Nicole;Kulozik, Ulrich
.Continuous centrifugal separation of selectively precipitated α-lactalbumin.International Dairy Journal.2020.101.104566
Mao, Yuhong;Krischke, Maria;Kulozik, Ulrich
.β-Lactoglobulin hydrolysis by a flow-through monolithic immobilized trypsin reactor in ethanol/aqueous solvents.Process Biochemistry.2019.82.84--93
Prof. Dr. Ulrich Kulozik/M.Sc. Franziska K
.Stabilisierung von Emulsionen durch proteinbasierte Partikel.Projektkoordinator: Klaus Mielke OVOBEST Eiprodukte GmbH, Neuenkirchen-Vörden.2019.3
Selmer, Ilka;Karnetzke, Julia;Kleemann, Christian;Lehtonen, Mari;Mikkonen, Kirsi S.;Kulozik, Ulrich;Smirnova, Irina
.Encapsulation of fish oil in protein aerogel micro-particles.Journal of Food Engineering.2019.260.1--11
Quevedo, Maria;Jandt, Uwe;Kulozik, Ulrich;Karbstein, Heike P.;Emin, M. Azad
.Investigation on the influence of high protein concentrations on the thermal reaction behaviour of beta-lactoglobulin by experimental and numerical analyses.International Dairy Journal.2019.97.99--110
Heidebrecht, Hans-Jürgen;Kulozik, Ulrich
.Data concerning the fractionation of individual whey proteins and casein micelles by microfiltration with ceramic gradient membranes.Data in brief.2019.25.104102
Gmach, O.;Bertsch, A.;Bilke-Krause, C.;Kulozik, U.
.Impact of oil type and pH value on oil-in-water emulsions stabilized by egg yolk granules.Colloids and Surfaces A: Physicochemical and Engineering Aspects.2019.581.123788
Ozcelik, M.;Heigl, A.;Kulozik, U.;Ambros, S.
.Effect of hydrocolloid addition and microwave-assisted freeze drying on the characteristics of foamed raspberry puree.Innovative Food Science & Emerging Technologies.2019.56.102183
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