Kürzl, Christian;Kulozik, Ulrich
Alternating flow direction improves chemical cleaning efficiency in hollow fibre membranes following skim milk microfiltration
Journal of Food Engineering
2023
356
111587

Tanger, Caren;Schmidt, Florian;Utz, Florian;Kreissl, Johanna;Dawid, Corinna;Kulozik, Ulrich
Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert
Innovative Food Science & Emerging Technologies
2021
74
102851

Haindl, Regina;Totzauer, Lisa;Kulozik, Ulrich
Preservation by lyophilization of a human intestinal microbiota: influence of the cultivation pH on the drying outcome and re‐establishment ability
Microbial Biotechnology
2022

Utz, Florian;Spaccasassi, Andrea;Kreissl, Johanna;Stark, Timo D.;Tanger, Caren;Kulozik, Ulrich;Hofmann, Thomas;Dawid, Corinna
Sensomics-Assisted Aroma Decoding of Pea Protein Isolates (Pisum sativum L.)
Foods
2022
11
3
412

Weinberger, Maria E.;Kulozik, Ulrich
Understanding the fouling mitigation mechanisms of alternating crossflow during cell-protein fractionation by microfiltration
Food and Bioproducts Processing
2022
131
136--143

Schopf, Roland;Desch, Felix;Schmitz, Ramona;Arar, Dilara;Kulozik, Ulrich
Effect of flow channel number in multi-channel tubular ceramic microfiltration membranes on flux and small protein transmission in milk protein fractionation
Journal of Membrane Science
2022
644
120153

Kurz, Franziska;Dombrowski, Jannika;Matyssek, Andreas;Hartinger, Martin;Kulozik, Ulrich
Technofunctionality of beta-Lg and beta-Lg Nanosized Particles at Air/Water and Oil/Water Interfaces as a Function of Structural and Surface Characteristics
ACS Food Science & Technology
2021

Tanger, Caren;Schmidt, Florian;Utz, Florian;Kreissl, Johanna;Dawid, Corinna;Kulozik, Ulrich
Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert
Innovative Food Science & Emerging Technologies
2021
74
102851

Prof. Dr. Ulrich Kulozik/Caren Tanger; Prof. Dr. Corinna Dawid/Prof. Dr. Thomas Hofmann
Entwicklung neuer Konzepte zur Optimierung von Struktur und Sensorik fettreduzierter Lebensmittel durch Proteinfunktionalisierung und molekular sensorische Methoden
Projektkoordinator: Dr. Jakob Ley Symrise AG, Holzminden
2021
5

Prof. Dr. Ulrich Kulozik/M. Sc. Priska Pröll
Gewinnung cholesterin-abgereicherter Eigelbfraktionen und innovative Ansätze zur Produktgestaltung
Projektkoordinator: Klaus Mielke OVOBEST Eiprodukte GmbH & Co. KG, Neuenkirchen-Vörden
2021
5