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

Warncke, Malou;Kieferle, Ingrun;Nguyen, Thanh Mai;Kulozik, Ulrich.Impact of heat treatment, casein/whey protein ratio and protein concentration on rheological properties of milk protein concentrates used for cheese production.Journal of Food Engineering.2022.312.110745