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