Ulrich Kulozik
Citée par
Citée par
Alternative drying processes for the industrial preservation of lactic acid starter cultures
C Santivarangkna, U Kulozik, P Foerst
Biotechnology progress 23 (2), 302-315, 2007
Microencapsulation of probiotic cells for food applications
T Heidebach, P Först, U Kulozik
Critical reviews in food science and nutrition 52 (4), 291-311, 2012
Inactivation mechanisms of lactic acid starter cultures preserved by drying processes
C Santivarangkna, U Kulozik, P Foerst
Journal of applied microbiology 105 (1), 1-13, 2008
Microencapsulation of probiotic cells by means of rennet-gelation of milk proteins
T Heidebach, P Först, U Kulozik
Food hydrocolloids 23 (7), 1670-1677, 2009
Influence of casein-based microencapsulation on freeze-drying and storage of probiotic cells
T Heidebach, P Först, U Kulozik
Journal of food engineering 98 (3), 309-316, 2010
Preparation of novel whey protein-based aerogels as drug carriers for life science applications
M Betz, CA García-González, RP Subrahmanyam, I Smirnova, U Kulozik
The Journal of Supercritical Fluids 72, 111-119, 2012
Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells
T Heidebach, P Först, U Kulozik
International Dairy Journal 19 (2), 77-84, 2009
Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties
MP Bönisch, M Huss, K Weitl, U Kulozik
International Dairy Journal 17 (11), 1360-1371, 2007
Impact of Water Activity, Temperature, and Physical State on the Storage Stability of Lactobacillus paracasei ssp. paracasei Freeze‐Dried in a Lactose Matrix
B Higl, L Kurtmann, CU Carlsen, J Ratjen, P Först, LH Skibsted, U Kulozik, ...
Biotechnology progress 23 (4), 794-800, 2007
Reaction kinetic pathway of reversible and irreversible thermal denaturation of -lactoglobulin
A Tolkach, U Kulozik
Le Lait 87 (4-5), 301-315, 2007
Fractionation of whey proteins and caseinomacropeptide by means of enzymatic crosslinking and membrane separation techniques
A Tolkach, U Kulozik
Journal of food engineering 67 (1-2), 13-20, 2005
Microbial biodiversity, quality and shelf life of microfiltered and pasteurized extended shelf life (ESL) milk from Germany, Austria and Switzerland
VSJ Schmidt, V Kaufmann, U Kulozik, S Scherer, M Wenning
International journal of food microbiology 154 (1-2), 1-9, 2012
Fractionation of α-lactalbumin and β-lactoglobulin from whey protein isolate using selective thermal aggregation, an optimized membrane separation procedure and …
J Toro-Sierra, A Tolkach, U Kulozik
Food and Bioprocess Technology 6, 1032-1043, 2013
Influence of extraction conditions on the conformational alteration of pea protein extracted from pea flour
C Tanger, J Engel, U Kulozik
Food Hydrocolloids 107, 105949, 2020
Preparation and comparative release characteristics of three anthocyanin encapsulation systems
J Oidtmann, M Schantz, K Mäder, M Baum, S Berg, M Betz, U Kulozik, ...
Journal of agricultural and food chemistry 60 (3), 844-851, 2012
Influence of a thermal treatment on the functionality of hen’s egg yolk in mayonnaise
F Guilmineau, U Kulozik
Journal of Food Engineering 78 (2), 648-654, 2007
Kinetics of formation and physicochemical characterization of thermally‐induced β‐lactoglobulin aggregates
RN Zúñiga, A Tolkach, U Kulozik, JM Aguilera
Journal of Food Science 75 (5), E261-E268, 2010
Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels
M Betz, B Steiner, M Schantz, J Oidtmann, K Mäder, E Richling, U Kulozik
Food Research International 47 (1), 51-57, 2012
Damage of cell envelope of Lactobacillus helveticus during vacuum drying
C Santivarangkna, M Wenning, P Foerst, U Kulozik
Journal of applied microbiology 102 (3), 748-756, 2007
Impact of colloidal interactions on the flux in cross-flow microfiltration of milk at different pH values: A surface energy approach
W Kühnl, A Piry, V Kaufmann, T Grein, S Ripperger, U Kulozik
Journal of Membrane Science 352 (1-2), 107-115, 2010
Le système ne peut pas réaliser cette opération maintenant. Veuillez réessayer plus tard.
Articles 1–20