P. Lorenzen

发表

Nanofiltration Enrichment of Milk Oligosaccharides (MOS) in Relation to Process Parameters

W. Hoffmann, Karin Altmann, I. Clawin‐Rädecker, 2016, Food and Bioprocess Technology.

Chemometric identification of butter types by analysis of compositional parameters with neural networks

H. Meisel, E. Schlimme, P. Lorenzen, 1997 .

Short communication: Tryptic β-casein hydrolysate modulates enteric nervous system development in primary culture.

M. Klempt, I. Clawin‐Rädecker, P. Lorenzen, 2017, Journal of dairy science.

Generation and identification of anti-inflammatory peptides from bovine β-casein using enzyme preparations from cod and hog.

H. Meisel, M. Klempt, Karin Altmann, 2016, Journal of the science of food and agriculture.

Identification of a NFκB inhibitory peptide from tryptic β-casein hydrolysate.

H. Meisel, M. Klempt, J. Malinowski, 2014, Food chemistry.

Comparison of the efficiency of different NF membranes for the enrichment of milk oligosaccharides from bovine milk

M. Klempt, Karin Altmann, I. Clawin‐Rädecker, 2015, European Food Research and Technology.

Enhancing the sweetening power of lactose by enzymatic modification in the reformulation of dairy products

C. Franz, W. Hoffmann, J. Fritsche, 2020, International Journal of Dairy Technology.

A novel bi‐enzymatic system for lactose conversion

I. Clawin‐Rädecker, P. Lorenzen, J. Breiter, 2013 .

Effect of enzymatic cross‐linking of milk proteins on functional properties of set‐style yoghurt

H. Neve, E. Schlimme, A. Mautner, 2002 .

Enzymatic crosslinking of dairy proteins

P. Lorenzen, 2002 .

Comparative studies of loading lipophilic substances into casein micelles and investigating the influence of whey proteins and heat treatment on loading stability

W. Hoffmann, D. Martin, P. Lorenzen, 2018, International Journal of Dairy Technology.

Spray- or freeze-drying of casein micelles loaded with Vitamin D2: Studies on storage stability and in vitro digestibility

W. Hoffmann, D. Martin, P. Lorenzen, 2018, LWT.

Native casein micelles as nanocarriers for &bgr;‐carotene: pH‐and temperature‐induced opening of the micellar structure

W. Hoffmann, D. Martin, P. Lorenzen, 2017 .

Effect of milk homogenisation and foaming temperature on properties and microstructure of foams from pasteurised whole milk

K. Borcherding, W. Hoffmann, P. Lorenzen, 2008 .

Ribonucleosides in raw milk and heat-treated milk samples from cows, sheep, goats and camels and their potential biotechnological application

D. Martín, P. Lorenzen, H. Walte, 2016 .

Comparison of the galacto-oligosaccharide forming activity of different β-galactosidases

I. Clawin‐Rädecker, P. Lorenzen, M. Frenzel, 2015 .

Influence of transglutaminase treatment of skim milk on the formation of ε-(γ-glutamyl)lysine and the susceptibility of individual proteins towards crosslinking

Karsten B. Qvist, K. B. Qvist, Ranjan Sharma, 2001 .

Development of a method for butter type differentiation by electronic nose technology

Peter Chr. Lorenzen, Hans-Georg Walte, Benjamin Bosse, 2013 .

Activities of alkaline phosphatase, γ-glutamyltransferase and lactoperoxidase in cow, sheep and goat's milk in relation to heat treatment

D. Martín, I. Clawin‐Rädecker, P. Lorenzen, 2010 .

Effects of varying time/temperature-conditions of pre-heating and enzymatic cross-linking on techno-functional properties of reconstituted dairy ingredients

P. Lorenzen, 2007 .

Short communication: influence of transglutaminase on the heat stability of milk.

P. Fox, A. Kelly, E. Schlimme, 2001, Journal of dairy science.

Enzymatic dephosphorylation of caseins and creaming behaviour of o/w emulsions stabilized with dephosphorylated casein fractions

E. Reimerdes, P. Lorenzen, 1992 .

Evidence for peptide synthesis in the course of in vitro proteolysis.

A. Schieber, H. Brückner, A. Goepfert, 1997, Die Nahrung.

Effect of foaming temperature and varying time/temperature-conditions of pre-heating on the foaming properties of skimmed milk

K. Borcherding, W. Hoffmann, P. Lorenzen, 2008 .

Surface hydrophobicity of physicochemically and enzymatically treated milk proteins in relation to techno-functional properties.

P. Lorenzen, B. Hiller, 2008, Journal of Agricultural and Food Chemistry.

Evaluation of indigenous enzyme activities in raw and pasteurised camel milk

U. Wernery, R. Wernery, P. Lorenzen, 2011 .

A survey of the quality of extended shelf life (ESL) milk in relation to HTST and UHT milk

W. Hoffmann, R. Hartmann, D. Martin, 2011 .

Peptide synthesis during in vitro proteolysis--transpeptidation or condensation?

A. Goepfert, E. Schlimme, P. Lorenzen, 1999, Die Nahrung.