Ulrich Kulozik

发表

Food process engineering and dairy technology at the Technical University of Munich

Ulrich Kulozik, Fabien Guilmineau, 2003 .

Process Design for Improved Fouling Behaviour in Dairy Heat Exchangers Using a Hybrid Modelling Approach

R. Benning, Antonio Delgado, Jörg Hinrichs, 2003 .

Delivery of Functionality in Complex Food Systems : [the 5th in the series "Delivery and Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale ... held in Haifa, Israel, during September 30th - October 3rd 2013 ...]

Ulrich Kulozik, Yoav D. Livney, Ronald Gebhardt, 2014 .

Delivery of Functionality in Complex Food Systems / Issue Editors: Yoav D. Livney, Ulrich Kulozik, Ronald Gebhardt

Ulrich Kulozik, Yoav D. Livney, Björn Ronald Gebhardt, 2014 .

Preservation of Sensitive Biological Products: An Insight into Conventional and Upcoming Drying Techniques

Ulrich Kulozik, Jannika Dombrowski, Sabine Ambros, 2017 .

Inactivation of an indigenous transglutaminase inhibitor in milk serum by means of UHT-treatment and membrane separation techniques

Ulrich Kulozik, U. Kulozik, A. Tolkach, 2006 .

Ultrasonic generation of aerated gelatin gels stabilized by whey protein β-lactoglobulin

José Miguel Aguilera, Ulrich Kulozik, U. Kulozik, 2011 .

A comparison of low-intensity ultrasound and oscillating rheology to assess the renneting properties of casein solutions after UHT heat pre-treatment

Ulrich Kulozik, U. Kulozik, S. Bulca, 2007 .

Improvement of enzymatic cross-linking of casein micelles with transglutaminase by glutathione addition

Ulrich Kulozik, U. Kulozik, Martin P. Bönisch, 2007 .

Size distribution of pressure-decomposed casein micelles studied by dynamic light scattering and AFM

Wolfgang Doster, Ulrich Kulozik, Ronald Gebhardt, 2006, European Biophysics Journal.

Impact of process conditions on the rheological detectable structure of UHT treated milk protein-carrageenan systems

Ulrich Kulozik, U. Kulozik, F. Sedlmeyer, 2006 .

Precipitation behaviour of caseinomacropeptides and their simultaneous determination with whey proteins by RP-HPLC

Ulrich Kulozik, U. Kulozik, I. Krause, 2006 .

Impact of Water Activity, Temperature, and Physical State on the Storage Stability of Lactobacillus paracasei ssp. paracasei Freeze‐Dried in a Lactose Matrix

Ulrich Kulozik, L. Skibsted, J. Risbo, 2007, Biotechnology progress (Print).

Storage stability of vacuum-dried probiotic bacterium Lactobacillus paracasei F19

Ulrich Kulozik, Chalat Santivarangkna, Petra Foerst, 2012 .

Performance assessment of membrane distillation for skim milk and whey processing.

Mikel Duke, Angela Hausmann, Ulrich Kulozik, 2014, Journal of dairy science.

Microwave Freeze Drying of Fruit Foams for the Production of Healthy Snacks

Ulrich Kulozik, Sabine Ambros, Mine Oezcelik, 2017 .

Quantitative assessment of thermal denaturation of bovine alpha-lactalbumin via low-intensity ultrasound, HPLC, and DSC.

Ulrich Kulozik, Alexander Tolkach, Qin Wang, 2006, Journal of agricultural and food chemistry.

Rapid lactic acid production at high cell concentrations in whey ultrafiltrate by Lactobacillus helveticus

Ulrich Kulozik, U. Kulozik, Jürgen Wilde, 1999 .

Length dependency of flux and protein permeation in crossflow microfiltration of skimmed milk

Siegfried Ripperger, Ulrich Kulozik, U. Kulozik, 2008 .

Effect of transglutaminase-treated milk powders on the properties of skim milk yoghurt

Ulrich Kulozik, U. Kulozik, Christopher Guyot, 2011 .

Alternative Drying Processes for the Industrial Preservation of Lactic Acid Starter Cultures

Ulrich Kulozik, Chalat Santivarangkna, Petra Foerst, 2007, Biotechnology progress.

Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties

Ulrich Kulozik, U. Kulozik, Martin P. Bönisch, 2007 .