11. Concentration of skim milk by means of dynamic filtration using overlapping rotating ceramic membrane disks. (March 2018) Authors: Schäfer, Johannes; Bast, Ramona; Atamer, Zeynep; Nöbel, Stefan; Kohlus, Reinhard; Hinrichs, Jörg Journal: International dairy journal Issue: Volume 78(2018) Page Start: 11 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. Dairy bacteriophages isolated from whey powder: Thermal inactivation and kinetic characterisation. (May 2017) Authors: Wagner, Natalia; Samtlebe, Meike; Franz, Charles M.A.P.; Neve, Horst; Heller, Knut J.; Hinrichs, Jörg; Atamer, Zeynep Journal: International dairy journal Issue: Volume 68(2017) Page Start: 95 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Fractionation of milk proteins on pilot scale with particular focus on β-casein. (April 2018) Authors: Thienel, Katharina J.F.; Holder, Aline; Schubert, Thomas; Boom, Remko M.; Hinrichs, Jörg; Atamer, Zeynep Journal: International dairy journal Issue: Volume 79(2018) Page Start: 73 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. Inactivation of Bacillus spores in batch vs continuous heating systems at sterilisation temperatures. (8th April 2014) Authors: Stoeckel, Marina; Abduh, Setya B M; Atamer, Zeynep; Hinrichs, Jörg Journal: International journal of dairy technology Issue: Volume 67:Number 3(2014:Aug.) Page Start: 334 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. Influence of shear stress, pectin type and calcium chloride on the process stability of thermally stabilised whey protein–pectin complexes. (October 2017) Authors: Protte, Kristin; Ruf, Thomas; Atamer, Zeynep; Sonne, Alina; Weiss, Jochen; Hinrichs, Jörg Journal: Food structure Issue: Volume 14(2017) Page Start: 76 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. New methodology for controlled testing of foaming properties of protein suspensions. (May 2022) Authors: Hummel, Darius; Atamer, Zeynep; Hinrichs, Jörg Journal: International dairy journal Issue: Volume 128(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. Optimization of Salmonella bacteriophage microencapsulation in alginate-caseinate formulation using vibrational nozzle technique. (April 2021) Authors: Ergin, Firuze; Atamer, Zeynep; Comak Göcer, Emine Mine; Demir, Muammer; Hinrichs, Jörg; Kucukcetin, Ahmet Journal: Food hydrocolloids Issue: Volume 113(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. Orthogonal processing strategies to create "phage-free" whey – Membrane filtration followed by thermal or ultraviolet C treatment for the reduction of Lactococcus lactis bacteriophages. (November 2021) Authors: Michel, Christina; Samtlebe, Meike; Wagner, Natalia; Neve, Horst; Franz, Charles M.A.P.; Hinrichs, Jörg; Atamer, Zeynep Journal: International dairy journal Issue: Volume 122(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. Pilot scale processing and characterisation of calcium-reduced micellar casein concentrate powders. (February 2021) Authors: Schäfer, Johannes; Hinrichs, Jörg; Kohlus, Reinhard; Huppertz, Thom; Atamer, Zeynep Journal: International dairy journal Issue: Volume 113(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. Pilot-scale β-casein depletion from micellar casein via cold microfiltration in the diafiltration mode. (October 2019) Authors: Schäfer, Johannes; Schubert, Thomas; Atamer, Zeynep Journal: International dairy journal Issue: Volume 97(2019) Page Start: 222 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗