1. A methodological framework for comparing fractionated and non-fractionated products in life cycle assessments: The case of milk concentrates. (1st June 2020) Authors: Depping, Verena; Grunow, Martin; Kulozik, Ulrich Journal: Journal of cleaner production Issue: Volume 257(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A novel approach for characterisation of stabilising bonds in milk protein deposit layers on microfiltration membranes. (July 2021) Authors: Weinberger, Maria E.; Andlinger, David J.; Kulozik, Ulrich Journal: International dairy journal Issue: Volume 118(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Adsorption of beta-lactoglobulin in anion exchange membrane chromatography versus the contacting mode and temperature. (June 2017) Authors: Voswinkel, Linda; Etzel, Mark R.; Kulozik, Ulrich Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 79(2017) Page Start: 78 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Assessment of heating profiles in model food systems heated by different microwave generators: Solid-state (semiconductor) versus traditional magnetron technology. (July 2020) Authors: Taghian Dinani, Somayeh; Kubbutat, Peter; Kulozik, Ulrich Journal: Innovative food science & emerging technologies Issue: Volume 63(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Casein precipitation by acid and rennet coagulation of buttermilk: Impact of pH and temperature on the isolation of milk fat globule membrane proteins. (December 2016) Authors: Holzmüller, Wolfgang; Gmach, Oliver; Griebel, Anna; Kulozik, Ulrich Journal: International dairy journal Issue: Volume 63(2016:Dec.) Page Start: 115 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Comparison of one‐step with two‐step production of Bacillus atrophaeus spores for use as bioindicators. Issue 6 (3rd November 2022) Authors: Stier, Philipp; Kulozik, Ulrich Journal: MicrobiologyOpen Issue: Volume 11:Issue 6(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Comparison of selective hydrolysis of α-lactalbumin by acid Protease A and Protease M as alternative to pepsin: potential for β-lactoglobulin purification in whey proteins. Issue 1 (7th February 2019) Authors: Lisak Jakopović, Katarina; Cheison, Seronei Chelulei; Kulozik, Ulrich; Božanić, Rajka Journal: Journal of dairy research Issue: Volume 86:Issue 1(2019) Page Start: 114 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Comparison of the influence of pH on the selectivity of free and immobilized trypsin for β-lactoglobulin hydrolysis. (1st July 2018) Authors: Mao, Yuhong; Krischke, Maria; Hengst, Claudia; Kulozik, Ulrich Journal: Food chemistry Issue: Volume 253(2018) Page Start: 194 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Compositional analysis of dairy side streams and assessment of their applicability as diafiltration media. (22nd March 2022) Authors: Reitmaier, Michael; Kulozik, Ulrich Journal: International journal of dairy technology Issue: Volume 75:Number 3(2022) Page Start: 479 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Compositional changes of casein micelles induced by calcium or chelatant addition at threefold and natural casein concentration. (July 2022) Authors: Reiter, Marius; Reitmaier, Michael; Kulozik, Ulrich Journal: International dairy journal Issue: Volume 130(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗