1. Concentration-dependent changes in the reaction behavior of whey proteins: Diffusion-controlled or transition state-controlled reactions?. (September 2021) Authors: Quevedo, Maria; Karbstein, Heike P.; Emin, M. Azad Journal: Food hydrocolloids Issue: Volume 118(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of thermomechanical treatment on the aggregation behaviour and colloidal functionality of β-Lactoglobulin at high concentrations. (May 2020) Authors: Quevedo, Maria; Kulozik, Ulrich; Karbstein, Heike P.; Emin, M. Azad Journal: International dairy journal Issue: Volume 104(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Influence of thermomechanical treatment and pH on the denaturation kinetics of highly concentrated whey protein isolate. (March 2021) Authors: Quevedo, Maria; Karbstein, Heike P.; Emin, M. Azad Journal: Journal of food engineering Issue: Volume 292(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Investigation on the influence of high protein concentrations on the thermal reaction behaviour of β-lactoglobulin by experimental and numerical analyses. (October 2019) Authors: Quevedo, Maria; Jandt, Uwe; Kulozik, Ulrich; Karbstein, Heike P.; Emin, M. Azad Journal: International dairy journal Issue: Volume 97(2019) Page Start: 99 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Kinetics of denaturation and aggregation of highly concentrated β-Lactoglobulin under defined thermomechanical treatment. (June 2020) Authors: Quevedo, Maria; Kulozik, Ulrich; Karbstein, Heike P.; Emin, M. Azad Journal: Journal of food engineering Issue: Volume 274(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗