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1H NMR investigation on the role of sorbitol for the survival of Lactobacillus paracasei ssp. paracasei in vacuum-dried preparations.Analysis of the effect of temperature changes combined with different alkaline pH on the β-lactoglobulin trypsin hydrolysis pattern using MALDI-TOF-MS/MS.Microbial biodiversity, quality and shelf life of microfiltered and pasteurized extended shelf life (ESL) milk from Germany, Austria and Switzerland.Alternative drying processes for the industrial preservation of lactic acid starter cultures.Inactivation mechanisms of lactic acid starter cultures preserved by drying processes.Microencapsulation of probiotic cells for food applications.Role of glassy state on stabilities of freeze-dried probiotics.Changes in membrane fatty acids of Lactobacillus helveticus during vacuum drying with sorbitol.Chymotrypsin selectively digests β-lactoglobulin in whey protein isolate away from enzyme optimal conditions: potential for native α-lactalbumin purification.Efficient analysis of egg yolk proteins and their thermal sensitivity using sodium dodecyl sulfate polyacrylamide gel electrophoresis under reducing and nonreducing conditions.Effect of carbohydrates on the survival of Lactobacillus helveticus during vacuum drying.Size distribution of pressure-decomposed casein micelles studied by dynamic light scattering and AFM.Separation of a glycosylated and non-glycosylated fraction of caseinomacropeptide using different anion-exchange stationary phases.Pressure-induced dissociation of casein micelles: size distribution and effect of temperature.Impact of a treatment with phospholipase A2 on the physicochemical properties of hen egg yolk.Impact of water activity, temperature, and physical state on the storage stability of Lactobacillus paracasei ssp. paracasei freeze-dried in a lactose matrix.Effect of microformulation on the bioactivity of an anthocyanin-rich bilberry pomace extract ( Vaccinium myrtillus L.) in vitro.Quantitative assessment of thermal denaturation of bovine alpha-lactalbumin via low-intensity ultrasound, HPLC, and DSC.Separation of glycosylated caseinomacropeptide at pilot scale using membrane adsorption in direct-capture mode.Kombination von Mikrofiltration und thermischen Verfahren zur Haltbarkeitsverlängerung von LebensmittelnEvaluation of the relevance of the glassy state as stability criterion for freeze-dried bacteria by application of the Arrhenius and WLF modelProtein Adsorption at the Electrified Air–Water Interface: Implications on Foam StabilityVerfahren zur Verlängerung der Haltbarkeit von Konsummilch und ihre stofflichen Veränderungen: ESL-MilchContinuous centrifugal fractionation of egg yolk granules and plasma constituents influenced by process conditions and product characteristicsFractionation of α-Lactalbumin and β-Lactoglobulin from Whey Protein Isolate Using Selective Thermal Aggregation, an Optimized Membrane Separation Procedure and Resolubilization Techniques at Pilot Plant ScaleImpact of milieu conditions on the α-lactalbumin glycosylation in the dry stateAntioxidant capacity of bilberry extract microencapsulated in whey protein hydrogelsCombined influence of fermentation and drying conditions on survival and metabolic activity of starter and probiotic cultures after low-temperature vacuum dryingEffect of membrane length, membrane resistance, and filtration conditions on the fractionation of milk proteins by microfiltrationInfluence of the surface temperature of packaging specimens on the inactivation of Bacillus spores by means of gaseous H2O2Modelling the Dynamic Inactivation of the Probiotic Bacterium L. Paracasei ssp. Paracasei During a Low-Temperature Drying Process Based on Stationary Data in Concentrated SystemsPreparation and Comparative Release Characteristics of Three Anthocyanin Encapsulation SystemsPreparation of novel whey protein-based aerogels as drug carriers for life science applicationsPressure dissociation of β-lactoglobulin oligomers near their isoelectric pointSelective hydrolysis of α-lactalbumin by Acid Protease A offers potential for β-lactoglobulin purification in whey proteinsSimultaneous use of transglutaminase and rennet in milk coagulation: Effect of initial milk pH and renneting temperatureStorage stability of vacuum-dried probiotic bacterium Lactobacillus paracasei F19Structural changes of deposited casein micelles induced by membrane filtrationSwelling behaviour, charge and mesh size of thermal protein hydrogels as influenced by pH during gelationThe pH-dependent thermal and storage stability of glycosylated caseinomacropeptide
P50
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P50
description
onderzoeker
@nl
researcher ORCID ID = 0000-0001-9598-9242
@en
name
Ulrich Kulozik
@ast
Ulrich Kulozik
@en
Ulrich Kulozik
@es
Ulrich Kulozik
@nl
type
label
Ulrich Kulozik
@ast
Ulrich Kulozik
@en
Ulrich Kulozik
@es
Ulrich Kulozik
@nl
prefLabel
Ulrich Kulozik
@ast
Ulrich Kulozik
@en
Ulrich Kulozik
@es
Ulrich Kulozik
@nl
P214
P106
P21
P214
P31
P496
0000-0001-9598-9242
P735
P7859
viaf-279776094