List of works - Ulrich Kulozik

1H NMR investigation on the role of sorbitol for the survival of Lactobacillus paracasei ssp. paracasei in vacuum-dried preparations

scientific article

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

article by Qin Wang et al published January 2007 in International Dairy Journal

Adaptation of bovine milk towards mares’ milk composition by means of membrane technology for koumiss manufacture

article

Alternative drying processes for the industrial preservation of lactic acid starter cultures

scientific article published on 17 February 2007

Analysis of the effect of temperature changes combined with different alkaline pH on the β-lactoglobulin trypsin hydrolysis pattern using MALDI-TOF-MS/MS.

scientific article

Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels

article published in 2012

Changes in membrane fatty acids of Lactobacillus helveticus during vacuum drying with sorbitol

scientific article published on 23 July 2009

Chymotrypsin selectively digests β-lactoglobulin in whey protein isolate away from enzyme optimal conditions: potential for native α-lactalbumin purification

scientific article published in February 2013

Combined influence of fermentation and drying conditions on survival and metabolic activity of starter and probiotic cultures after low-temperature vacuum drying

article

Comparison of different membrane concepts for the fractionation of milk proteins

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

scientific article published on 07 February 2019

Continuous centrifugal fractionation of egg yolk granules and plasma constituents influenced by process conditions and product characteristics

article by Thomas Strixner & Ulrich Kulozik published July 2013 in Journal of Food Engineering

Controlled deposit formation to influence the retention of solutes in reverse osmosis and ultrafiltration

Determination of oxytocin in milk of cows administered oxytocin

scientific article published on 03 February 2009

Effect of Ethanol on the Textural Properties of Whey Protein and Egg White Protein Hydrogels during Water-Ethanol Solvent Exchange

scientific article published on 25 September 2020

Effect of Sporulation Conditions Following Submerged Cultivation on the Resistance of Bacillus atrophaeus Spores against Inactivation by H2O2

scientific article published on 30 June 2020

Effect of Temperature-Dependent Bacterial Growth during Milk Protein Fractionation by Means of 0.1 µM Microfiltration on the Length of Possible Production Cycle Times

scientific article published on 02 November 2020

Effect of carbohydrates on the survival of Lactobacillus helveticus during vacuum drying.

scientific article published in March 2006

Effect of membrane length, membrane resistance, and filtration conditions on the fractionation of milk proteins by microfiltration

scientific article published on 01 April 2012

Effect of microformulation on the bioactivity of an anthocyanin-rich bilberry pomace extract ( Vaccinium myrtillus L.) in vitro

scientific article published on 13 May 2013

Effect of pre-heating on the foaming properties of whey protein isolate using a membrane foaming apparatus

Effect of protein composition and homogenisation on the stability of acidified milk drinks

article

Effect of structure controlled deposited layers on the retention of flavour compounds in reverse osmosis

Effect of the protein addition on the structure of set style and stirred yoghurt with and without the use of transglutaminase

article

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

article by C. Guyot & Ulrich Kulozik published September 2011 in International Dairy Journal

Effects of salt ions and deposit formation on the permeation of organic molecules in complex media in reverse osmosis

Efficient analysis of egg yolk proteins and their thermal sensitivity using sodium dodecyl sulfate polyacrylamide gel electrophoresis under reducing and nonreducing conditions

scientific article

Einfluss des Membranwiderstands auf die Filtrationsleistung bei der Proteinfraktionierung entlang von Mikrofiltrationsmodulen

Einflüsse auf die Bildung von Eiweiß-Deckschichten auf Umkehrosmose-Membranen

Energiesparende Homogenisierung von Milch mit etablierten sowie neuartigen Verfahren

Evaluation of the relevance of the glassy state as stability criterion for freeze-dried bacteria by application of the Arrhenius and WLF model

article

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

Formation and Structure of Casein Micelle Cakes on Micro- Sieves During Dead-End Filtration

Fractionation of whey proteins and caseinomacropeptide by means of enzymatic crosslinking and membrane separation techniques

Fractionation of whey proteins by means of membrane adsorption chromatography

Fractionation 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 Scale

article

Fraktionieren von Proteinen mittels Mikrofiltration

Gelation behaviour of aqueous solutions of different types of carrageenan investigated by low-intensity-ultrasound measurements and comparison to rheological measurements

High pressure stability of protein complexes studied by static and dynamic light scattering

High reaction rate continuous bioconversion process in a tubular reactor with narrow residence time distributions for the production of lactic acid

Hochdruckhomogenisierung von Milch mit modifizierten Lochblenden im Vergleich zu konventionellen Flachventilen

Hybrid model of the fouling process in tubular heat exchangers for the dairy industry

Hydration Behavior of Casein Micelles in Thin Film Geometry: A GISANS Study†

scientific article published on 01 April 2009

Hydrolysis of β-lactoglobulin by trypsin under acidic pH and analysis of the hydrolysates with MALDI–TOF–MS/MS

Impact of Protein Interactions and Transmembrane Pressure on Physical Properties of Filter Cakes Formed during Filtrations of Skim Milk

Impact of a thermal treatment at different pH on the adsorption behaviour of untreated and enzyme-modified egg yolk at the oil–water interface

scientific article published on 08 August 2009

Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 1: Effect of the heating time

article by Fabien Guilmineau & Ulrich Kulozik published December 2006 in Food Hydrocolloids

Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 2: Effect of the environmental conditions

article by Fabien Guilmineau & Ulrich Kulozik published December 2006 in Food Hydrocolloids

Impact of a treatment with phospholipase A2 on the physicochemical properties of hen egg yolk

scientific article published on 20 May 2008

Impact of colloidal interactions on the flux in cross-flow microfiltration of milk at different pH values: A surface energy approach

article published in 2010

Impact of milieu conditions on the α-lactalbumin glycosylation in the dry state

Impact of pH on the interactions between whey and egg white proteins as assessed by the foamability of their mixtures

article by Malgorzata Kuropatwa et al published December 2009 in Food Hydrocolloids

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

Impact of the environmental conditions and substrate pre-treatment on whey protein hydrolysis: A review

scientific article published on 15 May 2015

Impact of water activity, temperature, and physical state on the storage stability of Lactobacillus paracasei ssp. paracasei freeze-dried in a lactose matrix

scientific article published on 17 July 2007

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

article

In Situ Determination of the Physical State of Biological Samples during Freeze Drying

Inactivation mechanisms of lactic acid starter cultures preserved by drying processes

scientific article published on 06 February 2008

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

Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems

scientific article published on 29 August 2020

Influence of a thermal treatment on the functionality of hen’s egg yolk in mayonnaise

article by Fabien Guilmineau & Ulrich Kulozik published January 2007 in Journal of Food Engineering

Influence of buffer type and concentration on the peptide composition of trypsin hydrolysates of β-lactoglobulin

article

Influence of casein-based microencapsulation on freeze-drying and storage of probiotic cells

Influence of enzymatic cross-linking on milk fat globules and emulsifying properties of milk proteins

article by K. Hinz et al published April 2007 in International Dairy Journal

Influence of glycosylation on foaming properties of bovine caseinomacropeptide

Influence of hydrolysis temperature and pH on the selective hydrolysis of whey proteins by trypsin and potential recovery of native alpha-lactalbumin

article published in 2011

Influence of pressure release rate and protein concentration on the formation of pressure-induced casein structures

scientific article published on 30 April 2007

Influence of process conditions and fermentation pH on the drying result of starter and probiotic cultures in the low-temperature vacuum drying

article

Influence of temperature and degree of hydrolysis on the peptide composition of trypsin hydrolysates of β-lactoglobulin: Analysis by LC–ESI-TOF/MS

article

Influence of temperature and the physical state on available lysine in powdered infant formula

article

Influence of the composition of milk-protein κ/ι-hybrid-carrageenan gels on product properties

article

Influence of the surface temperature of packaging specimens on the inactivation of Bacillus spores by means of gaseous H2O2

scientific article published on 24 January 2012

Innovative Einsätze der Membrantrenntechnik in der Lebensmitteltechnologie

Investigation of surface modification of casein films by rennin enzyme action using micro-beam grazing incidence small angle X-ray scattering

Keimfrei!

Kinetics of Formation and Physicochemical Characterization of Thermally-Induced β-Lactoglobulin Aggregates

Kinetics of Lysine Loss in an Infant Formula Model System at Conditions Applicable to Spray Drying

article

Kinetische Modellierung der thermischen Denaturierung von α-Lactalbumin im sauren pH-Bereich und in Anwesenheit eines Calciumkomplexbildners

Kombination von Mikrofiltration und thermischen Verfahren zur Haltbarkeitsverlängerung von Lebensmitteln

Lebensmittelverfahrenstechnik - Wissenschaft von der Stoffumwandlung komplexer biologischer Systeme

Lectin inhibition assays for the analysis of bioactive milk sialoglycoconjugates

article by Hendrik Koliwer-Brandl et al published June 2011 in International Dairy Journal

Microbial biodiversity, quality and shelf life of microfiltered and pasteurized extended shelf life (ESL) milk from Germany, Austria and Switzerland

scientific article

Microencapsulation of bioactive bilberry anthocyanins by means of whey protein gels

Microencapsulation of probiotic cells by means of rennet-gelation of milk proteins

article by Thomas Heidebach et al published October 2009 in Food Hydrocolloids

Microencapsulation of probiotic cells for food applications

scientific article published on January 2012

Modelling the Dynamic Inactivation of the Probiotic Bacterium L. Paracasei ssp. Paracasei During a Low-Temperature Drying Process Based on Stationary Data in Concentrated Systems

article by Petra Foerst & Ulrich Kulozik published 31 March 2011 in Food and Bioprocess Technology

Oil-in-water emulsion properties of egg yolk: Effect of enzymatic modification by phospholipase A2

article by Katharina Daimer & Ulrich Kulozik published July 2009 in Food Hydrocolloids

Packstoffentkeimung mittels Wasserstoffperoxid – Methoden und Kombinationsverfahren

Permeation Rate During Reverse Osmosis of Milk Influenced by Osmotic Pressure and Deposit Formation

article by Ulrich Kulozik & HEINZ-GERHARD KESSLER published September 1988 in Journal of Food Science

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

Preparation and Comparative Release Characteristics of Three Anthocyanin Encapsulation Systems

scientific article published on 13 January 2012

Preparation of novel whey protein-based aerogels as drug carriers for life science applications

article published in 2012

Pressure dissociation of β-lactoglobulin oligomers near their isoelectric point

Pressure effects on mixtures of hydrocolloids and milk proteins

scholarly article

Pressure-induced dissociation of casein micelles: size distribution and effect of temperature

scientific article published on 30 July 2005

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

Protective effects of sorbitol during the vacuum drying of Lactobacillus helveticus: an FT-IR study

Protein Adsorption at the Electrified Air–Water Interface: Implications on Foam Stability

scientific article published on 08 May 2012

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

scientific article published in September 2006

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

article

Reaction kinetic pathway of reversible and irreversible thermal denaturation of β-lactoglobulin

Role of glassy state on stabilities of freeze-dried probiotics

scientific article published on 19 September 2011

Selective hydrolysis of α-lactalbumin by Acid Protease A offers potential for β-lactoglobulin purification in whey proteins

Semi-quantitative, spatially resolved analysis of protein deposit layers on membrane surfaces

scientific article published on 19 December 2019

Separation of a glycosylated and non-glycosylated fraction of caseinomacropeptide using different anion-exchange stationary phases

scientific article published on 26 August 2008

Separation of glycosylated caseinomacropeptide at pilot scale using membrane adsorption in direct-capture mode

scientific article published on 31 January 2009

Simultaneous use of transglutaminase and rennet in milk coagulation: Effect of initial milk pH and renneting temperature

article by Barbaros Özer et al published May 2012 in International Dairy Journal

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

scientific article published on 19 April 2006

Spore inactivation on solid surfaces by vaporized hydrogen peroxide-Influence of carrier material surface properties

scientific article published on 06 April 2020

Stabilität und Abtrag von Deckschichten bei der Umkehrosmose

Storage stability of vacuum-dried probiotic bacterium Lactobacillus paracasei F19

Structural changes of casein micelles in a rennin gradient film with simultaneous consideration of the film morphology

Structural changes of deposited casein micelles induced by membrane filtration

scientific article published on 01 January 2012

Structural characterization of casein micelles: shape changes during film formation

scientific article published on 01 November 2011

Structural ordering of casein micelles on silicon nitride micro-sieves during filtration

scientific article published on 02 July 2011

Structure and Stabilizing Interactions of Casein Micelles Probed by High-Pressure Light Scattering and FTIR

scientific article published on 22 February 2011

Study of chymosin hydrolysis of casein micelles under ultra high pressure: Effect on re-association upon pressure release

Swelling behaviour, charge and mesh size of thermal protein hydrogels as influenced by pH during gelation

The Concept of Microwave Foam Drying Under Vacuum: A Gentle Preservation Method for Sensitive Biological Material

scientific article published on 09 July 2019

The effect of chitosan on the properties of emulsions stabilized by whey proteins

The effect of glycosylation on the interfacial properties of bovine caseinomacropeptide

article published in 2009

The influence of the pore size, the foaming temperature and the viscosity of the continuous phase on the properties of foams produced by membrane foaming

The kinetics of the formation of a deposited layer during the reverse osmosis of skim milk

The pH-dependent thermal and storage stability of glycosylated caseinomacropeptide

The role of processing and matrix design in development and control of microstructures in dairy food production—a survey

article

The role of the glassy state in production and storage of freeze-dried starter cultures

article

Thermal pre-treatment of β-Lactoglobulin as a tool to steer enzymatic hydrolysis and control the release of peptides

Thermische Verfahren: Methoden und Kinetik der Keimreduktion und -inaktivierung in Lebensmitteln

Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants

scientific article published in January 2021

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

Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells

article published in 2009

Transport of whey proteins through 0.1 mm ceramic membrane: phenomena, modelling and consequences for concentration or diafiltration processes

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

Validation of a Novel in Situ Weighing System During Vacuum Drying

Variation of the calcium content in skim milk by diafiltration and ion exchange – Effects on permeation rate and structure of deposited layers in the RO

Verbessertes Foulingverhalten von Röhrenwärmetauschern durch Anwendung eines hybriden Modells im Prozessdesign

Verfahren zur Verlängerung der Haltbarkeit von Konsummilch und ihre stofflichen Veränderungen: ESL-Milch

Water mobility during renneting and acid coagulation of casein solutions: a differentiated low-resolution nuclear magnetic resonance analysis

article

List of works by Ulrich Kulozik

1H NMR investigation on the role of sorbitol for the survival of Lactobacillus paracasei ssp. paracasei in vacuum-dried preparations

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

Adaptation of bovine milk towards mares’ milk composition by means of membrane technology for koumiss manufacture

Alternative drying processes for the industrial preservation of lactic acid starter cultures

Analysis of the effect of temperature changes combined with different alkaline pH on the β-lactoglobulin trypsin hydrolysis pattern using MALDI-TOF-MS/MS.

Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels

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

Combined influence of fermentation and drying conditions on survival and metabolic activity of starter and probiotic cultures after low-temperature vacuum drying

Comparison of different membrane concepts for the fractionation of milk proteins

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

Continuous centrifugal fractionation of egg yolk granules and plasma constituents influenced by process conditions and product characteristics

Controlled deposit formation to influence the retention of solutes in reverse osmosis and ultrafiltration

Determination of oxytocin in milk of cows administered oxytocin

Effect of Ethanol on the Textural Properties of Whey Protein and Egg White Protein Hydrogels during Water-Ethanol Solvent Exchange

Effect of Sporulation Conditions Following Submerged Cultivation on the Resistance of Bacillus atrophaeus Spores against Inactivation by H2O2

Effect of Temperature-Dependent Bacterial Growth during Milk Protein Fractionation by Means of 0.1 µM Microfiltration on the Length of Possible Production Cycle Times

Effect of carbohydrates on the survival of Lactobacillus helveticus during vacuum drying.

Effect of membrane length, membrane resistance, and filtration conditions on the fractionation of milk proteins by microfiltration

Effect of microformulation on the bioactivity of an anthocyanin-rich bilberry pomace extract ( Vaccinium myrtillus L.) in vitro

Effect of pre-heating on the foaming properties of whey protein isolate using a membrane foaming apparatus

Effect of protein composition and homogenisation on the stability of acidified milk drinks

Effect of structure controlled deposited layers on the retention of flavour compounds in reverse osmosis

Effect of the protein addition on the structure of set style and stirred yoghurt with and without the use of transglutaminase

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

Effects of salt ions and deposit formation on the permeation of organic molecules in complex media in reverse osmosis

Efficient analysis of egg yolk proteins and their thermal sensitivity using sodium dodecyl sulfate polyacrylamide gel electrophoresis under reducing and nonreducing conditions

Einfluss des Membranwiderstands auf die Filtrationsleistung bei der Proteinfraktionierung entlang von Mikrofiltrationsmodulen

Einflüsse auf die Bildung von Eiweiß-Deckschichten auf Umkehrosmose-Membranen

Energiesparende Homogenisierung von Milch mit etablierten sowie neuartigen Verfahren

Evaluation of the relevance of the glassy state as stability criterion for freeze-dried bacteria by application of the Arrhenius and WLF model

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

Formation and Structure of Casein Micelle Cakes on Micro- Sieves During Dead-End Filtration

Fractionation of whey proteins and caseinomacropeptide by means of enzymatic crosslinking and membrane separation techniques

Fractionation of whey proteins by means of membrane adsorption chromatography

Fractionation 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 Scale

Fraktionieren von Proteinen mittels Mikrofiltration

Gelation behaviour of aqueous solutions of different types of carrageenan investigated by low-intensity-ultrasound measurements and comparison to rheological measurements

High pressure stability of protein complexes studied by static and dynamic light scattering

High reaction rate continuous bioconversion process in a tubular reactor with narrow residence time distributions for the production of lactic acid

Hochdruckhomogenisierung von Milch mit modifizierten Lochblenden im Vergleich zu konventionellen Flachventilen

Hybrid model of the fouling process in tubular heat exchangers for the dairy industry

Hydration Behavior of Casein Micelles in Thin Film Geometry: A GISANS Study†

Hydrolysis of β-lactoglobulin by trypsin under acidic pH and analysis of the hydrolysates with MALDI–TOF–MS/MS

Impact of Protein Interactions and Transmembrane Pressure on Physical Properties of Filter Cakes Formed during Filtrations of Skim Milk

Impact of a thermal treatment at different pH on the adsorption behaviour of untreated and enzyme-modified egg yolk at the oil–water interface

Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 1: Effect of the heating time

Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 2: Effect of the environmental conditions

Impact of a treatment with phospholipase A2 on the physicochemical properties of hen egg yolk

Impact of colloidal interactions on the flux in cross-flow microfiltration of milk at different pH values: A surface energy approach

Impact of milieu conditions on the α-lactalbumin glycosylation in the dry state

Impact of pH on the interactions between whey and egg white proteins as assessed by the foamability of their mixtures

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

Impact of the environmental conditions and substrate pre-treatment on whey protein hydrolysis: A review

Impact of water activity, temperature, and physical state on the storage stability of Lactobacillus paracasei ssp. paracasei freeze-dried in a lactose matrix

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

In Situ Determination of the Physical State of Biological Samples during Freeze Drying

Inactivation mechanisms of lactic acid starter cultures preserved by drying processes

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

Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems

Influence of a thermal treatment on the functionality of hen’s egg yolk in mayonnaise

Influence of buffer type and concentration on the peptide composition of trypsin hydrolysates of β-lactoglobulin

Influence of casein-based microencapsulation on freeze-drying and storage of probiotic cells

Influence of enzymatic cross-linking on milk fat globules and emulsifying properties of milk proteins

Influence of glycosylation on foaming properties of bovine caseinomacropeptide

Influence of hydrolysis temperature and pH on the selective hydrolysis of whey proteins by trypsin and potential recovery of native alpha-lactalbumin

Influence of pressure release rate and protein concentration on the formation of pressure-induced casein structures

Influence of process conditions and fermentation pH on the drying result of starter and probiotic cultures in the low-temperature vacuum drying

Influence of temperature and degree of hydrolysis on the peptide composition of trypsin hydrolysates of β-lactoglobulin: Analysis by LC–ESI-TOF/MS

Influence of temperature and the physical state on available lysine in powdered infant formula

Influence of the composition of milk-protein κ/ι-hybrid-carrageenan gels on product properties

Influence of the surface temperature of packaging specimens on the inactivation of Bacillus spores by means of gaseous H2O2

Innovative Einsätze der Membrantrenntechnik in der Lebensmitteltechnologie

Investigation of surface modification of casein films by rennin enzyme action using micro-beam grazing incidence small angle X-ray scattering

Keimfrei!

Kinetics of Formation and Physicochemical Characterization of Thermally-Induced β-Lactoglobulin Aggregates

Kinetics of Lysine Loss in an Infant Formula Model System at Conditions Applicable to Spray Drying

Kinetische Modellierung der thermischen Denaturierung von α-Lactalbumin im sauren pH-Bereich und in Anwesenheit eines Calciumkomplexbildners

Kombination von Mikrofiltration und thermischen Verfahren zur Haltbarkeitsverlängerung von Lebensmitteln