Aktuelle Publikationen im Januar 2021

Andlinger, David J.; Bornkeßel, Alina Claire; Jung, Isabella; Schroeter, Baldur; Smirnova, Irina; Kulozik, Ulrich (2021):
Microstructures of potato protein hydrogels and aerogels produced by thermal crosslinking and supercritical drying.
In: Food Hydrocolloids 112, S. 106305. DOI: 10.1016/j.foodhyd.2020.106305.

Fischer, N.; Kieferle, I.; Kulozik, U.; Germann, N. (2021):
Three-dimensional numerical investigation of the displacement of shear-thinning milk protein concentrates in spacer-filled channel.
In: Journal of Food Engineering 296, S. 110459. DOI: 10.1016/j.jfoodeng.2020.110459

Keppler, Julia K.; Heyse, Anja; Scheidler, Eva; Uttinger, Maximilian J.; Fitzner, Laura; Jandt, Uwe et al. (2021):
Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants.
In: Food Hydrocolloids 110, S. 106132. DOI: 10.1016/j.foodhyd.2020.106132.

Kieferle, I.; Kulozik, Ulrich (2021):
Importance of process conditions in the displacement of protein concentrates from spiral-wound membrane modules.
In: Food and Bioproducts Processing 126, S. 51–61. DOI: 10.1016/j.fbp.2020.12.002.

Schopf, Roland; Schmidt, Florian; Kulozik, Ulrich (2021):
Impact of hollow fiber membrane length on the milk protein fractionation.
In: Journal of Membrane Science 620, S. 118834. DOI: 10.1016/j.memsci.2020.118834.