The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
Alexander Tolkach, Ulrich Kulozik
Lait, 87 4-5 (2007) 301-315
Published online: 2007-10-26
This article has been cited by the following article(s):
Advanced Dairy Chemistry
L. Sawyer
Advanced Dairy Chemistry 211 (2013)
DOI: 10.1007/978-1-4614-4714-6_7
See this article
System parameters in a high moisture extrusion process for microparticulation of whey proteins
Magdalena Wolz and Ulrich Kulozik
Journal of Food Engineering 209 12 (2017)
DOI: 10.1016/j.jfoodeng.2017.04.010
See this article
Influence of shear stress, pectin type and calcium chloride on the process stability of thermally stabilised whey protein–pectin complexes
Kristin Protte, Thomas Ruf, Zeynep Atamer, et al.
Food Structure 14 76 (2017)
DOI: 10.1016/j.foostr.2017.06.007
See this article
Pressure dissociation of β-lactoglobulin oligomers near their isoelectric point
Ronald Gebhardt, José Toro-Sierra and Ulrich Kulozik
Soft Matter 8 (46) 11654 (2012)
DOI: 10.1039/c2sm26335a
See this article
Kinetic and structural characterization of whey protein aggregation in a millifluidic continuous process
Alice Vilotte, Hugues Bodiguel, Komla Ako, et al.
Food Hydrocolloids 110 106137 (2021)
DOI: 10.1016/j.foodhyd.2020.106137
See this article
High moisture extrusion for microparticulation of whey proteins –Influence of process parameters
Magdalena Wolz, Simon Kastenhuber and Ulrich Kulozik
Journal of Food Engineering 185 56 (2016)
DOI: 10.1016/j.jfoodeng.2016.04.002
See this article
A CFD model as a tool to simulate β-lactoglobulin heat-induced denaturation and aggregation in a plate heat exchanger
Laurent Bouvier, Anne Moreau, Gilles Ronse, et al.
Journal of Food Engineering (2014)
DOI: 10.1016/j.jfoodeng.2014.03.025
See this article
A kinetic model for whey protein denaturation at different moisture contents and temperatures
James C. Atuonwu, Joydeep Ray and Andrew G.F. Stapley
International Dairy Journal 75 41 (2017)
DOI: 10.1016/j.idairyj.2017.07.002
See this article
Spore inactivation in differently composed whey concentrates
Melanie Marx and Ulrich Kulozik
International Dairy Journal 76 1 (2018)
DOI: 10.1016/j.idairyj.2017.08.007
See this article
Analysis by Raman spectroscopy of the conformational structure of whey proteins constituting fouling deposits during the processing in a heat exchanger
P. Blanpain-Avet, A. Hédoux, Y. Guinet, et al.
Journal of Food Engineering 110 (1) 86 (2012)
DOI: 10.1016/j.jfoodeng.2011.12.005
See this article
β-Lactoglobulin and WPI aggregates: Formation, structure and applications
Taco Nicolai, Michel Britten and Christophe Schmitt
Food Hydrocolloids 25 (8) 1945 (2011)
DOI: 10.1016/j.foodhyd.2011.02.006
See this article
ROLE OF WHEY PROTEIN-CASEIN COMPLEXES ON YOGHURT TEXTURE
Md. Sultan Mahomud, Nakako Katsuno and Takahisa Nishizu
Reviews in Agricultural Science 5 1 (2017)
DOI: 10.7831/ras.5.1
See this article
Physical state, molecular mobility and chemical stability of powdered dairy formulations
Iris Schmitz-Schug, Alessandro Gianfrancesco, Ulrich Kulozik and Petra Foerst
Food Research International 53 (1) 268 (2013)
DOI: 10.1016/j.foodres.2013.05.003
See this article
β-Lactoglobulin films with spiral cracks
Ronald Gebhardt and Ieva Petkeviciute
Food Structure 1 (2) 155 (2014)
DOI: 10.1016/j.foostr.2013.11.003
See this article
Heat stability of indigenous milk plasmin and proteases from Pseudomonas: A challenge in the production of ultra-high temperature milk products
Marina Stoeckel, Melanie Lidolt, Timo Stressler, et al.
International Dairy Journal 61 250 (2016)
DOI: 10.1016/j.idairyj.2016.06.009
See this article
Identification of Milk Origin and Process-Induced Changes in Milk by Stable Isotope Ratio Mass Spectrometry
Matteo Scampicchio, Tanja Mimmo, Calogero Capici, et al.
Journal of Agricultural and Food Chemistry 60 (45) 11268 (2012)
DOI: 10.1021/jf302846j
See this article
β-Lactoglobulin as a Molecular Carrier of Linoleate: Characterization and Effects on Intestinal Epithelial Cells in Vitro
Solène Le Maux, Linda Giblin, Thomas Croguennec, Saïd Bouhallab and André Brodkorb
Journal of Agricultural and Food Chemistry 60 (37) 9476 (2012)
DOI: 10.1021/jf3028396
See this article
The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions
Raffaele Mezzenga and Peter Fischer
Reports on Progress in Physics 76 (4) 046601 (2013)
DOI: 10.1088/0034-4885/76/4/046601
See this article
Comparing different methods for estimating kinetic parameters of whey protein heat-induced denaturation in infant milk formulas
Bruno Leite, Thomas Croguennec, Amira Halabi and Esly Ferreira da Costa Junior
Journal of Food Engineering 292 110272 (2021)
DOI: 10.1016/j.jfoodeng.2020.110272
See this article
Structural and compositional changes during UHT fouling removal—Possible mechanisms of the cleaning process
Carin Hagsten, Annika Altskär, Stefan Gustafsson, et al.
Food Structure 21 100118 (2019)
DOI: 10.1016/j.foostr.2019.100118
See this article
Characterization of heterogeneous intermediate ensembles on the guanidinium chloride-induced unfolding pathway of β-lactoglobulin
Preeti Pandey, Naveen Kumar Meena, Amresh Prakash, et al.
Journal of Biomolecular Structure and Dynamics 38 (4) 1042 (2020)
DOI: 10.1080/07391102.2019.1593245
See this article
The Combined Effect of High Hydrostatic Pressure and Calcium Salts on the Stability, Solubility and Gel Formation of β-Lactoglobulin
Daniel Saalfeld, Ina Riegel, Ulrich Kulozik and Ronald Gebhardt
Foods 4 (4) 229 (2015)
DOI: 10.3390/foods4020229
See this article
Proteins: Sustainable Source, Processing and Applications
Shivani Pathania, Puneet Parmar and Brijesh K Tiwari
Proteins: Sustainable Source, Processing and Applications 295 (2019)
DOI: 10.1016/B978-0-12-816695-6.00010-6
See this article
Coupling deterministic and random sequential approaches for structure and texture prediction of a dairy oil-in-water emulsion
Etienne Descamps, Nathalie Perrot, Ioan Cristian Trelea, et al.
Innovative Food Science & Emerging Technologies 25 28 (2014)
DOI: 10.1016/j.ifset.2013.12.003
See this article
Studies on the viability of Saccharomyces boulardii within microcapsules in relation to the thermomechanical properties of whey protein
Diep Duongthingoc, Paul George, Elizabeth Gorczyca and Stefan Kasapis
Food Hydrocolloids 42 232 (2014)
DOI: 10.1016/j.foodhyd.2013.07.024
See this article
Caseinomacropeptide modifies the heat-induced denaturation–aggregation process of β-lactoglobulin
Thomas Croguennec, Ning Leng, Pascaline Hamon, et al.
International Dairy Journal 36 (1) 55 (2014)
DOI: 10.1016/j.idairyj.2014.01.004
See this article
Assessing the heat induced changes in major cow and non-cow whey proteins conformation on kinetic and thermodynamic basis
Loredana Dumitraşcu, Ekaterini Moschopoulou, Iuliana Aprodu, et al.
Small Ruminant Research 111 (1-3) 129 (2013)
DOI: 10.1016/j.smallrumres.2012.12.019
See this article
Stability of Whey Proteins during Thermal Processing: A Review
Heni B. Wijayanti, Nidhi Bansal and Hilton C. Deeth
Comprehensive Reviews in Food Science and Food Safety 13 (6) 1235 (2014)
DOI: 10.1111/1541-4337.12105
See this article
The use of ultrasonic feed pre-treatment to reduce membrane fouling in whey ultrafiltration
Li Ling A. Koh, Hanh Thi Hong Nguyen, Jayani Chandrapala, et al.
Journal of Membrane Science 453 230 (2014)
DOI: 10.1016/j.memsci.2013.11.006
See this article
Effect of calcium chloride and moderate shear on β-lactoglobulin aggregation in processing-like conditions
Nicolas Erabit, Denis Flick and Graciela Alvarez
Journal of Food Engineering 115 (1) 63 (2013)
DOI: 10.1016/j.jfoodeng.2012.09.020
See this article
Effect of heating strategies on whey protein denaturation—Revisited by liquid chromatography quadrupole time-of-flight mass spectrometry
M. Akkerman, V.M. Rauh, M. Christensen, et al.
Journal of Dairy Science 99 (1) 152 (2016)
DOI: 10.3168/jds.2015-9924
See this article
Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion
Valentin M. Rauh, Anja Sundgren, Mette Bakman, et al.
International Dairy Journal 38 (2) 199 (2014)
DOI: 10.1016/j.idairyj.2013.12.007
See this article
In-line characterization of a whey protein aggregation process: Aggregates size and rheological measurements
Fatou Toutie Ndoye, Nicolas Erabit, Denis Flick and Graciela Alvarez
Journal of Food Engineering 115 (1) 73 (2013)
DOI: 10.1016/j.jfoodeng.2012.09.021
See this article
Influence of temperature and degree of hydrolysis on the peptide composition of trypsin hydrolysates of β-lactoglobulin: Analysis by LC–ESI-TOF/MS
Seronei Chelulei Cheison, Meike Schmitt, Elena Leeb, Thomas Letzel and Ulrich Kulozik
Food Chemistry 121 (2) 457 (2010)
DOI: 10.1016/j.foodchem.2009.12.065
See this article
Determination of Cheese Authenticity by Carbon and Nitrogen Isotope Analysis: Stelvio Cheese as a Case Study
Calogero Capici, Tanja Mimmo, Luis Kerschbaumer, Stefano Cesco and Matteo Scampicchio
Food Analytical Methods 8 (8) 2157 (2015)
DOI: 10.1007/s12161-015-0113-y
See this article
Influence of denaturation and aggregation of β-lactoglobulin on its tryptic hydrolysis and the release of functional peptides
Elena Leeb, Alexander Götz, Thomas Letzel, Seronei Chelulei Cheison and Ulrich Kulozik
Food Chemistry 187 545 (2015)
DOI: 10.1016/j.foodchem.2015.04.034
See this article
Toward an integrated modeling of the dairy product transformations, a review of the existing mathematical models
J. Foucquier, E. Chantoiseau, S. Le Feunteun, et al.
Food Hydrocolloids 27 (1) 1 (2012)
DOI: 10.1016/j.foodhyd.2011.08.002
See this article
Effect of microbial transglutaminase treatment on thermal stability and pH-solubility of heat-shocked whey protein isolate
Srinivasan Damodaran and Kingsley K. Agyare
Food Hydrocolloids 30 (1) 12 (2013)
DOI: 10.1016/j.foodhyd.2012.04.012
See this article
Mechanism of formation of stable heat-induced β-lactoglobulin microgels
Laurence Donato, Christophe Schmitt, Lionel Bovetto and Martine Rouvet
International Dairy Journal 19 (5) 295 (2009)
DOI: 10.1016/j.idairyj.2008.11.005
See this article
Exploring the Denaturation of Whey Proteins upon Application of Moderate Electric Fields: A Kinetic and Thermodynamic Study
Ricardo N. Pereira, José A. Teixeira and António A. Vicente
Journal of Agricultural and Food Chemistry 59 (21) 11589 (2011)
DOI: 10.1021/jf201727s
See this article
A Comparison of the Effectiveness of Sonication, High Shear Mixing and Homogenisation on Improving the Heat Stability of Whey Protein Solutions
Li Ling A. Koh, Jayani Chandrapala, Bogdan Zisu, et al.
Food and Bioprocess Technology 7 (2) 556 (2014)
DOI: 10.1007/s11947-013-1072-1
See this article
Studying the denaturation of bovine serum albumin by a novel approach of difference-UV analysis
Athanasios Nikolaidis and Thomas Moschakis
Food Chemistry 215 235 (2017)
DOI: 10.1016/j.foodchem.2016.07.133
See this article
Influence of buffer type and concentration on the peptide composition of trypsin hydrolysates of β-lactoglobulin
Seronei Chelulei Cheison, Elena Leeb, Thomas Letzel and Ulrich Kulozik
Food Chemistry 125 (1) 121 (2011)
DOI: 10.1016/j.foodchem.2010.08.047
See this article
Role of Whey Components in the Kinetics and Thermodynamics of β-Lactoglobulin Unfolding and Aggregation
Jeremy Petit, Anne Moreau, Gilles Ronse, et al.
Food and Bioprocess Technology 9 (8) 1367 (2016)
DOI: 10.1007/s11947-016-1726-x
See this article
A deterministic approach for predicting the transformation of starch suspensions in tubular heat exchangers
A. Plana-Fattori, D. Flick, F. Ducept, et al.
Journal of Food Engineering 171 28 (2016)
DOI: 10.1016/j.jfoodeng.2015.10.002
See this article
A Population Balance Model integrating some specificities of the β-lactoglobulin thermally-induced aggregation
Nicolas Erabit, Fatou Toutie Ndoye, Graciela Alvarez and Denis Flick
Journal of Food Engineering 144 66 (2015)
DOI: 10.1016/j.jfoodeng.2014.07.006
See this article
Formation of β-lactoglobulin aggregates during thermomechanical treatments under controlled shear and temperature conditions
Nicolas Erabit, Denis Flick and Graciela Alvarez
Journal of Food Engineering 120 57 (2014)
DOI: 10.1016/j.jfoodeng.2013.07.003
See this article
Sustainable Food Processing
Anwesha Sarkar, Lakshmi Dave, Anant Dave and Shantanu Das
Sustainable Food Processing 125 (2013)
DOI: 10.1002/9781118634301.ch07
See this article
Coupling fluid flow, heat transfer and thermal denaturation-aggregation of beta-lactoglobulin using an Eulerian/Lagrangian approach
Etienne Chantoiseau, Artemio Plana-Fattori, Christophe Doursat and Denis Flick
Journal of Food Engineering 113 (2) 234 (2012)
DOI: 10.1016/j.jfoodeng.2012.05.043
See this article
β-lactoglobulin denaturation, aggregation, and fouling in a plate heat exchanger: Pilot-scale experiments and dimensional analysis
Jeremy Petit, Thierry Six, Anne Moreau, Gilles Ronse and Guillaume Delaplace
Chemical Engineering Science 101 432 (2013)
DOI: 10.1016/j.ces.2013.06.045
See this article
Heat-Induced Aggregation of Whey Proteins in Aqueous Solutions below Their Isoelectric Point
Leonardo Cornacchia, Cécile Forquenot de la Fortelle and Paul Venema
Journal of Agricultural and Food Chemistry 62 (3) 733 (2014)
DOI: 10.1021/jf404456q
See this article
Formation of Non-Native β-Lactoglobulin during Heat-Induced Denaturation
Joseph James Kehoe, Lizhe Wang, Edwin R. Morris and André Brodkorb
Food Biophysics 6 (4) 487 (2011)
DOI: 10.1007/s11483-011-9230-3
See this article
Thermal denaturation kinetics of whey proteins at high protein concentrations
Magdalena Wolz and Ulrich Kulozik
International Dairy Journal 49 95 (2015)
DOI: 10.1016/j.idairyj.2015.05.008
See this article
Thermally driven interactions between β-lactoglobulin and retinol acetate investigated by fluorescence spectroscopy and molecular modeling methods
Ana-Maria Simion Ciuciu, Iuliana Aprodu, Petru Alexe and Nicoleta Stănciuc
Dairy Science & Technology 96 (3) 405 (2016)
DOI: 10.1007/s13594-015-0277-7
See this article
Predicting the distribution of whey protein fouling in a plate heat exchanger using the kinetic parameters of the thermal denaturation reaction of β-lactoglobulin and the bulk temperature profiles
P. Blanpain-Avet, C. André, M. Khaldi, et al.
Journal of Dairy Science 99 (12) 9611 (2016)
DOI: 10.3168/jds.2016-10957
See this article
Modeling, Simulation, and Experimental Validation of Drying and Denaturation Behavior of Whey Protein Isolate–Based Coatings
M. Schmid, S. Eib and M. Reinelt
Drying Technology 33 (11) 1382 (2015)
DOI: 10.1080/07373937.2015.1029587
See this article
Thermal denaturation of bovine β-lactoglobulin in different protein mixtures in relation to antigenicity
Dimuthu Bogahawaththa, Jayani Chandrapala and Todor Vasiljevic
International Dairy Journal 91 89 (2019)
DOI: 10.1016/j.idairyj.2018.10.004
See this article
Kinetics of heat-induced denaturation of proteins in model infant milk formulas as a function of whey protein composition
Amira Halabi, Amélie Deglaire, Pascaline Hamon, et al.
Food Chemistry 125296 (2019)
DOI: 10.1016/j.foodchem.2019.125296
See this article
Whey protein gel — mechanical cleaning capability through modelling and experimental testing including compression and wire cutting investigation
Jintian Liu, Manuel Helbig, Jens-Peter Majschak and Markus Böl
Journal of Food Engineering 292 110324 (2021)
DOI: 10.1016/j.jfoodeng.2020.110324
See this article
Thermal denaturation kinetics of whey proteins in reverse osmosis and nanofiltration sweet whey concentrates
Melanie Marx and Ulrich Kulozik
International Dairy Journal 85 270 (2018)
DOI: 10.1016/j.idairyj.2018.04.009
See this article
Thermal aggregation of whey proteins under shear stress
Magdalena Wolz, Eugenia Mersch and Ulrich Kulozik
Food Hydrocolloids 56 396 (2016)
DOI: 10.1016/j.foodhyd.2015.12.036
See this article
Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH
William Nicholas Ainis, Carsten Ersch and Richard Ipsen
Food Hydrocolloids 77 397 (2018)
DOI: 10.1016/j.foodhyd.2017.10.016
See this article
Coupling population balance model and residence time distribution for pilot-scale modelling of β-lactoglobulin aggregation process
Nicolas Erabit, Fatou Toutie Ndoye, Graciela Alvarez and Denis Flick
Journal of Food Engineering 177 31 (2016)
DOI: 10.1016/j.jfoodeng.2015.12.013
See this article
Influence of thermomechanical treatment and pH on the denaturation kinetics of highly concentrated whey protein isolate
Maria Quevedo, Heike P. Karbstein and M. Azad Emin
Journal of Food Engineering 292 110294 (2021)
DOI: 10.1016/j.jfoodeng.2020.110294
See this article
Effect of the calcium/protein molar ratio on β-lactoglobulin denaturation kinetics and fouling phenomena
M. Khaldi, T. Croguennec, C. André, et al.
International Dairy Journal 78 1 (2018)
DOI: 10.1016/j.idairyj.2017.10.002
See this article
Effect of pH on the reaction mechanism of thermal denaturation and aggregation of bovine β-lactoglobulin
Elena Leeb, Nicole Haller and Ulrich Kulozik
International Dairy Journal 78 103 (2018)
DOI: 10.1016/j.idairyj.2017.09.006
See this article
Monomerization and aggregation of β-lactoglobulin under adverse condition: A fluorescence correlation spectroscopic investigation
Bhaswati Sengupta, Nilimesh Das and Pratik Sen
Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics 1866 (2) 316 (2018)
DOI: 10.1016/j.bbapap.2017.11.007
See this article
Denaturation Kinetics of Whey Protein Isolate Solutions and Fouling Mass Distribution in a Plate Heat Exchanger
Marwa Khaldi, Gilles Ronse, Christophe André, et al.
International Journal of Chemical Engineering 2015 1 (2015)
DOI: 10.1155/2015/139638
See this article
β-Lactoglobulin heat denaturation: A critical assessment of kinetic modelling
Simon M. Loveday
International Dairy Journal 52 92 (2016)
DOI: 10.1016/j.idairyj.2015.08.001
See this article
The effect of temperature and shear upon technological properties of whey protein concentrate: Aggregation in a tubular heat exchanger
Fernanda Kerche, Martijn Weterings and Michael Beyrer
International Dairy Journal 60 32 (2016)
DOI: 10.1016/j.idairyj.2016.02.032
See this article
Impact of the environmental conditions and substrate pre-treatment on whey protein hydrolysis: A review
Seronei Chelulei Cheison and Ulrich Kulozik
Critical Reviews in Food Science and Nutrition 57 (2) 418 (2017)
DOI: 10.1080/10408398.2014.959115
See this article
Microstructure and long-term stability of spray dried emulsions with ultra-high oil content
Anwesha Sarkar, Judith Arfsten, Pierre-Alain Golay, Simone Acquistapace and Emmanuel Heinrich
Food Hydrocolloids 52 857 (2016)
DOI: 10.1016/j.foodhyd.2015.09.003
See this article
Dynamic model to predict heat-induced protein denaturation and fouling in a Direct Contact Steam Condensation process
S.S. Safavi Nic, K.A. Buist, R.E.M. Verdurmen and J.A.M. Kuipers
Chemical Engineering Science: X 8 100075 (2020)
DOI: 10.1016/j.cesx.2020.100075
See this article
Correlation between bulk characteristics of aggregated β-lactoglobulin and its surface and foaming properties
Jannika Dombrowski, Florian Johler, Malou Warncke and Ulrich Kulozik
Food Hydrocolloids 61 318 (2016)
DOI: 10.1016/j.foodhyd.2016.05.027
See this article
Proteomic Profiling Comparing the Effects of Different Heat Treatments on Camel (Camelus dromedarius) Milk Whey Proteins
Hicham Benabdelkamel, Afshan Masood, Ibrahim Alanazi, et al.
International Journal of Molecular Sciences 18 (4) 721 (2017)
DOI: 10.3390/ijms18040721
See this article
Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants
Julia K. Keppler, Anja Heyse, Eva Scheidler, et al.
Food Hydrocolloids 110 106132 (2021)
DOI: 10.1016/j.foodhyd.2020.106132
See this article
Delineating the conformational dynamics of intermediate structures on the unfolding pathway of β-lactoglobulin in aqueous urea and dimethyl sulfoxide
Ruhar Singh, Naveen Kumar Meena, Trishala Das, et al.
Journal of Biomolecular Structure and Dynamics 38 (17) 5027 (2020)
DOI: 10.1080/07391102.2019.1695669
See this article
The transitioning feature between uncooked and cooked cowpea seeds studied by the mechanical compression test
Ekoué Teko, Elolo Osseyi, Claire D. Munialo and Komla Ako
Journal of Food Engineering 292 110368 (2021)
DOI: 10.1016/j.jfoodeng.2020.110368
See this article
Influence of moderate electric fields in β-lactoglobulin thermal unfolding and interactions
Rui M. Rodrigues, Zita Avelar, António A. Vicente, Steffen B. Petersen and Ricardo N. Pereira
Food Chemistry 304 125442 (2020)
DOI: 10.1016/j.foodchem.2019.125442
See this article
Fatty acid specific δ13C values reveal earliest Mediterranean cheese production 7,200 years ago
Sarah B. McClure, Clayton Magill, Emil Podrug, et al.
PLOS ONE 13 (9) e0202807 (2018)
DOI: 10.1371/journal.pone.0202807
See this article
Whey Proteins
Heni B. Wijayanti, André Brodkorb, Sean A. Hogan and Eoin G. Murphy
Whey Proteins 185 (2019)
DOI: 10.1016/B978-0-12-812124-5.00006-0
See this article
Whey Proteins
Mark A. Fenelon, Rita M. Hickey, Aoife Buggy, Noel McCarthy and Eoin G. Murphy
Whey Proteins 439 (2019)
DOI: 10.1016/B978-0-12-812124-5.00013-8
See this article
Membrane fouling during ultra- and microfiltration of whey and whey proteins at different environmental conditions: The role of aggregated whey proteins as fouling initiators
Tim Steinhauer, Melanie Marx, Kerstin Bogendörfer and Ulrich Kulozik
Journal of Membrane Science 489 20 (2015)
DOI: 10.1016/j.memsci.2015.04.002
See this article
Fouling during food processing – progress in tackling this inconvenient truth
D Ian Wilson
Current Opinion in Food Science 23 105 (2018)
DOI: 10.1016/j.cofs.2018.10.002
See this article
Modelling the changes in viscosity during thermal treatment of milk protein concentrate using kinetic data
Quang Tri Ho, Kevin M. Murphy, Kamil P. Drapala, et al.
Journal of Food Engineering 246 179 (2019)
DOI: 10.1016/j.jfoodeng.2018.10.026
See this article
Process-Spray
Stephan Drusch, Yvonne Serfert, Frederic Tamm, Hanna Kastner and Karin Schwarz
Process-Spray 53 (2016)
DOI: 10.1007/978-3-319-32370-1_2
See this article
UHT İçme Sütlerinde Jelleşme Sorunu: Enzimlerin Etkisi
Firuze Ergin and Ahmet Küçükçetin
Akademik Gıda 313 (2018)
DOI: 10.24323/akademik-gida.475365
See this article
Effect of calcium on the fouling of whey protein isolate on stainless steel using QCM-D
Wang Yang, Dan Li, Xiao Dong Chen and Ruben Mercadé-Prieto
Chemical Engineering Science 177 501 (2018)
DOI: 10.1016/j.ces.2017.12.004
See this article
Formation of β-Lactoglobulin Aggregates from Quite, Unfolded Conformations upon Heat Activation
Paulo D. S. Peixoto, Xavier Trivelli, Christophe André, Anne Moreau and Guillaume Delaplace
Langmuir 35 (2) 446 (2019)
DOI: 10.1021/acs.langmuir.8b03459
See this article
Influence of calcium on β-lactoglobulin denaturation kinetics: Implications in unfolding and aggregation mechanisms
J. Petit, A.-L. Herbig, A. Moreau and G. Delaplace
Journal of Dairy Science 94 (12) 5794 (2011)
DOI: 10.3168/jds.2011-4470
See this article
Innovative Einsätze der Membrantrenntechnik in der Lebensmitteltechnologie
U. Kulozik and S. Ripperger
Chemie Ingenieur Technik 80 (8) 1045 (2008)
DOI: 10.1002/cite.200800093
See this article
Formation and properties of the whey protein/κ-casein complexes in heated skim milk – A review
Laurence Donato and Fanny Guyomarc'h
Dairy Science and Technology 89 (1) 3 (2009)
DOI: 10.1051/dst:2008033
See this article
RP-HPLC method for simultaneous quantification of free and total thiol groups in native and heat aggregated whey proteins
Franziska Kurz, Claudia Hengst and Ulrich Kulozik
MethodsX 7 101112 (2020)
DOI: 10.1016/j.mex.2020.101112
See this article
Multi-step thermally induced transitions of β-lactoglobulin – An in situ spectroscopy approach
Rui M. Rodrigues, Bárbara Claro, Margarida Bastos, et al.
International Dairy Journal 100 104562 (2020)
DOI: 10.1016/j.idairyj.2019.104562
See this article
Qishta—A Lebanese Heat Concentrated Dairy Product Characteristics and Production Procedures
Mustapha Najib, Mohamad Walid Hallab, Karim Hallab, et al.
Foods 9 (2) 125 (2020)
DOI: 10.3390/foods9020125
See this article
Kinetics of denaturation and aggregation of highly concentrated β-Lactoglobulin under defined thermomechanical treatment
Maria Quevedo, Ulrich Kulozik, Heike P. Karbstein and M. Azad Emin
Journal of Food Engineering 274 109825 (2020)
DOI: 10.1016/j.jfoodeng.2019.109825
See this article
A mathematical model for the prediction of the whey protein fouling mass in a pilot scale plate heat exchanger
Yingying Gu, Laurent Bouvier, Alberto Tonda and Guillaume Delaplace
Food Control 106 106729 (2019)
DOI: 10.1016/j.foodcont.2019.106729
See this article
Phase Transitions in Foods
Yrjö H. Roos and Stephan Drusch
Phase Transitions in Foods 115 (2016)
DOI: 10.1016/B978-0-12-408086-7.00005-X
See this article
Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition
Massimiliano Rinaldi, Matteo Cordioli, Marcello Alinovi, et al.
International Journal of Food Engineering 14 (9-10) (2018)
DOI: 10.1515/ijfe-2018-0142
See this article
Effect of casein/whey ratio on the thermal denaturation of whey proteins and subsequent fouling in a plate heat exchanger
Weiji Liu, Xiao Dong Chen, Romain Jeantet, et al.
Journal of Food Engineering 289 110175 (2021)
DOI: 10.1016/j.jfoodeng.2020.110175
See this article
