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High Protein—Low Viscosity? How to Tailor Rheological Properties of Fermented Concentrated Milk Products.
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- Dairy, 2023, v. 4, n. 4, p. 594, doi. 10.3390/dairy4040041
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- Article
Suitability of Sodium Pyruvate as Decomposer of Carried‐over Liquid Hydrogen Peroxide.
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- Chemie Ingenieur Technik (CIT), 2023, v. 95, n. 6, p. 934, doi. 10.1002/cite.202200014
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- Article
Enrichment of Lactoferrin and Immunoglobulin G from Acid Whey by Cross-Flow Filtration.
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- Foods, 2023, v. 12, n. 11, p. 2163, doi. 10.3390/foods12112163
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- Article
Correction: Schubert et al. Microencapsulation of Bacteriophages for the Delivery to and Modulation of the Human Gut Microbiota through Milk and Cereal Products. Appl. Sci. 2022, 12 , 6299.
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- 2023
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- Correction Notice
Determination of E 472b emulsifiers in foamed food formulations by high-performance thin-layer chromatography‒fluorescence detection.
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- European Food Research & Technology, 2023, v. 249, n. 4, p. 993, doi. 10.1007/s00217-022-04190-w
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- Article
Inline Particle Size Analysis during Technical-Scale Processing of a Fermented Concentrated Milk Protein-Based Microgel Dispersion: Feasibility as a Process Control.
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- Dairy, 2023, v. 4, n. 1, p. 180, doi. 10.3390/dairy4010013
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- Article
Upscaling of alkaline pea protein extraction from dry milled and pre-treated peas from laboratory to pilot scale: Optimization of process parameters for higher protein yields.
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- Journal of Food Measurement & Characterization, 2022, v. 16, n. 6, p. 4904, doi. 10.1007/s11694-022-01558-0
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- Article
Technologies for sustainable heat generation in food processing.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 6, p. 4971, doi. 10.1111/1541-4337.13035
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- Article
Spectroscopic-Based Prediction of Milk Foam Properties for Barista Applications.
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- Food & Bioprocess Technology, 2022, v. 15, n. 8, p. 1748, doi. 10.1007/s11947-022-02822-3
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- Article
Correction to: Spectroscopic‑Based Prediction of Milk Foam Properties for Barista Applications.
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- 2022
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- Publication type:
- Correction Notice
Microencapsulation of Bacteriophages for the Delivery to and Modulation of the Human Gut Microbiota through Milk and Cereal Products.
- Published in:
- Applied Sciences (2076-3417), 2022, v. 12, n. 13, p. N.PAG, doi. 10.3390/app12136299
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- Article
Tailoring the Textural Characteristics of Fat-Free Fermented Concentrated Milk-Protein Based Microgel Dispersions by Way of Upstream, Downstream and Post-Production Thermal Inputs.
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- Foods, 2022, v. 11, n. 5, p. 635, doi. 10.3390/foods11050635
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- Article
Fat‐free fermented concentrated milk products as milk protein‐based microgel dispersions: Particle characteristics as key drivers of textural properties.
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- Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 6, p. 6057, doi. 10.1111/1541-4337.12829
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- Article
Effects of Protein, Calcium, and pH on Gene Transcription, Cell-Envelope Peptidase Activity of Lactococcus lactis Strains, and the Formation of Bitter Peptides.
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- Foods, 2021, v. 10, n. 7, p. 1588, doi. 10.3390/foods10071588
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- Article
Volume Fraction Measurement of Soft (Dairy) Microgels by Standard Addition and Static Light Scattering.
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- Food Biophysics, 2021, v. 16, n. 2, p. 237, doi. 10.1007/s11483-021-09665-z
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- Article
Behavior of concentrated emulsions prepared by acid‐hydrolyzed insoluble microalgae proteins from Chlorella protothecoides.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 8, p. 3348, doi. 10.1002/jsfa.10964
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- Article
Studying dynamic aroma release by headspace-solid phase microextraction-gas chromatography-ion mobility spectrometry (HS-SPME-GC-IMS): method optimization, validation, and application.
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- Analytical & Bioanalytical Chemistry, 2021, v. 413, n. 9, p. 2577, doi. 10.1007/s00216-021-03222-w
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- Article
Assessing Whey Protein Sources, Dispersion Preparation Method and Enrichment of Thermomechanically Stabilized Whey Protein Pectin Complexes for Technical Scale Production.
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- Foods, 2021, v. 10, n. 4, p. 715, doi. 10.3390/foods10040715
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- Article
Cover Feature: Parameter and state estimation of backers yeast cultivation with a gas sensor array and unscented Kalman filter.
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- Engineering in Life Sciences, 2021, v. 21, n. 3/4, p. 169, doi. 10.1002/elsc.202170028
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- Article
Parameter and state estimation of backers yeast cultivation with a gas sensor array and unscented Kalman filter.
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- Engineering in Life Sciences, 2021, v. 21, n. 3/4, p. 170, doi. 10.1002/elsc.202000058
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- Article
Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography–fluorescence detection.
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- Analytical & Bioanalytical Chemistry, 2020, v. 412, n. 27, p. 7441, doi. 10.1007/s00216-020-02876-2
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- Article
Investigation of the Applicability of Raman Spectroscopy as Online Process Control during Consumer Milk Production.
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- ChemEngineering, 2020, v. 4, n. 3, p. 1, doi. 10.3390/chemengineering4030045
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- Article
Foaming of Acid-Hydrolyzed Insoluble Microalgae Proteins from Chlorella protothecoides.
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- Food Biophysics, 2020, v. 15, n. 3, p. 368, doi. 10.1007/s11483-020-09630-2
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- Article
Ionic strength and pH stability of oil‐in‐water emulsions prepared with acid‐hydrolyzed insoluble proteins from Chlorella protothecoides.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 11, p. 4237, doi. 10.1002/jsfa.10464
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- Article
An erosion‐type hydrolysis behavior of insoluble protein fraction from Chlorella protothecoides.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 3, p. 1072, doi. 10.1002/jsfa.10112
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- Article
Sensory properties of aqueous dispersions of protein‐rich extracts from Chlorella protothecoides at neutral and acidic pH.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 3, p. 1344, doi. 10.1002/jsfa.10082
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- Article
Enzymatic generation of lactulose in sweet and acid whey: Feasibility study for the scale up towards robust processing.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 119, n. Part C, p. 329, doi. 10.1016/j.fbp.2019.11.015
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- Article
Functional Connectivity Within the Gustatory Network Is Altered by Fat Content and Oral Fat Sensitivity – A Pilot Study.
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- Frontiers in Neuroscience, 2019, p. 1, doi. 10.3389/fnins.2019.00725
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- Article
The sol–gel transition temperature of skim milk concentrated by microfiltration as affected by pH and protein content.
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- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 585, doi. 10.1111/1471-0307.12488
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- Article
Influence of different drying rates on mass transport of efflorescence-causing substances in thin caliber salamis during refrigerated storage in N<sub>2</sub>/CO<sub>2</sub> MAP.
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- European Food Research & Technology, 2018, v. 244, n. 4, p. 663, doi. 10.1007/s00217-017-2985-0
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- Article
1st German Phage Symposium—Conference Report.
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- Viruses (1999-4915), 2018, v. 10, n. 4, p. 158, doi. 10.3390/v10040158
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- Article
Chemical and optical characterization of white efflorescences on dry fermented sausages under modified atmosphere packaging.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 14, p. 4872, doi. 10.1002/jsfa.8358
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- Article
Oil Perception--Detection Thresholds for Varying Fatty Stimuli and Inter-individual Differences.
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- Chemical Senses, 2017, v. 42, n. 7, p. 585, doi. 10.1093/chemse/bjx039
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- Article
Modeling Milk Heating Processes for the Production of Milk Shelf-stable without Refrigeration.
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- Chemie Ingenieur Technik (CIT), 2017, v. 89, n. 3, p. 310, doi. 10.1002/cite.201600067
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- Article
Influence of manufacturing conditions on thermo-physical properties of ripened experimental Emmental-type cheese and comparison with commercial Emmental cheese.
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- International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 497, doi. 10.1111/1471-0307.12343
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- Article
Impacts on Micro- and Macro-Structure of Thermally Stabilised Whey Protein-Pectin Complexes: A Fluorescence Approach.
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- Food Biophysics, 2016, v. 11, n. 3, p. 226, doi. 10.1007/s11483-016-9433-8
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- Article
Systematic approach to study temperature and time effects on yield of pasta filata cheese.
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- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 184, doi. 10.1111/1471-0307.12248
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- Article
Estimation of the nutritional parameters of various types of wheat flours using fluorescence spectroscopy and chemometrics.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 5, p. 1186, doi. 10.1111/ijfs.13080
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- Article
A Sensitive and Robust Method for Direct Determination of Lipolytic Activity in Natural Milk Environment.
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- Food Analytical Methods, 2016, v. 9, n. 3, p. 646, doi. 10.1007/s12161-015-0233-4
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- Article
Temperature and Time-Dependent Relaxation of Compressed Cheese Curd Cubes: Effect on Structuring of Pasta-Filata Cheese.
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- Journal of Texture Studies, 2016, v. 47, n. 1, p. 58, doi. 10.1111/jtxs.12160
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- Article
Acoustic sensing and signal processing techniques for monitoring milk fouling cleaning operations.
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- Engineering in Life Sciences, 2016, v. 16, n. 1, p. 67, doi. 10.1002/elsc.201400235
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- Article
Prediction of Water Activity in Aqueous Polyol Solutions.
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- Chemie Ingenieur Technik (CIT), 2015, v. 87, n. 10, p. 1327, doi. 10.1002/cite.201400134
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- Article
Thermo-stable semihard Gouda-type cheese by combining homogenisation and microfiltration of cheese milk.
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- International Journal of Dairy Technology, 2015, v. 68, n. 2, p. 174, doi. 10.1111/1471-0307.12210
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- Article
Characterization of Commercial Cheese Regarding Thermophysical Properties and Application of Multivariate Statistical Analysis to Elaborate Product Mapping.
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- Journal of Texture Studies, 2014, v. 45, n. 6, p. 440, doi. 10.1111/jtxs.12095
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- Article
Versuchsaufbau zur beschleunigten Bildung von Fouling aus Magermilchkonzentrat Experimental Setup for Incrased Formation of Fouling from Skim Milk Concentrate.
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- Chemie Ingenieur Technik (CIT), 2014, v. 86, n. 8, p. 1223, doi. 10.1002/cite.201300104
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- Article
Inactivation of Bacillus spores in batch vs continuous heating systems at sterilisation temperatures.
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- International Journal of Dairy Technology, 2014, v. 67, n. 3, p. 334, doi. 10.1111/1471-0307.12134
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- Article
Impact of Lauric Arginate Application Form on its Antimicrobial Activity in Meat Emulsions.
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- Food Biophysics, 2014, v. 9, n. 1, p. 88, doi. 10.1007/s11483-013-9321-4
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- Article
Determination of cleaning end of dairy protein fouling using an online system combining ultrasonic and classification methods.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 506, doi. 10.1007/s11947-012-1041-0
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- Publication type:
- Article
Determination of Aroma Volatile Diffusion Coefficients in Set-Type Acidified Dairy Matrices of Different Composition and Microstructure by Means of the Concentration Profile Technique in Combination with Headspace Gas Chromatography.
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- Journal of Texture Studies, 2013, v. 44, n. 6, p. 436, doi. 10.1111/jtxs.12032
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- Article
Kontinuierliche Detektion von Milchfouling mittels einer Kombination von Ultraschall und Klassifzierungsmethoden Usage of Ultrasound and Classification Methods for Continuous Detection of Dairy Fouling.
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- Chemie Ingenieur Technik (CIT), 2013, v. 85, n. 10, p. 1589, doi. 10.1002/cite.201200165
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- Article