Ulrich Kulozik
Technische Universität München
H-index: 64
Europe-Germany
Top articles of Ulrich Kulozik
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Comparison of the efficiency of pulsed flow membrane cleaning in hollow fibre (HFM) and spiral-wound microfiltration membranes (SWM) | Food and Bioproducts Processing | Christian Kürzl Ulrich Kulozik | 2023/5/1 |
Acid gelation functionality of casein micelles in concentrated state: Influence of calcium supplementation or chelation combined with enzymatic stabilization | Food Hydrocolloids | Marius Reiter Michael Reitmaier Anna Haslbeck Ulrich Kulozik | 2023/10/1 |
The role of maltodextrin concentration in maintaining storage stability of dried fruit foams texturized using plant protein–polysaccharide blends | Foods | Mine Ozcelik Ulrich Kulozik | 2023/4/17 |
Influence of pulsed and alternating flow on the filtration performance during skim milk microfiltration with flat-sheet membranes | Separation and Purification Technology | Christian Kürzl Ulrich Kulozik | 2023/9/15 |
New technical concept for alternating tangential flow filtration in biotechnological cell separation processes | Biotechnology Progress | Maria E Weinberger Luis Schoch Ulrich Kulozik | 2023/3 |
Increasing Performance of Spiral-Wound Modules (SWMs) by Improving Stability against Axial Pressure Drop and Utilising Pulsed Flow | Membranes | Christian Kürzl Martin Hartinger Patrick Ong Roland Schopf Simon Schiffer | 2023/9/12 |
Temperature‐controlled gelation of casein concentrates enabled by the utilisation of acid whey permeate as a diafiltration medium in microfiltration | International Journal of Dairy Technology | Michael Reitmaier Ulrich Kulozik | 2023/2 |
Irreversible thermochromic ink in the identification of over-and under-processed product segments in microwave-assisted freeze drying | Journal of Food Engineering | Isabel Kalinke Ulrich Kulozik | 2023/7/1 |
Protein–protein interactions explain the temperature-dependent viscoelastic changes occurring in colloidal protein gels | Soft Matter | David J Andlinger Ulrich Kulozik | 2023 |
A comparative study of frequency-shifting strategies for uniform and energy-efficient microwave heating in solid-state microwave systems | Innovative Food Science & Emerging Technologies | Isabel Kalinke Franziska Pusl Franziska Häderle Ulrich Kulozik | 2023/6/1 |
Alternating flow direction improves chemical cleaning efficiency in hollow fibre membranes following skim milk microfiltration | Journal of Food Engineering | Christian Kürzl Ulrich Kulozik | 2023/11/1 |
Compositional analysis of dairy side streams and assessment of their applicability as diafiltration media | International Journal of Dairy Technology | Michael Reitmaier Ulrich Kulozik | 2022/8 |
Comparison of one‐step with two‐step production of Bacillus atrophaeus spores for use as bioindicators | MicrobiologyOpen | Philipp Stier Ulrich Kulozik | 2022/12 |
Understanding the fouling mitigation mechanisms of alternating crossflow during cell-protein fractionation by microfiltration | Food and Bioproducts Processing | Maria E Weinberger Ulrich Kulozik | 2022/1/1 |
Freeze-thaw stability of emulsions made with native and enzymatically modified egg yolk fractions | Food Hydrocolloids | Oliver Gmach Johannes Golda Ulrich Kulozik | 2022/2/1 |
Transcriptome and fatty-acid signatures of adipocyte hypertrophy and its non-invasive MR-based characterization in human adipose tissue | Julius Honecker Stefan Ruschke Claudine Seeliger Samantha Laber Sophie Strobel | 2022/5/1 | |
Compositional changes of casein micelles induced by calcium or chelatant addition at threefold and natural casein concentration | International Dairy Journal | Marius Reiter Michael Reitmaier Ulrich Kulozik | 2022/7/1 |
Application of a pulsed crossflow to improve chemical cleaning efficiency in hollow fibre membranes following skim milk microfiltration | Separation and Purification Technology | Christian Kürzl Thomas Tran Ulrich Kulozik | 2022/12/1 |
Sustainable processing: energy conservation in dairy processing | Phil Kelly Rainer Bertsch Piercristiano Brazzale Ulrich Kulozik Melanie Marx | 2022/1/1 | |
Influence of pH and ionic strength on the thermal gelation behaviour of pea protein | Food Hydrocolloids | Caren Tanger Michaela Müller David Andlinger Ulrich Kulozik | 2022/2/1 |
