Ulrich Kulozik
0000-0001-9598-9242
Kraft Foods Research and Development
4 papers found
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Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems
Tryptic hydrolysis of β-lactoglobulin: A generic approach to describe the hydrolysis kinetic and release of peptides
Kinetics of denaturation and aggregation of highly concentrated β-Lactoglobulin under defined thermomechanical treatment
Effect of thermomechanical treatment on the aggregation behaviour and colloidal functionality of β-Lactoglobulin at high concentrations
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