| Alternative drying processes for the industrial preservation of lactic acid starter cultures C Santivarangkna, U Kulozik, P Foerst Biotechnology progress 23 (2), 302-315, 2007 | 476 | 2007 |
| Microencapsulation of probiotic cells for food applications T Heidebach, P Först, U Kulozik Critical reviews in food science and nutrition 52 (4), 291-311, 2012 | 386 | 2012 |
| Inactivation mechanisms of lactic acid starter cultures preserved by drying processes C Santivarangkna, U Kulozik, P Foerst Journal of applied microbiology 105 (1), 1-13, 2008 | 375 | 2008 |
| Microencapsulation of probiotic cells by means of rennet-gelation of milk proteins T Heidebach, P Först, U Kulozik Food hydrocolloids 23 (7), 1670-1677, 2009 | 350 | 2009 |
| Influence of casein-based microencapsulation on freeze-drying and storage of probiotic cells T Heidebach, P Först, U Kulozik Journal of food engineering 98 (3), 309-316, 2010 | 348 | 2010 |
| Influence of extraction conditions on the conformational alteration of pea protein extracted from pea flour C Tanger, J Engel, U Kulozik Food Hydrocolloids 107, 105949, 2020 | 260 | 2020 |
| Preparation of novel whey protein-based aerogels as drug carriers for life science applications M Betz, CA García-González, RP Subrahmanyam, I Smirnova, U Kulozik The Journal of Supercritical Fluids 72, 111-119, 2012 | 255 | 2012 |
| Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells T Heidebach, P Först, U Kulozik International Dairy Journal 19 (2), 77-84, 2009 | 225 | 2009 |
| Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties MP Bönisch, M Huss, K Weitl, U Kulozik International Dairy Journal 17 (11), 1360-1371, 2007 | 198 | 2007 |
| Reaction kinetic pathway of reversible and irreversible thermal denaturation of -lactoglobulin A Tolkach, U Kulozik Le Lait 87 (4-5), 301-315, 2007 | 187 | 2007 |
| Impact of Water Activity, Temperature, and Physical State on the Storage Stability of Lactobacillus paracasei ssp. paracasei Freeze‐Dried in a Lactose Matrix B Higl, L Kurtmann, CU Carlsen, J Ratjen, P Först, LH Skibsted, U Kulozik, ... Biotechnology progress 23 (4), 794-800, 2007 | 184 | 2007 |
| Microbial biodiversity, quality and shelf life of microfiltered and pasteurized extended shelf life (ESL) milk from Germany, Austria and Switzerland VSJ Schmidt, V Kaufmann, U Kulozik, S Scherer, M Wenning International journal of food microbiology 154 (1-2), 1-9, 2012 | 180 | 2012 |
| Fractionation of whey proteins and caseinomacropeptide by means of enzymatic crosslinking and membrane separation techniques A Tolkach, U Kulozik Journal of food engineering 67 (1-2), 13-20, 2005 | 174 | 2005 |
| Fractionation of α-lactalbumin and β-lactoglobulin from whey protein isolate using selective thermal aggregation, an optimized membrane separation procedure and … J Toro-Sierra, A Tolkach, U Kulozik Food and Bioprocess Technology 6 (4), 1032-1043, 2013 | 171 | 2013 |
| Influence of pH and ionic strength on the thermal gelation behaviour of pea protein C Tanger, M Müller, D Andlinger, U Kulozik Food Hydrocolloids 123, 106903, 2022 | 168 | 2022 |
| Preparation and comparative release characteristics of three anthocyanin encapsulation systems J Oidtmann, M Schantz, K Mäder, M Baum, S Berg, M Betz, U Kulozik, ... Journal of agricultural and food chemistry 60 (3), 844-851, 2012 | 158 | 2012 |
| Influence of a thermal treatment on the functionality of hen’s egg yolk in mayonnaise F Guilmineau, U Kulozik Journal of Food Engineering 78 (2), 648-654, 2007 | 153 | 2007 |
| Kinetics of formation and physicochemical characterization of thermally‐induced β‐lactoglobulin aggregates RN Zúñiga, A Tolkach, U Kulozik, JM Aguilera Journal of Food Science 75 (5), E261-E268, 2010 | 147 | 2010 |
| Damage of cell envelope of Lactobacillus helveticus during vacuum drying C Santivarangkna, M Wenning, P Foerst, U Kulozik Journal of Applied Microbiology 102 (3), 748-756, 2007 | 141 | 2007 |
| Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels M Betz, B Steiner, M Schantz, J Oidtmann, K Mäder, E Richling, U Kulozik Food Research International 47 (1), 51-57, 2012 | 136 | 2012 |
