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Author Ulrich Kulozik

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Assessment of uniformity of microwave-based heating profiles generated by solid-state and magnetron systems using various shapes of test samples

Somayeh Taghian Dinani, Mersiha Hasić, Matthias Auer, Ulrich Kulozik,

In a previous paper, we established a test routine and found in cuboid gellan test samples containing Maillard reactive agents that the solid-state system yields a more uniform heating profile. This was attributed to a more uniform microwave energy distribution profile in the solid-state oven cavity. In this work, we ... Read more >>

(Food and bioproducts processing.)
[2021, 124:121-130]

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Effect of changes in ionic composition induced by different diafiltration media on deposited layer properties and separation efficiency in milk protein fractionation by microfiltration

Michael Reitmaier, Inez Bachmann, Hans-Jürgen Heidebrecht, Ulrich Kulozik,

Milk protein fractionation for casein/whey protein separation by microfiltration in diafiltration mode was investigated using washing waters differing in pH, calcium content and ionic strength. Properties of the deposit layer and process efficiency were assessed as functions of diafiltration progress and deposited layer structures were analysed. Results were compared with ... Read more >>

Int Dairy J (International dairy journal.)
[2021, 120:Not Available]

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A novel approach for characterisation of stabilising bonds in milk protein deposit layers on microfiltration membranes

Maria E Weinberger, David J Andlinger, Ulrich Kulozik,

The gel formation mechanism of low-pressure casein gels during the filtration of skim milk remains unknown this far. We investigated the prevailing bond types in this gel and correlated these findings with deposit layer properties and filtration performance. At high pH and low transmembrane pressure, calcium bridges predominated among the ... Read more >>

Int Dairy J (International dairy journal.)
[2021, 118:Not Available]

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Alteration of Intestinal Microbiome of Clostridioides difficile-Infected Hamsters during the Treatment with Specific Cow Antibodies.

Hans-Jürgen Heidebrecht, Ilias Lagkouvardos, Sandra Reitmeier, Claudia Hengst, Ulrich Kulozik, Michael W Pfaffl,

<i>Clostridioides difficile</i> infection (CDI) often develops after pretreatment with antibiotics, which can lead to damage of the intestinal microbiome. The approach of this study was to use specific polyclonal antibodies isolated from the milk of immunized cows to treat CDI, in contrast to the standard application of nonspecific antibiotics. To ... Read more >>

Antibiotics (Basel) (Antibiotics (Basel, Switzerland))
[2021, 10(6):]

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Mechanisms of structure formation underlying the creaming reaction in a processed cheese model system as revealed by light and transmission electron microscopy.

Almut H Vollmer, Ingrun Kieferle, Nabil N Youssef, Ulrich Kulozik,

The "creaming reaction," a general thickening of the molten cheese mass during the manufacture of processed cheese, which is often seen to occur in a stepwise fashion, affects the viscosity and texture of the finished product. Thus, this phenomenon is of critical importance for the processed cheese industry, yet mechanisms ... Read more >>

J Dairy Sci (Journal of dairy science)
[2021, :]

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Sensomics-Assisted Flavor Decoding of Dairy Model Systems and Flavor Reconstitution Experiments.

Florian Utz, Johanna Kreissl, Timo D Stark, Christian Schmid, Caren Tanger, Ulrich Kulozik, Thomas Hofmann, Corinna Dawid,

The whole sensometabolome of a typical dairy milk dessert was decoded to potentially serve as a blueprint for further flavor optimization steps of functional fat-reduced food. By applying the sensomics approach, a wide range of different dairy volatiles, semi and nonvolatiles, were analyzed by ultrahigh-performance liquid chromatography tandem mass spectrometry ... Read more >>

J Agric Food Chem (Journal of agricultural and food chemistry)
[2021, 69(23):6588-6600]

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Cold-Renneted Milk Powders for Cheese Production: Impact of Casein/Whey Protein Ratio and Heat on the Gelling Behavior of Reconstituted Rennet Gels and on the Survival Rate of Integrated Lactic Acid Bacteria

Malou Warncke, Sonja Keienburg, Ulrich Kulozik,

The idea was to develop powders for fresh/hard cheese or quark production comprising milk proteins in optimal composition and functional properties for manufacturing each of those cheese types. The aim was to avoid whey protein drainage by their prior removal or by their heat-induced structural integration in the curd. The ... Read more >>

Foods (Foods (Basel, Switzerland))
[2021, 10(7):]

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Influence of pH and calcium concentration on milk protein fractionation by 0.1 μm microfiltration at low temperatures

Simon Schiffer, Lara Vannieuwenhuyse, Chrisanty Susianto, Martin Hartinger, Ulrich Kulozik,

During the microfiltration of skim milk at low temperatures, such as 10–20 °C, the casein micelle partially disintegrates, mainly releasing β-casein into the serum phase, which can pass the membrane along with the whey proteins. This results in undesirable casein losses on the retentate side and in a reduced purity of ... Read more >>

Int Dairy J (International dairy journal.)
[2021, 118:Not Available]

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Foam Structure Preservation during Microwave-Assisted Vacuum Drying: Significance of Interfacial and Dielectric Properties of the Bulk Phase of Foams from Polysorbate 80-Maltodextrin Dispersions.

Peter Kubbutat, Ulrich Kulozik, Jannika Dombrowski,

This study aimed at examining the cause of differences in the structure preservation of polysorbate 80-maltodextrin foams during microwave-assisted vacuum drying (MWVD) versus conventional vacuum drying (CVD). Aqueous dispersions of 3% polysorbate 80 and 0-40% maltodextrin were characterized for their dielectric and interfacial properties, and results were related to their ... Read more >>

Foods (Foods (Basel, Switzerland))
[2021, 10(6):]

Cited: 1 time

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Effects of conventional processing methods on whey proteins in production of native whey powder

Klaus Muuronen, Riitta Partanen, Hans-Jürgen Heidebrecht, Ulrich Kulozik,

Native whey, produced by microfiltration of skim milk, has great potential in infant nutrition and as a functional food ingredient; however, processes to produce whey powder using high temperatures can adversely affect protein quality. The individual effects of three critical processing steps were investigated: standard thermal pasteurisation, membrane concentration and ... Read more >>

Int Dairy J (International dairy journal.)
[2021, 116:Not Available]

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Effect of heating by solid-state microwave technology at fixed frequencies or by frequency sweep loops on heating profiles in model food samples

Somayeh Taghian Dinani, Eugen Feldmann, Ulrich Kulozik,

One of the parameters that has the most influence in the uniformity of microwave heat processing is frequency. Unlike the traditional magnetron microwave system, it is possible to control and set up the frequency with the newly developed solid-state microwave system. The aim of this study was an investigation of ... Read more >>

(Food and bioproducts processing.)
[2021, 127:328-337]

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Effect of Pre-Heating Prior to Low Temperature 0.1 µm-Microfiltration of Milk on Casein-Whey Protein Fractionation.

Simon Schiffer, Bello Teslim Adekunle, Andreas Matyssek, Martin Hartinger, Ulrich Kulozik,

During skim milk microfiltration (nominal pore size of 0.1 µm) at 10 °C, the whey protein purity in the permeate is reduced by an enhanced serum casein permeation, primarily of β-casein. To decrease casein permeation, the possibility of a pre-heating step under pasteurization conditions before the filtration step was investigated, ... Read more >>

Foods (Foods (Basel, Switzerland))
[2021, 10(5):]

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Establishment of an In Vitro System of the Human Intestinal Microbiota: Effect of Cultivation Conditions and Influence of Three Donor Stool Samples.

Regina Haindl, Julia Engel, Ulrich Kulozik,

Fecal microbiota transplantation (FMT) is an alternative method for the treatment of gastrointestinal diseases with a high recovery rate. Disadvantages are ethical concerns, high donor requirements and the low storability of stool samples. The cultivation of an in vitro microbiota in a continuous bioreactor was established as an alternative to ... Read more >>

Microorganisms (Microorganisms)
[2021, 9(5):]

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Influence of pH and ionic strength on the thermal gelation behaviour of pea protein

Caren Tanger, Michaela Müller, David Andlinger, Ulrich Kulozik,

Gelation is one of the functional properties of protein, which can be controlled by pH and ionic strength. However, kowledge related to gelation properties of emerging plant proteins is still limited. In this paper, the solubility, the thermal behaviour and gelation behaviour of pea protein were analysed. Gels were analysed ... Read more >>

(Food hydrocolloids.)
[2021, :Not Available]

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Effect of Temperature, Added Calcium and pH on the Equilibrium of Caseins between Micellar State and Milk Serum.

Simon Schiffer, Eva Scheidler, Tim Kiefer, Ulrich Kulozik,

Micellar casein and casein monomers in milk serum are in a dynamic equilibrium. At temperature below 15-20 °C a considerable amount of casein monomers, β-casein in particular, is released from the casein micelle into the aqueous serum phase. This study investigates the effects of added calcium and related variations of ... Read more >>

Foods (Foods (Basel, Switzerland))
[2021, 10(4):]

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Comparative Assessment of Tubular Ceramic, Spiral Wound, and Hollow Fiber Membrane Microfiltration Module Systems for Milk Protein Fractionation.

Roland Schopf, Florian Schmidt, Johanna Linner, Ulrich Kulozik,

The fractionation efficiency of hollow fiber membranes (HFM) for milk protein fractionation was compared to ceramic tubular membranes (CTM) and spiral wound membranes (SWM). HFM combine the features of high membrane packing density of SWM and the more defined flow conditions and better control of membrane fouling in the open ... Read more >>

Foods (Foods (Basel, Switzerland))
[2021, 10(4):]

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Separation of aggregated β-lactoglobulin with optimised yield in a decanter centrifuge

Nicole Haller, Andreas Stefan Greßlinger, Ulrich Kulozik,

The interest in individual whey protein fractions, especially the main proteins α-lactalbumin and β-lactoglobulin, has been growing due to their unique nutritional value and their exceptional technofunctional properties. Various fractionation and purification methods have been published. However, none of them achieved highest purity, maximal recovery, and transferability to industrial scale. ... Read more >>

Int Dairy J (International dairy journal.)
[2021, 114:Not Available]

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Importance of process conditions in the displacement of protein concentrates from spiral-wound membrane modules

Ingrun Kieferle, Ulrich Kulozik,

Displacement processes accompany every start-up or shut-down of spiral-wound membrane module plants used for the production of food concentrates. In this process, large amounts of product are usually discarded due to dilution with the displacing fluid. In order to reduce product losses by improved process control, the relationships between the ... Read more >>

(Food and bioproducts processing.)
[2021, 126:51-61]

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Flow-through enzymatic reactors using polymer monoliths: From motivation to application.

Yuhong Mao, Rong Fan, Renkuan Li, Xiuyun Ye, Ulrich Kulozik,

The application of monolithic materials as carriers for enzymes has rapidly expanded to the realization of flow-through analysis and bioconversion processes. This expansion is partly attributed to the absence from diffusion limitation in many monoliths-based enzyme reactors. Particularly, the relatively ease of introducing functional groups renders polymer monoliths attractive as ... Read more >>

Electrophoresis (Electrophoresis)
[2020, :]

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Processing of raspberries to dried fruit foam: impact on major odorants

Silvia Lang, Mine Ozcelik, Ulrich Kulozik, Martin Steinhaus,

Application of an aroma extract dilution analysis (AEDA) to the volatiles isolated from raspberry fruits by solvent extraction and solvent-assisted flavour evaporation (SAFE) resulted in 40 odour-active compounds with flavour dilution (FD) factors between 1 and 4096. Among the most potent odorants were violet-like smelling β-ionone (FD factor 4096), fruity ... Read more >>

Eur Food Res Technol (European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A)
[2020, 246(12):2537-2548]

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Invited review: Heat stability of milk and concentrated milk: Past, present, and future research objectives.

Joseph Dumpler, Thom Huppertz, Ulrich Kulozik,

The ability of milk and concentrated milk to withstand a defined heat treatment without noticeable changes such as flocculation of protein is commonly denoted as heat stability. A heat treatment that exceeds the heat stability limit of milk or concentrated milk, which has a much lower heat stability, may result ... Read more >>

J Dairy Sci (Journal of dairy science)
[2020, 103(12):10986-11007]

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Effect of Temperature-Dependent Bacterial Growth during Milk Protein Fractionation by Means of 0.1 µM Microfiltration on the Length of Possible Production Cycle Times.

Simon Schiffer, Ulrich Kulozik,

This study determined the maximum possible filtration time per filtration cycle and the cumulated number of operational hours per year as a function of the processing temperature during milk protein fractionation by 0.1 µm microfiltration (MF) of pasteurized skim milk. The main stopping criteria were the microbial count (max. 10<sup>5</sup> ... Read more >>

Membranes (Basel) (Membranes)
[2020, 10(11):]

Cited: 3 times

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RP-HPLC method for simultaneous quantification of free and total thiol groups in native and heat aggregated whey proteins.

Franziska Kurz, Claudia Hengst, Ulrich Kulozik,

Disulfide formation of whey proteins during heat treatment via thiol oxidation is important with regard to techno-functional properties. Due to the formation of other oxidation products than disulfides, the decrease in free thiol concentration is not proportional to the disulfide formation. Thus, in order to evaluate thiol reactivity and disulfide ... Read more >>

MethodsX (MethodsX)
[2020, 7:101112]

Cited: 2 times

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Surface and foaming properties of potato proteins: Impact of protein concentration, pH value and ionic strength

Evelyn Dachmann, Verena Nobis, Ulrich Kulozik, Jannika Dombrowski,

Using a multiscale approach, potato protein isolate was characterized holistically in terms of its solubility and surface charge, surface activity and surface dilatational properties as well foaming properties and bubble structural attributes. By means of varying protein concentration (0.1–10.0%), pH (3.0–10.0) and NaCl concentration (0–200 mM), it was aimed to establish ... Read more >>

(Food hydrocolloids.)
[2020, 107:Not Available]

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Effects of conventional and nonconventional drying on the stability of Bifidobacterium animalis subsp. lactis INL1

María Florencia Zacarías, Jorge A Reinheimer, Gabriel Vinderola, Ulrich Kulozik, Sabine Ambros,

Freeze, spray, vacuum, microwave vacuum‐ and microwave freeze‐drying were applied to Bifidobacterium animalis subsp. lactis INL1. Freeze and microwave freeze‐drying showed the highest survival after drying. When a storage test (25 °C; oxygen) was performed, these cultures were the most sensitive ones at aw = 0.23, but the addition of lactose improved their ... Read more >>

(International journal of dairy technology.)
[2020, 73(3):625-633]

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