Ulrich Kulozik

ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 24

Top Venues

Foods (Basel, Switzerland)

Membranes

Molecules (Basel, Switzerland)

Antibiotics (Basel, Switzerland)

Technische Universität München

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Technische Universität München Jan 01 2000

Germany

Full Professor :: Chair of Food and Bioprocess Engineering

Kraft Foods Research and Development Jan 01 1992 - Dec 31 1999

Germany

Dept. Mgr.

Technische Universität München Dec 01 1986 - Dec 31 1991

Germany

Scientist and Teaching Assistant :: Chair of Food Process Engineering and Dairy Technology

Publications

Mine Ozcelik, Ulrich Kulozik
The Role of Maltodextrin Concentration in Maintaining Storage Stability of Dried Fruit Foams Texturized Using Plant Protein-Polysaccharide Blends. Foods (Basel, Switzerland) 12 (8) (2023)
Mine Ozcelik, Ulrich Kulozik
The Role of Maltodextrin Concentration in Maintaining Storage Stability of Dried Fruit Foams Texturized Using Plant Protein-Polysaccharide Blends. Foods (Basel, Switzerland) 12 (8) (2023)
Christian Kürzl, Martin Hartinger, Patrick Ong, Roland Schopf, Simon Schiffer, Ulrich Kulozik
Increasing Performance of Spiral-Wound Modules (SWMs) by Improving Stability against Axial Pressure Drop and Utilising Pulsed Flow. Membranes 13 (9) (2023)
Maria E Weinberger, Ulrich Kulozik
Determination of Compressibility and Relaxation Behavior of Yeast Cell Sediments by Analytical Centrifugation and Comparison with Deposit Formation on Membrane Surfaces. Membranes 12 (6) (2022)
Florian Utz, Andrea Spaccasassi, Johanna Kreissl, Timo D Stark, Caren Tanger, Ulrich Kulozik, Thomas Frank Hofmann, Corinna Dawid
Sensomics-Assisted Aroma Decoding of Pea Protein Isolates ( Pisum sativum L.). Foods (Basel, Switzerland) 11 (3) (2022)
Isabel Kalinke, Peter Kubbutat, Somayeh Taghian Dinani, Sabine Ambros, Mine Ozcelik, Ulrich Kulozik
Critical assessment of methods for measurement of temperature profiles and heat load history in microwave heating processes-A review. Comprehensive reviews in food science and food safety 21 (3) (2022)
Nicole Haller, Isabel Maier, Ulrich Kulozik
Molecular Analytical Assessment of Thermally Precipitated α-Lactalbumin after Resolubilization. Foods (Basel, Switzerland) 10 (9) (2021)
Roland Schopf, Florian Schmidt, Johanna Linner, Ulrich Kulozik
Comparative Assessment of Tubular Ceramic, Spiral Wound, and Hollow Fiber Membrane Microfiltration Module Systems for Milk Protein Fractionation. Foods (Basel, Switzerland) 10 (4) (2021)
Simon Schiffer, Bello Teslim Adekunle, Andreas Matyssek, Martin Hartinger, Ulrich Kulozik
Effect of Pre-Heating Prior to Low Temperature 0.1 µm-Microfiltration of Milk on Casein-Whey Protein Fractionation. Foods (Basel, Switzerland) 10 (5) (2021)
Simon Schiffer, Eva Scheidler, Tim Kiefer, Ulrich Kulozik
Effect of Temperature, Added Calcium and pH on the Equilibrium of Caseins between Micellar State and Milk Serum. Foods (Basel, Switzerland) 10 (4) (2021)
Peter Kubbutat, Ulrich Kulozik, Jannika Dombrowski
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. Foods (Basel, Switzerland) 10 (6) (2021)
David J Andlinger, Pauline Röscheisen, Claudia Hengst, Ulrich Kulozik
Influence of pH, Temperature and Protease Inhibitors on Kinetics and Mechanism of Thermally Induced Aggregation of Potato Proteins. Foods (Basel, Switzerland) 10 (4) (2021)
Regina Haindl, Julia Engel, Ulrich Kulozik
Establishment of an In Vitro System of the Human Intestinal Microbiota: Effect of Cultivation Conditions and Influence of Three Donor Stool Samples. Microorganisms 9 (5) (2021)
Hans-Jürgen Heidebrecht, Ilias Lagkouvardos, Sandra Reitmeier, Claudia Hengst, Ulrich Kulozik, Michael W Pfaffl
Alteration of Intestinal Microbiome of Clostridioides difficile-Infected Hamsters during the Treatment with Specific Cow Antibodies. Antibiotics (Basel, Switzerland) 10 (6) (2021)
Malou Warncke, Sonja Keienburg, Ulrich Kulozik
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. Foods (Basel, Switzerland) 10 (7) (2021)
Philipp Stier, Ulrich Kulozik
Submerged Bioreactor Production of Geobacillus stearothermophilus ATCC 7953 Spores for Use as Bioindicators to Validate Hydrogen Peroxide Inactivation Processes. Methods and protocols 4 (3) (2021)
Peter Kubbutat, Luísa Leitão, Ulrich Kulozik
Stability of Foams in Vacuum Drying Processes. Effects of Interactions between Sugars, Proteins, and Surfactants on Foam Stability and Dried Foam Properties. Foods (Basel, Switzerland) 10 (8) (2021)
Malou Warncke, Ulrich Kulozik
Functionality of MC88- and MPC85-Enriched Skim Milk: Impact of Shear Conditions in Rotor/Stator Systems and High-Pressure Homogenizers on Powder Solubility and Rennet Gelation Behavior. Foods (Basel, Switzerland) 10 (6) (2021)
Somayeh Taghian Dinani, Alina Jenn, Ulrich Kulozik
Effect of Vertical and Horizontal Sample Orientations on Uniformity of Microwave Heating Produced by Magnetron and Solid-State Generators. Foods (Basel, Switzerland) 10 (9) (2021)
Franziska Kurz, Vera Reitberger, Claudia Hengst, Christine Bilke-Krause, Ulrich Kulozik, Jannika Dombrowski
Correlation between Physico-Chemical Characteristics of Particulated β-Lactoglobulin and Its Behavior at Air/Water and Oil/Water Interfaces. Foods (Basel, Switzerland) 10 (6) (2021)
Philipp Stier, Ulrich Kulozik
Effect of Sporulation Conditions Following Submerged Cultivation on the Resistance of Bacillus atrophaeus Spores against Inactivation by H2O2. Molecules (Basel, Switzerland) 25 (13) (2020)
Simon Schiffer, Ulrich Kulozik
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. Membranes 10 (11) (2020)
Maria Quevedo, Ulrich Kulozik, Heike Petra Karbstein, M Azad Emin
Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems. Foods (Basel, Switzerland) 9 (9) (2020)
Christian Kleemann, Joël Zink, Ilka Selmer, Irina Smirnova, Ulrich Kulozik
Effect of Ethanol on the Textural Properties of Whey Protein and Egg White Protein Hydrogels during Water-Ethanol Solvent Exchange. Molecules (Basel, Switzerland) 25 (19) (2020)

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Publication Activity (10 Years)

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Ulrich Kulozik