Search Results - Kieferle, Ingrun

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  1. 1
    Importance of process conditions in the displacement of protein concentrates from spiral-wound membrane modules

    Importance of process conditions in the displacement of protein concentrates from spiral-wound membrane modules by Kieferle, Ingrun, Kulozik, Ulrich

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  2. 2
    Milk ultrafiltrate analysis by ion chromatography and calcium activity for SMUF preparation for different scientific purposes and prediction of its supersaturation

    Milk ultrafiltrate analysis by ion chromatography and calcium activity for SMUF preparation for different scientific purposes and prediction of its supersaturation by Dumpler, Joseph, Kieferle, Ingrun, Wohlschläger, Heidi, Kulozik, Ulrich

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  3. 3
    Impact of heat treatment, casein/whey protein ratio and protein concentration on rheological properties of milk protein concentrates used for cheese production

    Impact of heat treatment, casein/whey protein ratio and protein concentration on rheological properties of milk protein concentrates used for cheese production by Warncke, Malou, Kieferle, Ingrun, Nguyen, Thanh Mai, Kulozik, Ulrich

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  4. 4
    Mechanisms of structure formation underlying the creaming reaction in a processed cheese model system as revealed by light and transmission electron microscopy

    Mechanisms of structure formation underlying the creaming reaction in a processed cheese model system as revealed by light and transmission electron microscopy by Vollmer, Almut H., Kieferle, Ingrun, Youssef, Nabil N., Kulozik, Ulrich

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  5. 5
    Effect of pentasodium triphosphate concentration on physicochemical properties, microstructure, and formation of casein fibrils in model processed cheese

    Effect of pentasodium triphosphate concentration on physicochemical properties, microstructure, and formation of casein fibrils in model processed cheese by Vollmer, Almut H., Kieferle, Ingrun, Pusl, Alexandra, Kulozik, Ulrich

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