Graf, B. (2022): Microwave technology for heating liquid and concentrated milk products in technical scale. Verlag Dr. Hut, München, ISBN 978-3-8439-5184-5 | Dissertation |
Borsum, C. (2022): Differences in dynamic aroma release from unfoamed and foamed dairy matrices - experimental setup, physical and chemical mechanisms. Verlag Dr. Hut, München, ISBN 978-3-8439-5119-7 | Dissertation |
| Heck, A. (2022): Understanding protein-based soft particles: Textural modification of fat-free fermented concentrated milk protein-based microgel dispersions. Verlag Dr. Hut, München, ISBN 978-3-8439-5178-4 | Dissertation |
Schmidt, C. (2020): Downstream processing of enzymatically generated lactulose via nanofiltration to produce an prebiotic whey drink for elderly people - Quantification, generation and fractionation of complex saccharide solutions. Verlag Dr. Hut, München, ISBN 978-3-8439-4394-9 | Dissertation |
| Wedel, C. (2020): Thermophilic spore formers: Impact on dairy powder production, contamination pathways and potential of reduction. Verlag Dr. Hut, München, ISBN 978-3-8439-4533-2 | Dissertation |
| Kern, C. (2020): Waterless extrusion: Forced fusion of casein-based gel granulates into homogeneous and anisotropic, semi-solid structures. Verlag Dr. Hut, München, ISBN 978-3-8439-4571-4 | Dissertation |
| Körzendörfer, A. (2020): Adverse effectVibrations and ultrasound in fermented milk processing - applicatioAdverse effects on yogurt structure, mechanisms, and beneficial applications. Verlag Dr. Hut, München, ISBN 978-3-8439-4674-2 | Dissertation |
| Schäfer, J. (2019): Fresh cheese made from concentrated milk: Tailoring the calcium content of milk retentates by means of microfiltration to modulate the bitter taste. Verlag Dr. Hut, München, ISBN 978-3-8439-4195-2 | Dissertation |
Eggert, A. (2018): Fast laboratory micro-CT of food foams - Principle, experimental setup for foam characterization and stability |
Bähler, B. (2018): Plasticization and texturization of pasta filata cheese - multiscale process analysis, thermo-rheological characterization, and new approach for continuous extrusion
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Samtlebe, M. (2017): Lactic acid bacteriophages: Control in whey processing by Membrane Separation and perspectives on Modulation of the microbiota
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Hartmann, K. (2017): Methodical approach for food profiling: physical and sensory characterisation of German Emmental-type cheese and statistical data evaluation
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Stoeckel, M. (2017): Shelf-stable milk products: Impact of bacterial spores, peptidases from Pseudomonas, and plasmin
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Nöbel, S. (2016): Dairy microgel suspensions: principles, phenomena and models at different structural levels
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Holder, A. (2014): Cross-Flow Electro Membrane Filtration for the Fractionation of Dairy-Based Functional Peptides Projekte im Rahmen der Publikation:
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| Schenkel, P. (2014): Innovative technologies in cheese milk pre-treatment and its impact on thermo-physical properties of semi-hard cheese Dissertation, Verlag Dr. Hut , München, ISBN / ISSN / eISSN: 978-3-8439-1523-6 |
Hahn, C. (2014): Textural properties of fresh cheese as affected by post-processing: particle cluster formation, characterization and size reduction Projekte im Rahmen der Publikation:
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Heilig, A. (2013): The interaction of aroma compounds and dairy constituents: influence of composition and processing on aroma retention and transport in liquid to semi-solid matrices Projekte im Rahmen der Publikation:
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Post, A. (2012): Fractionation of bovine casein and enrichment of functional casein peptides Projekte im Rahmen der Publikation:
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Zeynep Atamer (2011): Inactivation of thermo-resistant bacteriophages causing fermentation failure and flavor deficiency Projekte im Rahmen der Publikation:
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Schuster-Wolff-Bühring, R. (2011): The enzymatic synthesis of prebiotic lactulose in dairy matrices: set-up, analysis, process implementation and health effects Projekte im Rahmen der Publikation
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Weidendorfer, K. (2009): Die Gelsuspension Rührjoghurt. Mechanisch-dynamische Eigenschaften, Inline-Partikelgrößenmessung und Apparate zum Glätten der Textur Projekte im Rahmen der Publikation
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Thomann, S. (2008): The Impact of Milk Properties and Process Conditions on Consistency of Rennet-coagulated Curd and Syneresis of Rennet Curd Grains Projekte im Rahmen der Publikation:
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Müller-Merbach, M. (2007): Lactococcus lactis bacteriophages in milk systems: Thermal-hydrostatic inactivation and proliferation by means of propagation and diffusion Projekte im Rahmen der Publikation
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| Merel-Rausch, E. (2006): Hydrostatic high pressure treatment of casein to generate defined particle and gel structures Dissertation |
| Kleber, N. (2006): Modification of the Antigenicity of ß-Lactoglobulin in Milk and Whey by means of Processing Dissertation, Logos Verlag , Berlin, ISBN / ISSN / eISSN: 13-978-3-8325-1444-0 |
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