Mediterranean milk and milk productsHINRICHS, Jorg.European journal of nutrition (Print). 2004, Vol 43, pp 12-17, issn 1436-6207, 6 p., SUP1Article

Kinetics of combined thermal and pressure-induced whey protein denaturation in bovine skim milkHINRICHS, Jörg; RADEMACHER, Britta.International dairy journal. 2005, Vol 15, Num 4, pp 315-323, issn 0958-6946, 9 p.Article

Thermal inactivation of the heat-resistant Lactococcus lactis bacteriophage P680 in modern cheese processingATAMER, Zeynep; HINRICHS, Jörg.International dairy journal. 2010, Vol 20, Num 3, pp 163-168, issn 0958-6946, 6 p.Article

High pressure thermal denaturation kinetics of whey proteinsHINRICHS, Jörg; RADEMACHER, Britta.Journal of dairy research. 2004, Vol 71, Num 4, pp 480-488, issn 0022-0299, 9 p.Article

Structural properties of stirred yoghurt as influenced by whey proteinsKRZEMINSKI, Alina; GROSSHABLE, Katja; HINRICHS, Jörg et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 10, pp 2134-2140, issn 0023-6438, 7 p.Article

Influence of pressure release rate and protein concentration on the formation of pressure-induced casein structuresMEREL-RAUSCH, Eva; KULOZIK, Ulrich; HINRICHS, Jörg et al.Journal of dairy research. 2007, Vol 74, Num 3, pp 283-289, issn 0022-0299, 7 p.Article

Multiphase visualisation of fat containing β-lactoglobulin-K-carrageenan gels by confocal scanning laser microscopy, using a novel dye, V03-01136, for fat stainingHEILIG, Andrej; GÖGGERLE, Angelika; HINRICHS, Jörg et al.Lebensmittel - Wissenschaft + Technologie. 2009, Vol 42, Num 2, pp 646-653, issn 0023-6438, 8 p.Article

Effect of homogenization, microfiltration and pH on curd firmness and syneresis of curd grainsTHOMANN, Stephan; SCHENKEL, Philipp; HINRICHS, Jörg et al.Lebensmittel - Wissenschaft + Technologie. 2008, Vol 41, Num 5, pp 826-835, issn 0023-6438, 10 p.Article

A new liquid chromatography method for the simultaneous and sensitive quantification of lactose and lactulose in milkSCHUSTER-WOLFF-BÜHRING, Regina; MICHEL, Ronnie; HINRICHS, Jörg et al.Dairy science & technology. 2011, Vol 91, Num 1, pp 27-37, issn 1958-5586, 11 p.Article

THE IMPACT OF HOMOGENIZATION AND MICROFILTRATION ON RENNET-INDUCED GEL FORMATIONTHOMANN, Stephan; SCHENKEL, Philipp; HINRICHS, Jörg et al.Journal of texture studies. 2008, Vol 39, Num 4, pp 326-344, issn 0022-4901, 19 p.Article

Environmental factors for phage-induced fermentation problems : Replication and adsorption of the Lactococcus lactis phage p008 as influenced by temperature and pHMÜLLER-MERBACH, Mareile; KOHLER, Karin; HINRICHS, Jörg et al.Food microbiology. 2007, Vol 24, Num 7-8, pp 695-702, issn 0740-0020, 8 p.Article

Kinetics of the thermal inactivation of the Lactococcus lactis bacteriophage P008MÜLLER-MERBACH, Mareile; NEVE, Horst; HINRICHS, Jörg et al.Journal of dairy research. 2005, Vol 72, Num 3, pp 281-286, issn 0022-0299, 6 p.Article

A study of fouling during long-term fractionation of functional peptides by means of cross-flow ultrafiltration and cross-flow electro membrane filtrationHOLDER, Aline; WEIK, Julia; HINRICHS, Jörg et al.Journal of membrane science (Print). 2013, Vol 446, pp 440-448, issn 0376-7388, 9 p.Article

Post-processing of concentrated fermented milk: influence of temperature and holding time on the formation of particle clustersHAHN, Christian; SRAMEK, Martin; NÖBEL, Stefan et al.Dairy science & technology. 2012, Vol 92, Num 1, pp 91-107, issn 1958-5586, 17 p.Article

The antigenic response of β-lactoglobulin is modulated by thermally induced aggregationKLEBER, Nicole; KRAUSE, Ingolf; ILLGNER, Sven et al.European food research & technology (Print). 2004, Vol 219, Num 2, pp 105-110, issn 1438-2377, 6 p.Article

Improved mapping of in-mouth creaminess of semi-solid dairy products by combining rheology, particle size, and tribology dataSONNE, Alina; BUSCH-STOCKFISCH, Mechthild; WEISS, Jochen et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 59, Num 1, pp 342-347, issn 0023-6438, 6 p.Article

Inherent and process-induced hydrophobicity influences aroma retention in fat-free dairy matricesHEILIG, Andrej; CETIN, Sümeyye; ERPENBACH, Kerstin et al.International dairy journal. 2011, Vol 21, Num 9, pp 696-702, issn 0958-6946, 7 p.Conference Paper

Relating Creamy Perception of Whey Protein Enriched Yogurt Systems to Instrumental Data by Means of Multivariate Data AnalysisKRZEMINSKI, Alina; TOMASCHUNAS, Maja; KÖHN, Ehrhard et al.Journal of food science. 2013, Vol 78, Num 1-3, issn 0022-1147, S314-S319Article

Thermal resistance of aerobic spore formers isolated from food productsWITTHUHN, Marina; LÜCKING, Genia; ATAMER, Zeynep et al.International journal of dairy technology. 2011, Vol 64, Num 4, pp 486-493, issn 1364-727X, 8 p.Article

Increased loading of vitamin D₂ in reassembled casein micelles with temperature-modulated high pressure treatmentMENENDEZ-AGUIRRE, Orquídea; KESSLER, Anne; STUETZ, Wolfgang et al.Food research international. 2014, Vol 64, pp 74-80, issn 0963-9969, 7 p.Article

Thermal resistance of bacteriophages attacking flavour-producing dairy Leuconostoc starter culturesATAMER, Zeynep; ALI, Yahya; NEVE, Horst et al.International dairy journal. 2011, Vol 21, Num 5, pp 327-334, issn 0958-6946, 8 p.Article

Screening for and characterization of Lactococcus lactis bacteriophages with high thermal resistanceATAMER, Zeynep; DIETRICH, Jochen; MÜLLER-MERBACH, Mareile et al.International dairy journal. 2009, Vol 19, Num 4, pp 228-235, issn 0958-6946, 8 p.Article

Suitability of a dynamic model system (D.M.S.) for measuring syneresis of caprine and bovine milk curd grainsTHOMANN, S; BRECHENMACHER, A; DIMASSI, O et al.International Dairy Federation special issue. 2005, Num 4, pp 262-263, issn 1025-8515, 2 p.Conference Paper

Quantification of bio- and techno-functional peptides in tryptic bovine micellar casein and β-casein hydrolysatesHOLDER, Aline; THIENEL, Katharina; KLAIBER, Iris et al.Food chemistry. 2014, Vol 158, pp 118-124, issn 0308-8146, 7 p.Article

Influence of the suspension media on the thermal treatment of mesophilic lactococcal bacteriophagesATAMER, Zeynep; DIETRICH, Jochen; NEVE, Horst et al.International dairy journal. 2010, Vol 20, Num 6, pp 408-414, issn 0958-6946, 7 p.Article